Description
This classic Chocolate Buttermilk Cake is a moist, rich dessert perfect for any occasion. Featuring a tender crumb enhanced by buttermilk and cocoa, this cake is layered with a smooth, creamy chocolate buttercream frosting. The addition of hot water or coffee intensifies the chocolate flavor, making every bite decadent and satisfying.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened cocoa powder (preferably Dutch-processed)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
Wet Ingredients
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk, at room temperature
- 1/2 cup hot water or hot coffee (to enhance the chocolate flavor)
Frosting Ingredients
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons buttermilk (or heavy cream for a richer texture)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup semi-sweet chocolate chips (melted, optional for extra richness)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the pans with parchment paper to ensure the cakes don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cocoa powder, granulated sugar, and brown sugar until evenly combined.
- Mix Wet Ingredients: In a large bowl, beat the softened butter and eggs together until light and fluffy, about 2 to 3 minutes. Add the vanilla extract and continue mixing until incorporated.
- Combine Dry and Wet Mixtures: Add half of the dry ingredients to the butter mixture, beating on low speed. Pour in the buttermilk and mix to combine. Gradually add the remaining dry ingredients and beat until the batter is smooth.
- Add the Hot Liquid: Stir in the hot water or coffee carefully. The batter will become thinner, which helps create a moist and tender cake.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cakes to cool in the pans for 10 minutes. Then, remove from the pans and transfer to wire racks to cool completely.
- Prepare the Frosting: While the cakes cool, beat together the softened butter, powdered sugar, cocoa powder, buttermilk, vanilla extract, and a pinch of salt in a bowl until creamy and smooth.
- Adjust Frosting Consistency: If desired, add more powdered sugar to thicken the frosting or stir in melted semi-sweet chocolate chips for a richer chocolate flavor.
- Assemble the Cake: Spread frosting over the top of one cake layer. Place the second cake layer on top and frost the top and sides evenly.
- Serve and Enjoy: Slice and serve the cake. Optionally, garnish with chocolate shavings, sprinkles, or a light dusting of cocoa powder for an elegant presentation.
Notes
- Use Dutch-processed cocoa powder for a smoother, richer chocolate flavor.
- Room temperature ingredients mix better and produce a more even batter.
- Hot coffee enhances the chocolate taste but can be substituted with hot water.
- Chill the cake before slicing for cleaner cuts.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
