Chocolate Buttermilk Cake
Passed down from Grandma and universally cherished in my family as "birthday cake," this simple homemade chocolate buttermilk cake is moist, tender, and positively bursting with rich chocolate flavor.
Ingredients
Cake:
- 1 and 1/2 cups buttermilk
- 1/2 cup butter at room temperature
- 1 and 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 and 2/3 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon table salt
Frosting:
- 1/2 cup butter
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk any kind
- 1 teaspoon vanilla extract
- pinch table salt
Instructions
- Measure buttermilk and set out at room temperature while you mix the other ingredients. (The butter should already be softened fully to room temperature before you start.)1 and 1/2 cups buttermilk
- Preheat oven to 350 degrees F. Lightly coat a cake pan with cooking spray and set aside. (This can be baked as a 9”x13” sheet cake or in two 8” or 9” round cake pans. If using round pans to assemble as a layer cake, I cut and place a round of parchment on top of the cooking spray to be extra sure that the cake will fall out of the pan cleanly.)
- In a large bowl, using an electric mixer if you have one, cream together the butter and sugar until they are fluffy and thoroughly mixed. Add eggs and vanilla extract, scrape down the sides of the bowl, and blend well again.1/2 cup butter, 1 and 1/2 cups granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.1 and 2/3 cups all-purpose flour, 2/3 cup unsweetened cocoa powder, 1 and 1/2 teaspoons baking soda, 1 teaspoon table salt
- With the mixer running on low speed, add half of the flour mixture to the butter-sugar blend. (If mixing by hand, just add half the flour, then gently fold it in.) Pour in the buttermilk, beat to incorporate, then add the rest of the flour mixture.
- Continue to mix on low speed for about 30 seconds, then increase speed to medium-high, or mix as rapidly as you can by hand, to get a smooth and silky cake batter.
- Pour batter into cake pans and bake for about 30 minutes, until a toothpick inserted into the center comes out clean or with moist crumbs.
- (I find 9” cake layers bake in about 28 minutes; 8” cake layers take 31-32 minutes; and a sheet cake takes about 30 minutes exactly. This will vary depending on your oven, however, so it’s really best to test with a toothpick or a paring knife a few minutes before you think it might be done.)
- Let cake cool all the way to room temperature before frosting.
- To make the frosting, melt the butter, then pour into a large mixing bowl and stir in cocoa powder. Add powdered sugar 1 cup at a time, alternating with portions of the milk and beating rapidly by hand or with an electric mixer. Scrape down the sides of the bowl and add vanilla extract and salt. Beat very rapidly until the frosting is smooth, even, and easy to spread.1/2 cup butter, 2/3 cup unsweetened cocoa powder, 3 cups powdered sugar, 1/3 cup milk, 1 teaspoon vanilla extract, pinch table salt
- Frost sheet cake or layers as desired. (This frosting makes enough to generously frost a 9”x13” sheet cake or a two-layer 8” or 9” round cake.) Enjoy!
Notes
- Normally I include information on substitutions, but for best results I really do recommend making this cake exactly as written.
- In a pinch for time, you can sprinkle the dry ingredients (flour, cocoa powder, baking soda, and salt) directly over the butter-sugar mixture, beat those in, then add the buttermilk and low speed and increase to blend. But I do find it incorporates more evenly and reliably when you take the time to whisk the dry ingredients separately and add alternating with the buttermilk.
Nutrition Estimate
Calories: 351 kcal, Carbohydrates: 57 g, Protein: 4 g, Fat: 14 g, Saturated Fat: 9 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Trans Fat: 0.5 g, Cholesterol: 54 mg, Sodium: 375 mg, Potassium: 173 mg, Fiber: 3 g, Sugar: 42 g, Vitamin A: 430 IU, Calcium: 50 mg, Iron: 2 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!