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Buttermilk Chocolate Cake

Introduction:

Prepare to delight your senses with our Buttermilk Chocolate Cake topped with velvety and chocolatey buttermilk icing – a divine dessert that promises to take your taste buds on a heavenly journey. This moist and flavorful cake is infused with the tangy richness of buttermilk, while the creamy icing adds a decadent layer of chocolatey goodness. Whether you’re celebrating a special occasion or simply craving a sweet treat, this Buttermilk Chocolate Cake is sure to steal the show.

Why We Love This Recipe:

✔️ Moist and Flavorful: Enjoy the irresistible moistness and richness of buttermilk-infused chocolate cake. ✔️ Creamy Chocolatey Icing: Indulge in the luxurious creaminess of the chocolatey buttermilk icing that perfectly complements the cake. ✔️ Perfect for Any Occasion: Whether served as a centerpiece for celebrations or enjoyed as a delightful everyday treat, this cake is guaranteed to impress.

Ingredients:

For the Buttermilk Chocolate Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder

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  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water

For the Chocolatey Buttermilk Icing:

  • 1/2 cup unsalted butter, softened
  • 2/3 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients and mix until well combined.
  4. Stir in the hot water until the batter is smooth and well incorporated.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.

For the Chocolatey Buttermilk Icing:

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  1. In a medium mixing bowl, beat the softened butter until creamy.
  2. Gradually add the cocoa powder and powdered sugar, alternating with the buttermilk, and beat until smooth and creamy.
  3. Stir in the vanilla extract until well combined.
  4. Once the cakes are completely cool, spread a layer of icing on top of one cake layer.
  5. Place the second cake layer on top and spread the remaining icing over the top and sides of the cake.
  6. Slice, serve, and enjoy your decadent Buttermilk Chocolate Cake with creamy chocolatey buttermilk icing!

Notes:

  • For an extra touch of indulgence, sprinkle chocolate shavings or chopped nuts over the icing before serving.
  • Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

FAQs:

Q: Can I use regular milk instead of buttermilk? A: While buttermilk adds a tangy richness to the cake, you can substitute it with regular milk if needed. However, the flavor and texture may vary slightly.

Q: Can I make the icing ahead of time? A: Yes, you can prepare the icing in advance and store it in the refrigerator. Allow it to come to room temperature and give it a quick stir before using.

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