Buttermilk Cocoa Cake Recipe
Buttermilk Cocoa Cake Recipe photo by Taste of Home

Buttermilk Cocoa Cake Recipe

Publisher Photo
Moist and tender with a delightful frosting, this cake is one I've made time and again after finding the recipe in an old community cookbook. It's perfect for a family dinner, picnic or potluck.
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES:12-15 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES: 12-15 servings

Ingredients

  • 1/4 cup baking cocoa
  • 1 cup water
  • 1/2 cup butter, cubed
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 2 eggs, lightly beaten
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • BUTTERMILK FROSTING:
  • 1/4 cup baking cocoa
  • 1/2 cup butter, cubed
  • 1/2 cup buttermilk
  • 3-3/4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans, optional

Nutritional Facts

1 serving (1 piece) equals 504 calories, 23 g fat (9 g saturated fat), 62 mg cholesterol, 234 mg sodium, 72 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large saucepan, combine the cocoa and water until smooth; add butter. Bring just to a boil. Remove from the heat.
  2. In a large bowl, combine the flour, sugar and baking soda; add cocoa mixture. Combine eggs, oil and buttermilk; add to cocoa mixture and beat until smooth.
  3. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
  4. In a large saucepan, bring the cocoa, butter and buttermilk to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Spread over the warm cake. Sprinkle with pecans if desired. Cool on a wire rack. Yield: 12-15 servings.
Originally published as Buttermilk Cocoa Cake in Taste of Home June/July 2005, p33

Nutritional Facts

1 serving (1 piece) equals 504 calories, 23 g fat (9 g saturated fat), 62 mg cholesterol, 234 mg sodium, 72 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Buttermilk Cocoa Cake

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (2)
3 Star
 (0)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 20, 2011

"To reduce calaries and sugar in this recipe, I cut the sugar in half, added the nuts to the batter, used light butter, and sprinkled confectionary sugar over the top in place of the frosting. I served it to company, and they loved it. I'm sure the original is as good as everyone says it is, but I needed to make it a little lighter."

MY REVIEW
Reviewed Nov. 7, 2011

"I wasn't expecting this cake to be so good. It's quite moist and so very "chocolatey"."

MY REVIEW
Reviewed Oct. 7, 2011

"It was so moist!! I made this for a family dinner and had ZERO leftovers! Amazing taste and so easy to make! This will be a chocolate cake staple!!"

MY REVIEW
Reviewed Nov. 18, 2010

"I've made this cake twice.It goes together with such ease. And everyone enjoys it around here. (Even those who are picky)!"

MY REVIEW
Reviewed May. 12, 2010

"This seems to be another variation of Texas Sheet Cake. Having said that, TSC is one of my favorite desserts, so I will probably make this again. Cut the squares on the small side---with the frosting, this cake is quite rich."

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