Chocolate Buttermilk Cake
A rich and moist chocolate cake made with buttermilk for a unique flavor and texture.
Servings: 10 servings
Calories: 450kcal
Equipment
- Oven
- Mixing Bowl
- Cake Pans
- Whisk
Ingredients
For the Cake
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 3/4 cup Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 1 cup Buttermilk at room temperature
- 1/2 cup Vegetable oil
- 2 large Eggs at room temperature
- 2 teaspoons Vanilla extract
- 1 cup Hot water
For the Frosting
- 1 cup Unsalted butter softened
- 3.5 cups Powdered sugar
- 1/2 cup Unsweetened cocoa powder
- 1/2 cup Buttermilk at room temperature
- 2 teaspoons Vanilla extract
- 1 pinch Salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mix buttermilk, oil, eggs, and vanilla extract.
- Gradually add the wet mixture to the dry ingredients. Stir in hot water until smooth.
- Divide batter between pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat butter until creamy. Gradually add powdered sugar and cocoa powder.
- Stir in buttermilk, vanilla, and salt until smooth and fluffy.
- Frost cooled cake layers and stack. Decorate as desired.
Notes
Substitute buttermilk by adding 1 tbsp lemon juice or vinegar to 1 cup milk and letting it sit for 5 minutes. Store covered at room temperature for 2 days or refrigerate for up to 5 days.
Nutrition
Calories: 450kcal | Fat: 24g