Chocolate Buttermilk Cake with Frosting
Creamy, tender, and deeply chocolatey — this Chocolate Buttermilk Cake with Frosting is the kind of dessert that feels like a warm hug on a plate.
Servings: 12 servings
Equipment
- 9x13-inch baking pan
- Saucepan
- Mixing Bowl
Ingredients
Cake Ingredients
- 1 cup Butter divided (1 cup for cake mixture, 1 cup for frosting), room temperature for frosting, melted for cake mixture as directed
- ⅓ cup Unsweetened cocoa powder divided (⅓ cup for cake mixture, ¼ cup for frosting)
- 1 cup Water room temperature
- ½ cup Buttermilk for the cake batter, room temperature
- 2 large Eggs room temperature
- 1 teaspoon Baking soda level
- 1 teaspoon Vanilla extract for the cake batter
- 2 cups Granulated sugar measured and leveled
- 2 cups All-purpose flour measured and leveled
- ¼ teaspoon Salt fine
Frosting Ingredients
- 1 cup Butter room temperature
- ¼ cup Unsweetened cocoa powder sifted if lumpy
- ⅓ cup Buttermilk room temperature
- 1 package Confectioners’ sugar (about 3½ cups), sifted for smooth frosting
- 1 teaspoon Vanilla extract for the frosting
- ½ cup Toasted pecans chopped or roughly chopped
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a saucepan, melt 1 cup of butter with ⅓ cup of cocoa powder and 1 cup of water over low heat, stirring until smooth.
- In a large bowl, whisk together ½ cup of buttermilk, 2 eggs, 1 teaspoon of baking soda, and 1 teaspoon of vanilla extract until smooth.
- Slowly add the warm butter-cocoa mixture to the bowl and mix well.
- In another bowl, whisk together 2 cups of granulated sugar, 2 cups of all-purpose flour, and ¼ teaspoon of salt.
- Gradually add the dry ingredients into the wet mixture and beat until combined.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes or until a toothpick inserted comes out clean.
- While the cake is baking, prepare the frosting by heating 1 cup of butter, ¼ cup of cocoa powder, and ⅓ cup of buttermilk in a medium saucepan until smooth and bubbling.
- Remove from heat and stir in 3½ cups of confectioners’ sugar, 1 teaspoon of vanilla extract, and ½ cup of toasted pecans until smooth and glossy.
- Pour the frosting over the warm cake and spread it evenly, then let it cool for about 20 to 30 minutes before slicing and serving.
Notes
Use room-temperature ingredients for best results. Sift confectioners’ sugar and cocoa for a smooth frosting. Toast pecans for added flavor.