Moist Buttermilk Chocolate Cake
This buttermilk chocolate cake is rich, fudgy, tender, and made entirely in one bowl. It is topped with a shiny, glossy chocolate frosting.
Ingredients
- 2 cups Flour
- 2 cups Granulated sugar
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Kosher salt
- ½ cup Cocoa powder
- ¾ cup Vegetable oil
- 1 teaspoon Vanilla extract
- 2 Eggs
- 1 cup Buttermilk
- 1 cup Water hot
Chocolate frosting
- ½ cup Butter unsalted
- ½ cup Cocoa powder
- 3 cups Powdered sugar
- ⅓ cup Buttermilk
- 1 teaspoon Vanilla extract
Instructions
Make the cake
- Preheat your oven to 180°C (350°F) and line a 9x13-inch baking pan with parchment paper.
- In a large mixing bowl, add the flour, granulated sugar, kosher salt, baking powder, and baking soda. Sift in the cocoa powder and mix with a whisk until combined.
- Add the buttermilk, vegetable oil, vanilla extract, and room-temperature eggs to the bowl. Whisk until almost combined.
- Pour in the hot water and mix gently until just combined. The batter will be quite runny and smooth, which is exactly what you want.
- Pour the batter into your prepared pan. Bake for 30–40 minutes. It is done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 20–30 minutes.
Make the frosting & assembly
- Sift in the powdered sugar, add the buttermilk and vanilla extract, and whisk until the icing is completely smooth and shiny.
- Pour the warm frosting directly over the cooled cake and smooth it out with an offset spatula. Let the frosting set for about 10 minutes, then slice and serve!
Notes
- Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature. Cold ingredients can cause the oil to seize and create an uneven batter texture.
- Runny Batter: The batter will be very thin after adding the hot water. This is correct. It keeps the cake light and helps bloom the cocoa powder for a deeper flavor.
- Flour Measurement: Use a kitchen scale or the spoon-and-level method. Scooping directly from the bag packs the flour and will make the cake dry.
- Frosting Temperature: Let the cake cool for 20 to 30 minutes before frosting. If the cake is too hot, the icing will soak completely into the sponge instead of setting as a shiny glaze.
- Buttermilk Substitute: Mix 1 tablespoon of lemon juice or white vinegar with enough whole milk to reach 1 cup. Let it sit for 10 minutes until slightly curdled before using.
- Layer Cakes: This pour-on icing is too soft for stacking. If you choose to bake this batter in round cake layers, use a traditional thick buttercream instead.
Nutrition
Calories: 329kcalCarbohydrates: 65gProtein: 4gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 38mgSodium: 271mgPotassium: 136mgFiber: 2gSugar: 26gVitamin A: 240IUCalcium: 67mgIron: 2mg
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