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Buttermilk Chocolate Cake Recipe

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"My 12 children, 26 grandchildren and five great-grandchildren always request this cake for their birthdays," says Imogene Koepnick of Delavan, Wisconsin. "People call it 'Imogene's Cake'!"

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Buttermilk Chocolate Cake Recipe

Prep: 20 min. Bake: 25 min.

Yield: 12-16 Servings

20 25 45

Ingredients

1 cup butter, cubed
1 cup water
2 tablespoons baking cocoa
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 teaspoon vanilla extract
2 eggs
FROSTING:
3 tablespoons butter
2 tablespoons baking cocoa
3 cups confectioners' sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
3 to 4 tablespoons milk or heavy whipping cream

Directions

In a saucepan, bring butter, water and cocoa to a boil. In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Add cocoa mixture; mix well. Combine buttermilk and vanilla; add to batter and mix well. Beat in eggs. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 23-27 minutes or until a toothpick comes out clean. Cool on a wire rack.
In a small saucepan over medium heat, cook and stir butter and cocoa until smooth. Remove from the heat. In a small bowl, combine confectioners' sugar, vanilla and salt. Add cocoa mixture and enough milk until frosting reaches desired consistency. Frost cake. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 piece) equals 379 calories, 15 g fat (9 g saturated fat), 64 mg cholesterol, 351 mg sodium, 61 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Buttermilk Chocolate Cake in Taste of Home August/September 2001, p65

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Reviews for Buttermilk Chocolate Cake

Buttermilk Chocolate Cake

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Reviewed on Sep. 22, 2012 by mtjp

i have the same recipe only with double the cocoa and buttermilk in the frosting. its been a famiily recipe for over 100 years. cooking time can varie. just cook it until its done. frost it after 5 minutes of cooling the cake. its the best cake there is in my opinion.

Reviewed on Sep. 17, 2011 by tinglis

I have made this cake many times. I never have trouble with it being done. I make all the birthday cakes for my co-workers and this cake is requested many times throughout the year. Excellent! Love it!

Reviewed on Mar. 27, 2011 by San357

I made this today using two 8" cake pans & it took almost one hour at 350 degrees. I found the batter to be very, very thin unlike any other cake I have made before. Every time I thought it should be done, the centers were a liquid. I do have an Oven thermometer that I use all the time, so something is not right with this Recipe.

Reviewed on Mar. 27, 2011 by San357

I was very disappointed in this recipe. I had

Hoped for a dark fudge taste& a deep dark

Chocolate flavor. This tasted like a mocha instead.

Reviewed on Oct. 20, 2009 by doreensanzone

I bake this as cupcakes. Although there are alot of ingredients, it's a snap to prepare, and it always comes out delicious!

Reviewed on Mar. 08, 2009 by Pyutesler

Reviewed on Dec. 29, 2008 by reginaginy

The cooking time does not seem to be correct for this recipe. 23 to 27 minutes for a 13 x 9" cake just seems to be not enough time. Has anyone tried it to see if a longer time is needed?