Description

This rich and moist Chocolate Buttermilk Cake is a classic dessert that combines the deep flavor of cocoa with the tangy smoothness of buttermilk. Perfectly balanced with a luscious cocoa frosting, this cake is ideal for celebrations or a special treat. The recipe yields two tender layers of chocolate cake, enhanced by optional coffee to intensify the chocolate notes, and finished with a creamy, buttery chocolate frosting.

Ingredients

Scale

Dry Ingredients

1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder (preferably Dutch-processed)
1 cup granulated sugar
1/2 cup brown sugar (packed)

Wet Ingredients

2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup unsalted butter, softened
1 cup buttermilk, at room temperature
1/2 cup hot water or hot coffee (to enhance the chocolate flavor)

Frosting Ingredients

1/2 cup unsalted butter, softened
3 cups powdered sugar
1/4 cup unsweetened cocoa powder
2 tablespoons buttermilk (or heavy cream for a richer texture)
1 teaspoon vanilla extract
Pinch of salt
1/4 cup semi-sweet chocolate chips (melted, optional for extra richness)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the pans with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, unsweetened cocoa powder, granulated sugar, and brown sugar to combine evenly.
Mix Wet Ingredients: In a large bowl, beat the softened butter and eggs together until light and fluffy, approximately 2 to 3 minutes. Add the vanilla extract and mix until incorporated.
Add Dry Ingredients and Buttermilk: Add half of the dry ingredients to the butter mixture and mix on low speed. Then add the buttermilk and continue mixing until just combined. Gradually add the remaining dry ingredients and mix until the batter is smooth.
Add the Hot Liquid: Stir in the hot water or hot coffee. This step thins the batter, making it more liquidy, which ensures a moist and tender cake.
Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Cool the Cake: Allow the cakes to cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely before frosting.
Prepare the Frosting (optional): While the cakes cool, beat together the softened butter, powdered sugar, cocoa powder, buttermilk, vanilla extract, and a pinch of salt in a medium bowl until smooth and creamy.
Adjust Frosting Consistency: If you want a thicker frosting, add more powdered sugar gradually to reach desired thickness. For enhanced richness, melt the semi-sweet chocolate chips and stir them into the frosting to achieve a glossy, decadent finish.
Assemble the Cake: Once the cakes have fully cooled, spread frosting evenly over the top of one cake layer. Place the second layer on top and apply frosting to the top and sides of the entire cake for a polished look.
Serve and Enjoy: Slice the cake and serve. For extra flair, garnish with chocolate shavings, sprinkles, or a light dusting of cocoa powder.

Notes

Using Dutch-processed cocoa powder will give a smoother, less acidic chocolate flavor.
Hot coffee enhances the chocolate flavor but can be substituted with hot water for a milder taste.
Ensure all ingredients are at room temperature for better blending and texture.
Check the cake after 30 minutes to avoid overbaking; oven temperatures may vary.
For a richer frosting, substitute buttermilk with heavy cream.
This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.