Buttermilk Chocolate Cake
Indulge in the rich, decadent goodness of Buttermilk Chocolate Cake, a delightful treat that’s perfect for any occasion. This moist and tender cake is infused with cocoa flavor and topped with a creamy chocolate frosting, making it an irresistible dessert that will satisfy any chocolate lover’s cravings. Whether you’re celebrating a special occasion or simply craving something sweet, this Buttermilk Chocolate Cake is sure to impress.
Reason to Try Buttermilk Chocolate Cake
If you’re a fan of chocolate desserts, this Buttermilk Chocolate Cake is a must-try. With its moist crumb, rich chocolate flavor, and velvety frosting, it’s a dessert that’s sure to please even the most discerning palates. Plus, it’s easy to make and perfect for any celebration or gathering.
Ingredients Summary
For the Cake:
- Granulated sugar
- Vegetable oil
- Eggs
- Pure vanilla extract
- Sour cream
- All-purpose flour
- Dutch processed cocoa powder
- Espresso powder or finely ground coffee (optional)
- Baking powder
- Baking soda
- Salt
- Buttermilk
For the Frosting:
- Unsalted butter
- Cocoa powder
- Powdered sugar
- Buttermilk
- Pure vanilla extract
- Chocolate sprinkles (for garnish)
Serving Suggestions
Serve slices of Buttermilk Chocolate Cake with a glass of cold milk or a scoop of vanilla ice cream for a classic dessert combination. This cake is perfect for birthdays, holidays, or any time you’re craving a decadent chocolate treat.
Buttermilk Chocolate Cake Storage Info
Store leftover Buttermilk Chocolate Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer storage. Allow the cake to come to room temperature before serving for the best taste and texture.
Techniques or Tips
- Make sure all ingredients are at room temperature before starting to ensure proper mixing and a smooth batter.
- For an extra burst of flavor, add espresso powder or finely ground coffee to the cake batter.
- When frosting the cake, use an offset spatula for smooth and even coverage.
Variation
For a twist on the classic recipe, try adding chopped nuts or chocolate chips to the cake batter for added texture and flavor. You can also experiment with different types of frosting, such as cream cheese frosting or ganache, for a unique twist on this decadent dessert.
FAQs about Buttermilk Chocolate Cake
1. Can I use regular cocoa powder instead of Dutch processed cocoa powder?
Yes, you can use regular cocoa powder, but keep in mind that Dutch processed cocoa powder will provide a deeper chocolate flavor and darker color to the cake.
2. Can I use low-fat buttermilk instead of full-fat buttermilk?
Yes, you can use low-fat buttermilk, but the texture and flavor of the cake may be slightly different.
3. Can I freeze Buttermilk Chocolate Cake?
Yes, you can freeze unfrosted Buttermilk Chocolate Cake for up to 3 months. Wrap the cooled cake tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before frosting and serving.
Buttermilk Chocolate Cake
Equipment
- Mixing Bowl
- Electric Mixer
- 9x13 inch Baking Pan
Ingredients
For the Cake:
- - 1 ½ cups 285g granulated sugar
- - ½ cup 118 ml vegetable oil
- - 3 large eggs at room temperature
- - 1 tablespoon 15 ml pure vanilla extract
- - ½ cup 118 ml sour cream, at room temperature
- - 2 cups 280g all-purpose flour, sifted
- - ½ cup 55 g Dutch processed cocoa powder, sifted
- - 1 tablespoon 5g espresso powder or finely ground coffee (optional)
- - 2 teaspoons 7g baking powder
- - 1 teaspoon 4g baking soda
- - 1 teaspoon 5g salt
- - 1 ¼ cup 296 ml buttermilk, at room temperature
For the Frosting:
- - 1 cup 226g unsalted butter
- - ½ cup 55 g cocoa powder
- - 2–3 cups 260–347 g powdered sugar
- - 3 tablespoons 44 ml buttermilk
- - 2 teaspoons 10 ml pure vanilla extract
- - Chocolate sprinkles for garnish
Instructions
For the Cake:
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, beat together sugar, vegetable oil, eggs, and vanilla extract until well combined. Mix in sour cream until smooth.
- In a separate bowl, sift together flour, cocoa powder, espresso powder (if using), baking powder, baking soda, and salt.
- Add half of the dry ingredients to the wet ingredients, followed by half of the buttermilk. Mix until just combined. Add the remaining dry ingredients and buttermilk, mixing until well incorporated.
- Pour the batter into a greased 9x13-inch pan and bake for 26-28 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
For the Frosting:
- Cut butter into tablespoon-sized pieces. Using a paddle attachment, beat butter for 3-5 minutes until light and fluffy.
- Add cocoa powder and powdered sugar, followed by 2 tablespoons of buttermilk. Beat until smooth.
- Add remaining buttermilk and vanilla extract, beating until desired consistency is reached, at least 2 minutes.
- Spread frosting over cooled cake and top with chocolate sprinkles.
- Store cake in an airtight container.
Notes
- Adjust sweetness of frosting by varying amount of powdered sugar.
- Cake can be stored at room temperature in an airtight container.
