Buttermilk Chocolate Cake
1 h
|
intermediate
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 30 min | 30 min | 1 h |
Introduction
This buttermilk chocolate cake is ultra moist, deeply chocolatey, and topped with a rich, creamy chocolate frosting.
The buttermilk and hot coffee keep the crumb tender while boosting that bakery-style chocolate flavor we all love.
It is perfect for birthdays, potlucks, or any time you need a crowd-pleasing, make-ahead dessert.
Ingredients (12 servings)
Ingredients for the Cake
Ingredients for the Chocolate Frosting
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How to Make Buttermilk Chocolate Cake
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Prep the pans and oven
Preheat your oven to 350°F and grease two 8-inch or 9-inch round cake pans.
Line the pan bottoms with parchment rounds and lightly flour the sides to prevent sticking.
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Whisk together the dry ingredients
In a large bowl, whisk the flour, granulated sugar, Dutch-process cocoa, baking powder, baking soda, and salt until well combined.
Break up any cocoa lumps with the back of a spoon so the batter stays smooth.
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Combine the wet ingredients
In a separate medium bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla until the mixture looks smooth and uniform.
Scrape the bottom of the bowl with a spatula so no streaks of egg or oil remain.
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Make the batter and add the hot coffee
Pour the wet ingredients into the dry ingredients and whisk just until you no longer see dry flour.
Slowly pour in the hot coffee, whisking gently, until the batter is smooth and thin.
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Bake the cake layers
Divide the batter evenly between the prepared pans and tap each pan gently on the counter to release air bubbles.
Bake for 28 to 32 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
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Cool the cakes completely
Let the cakes cool in the pans for 10 minutes, then run a knife around the edges to loosen them.
Turn the layers out onto a wire rack, peel off the parchment, and cool completely before frosting.
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Make the chocolate frosting
In a large bowl, beat the softened butter with a mixer on medium speed until creamy and slightly paler.
Sift in the cocoa and powdered sugar, then add the heavy cream, vanilla, and salt, and beat until fluffy and spreadable.
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Frost and finish the cake
Place one cake layer on a serving plate and spread a generous layer of frosting over the top.
Set the second layer on top, then frost the top and sides of the cake, swirling the frosting decoratively.
Substitutions
- Buttermilk -> whole milk plus vinegar or lemon juice
- Use 1 cup whole milk mixed with 1 tablespoon white vinegar or lemon juice, rested for 5 minutes, for similar tang and tenderness.
- Vegetable oil -> melted coconut oil
- Swap the 1/2 cup vegetable oil for 1/2 cup melted refined coconut oil, which keeps the crumb moist and adds a very subtle richness.
- Hot coffee -> stout beer
- Replace the 1 cup hot coffee with 1 cup gently warmed stout beer, which deepens the chocolate flavor and adds a malty complexity.
Tips
- Use room-temperature ingredients for a taller cake
- Room-temperature eggs and buttermilk blend more easily with the oil, which gives the cake a finer, higher rise.
- Measure cocoa and flour carefully
- Spoon flour and cocoa into measuring cups and level with a knife, which prevents a dry or heavy crumb.
- Do not overmix the batter
- Stop whisking as soon as the flour disappears, because extra mixing builds gluten and can make the cake tough.
- Check cake doneness early
- Start checking at 26 minutes, since overbaking dries chocolate cake faster than lighter cakes, especially at the edges.
- Beat the frosting long enough
- Whip the frosting for at least 2 to 3 minutes so air incorporates and the texture turns fluffy and easy to spread.
- Adjust frosting consistency as needed
- If frosting feels too thick, add a splash of cream; if too thin, beat in a few spoonfuls of powdered sugar.
- Chill briefly for cleaner slices
- Refrigerate the frosted cake for 20 to 30 minutes before slicing, which helps the layers stay neat and defined.
Nutrition Facts *
| Energy | 668 | kcal |
|---|---|---|
| Protein | 8 | g |
| Total Fat | 32 | g |
| Carbohydrates | 96 | g |
| Dietary Fiber | 6 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My cake turned out dense. What went wrong?
- Dense cake usually means the batter was overmixed or the flour and cocoa were packed into the cups. Next time, lightly spoon ingredients into cups, level them off, and whisk only until just combined once wet and dry meet.
- Can I use natural cocoa powder instead of Dutch-process cocoa?
- You can, but the flavor and color will change. Dutch-process cocoa gives a darker, smoother taste, while natural cocoa tastes a bit sharper. If you substitute, keep the same amount and expect a slightly lighter, more old-fashioned style cake.
- I do not have buttermilk. What is the best quick substitute?
- Mix 1 cup whole milk with 1 tablespoon white vinegar or lemon juice, then let it sit for 5 minutes. The mixture will thicken slightly and bring enough acidity to keep the cake tender and flavorful.
- Can I bake this cake in a 9x13 pan instead?
- Yes, pour all the batter into a greased and floured 9x13 pan and bake at 350°F for about 32 to 36 minutes. Frost the top once completely cool and slice into squares for easy serving.
- Will the cake taste like coffee if I use the hot coffee?
- The coffee mainly boosts the chocolate flavor and does not leave a strong coffee taste. If you are very sensitive, you may notice a hint, but most people only taste deeper chocolate.
- Can I make the cake or frosting ahead of time?
- You can bake the layers a day ahead, wrap them tightly, and keep them at room temperature. The frosting can chill for up to two days; just bring it to room temperature and rebeat until fluffy before using.
Serving Suggestions
This buttermilk chocolate cake brings that classic bakery flavor to your kitchen with zero fussy steps or hard-to-find ingredients.
Try topping it with fresh berries, flaky sea salt, or a drizzle of warm caramel for a dessert that feels extra special.
More pairings:
Reviews
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Tammy, Akron, OH: Really loved how moist and rich this chocolate cake was, and the hot coffee made the cocoa flavor taste extra deep without a strong coffee vibe. The frosting whipped up smooth and fluffy and spread beautifully between the layers. Definitely adding this one to my go-to celebration desserts.
: So happy this one hit the mark, Tammy! The hot coffee really does deepen the cocoa without tasting like coffee, and I’m glad the frosting stayed smooth and fluffy for your layers. 😊
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