Chocolate Buttermilk Cake with Frosting
Moist, rich, and covered in a silky-sweet chocolate glaze, this Chocolate Buttermilk Cake with Frosting is the kind of dessert that turns an ordinary day into something special.
Servings: 12 servings
Calories: 460kcal
Equipment
- 9x13-inch baking pan
- Mixing Bowl
- Saucepan
Ingredients
For the Cake
- 1 cup butter (2 sticks)
- 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 butter (2 sticks)
- 1/4 cup unsweetened cocoa powder
- 1/3 cup buttermilk
- 1 package confectioners' sugar (16 ounces, about 3½ cups)
- 1 teaspoon vanilla extract
- 1/2 cup toasted pecans
Instructions
- 1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- 2. In a saucepan, melt butter with cocoa powder and water over low heat. Stir until smooth and remove from heat.
- 3. In a large bowl, whisk together buttermilk, eggs, baking soda, and vanilla. Slowly add in the warm cocoa mixture and whisk to combine.
- 4. In a separate bowl, mix flour, sugar, and salt. Gradually add to the wet ingredients and mix until fully combined.
- 5. Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- 6. Meanwhile, prepare the frosting: In a saucepan, heat butter, cocoa, and buttermilk until smooth and just bubbling. Remove from heat.
- 7. Stir in confectioners’ sugar, vanilla, and toasted pecans. Mix until smooth.
- 8. Pour frosting over the warm cake and spread evenly. Let cool for 20–30 minutes before slicing and serving.
Notes
For extra depth of flavor, use Dutch-process cocoa. Skip pecans for a nut-free version. Store covered at room temp or refrigerate for longer freshness.
Nutrition
Calories: 460kcal | Fat: 24g