Buttermilk Chocolate Cake
This cake is irresistibly moist, rich with deep chocolate flavor and beautifully tender thanks to the magic of tangy buttermilk.
Servings: 16
Calories: 379kcal
Ingredients
For the cake:
- 2 ¼ cups cake flour (261g)
- ½ cup natural unsweetened cocoa powder (40g) substitute 1 or 2 tablespoons black cocoa for a richer color and flavor
- 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
For the glaze:
- 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
Prepare the cake:
- Heat oven to 325℉. Grease and flour a 13x9-inch baking pan. Set aside.
- In a medium bowl whisk together the cake flour, cocoa, baking powder, baking soda and salt. Set aside.
- In a liquid measuring cup combine the buttermilk, espresso powder and vanilla. Set aside.
- Combine the granulated sugar, brown sugar, butter and vegetable oil in a large mixing bowl. Beat until smooth and creamy. Add the eggs, one at a time, blending just until incorporated. Reduce speed to low and add the flour mixture in 3 additions, alternating with 2 additions of the buttermilk mixture. Blend until smooth.
- Pour the batter into the prepared pan and smooth the top. Bake until the cake is set and a toothpick inserted in the center comes out mostly clean (a few moist crumbs is okay) about 25 to 35 minutes. Transfer to a rack to cool.
Prepare the glaze:
- While the cake cools combine the buttermilk, cocoa powder and butter in a small saucepan. Bring to a boil. Remove from the heat and whisk in the sugar, salt and vanilla. Gently spread the glaze over the warm cake. Cool completely or serve slightly warm.
Notes
Store cake at room temperature lightly covered for up to 5 days.
Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition
Calories: 379kcal | Carbohydrates: 55g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 64mg | Sodium: 249mg | Potassium: 125mg | Fiber: 2g | Sugar: 40g | Vitamin A: 438IU | Calcium: 65mg | Iron: 1mg
