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Buttermilk Chocolate Cake

Buttermilk Chocolate Cake

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Indulge in moist Buttermilk Chocolate Cake topped with creamy cocoa frosting and chocolate sprinkles.
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Prep Time 20 minutes
Cook Time 26 minutes
Total Time 46 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • Mixing Bowl
  • Electric Mixer
  • 9x13 inch Baking Pan

Method
 

For the Cake:
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, beat together sugar, vegetable oil, eggs, and vanilla extract until well combined. Mix in sour cream until smooth.
  3. In a separate bowl, sift together flour, cocoa powder, espresso powder (if using), baking powder, baking soda, and salt.
  4. 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.
  5. 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:
  1. Cut butter into tablespoon-sized pieces. Using a paddle attachment, beat butter for 3-5 minutes until light and fluffy.
  2. Add cocoa powder and powdered sugar, followed by 2 tablespoons of buttermilk. Beat until smooth.
  3. Add remaining buttermilk and vanilla extract, beating until desired consistency is reached, at least 2 minutes.
  4. Spread frosting over cooled cake and top with chocolate sprinkles.
  5. Store cake in an airtight container.

Notes

- Ensure all ingredients are at room temperature for best results.
- Adjust sweetness of frosting by varying amount of powdered sugar.
- Cake can be stored at room temperature in an airtight container.
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