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+ servings
Two slices of spooky blackout chocolate buttermilk cake.
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Blackout Chocolate Buttermilk Cake

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 2/3 cups (200 grams) all-purpose flour 
  • 1 1/2 cups (297 grams) granulated sugar
  • 2/3 cup (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 1/2 teaspoon baking soda
  • 1 teaspoon salt 
  • 1 1/2 cups (350 ml) buttermilk at room temperature
  • 1/2 cup (8 tablespoons, 113 grams) unsalted butter at room temperature
  • 2 eggs at room temperature
  • 1 teaspoon vanilla extract

For the frosting:

  • 1/2 cup (8 tablespoons, 113 grams) unsalted butter
  • 2/3 cup (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)
  • 3 cups (681 grams) powdered sugar
  • 1/3 cup (70 ml) milk (whole or skim is fine)
  • 1 teaspoon vanilla extract

Instructions

  • 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

  1. This recipe can also be made in 2 9" round cake pans to make a layer cake.
  2. If tightly wrapped, leftovers will keep very well at room temperature for 2-3 days.
  3. 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. :) 

Nutrition Estimate

Calories: 469kcal, Carbohydrates: 75g, Protein: 5g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 71mg, Sodium: 380mg, Potassium: 223mg, Fiber: 3g, Sugar: 56g, Vitamin A: 575IU, Calcium: 66mg, Iron: 2.3mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!