Moist, tender and tasty, this chocolate buttermilk cake is perfect for any occasion where you need something sweet and decidedly rich in chocolate flavor. And while its flavor profile is both sweet and nuanced, the cake is relatively easy to make. Prepare it two or three times following this chocolate buttermilk cake recipe and soon enough you’ll be making it from memory.
You’ll need plenty of baking cocoa to make this chocolate cake, and of course some buttermilk, too, but aside from those ingredients, you likely have everything you need to prepare this cake in your kitchen already. And if you’ve got those things on hand, too, then let’s get baking right away.
Buttermilk Chocolate Cake Ingredients
- Baking cocoa:Â You’ll need baking cocoa for the cake itself and more for the frosting.
- Water:Â Be precise in your measurement of the water.
- Butter: Cube the butter for easier use, so chop it up as soon as you remove it from the fridge.
- All-purpose flour:Â A cake without flour is no cake at all!
- Sugar:Â A hefty dose of sugar brings the sweetness here.
- Baking soda:Â Baking soda helps ensure the cake has the right texture.
- Eggs: You’ll want two eggs, lightly beaten, to hold the cake together.
- Vegetable oil:Â Use a neutral oil such as canola oil.
- Buttermilk:Â Like the baking cocoa, you’ll find buttermilk here and in the frosting.
Buttermilk frosting:
- Baking cocoa: The baking cocoa is where the chocolate flavor in this frosting comes from.
- Butter: Cube the butter.
- Buttermilk:Â The buttermilk flavor comes through in the frosting as well as the cake.
- Confectioners’ sugar:Â A heaping amount of confectioners’ sugar makes this one sweet frosting indeed.
- Vanilla extract:Â Just a teaspoon of vanilla extract is all you need.
- Pecans: These chopped nutsare optional, but highly recommended.
Directions
Step 1: Heat cocoa, water and butter
In a large saucepan, combine the first portion of the baking cocoa and the water, stirring until the mixture is smooth, then add the first portion of cubed butter. Bring the mixture just to a boil, then remove the pan from the heat.
Step 2: Prepare the cake batter
In a large bowl, combine the flour, sugar and baking soda, then add the cocoa mixture. In a separate bowl, combine the eggs, oil and buttermilk, then add these to the cocoa mixture and beat until smooth.
Step 3: Bake the cake
Pour the cocoa cake batter into a greased 13-inch by nine-inch baking dish, then bake it at 350°F for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Step 4:Â Make the frosting and frost the cake
In a large saucepan, bring the rest of the cocoa, butter and buttermilk to a boil. Then, remove the pan from the heat and whisk in the confectioners’ sugar and vanilla extract, mixing until the frosting is smooth. Spread the frosting evenly over the warm cake and then sprinkle it with pecans if desired. Cool the cake on a wire rack and enjoy.
Buttermilk Chocolate Cake Variations
Top the cake with sugar instead of frosting: The frosting here is delicious, but it’s a sugar bomb. Consider topping the cake with a dusting of powdered sugar instead.
Halve the sugar:Â Using half of the stipulated amount of sugar in the cake and in the frosting will still produce a sweet cake, but it won’t be as sweet and it will be lower in calories, too.
Try other nuts:Â You can stick with the pecans for the topper, or you can try chopped walnuts, peanuts, hazelnuts or whatever else sounds good. Or skip the nuts entirely.
How to Store Buttermilk Chocolate Cake
This cake will keep well at room temperature for three to four days when sealed in an airtight container, while the fridge will add two to three more days on top of that.
Can you freeze buttermilk chocolate cake?
Yes, but make sure to freeze this cake in two steps: first, freeze sliced pieces of the cake uncovered on plates, allowing at least three hours for them to chill fully. Then, cover each piece in airtight wrapping and store the cake slices for two to three months. This two-step approach avoids the frosting getting stuck to the wrapping.
Buttermilk Chocolate Cake Tips
How do I make the frosting less runny?
If the frosting is too thin and runny, simmer it over a low heat until it thickens, and then allow it to cool slightly before you apply it to the cake.
What should I serve with buttermilk chocolate cake?
The healthy answer is to pair the cake with fresh fruit, but the right answer is probably to pair it with a scoop of vanilla ice cream.
How many servings will this chocolate cake with buttermilk recipe make?
As laid out here, this recipe will yield between 12 and 15 servings, depending on how you slice the cake.
