Introduction:
Chocolate Buttermilk Cake is a classic dessert that combines the rich flavor of chocolate with the tangy taste of buttermilk. This cake is moist, tender, and perfect for any occasion.
Why we love this recipe:
- It’s a timeless dessert that’s always a hit with chocolate lovers.
- The addition of buttermilk adds a unique tanginess and helps keep the cake moist.
- This cake is easy to make and can be customized with your favorite frosting or toppings.
Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
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- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Notes:
- You can use Dutch-processed cocoa powder for a deeper chocolate flavor, but be sure to use baking powder instead of baking soda.
- Leftovers can be stored in an airtight container at room temperature for up to 3 days.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Carefully stir in the boiling water, mixing until the batter is smooth.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
FAQs:
Q: Can I use a different type of oil? A: Yes, you can use melted butter or coconut oil instead of vegetable oil.
Q: Can I use a different type of milk? A: Yes, you can use regular milk or almond milk instead of buttermilk. If using regular milk, you can add 1 tablespoon of vinegar or lemon juice to the milk to create a buttermilk substitute.
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