Buttermilk Chocolate Cake

 

https://southernbite.com/buttermilk-chocolate-cake/?utm_source=Southern+Bite&utm_campaign=730ba17f4a-EMAIL_CAMPAIGN__BUTTERMILK_CHOCOLATE_CAKE&utm_medium=email&utm_term=0_-4800fcbf28-293803325

Recipe Card

Buttermilk Chocolate Cake

AuthorStacey Little

CourseDessert

Prep Time25minutes minutes

Cook Time45minutes minutes

Total Time1hour hour 10minutes minutes

Servings12

Calories602kcal

Ingredients

• ▢2 cups all-purpose flour
• ▢1 teaspoon baking powder
• ▢1 teaspoon baking soda
• ▢1/2 teaspoon salt
• ▢2 cups sugar
• ▢1/2 cup unsalted butter
• ▢3 tablespoons cocoa powder
• ▢1/2 cup vegetable oil
• ▢1 cup water
• ▢3 eggs
• ▢1/2 cup buttermilk
• ▢1 teaspoon vanilla extract

For the icing:

• ▢1/2 cup unsalted butter
• ▢3 tablespoon cocoa powder
• ▢1 (16-ounce) box powdered sugar (3 3/4 cups)
• ▢1 teaspoon vanilla
• ▢6 to 8 tablespoons buttermilk

Instructions

• ▢
  Preheat the oven to 350°F and lightly coat a 9×13-inch pan with nonstick baking spray with flour.
• ▢
  In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
• ▢
  In a small saucepan, melt the butter, then stir in the cocoa powder, oil, and water. Heat to a boil, then boil for 1 minute.
• ▢
  In the meantime, in a small bowl, mix together the eggs buttermilk, and vanilla.
• ▢
  Pour the heated mixture over the flour mixture and stir. Add the egg and buttermilk mixture and stir until well combined.
• ▢
  Pour the batter into the prepared pan and bake for 35 to 45 minutes or until a toothpick inserted into the center comes out clean. Allow to cool for at least 30 minutes before icing.

To make the icing:

• ▢
  Combine the butter and cocoa in a small saucepan. Cook over medium low until the butter is melted completely. Take off the heat and stir in the vanilla.
• ▢
  Pour the powdered sugar into a large bowl and pour the hot mixture over the powdered sugar. Stir to combine. Add 1 tablespoon of buttermilk at a time until you get the icing to a pourable consistency, but not too thin. Pour over cake and spread to coat.

Notes

Optional: After the cake has cooled for about 5 minutes in the pan, turn it out onto a platter. Only add enough buttermilk to the icing to make it spreadable and coat the top and sides of the cake for a different look.

Nutrition

Calories: 602kcal | Carbohydrates: 89g | Protein: 5g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 263mg | Potassium: 106mg | Fiber: 1g | Sugar: 71g | Vitamin A: 561IU | Calcium: 58mg | Iron: 2mg