Description
Chocolate Buttermilk Cake is a moist and fluffy dessert that beautifully balances rich chocolate flavor with a tender crumb, thanks to the buttermilk. This easy-to-make cake is perfect for any occasion, whether as a cozy afternoon treat or a celebration centerpiece.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk, room temperature
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup hot water
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Set this mixture aside to incorporate evenly later.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together for 2-3 minutes until the mixture is light and fluffy, which helps to create a tender cake texture.
- Add Eggs and Vanilla: Add the large eggs one at a time to the butter and sugar mixture, beating well after each addition. Then stir in the vanilla extract for flavor enhancement.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture in batches, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined to avoid overworking the batter.
- Add Hot Water: Pour in the hot water and mix until the batter is smooth. The batter will be thin, which contributes to the cake’s moistness.
- Pour and Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes to set before transferring it to a wire rack to cool completely. This prevents breakage and ensures even cooling.
Notes
- Ensure all ingredients, especially eggs and buttermilk, are at room temperature to promote even mixing and better texture.
- The batter will be thin; this is normal and results in a moist cake.
- You can substitute the unsweetened cocoa powder with Dutch-process cocoa for a slightly different flavor profile, adjusting baking soda accordingly.
- For best results, do not overmix the batter after adding the flour mixture as it can result in a dense cake.
- Let the cake cool completely before frosting or serving to avoid melting or sliding toppings.
- This recipe pairs well with cream cheese frosting, chocolate ganache, or simple powdered sugar dusting.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 65 mg
Keywords: Chocolate cake, buttermilk cake, moist chocolate cake, easy chocolate cake recipe, homemade chocolate cake
