Buttermilk Chocolate Cake Recipe
This buttermilk chocolate cake is the ultimate treat for chocolate lovers! Moist, rich, and topped with creamy chocolate frosting, it’s the perfect dessert for any occasion!
Equipment
- 2 9-inch round cake pans
- Large bowl
- Whisk
- Electric Mixer
- Wire rack
Ingredients
Cake
- 2 cups All-purpose flour
- 1.75 cups Granulated sugar
- 0.75 cup Unsweetened cocoa powder
- 2 teaspoons Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Buttermilk
- 0.5 cup Vegetable oil
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Hot brewed coffee (or hot water)
Frosting
- 1 cup Unsalted butter softened
- 3.5 cups Powdered sugar
- 0.5 cup Unsweetened cocoa powder
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.25 cup Heavy cream adjust for desired consistency
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 soda, baking powder, and salt.
- Add buttermilk, vegetable oil, eggs, and vanilla extract. Mix until fully combined.
- Gradually add hot coffee (or hot water), stirring until the batter is smooth. It should be thin.
- Divide the batter evenly between the prepared pans. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat butter, powdered sugar, cocoa powder, and salt until smooth. Add vanilla extract and gradually mix in heavy cream until fluffy.
- Frost the cooled cakes generously and serve!
Notes
Pro Tip: For an extra moist cake, brush the layers with simple syrup before frosting!
Serving Suggestions: Pair with a cup of coffee or a scoop of vanilla ice cream for an extra special treat!
Make Ahead & Storage: The cake can be stored in an airtight container for up to 3 days. It can also be frozen for up to 3 months, unfrosted. To thaw, leave at room temperature and frost before serving.