Chocolate Buttermilk Cake is a delightful dessert that perfectly balances rich flavors and a moist texture. This simple yet indulgent cake brings together the deliciousness of chocolate and buttermilk, making it ideal for any occasion. Not only is it an amazing treat by itself, but it can also be paired with a variety of toppings and frostings, ensuring that every bite is a burst of flavor. If you love baked goods, trying out this recipe will surely be a sweet addition to your collection. You may also find Cherry Center Cookies With Chocolate Frosting useful.
Why make this recipe
This Chocolate Buttermilk Cake brings a deliciously moist and tender texture synonymous with classic homemade cakes. The combination of cocoa and buttermilk gives depth to the flavor, resulting in a cake that is both rich and satisfying. The optional addition of toasted pecans in the frosting adds a delightful crunch, enhancing the overall experience. You may also find Do I Have To Refrigerate My Carrot Cake With Cream Cheese Frosting useful.
Ingredients
- 1 cup (2 sticks) butter
- 1/3 cup unsweetened cocoa powder
- 1 cup water
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- For the Frosting:
- 1 cup (2 sticks) butter
- 1/4 cup unsweetened cocoa powder
- 1/3 cup buttermilk
- 1 (16-ounce) package confectioners’ sugar (about 3 1/2 cups)
- 1 teaspoon vanilla extract
- 1/2 cup toasted pecans
How to make it
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a saucepan, melt 1 cup of butter with 1/3 cup of cocoa powder and 1 cup of water over low heat, stirring until smooth.
- In a large bowl, whisk together 1/2 cup of buttermilk, 2 eggs, 1 teaspoon of baking soda, and 1 teaspoon of vanilla extract until smooth.
- Slowly add the warm butter-cocoa mixture to the bowl and mix well.
- In another bowl, whisk together 2 cups of granulated sugar, 2 cups of all-purpose flour, and 1/4 teaspoon of salt.
- Gradually add the dry ingredients into the wet mixture and beat until combined.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes or until a toothpick inserted comes out clean.
- While the cake is baking, prepare the frosting by heating 1 cup of butter, 1/4 cup of cocoa powder, and 1/3 cup of buttermilk in a medium saucepan until smooth and bubbling.
- Remove from heat and stir in 3 1/2 cups of confectioners’ sugar, 1 teaspoon of vanilla extract, and 1/2 cup of toasted pecans until smooth and glossy.
- Pour the frosting over the warm cake and spread it evenly, then let it cool for about 20 to 30 minutes before slicing and serving.
How to serve it
Serve this cake warm or at room temperature, and consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. If you’re feeling adventurous, try adding caramel drizzle or chocolate sauce for garnish. You may also find Soft Fluffy Chocolate Chip Cake Vanilla Frosting useful.
How to store it
Store leftover cake in an airtight container at room temperature for up to three days. If you prefer to keep it longer, in the fridge it can last up to a week. Be sure to let it come to room temperature before serving for the best flavor. You may also find Apple Bundt Cake With Chunks And Cider Glaze useful.
Helpful tips
- For a richer chocolate flavor, consider using dark cocoa powder instead of the regular unsweetened variety.
- If you don’t have buttermilk, you can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and letting it sit for about five minutes.
- To make slicing easier, use a serrated bread knife instead of a chef’s knife.
Optional variations
Feel free to customize the frosting by adding various flavors, such as almond extract, or try incorporating chocolate chips into the batter for a bit of extra texture. You could also turn it into a layer cake by baking in two round pans and frosting between the layers. You may also find Apple Crisp Cheesecake With Crumble Topping useful.
Frequently asked questions
Can I use salted butter instead of unsalted?
Yes, but if you use salted butter, reduce the added salt in the cake by half to balance the flavors.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean. Be careful not to over-bake it, as this can create a dry texture.
Can I freeze the cake?
Absolutely! Wrap it tightly in plastic wrap and aluminum foil, and it can stay in the freezer for up to three months. Thaw in the refrigerator before serving.
Enjoy your baking adventure with this delightful Chocolate Buttermilk Cake
Conclusion
The rich flavor of this cake makes it a favorite among chocolate lovers, perfect for any gathering or family get-together. For more inspiration on chocolate cakes, check out Chocolate Buttermilk Cake with Frosting or the delightful Buttermilk Cake with Chocolate Frosting. You can also explore the classic 1886 Chocolate Buttermilk Cake and the delectable Vanilla Buttermilk Cake with Chocolate-Buttermilk Frosting. For a moist and tender option, try the Chocolate Buttermilk Cake (Moist and Tender) recipe. Happy baking!
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Chocolate Buttermilk Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful dessert that perfectly balances rich flavors and a moist texture, ideal for any occasion.
Ingredients
- 1 cup (2 sticks) butter
- 1/3 cup unsweetened cocoa powder
- 1 cup water
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- For the Frosting:
- 1 cup (2 sticks) butter
- 1/4 cup unsweetened cocoa powder
- 1/3 cup buttermilk
- 1 (16-ounce) package confectioners’ sugar (about 3 1/2 cups)
- 1 teaspoon vanilla extract
- 1/2 cup toasted pecans
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a saucepan, melt 1 cup of butter with 1/3 cup of cocoa powder and 1 cup of water over low heat, stirring until smooth.
- In a large bowl, whisk together 1/2 cup of buttermilk, 2 eggs, 1 teaspoon of baking soda, and 1 teaspoon of vanilla extract until smooth.
- Slowly add the warm butter-cocoa mixture to the bowl and mix well.
- In another bowl, whisk together 2 cups of granulated sugar, 2 cups of all-purpose flour, and 1/4 teaspoon of salt.
- Gradually add the dry ingredients into the wet mixture and beat until combined.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes or until a toothpick inserted comes out clean.
- While the cake is baking, prepare the frosting by heating 1 cup of butter, 1/4 cup of cocoa powder, and 1/3 cup of buttermilk in a medium saucepan until smooth and bubbling.
- Remove from heat and stir in 3 1/2 cups of confectioners’ sugar, 1 teaspoon of vanilla extract, and 1/2 cup of toasted pecans until smooth and glossy.
- Pour the frosting over the warm cake and spread it evenly, then let it cool for about 20 to 30 minutes before slicing and serving.
Notes
Store leftovers in an airtight container at room temperature for up to three days or in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: chocolate cake, buttermilk cake, dessert recipe