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
- Use full-fat buttermilk: This gives the cake its signature rich texture and moisture.
- Keep ingredients at room temp: Make sure your eggs and buttermilk are not freezing cold, or they will cause the batter to separate or seize.
- Fluff your flour: Do not scoop your measuring cup straight into the flour bag, which packs it down and makes cakes dry. Fluff the flour with a spoon, scoop it into the cup, and level it off with the back of a knife.
- Don't overmix: Stop whisking as soon as the dry flour pockets disappear. Overmixing develops the gluten, making the cake dense instead of light.
- Cool before frosting: If the cake is too hot, the frosting will melt right through and lose its beautiful glossy look.
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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