Chocolate Cake Using Buttermilk
This Chocolate Cake Using Buttermilk is rich, moist, and tender. The buttermilk enhances the cake’s texture and deepens the chocolate flavor. Ideal for any occasion, it uses simple ingredients like cocoa powder, flour, sugar, eggs, and baking soda. Frost with your favorite icing for a decadent dessert that’s easy to make and always satisfying.
Equipment
- Mixing bowls (at least two)
- Whisk or electric hand mixer
- Measuring cups and spoons
- Rubber spatula
- Sifter
- Saucepan (for frosting)
- 9×13 inch baking pan
- Cooling rack
- Toothpick or cake tester
Ingredients
For the Cake:
- 2 cups granulated sugar
- 2 large eggs at room temperature
- ½ cup unsweetened cocoa powder
- ½ cup unsalted butter melted
- ½ cup canola oil
- 2 cups all-purpose flour
- 1 cup buttermilk at room temperature
- 1 cup hot water very warm, not boiling
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Frosting:
- ⅔ cup unsweetened cocoa powder
- ½ cup salted butter 1 stick
- ⅓ cup whole buttermilk shaken
- 3 cups confectioners’ sugar sifted
- 1 teaspoon vanilla extract
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Lightly grease your baking pan(s) and line with parchment paper if desired for easy removal.
Mix the Wet Ingredients
- In a large mixing bowl, whisk together the melted butter, canola oil, and granulated sugar until smooth. Add in the eggs one at a time, beating well after each. Stir in the cocoa powder until fully incorporated.
Add Buttermilk and Dry Ingredients
- Pour in the buttermilk and mix until combined. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients into the wet mixture, stirring until just combined.
Incorporate the Hot Water
- Slowly pour in the hot water while stirring continuously. The batter will be thin, but that’s expected — it leads to a moist cake.
Bake the Cake
- Pour the batter evenly into the prepared pan(s). Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Avoid overbaking to keep the cake moist.
Cool the Cake
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Buttermilk Chocolate Frosting
- In a medium saucepan, melt the butter over low heat. Remove from heat and whisk in cocoa powder until smooth. Stir in the buttermilk and vanilla. Gradually mix in the sifted confectioners’ sugar until creamy and spreadable.
Frost and Serve
- Once the cake has completely cooled, spread the frosting evenly over the top (and sides if using round pans). Slice and serve as desired.
Notes
Note:
This chocolate cake using buttermilk is incredibly moist and rich, thanks to the combination of buttermilk and hot water. The frosting has a slight tang from the buttermilk that balances the sweetness beautifully.
For an extra indulgent touch, consider adding a layer of chocolate chips or ganache between the cake layers. Store leftovers covered at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition Facts Of Chocolate Cake Using Buttermilk
| Nutrition | Amounts |
|---|---|
| Calories | 460 |
| Total Fat | 21g |
| Saturated Fat | 8g |
| Cholesterol | 55mg |
| Sodium | 280mg |
| Total Carbohydrate | 65g |
| Dietary Fiber | 2g |
| Sugars | 48g |
| Protein | 4g |