Chocolate buttermilk cake

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Chocolate Buttermilk Cake

Introduction

If you’re looking for a cake that is rich, moist, and full of chocolate flavor, you’ve come to the right place! This Chocolate Buttermilk Cake is a treat everyone will love. Whether it’s for a birthday, a holiday, or just a simple dessert, this cake will surely bring smiles all around the table.

Why Make This Recipe

This recipe is super easy and uses common ingredients. It’s perfect for busy weekdays or relaxing weekends when you want something sweet but don’t want to spend all day in the kitchen. Plus, the buttermilk adds a nice richness that makes the cake even more delicious!

How to Make Chocolate Buttermilk Cake

Ingredients:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk (at room temperature)
  • 1/2 cup vegetable oil
  • 2 large eggs (at room temperature)
  • 2 teaspoons vanilla extract
  • 1 cup hot water
  • 1 cup unsalted butter (softened)
  • 3 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup buttermilk (at room temperature)
  • 2 teaspoons vanilla extract
  • A pinch of salt

Directions:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt together.
  3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
  4. Gradually stir in the hot water. The batter will be thin, but that’s just right!
  5. Pour the batter into the prepared pans and bake for 30-35 minutes. Check if a toothpick comes out clean when inserted into the center.
  6. Let the cakes cool in the pans for 10 minutes before moving them to a wire rack to cool completely.
  7. For the frosting, beat the softened butter until creamy. Gradually mix in the powdered sugar and cocoa powder.
  8. Add the buttermilk, vanilla extract, and a pinch of salt. Beat until the frosting is smooth and fluffy.
  9. Once the cakes are cool, spread frosting on top of one cake layer, place the second layer on top, and frost the top and sides.

How to Serve Chocolate Buttermilk Cake

Slice this delectable cake and serve it on a nice plate. It’s great on its own or with a scoop of vanilla ice cream. Don’t forget to enjoy it with your family and friends!

How to Store Chocolate Buttermilk Cake

Keep any leftover cake in an airtight container at room temperature for a couple of days. If you want it to last longer, put it in the fridge. Just let it warm up a bit before serving again.

Tips to Make Chocolate Buttermilk Cake

  • Make sure your eggs and buttermilk are at room temperature for the best results.
  • If you don’t have buttermilk, you can sour regular milk by adding a bit of vinegar or lemon juice and letting it sit for a few minutes.
  • For a fun twist, try adding chocolate chips or nuts to the batter!

Variation

Feel free to add a layer of raspberry or cherry jam between the cake layers for a fruity surprise. You can also use a chocolate ganache instead of frosting for a different flavor.

FAQs

  1. Can I use cake flour instead of all-purpose flour?
    Yes, you can use cake flour, but the texture may be a bit lighter and fluffier.

  2. What can I do if I don’t have buttermilk?
    You can make your own by adding 1 tablespoon of vinegar or lemon juice to milk and letting it sit for a few minutes.

  3. How can I make this cake dairy-free?
    Use a dairy-free milk and a dairy-free butter substitute. Check that your cocoa powder is dairy-free as well.

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