Happy Halloween! The BEST chocolate buttermilk cake gets festive with simple black-out frosting and a generous coating of spooky sprinkles.
Ingredients
For the cake:
1 2/3cups(200 grams) all-purpose flour
1 1/2cups(297 grams) granulated sugar
2/3cup(57 grams) cocoa powder(regular cocoa powder may be used; use Hershey's Special Dark to achieve the darker cake color and a slightly more complex flavor)
1 1/2teaspoonbaking soda
1teaspoonsalt
1 1/2cups(350 ml) buttermilkat room temperature
1/2cup(8 tablespoons, 113 grams) unsalted butterat room temperature
2/3cup(57 grams) cocoa powder(again, regular cocoa powder may be used; use Hershey's Special Dark to achieve the darker cake color and a slightly more complex flavor)
Preheat oven to 350 degrees F (180 C). Lightly coat a large (9x13") baking pan with non-stick cooking spray, or grease lightly with butter.
To make the cake, combine all ingredients in a large bowl, and using an electric or hand mixer, blend for about 30 seconds on low speed. Turn the speed up to medium-high and blend for an additional 2-3 minutes, stopping to scrape the bowl at least once with a spatula.
Pour batter into the prepared pan and bake for 25-30 minutes, until a toothpick inserted into the center comes out clean or with loose crumbs. Allow cake to cool to room temperature before frosting.
To prepare the frosting, melt the butter in a large bowl. Using an electric or hand mixer, stir in the cocoa powder. While beating the mixture on medium-high speed, alternately add powdered sugar and milk, until the frosting reaches a thick, spreadable consistency. Beat in vanilla extract.
Frost cake, decorate as desired, and serve.
Notes
This recipe can also be made in 2 9" round cake pans to make a layer cake.
If tightly wrapped, leftovers will keep very well at room temperature for 2-3 days.
This cake is a tried and true family recipe - it's what my mother-in-law made every year for every one of her four kids' birthdays! The frosting, well, that one I adapted from Hershey's. :)