Description
This Buttermilk Chocolate Cake is a simple yet indulgent dessert that combines rich cocoa and tangy buttermilk for an irresistible flavor. Perfect for celebrations or family gatherings, it’s easy to prepare and will leave everyone wanting more!
Ingredients
Scale
- 2 ¼ cups cake flour (261g)
- ½ cup natural unsweetened cocoa powder (40g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon table salt
- 1 ½ cups buttermilk (12oz) full fat, room temperature
- ¼ teaspoon espresso powder
- 1 teaspoon vanilla extract
- 1 ½ cups granulated sugar (335g)
- ½ cup light or dark brown sugar (112g) packed
- 12 tablespoons unsalted butter (6oz, 170g or 3/4 cup) room temperature
- ¼ cup vegetable oil (2oz or 56g)
- 3 large eggs room temperature
- 3 tablespoons buttermilk (50g)
- 1 ½ tablespoons unsweetened natural cocoa powder (10g)
- ¼ cup unsalted butter (56g or 2oz)
- 1 ¾ cups powdered sugar (210g) sifted after measuring
- ⅛ teaspoon vanilla extract
- pinch salt
Instructions
- Preheat your oven to 325℉. Grease and flour a 13×9-inch baking pan and set aside.
- In a medium bowl, whisk together the cake flour, cocoa, baking powder, baking soda, and salt. Set this mixture aside.
- In a liquid measuring cup, mix together the buttermilk, espresso powder, and vanilla. Set aside.
- In a large mixing bowl, combine the granulated sugar, brown sugar, butter, and vegetable oil. Beat this mixture until it's smooth and creamy. Add the eggs one at a time, mixing just until incorporated. Reduce the mixing speed to low, then add the flour mixture in three parts, alternating with the buttermilk mixture in two parts. Blend until smooth.
- Pour the batter into the prepared pan, smoothing the top. Bake for 25 to 35 minutes, or until the cake is set and a toothpick inserted in the center comes out with a few moist crumbs. Allow the cake to cool on a rack.
Notes
For a richer chocolate flavor, consider substituting one or two tablespoons of black cocoa powder in the cake flour mixture.
Ensure all your ingredients are at room temperature for better mixing and texture.
The cake pairs wonderfully with whipped cream or ice cream for serving.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 21g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg