Chocolate Buttermilk Cake Recipe

Chocolate Buttermilk Cake Recipe

Ingredients

• 2 ½ cups (312g) all-purpose flour
• 1 cup (100g) unsweetened cocoa powder
• 2 ½ tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup (227g) unsalted butter, softened
• 2 ½ cups (500g) granulated sugar
• 4 large eggs, at room temperature
• 2 tsp vanilla extract
• 1 cup (240ml) vegetable oil
• 1 ½ cups (360ml) buttermilk, at room temperature
• 1 cup (240ml) hot coffee or boiling water

Instructions

Preheat your oven to 175°C (350°F). Grease and line three 8-inch round cake pans with parchment paper.

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined.

In another large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each. Add vanilla extract and vegetable oil, mixing until smooth.

Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with dry ingredients. Mix just until combined.

Slowly pour in the hot coffee or boiling water and stir until the batter is smooth. It will be thin—this helps keep the cake moist.

Divide the batter evenly among the prepared pans and smooth the tops. Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.

Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Chocolate Buttermilk Frosting (Optional but heavenly)

Ingredients:

1 cup (227g) unsalted butter, softened

¾ cup (75g) unsweetened cocoa powder

4 cups (500g) powdered sugar

½ cup (120ml) buttermilk (add more for smoother texture)

2 tsp vanilla extract

Pinch of salt

To make the frosting, beat the butter until creamy, then sift in cocoa powder. Add powdered sugar gradually, alternating with buttermilk. Beat in vanilla and salt. Whip until fluffy and spreadable.