🍫 Chocolate Buttermilk Cake 🎂
Ingredients:
For the Cake:
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2 cups (250g) all-purpose flour
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2 cups (400g) granulated sugar
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¾ cup (75g) unsweetened cocoa powder (natural, not Dutch-processed)
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2 tsp baking powder
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1½ tsp baking soda
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1 tsp salt
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1 cup (240ml) buttermilk (*or 1 cup milk + 1 tbsp lemon juice, rested 5 mins*)
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½ cup (120ml) vegetable oil
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2 large eggs, room temperature
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2 tsp vanilla extract
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1 cup (240ml) hot coffee or hot water (enhances chocolate flavor!)
For the Chocolate Frosting (Optional):
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1½ cups (340g) unsalted butter, softened
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1 cup (100g) cocoa powder
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5 cups (600g) powdered sugar
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½ cup (120ml) heavy cream
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2 tsp vanilla extract
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Pinch of salt
📝 Instructions:
1. Make the Cake:
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Prep: Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans or a 9×13-inch pan.
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Dry ingredients: Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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Wet ingredients: Whisk buttermilk, oil, eggs, and vanilla in another bowl.
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Combine: Gradually add wet ingredients to dry, mixing until just combined. Slowly stir in hot coffee/water (batter will be thin).
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Bake: Pour into pans. Bake 30-35 mins (round pans) or 35-40 mins (9×13″) until a toothpick comes out clean. Cool completely.
2. Make the Frosting (If Using):
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Beat butter until creamy. Add cocoa powder, powdered sugar, cream, vanilla, and salt. Whip until fluffy (3-5 mins).
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Frost cooled cakes.
💡 Pro Tips:
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No buttermilk? Use milk + lemon juice (1 tbsp per cup).
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Extra moist: Brush cooled layers with simple syrup (equal parts sugar + water, heated).
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Hot liquid secret: The coffee/water intensifies the chocolate flavor without tasting like coffee!
🌟 Why You’ll Love This Cake:
✔️ Super moist with a deep chocolate flavor
✔️ Easy one-bowl method
✔️ Pairs with ANY frosting (try peanut butter or cream cheese!)
Perfect for layering, cupcakes, or a sheet cake. Serve with vanilla ice cream for the ultimate treat! 🍨
Want a dairy-free or espresso-chocolate version? Let me know! 😊