Chocolate Buttermilk Cake

5 from 4 votes

Chocolate Buttermilk Cake is a heavenly treat, with its rich chocolate flavor and moist, tender texture. Top this delicious cake with chocolate frosting and chocolate chips for triple chocolate delight!

Course Dessert

Cuisine American

Keyword 5 minute chocolate frosting, chocolate buttermilk cake, church supper cocoa cake

Prep Time 45

Cook Time 20

Total Time 1 5

Servings servings

Calories 527kcal

Author Sue Ringsdorf

Ingredients

For the cake:

⅔ cup canola oil (144 grams)
1 ½ cup granulated sugar (300 grams)
2 large eggs - at room temperature
2 teaspoons vanilla extract
1 cup buttermilk (240 grams)
2 cups all-purpose flour (240 grams)
½ cup unsweetened cocoa (50 grams)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
½ cup (HOT) strong coffee (118 grams)

For the frosting:

½ cup unsalted butter - at room temperature
½ cup unsweetened cocoa powder (50 grams)
1 Tablespoon vanilla
½ cup heavy cream (113 grams)
2 ½ cups powdered sugar (300 grams), sifted - or to right consistency
mini chocolate chips and mint sprigs - for decorating (optional)

Instructions

For the cake:

Prep. Preheat oven to 350 degrees. Spray two 9-inch pans with baking release. Likewise, you could use butter to grease the pans and then sprinkle a light dusting of flour on top.
Combine wet ingredients. In a large mixing bowl, combine the oil, sugar, eggs, vanilla, and buttermilk. Use a whisk to combine well.
Add dry ingredients. Then add the flour, cocoa powder, baking soda, baking powder, and kosher salt. Mix again until flour is fully absorbed and no lumps remain.
Add HOT coffee (or water). Heat the coffee in a microwave until very hot. Immediately add the liquid to the cake mixture and mix well.
Pour batter into pans. Pour cake batter evenly into the prepared pans. Use a spatula to smooth batter to all sides of the pan.
Bake cakes for 18-20 minutes in a preheated oven, or until done in the center. Test the center of the cake with a toothpick. Baking time may vary.
Cool. Let the cakes sit in pans for five minutes. Then carefully remove them to a wire rack to cool completely.

For the frosting:

Make homemade chocolate frosting. Add the butter to a medium mixing bowl. Use a hand mixer to whip the butter for one minute. Then add the cocoa powder, vanilla extract, heavy cream, and powdered sugar - and mix well.
Add frosting to the cooled cake. Divide the frosting and add to two bowls. Then place one cake round on a cake stand and use a rubber spatula to spread half of the frosting on top. Then add the second round and add most of the remaining frosting on top. Use the spatula to spread a bit of frosting on the sides of the cake (leaving it somewhat “naked”).
Decorate the top of the cake as you wish. We used some mini chocolate chips and mint leaves.

Notes

Frosting Pro-Tip: After mixing in the powdered sugar and the frosting sits, you may need to adjust it to get a nice spreading consistency. If the frosting is too stiff, add a few drops of milk at a time to get it smooth. If it gets too runny, add a bit more powdered sugar.

To make a buttermilk substitute, simply combine milk with a splash of vinegar and let rest for 10-15 minutes.

Storing and Freezing:

- For best results, store the leftover cake in an airtight container at room temperature for about three days.

- Freeze the unfrosted cakes in plastic wrap and then in freezer bags for up to three months.

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