Description
This rich and moist Chocolate Buttermilk Cake features a tender crumb enhanced with Dutch-processed cocoa powder and a luscious cocoa buttercream frosting. Perfectly balanced with a hint of coffee to deepen the chocolate flavor, this classic layered cake is ideal for celebrations and dessert lovers alike.
Ingredients
Scale
Cake 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)
- 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)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them 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 until evenly combined.
- Mix Wet Ingredients: In a large bowl, beat the softened butter and eggs together for 2-3 minutes until the mixture is light and fluffy. Add the vanilla extract and mix until fully incorporated.
- Combine Dry and Wet Ingredients: Add half of the dry ingredients to the butter and egg mixture, mixing on low speed to incorporate. Pour in the buttermilk and continue mixing until just blended. Gradually add the remaining dry ingredients and beat until the batter is smooth and uniform.
- Add Hot Liquid: Stir in the hot water or hot coffee carefully. This will thin the batter and ensure a moist cake without affecting the flavor.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cakes are springy to the touch.
- Cool the Cake: Allow the cakes to cool in their pans for 10 minutes, then invert onto wire racks and cool completely to room temperature before frosting.
- Prepare the Frosting: While the cakes cool, beat together softened butter, powdered sugar, cocoa powder, buttermilk, vanilla extract, and a pinch of salt in a medium bowl until the frosting is smooth, creamy, and spreadable.
- Adjust Frosting Consistency: For thicker frosting, add additional powdered sugar as needed. If desired, melt the semi-sweet chocolate chips and fold them into the frosting for an extra glossy and rich chocolate flavor.
- Assemble the Cake: Once cooled, spread frosting over the top of one cake layer. Place the second cake layer on top and apply frosting evenly over the top and sides of the cake to create a smooth finish.
- Serve and Enjoy: Slice the cake, garnish optionally with chocolate shavings, sprinkles, or a dusting of cocoa powder, and serve to delighted guests.
Notes
- For best results, use Dutch-processed cocoa powder to deepen the chocolate flavor.
- Room temperature eggs and buttermilk help create a smoother batter and better cake texture.
- You may substitute hot coffee for hot water to enhance the chocolate richness further.
- The frosting can be adjusted in sweetness and thickness by altering the powdered sugar quantity.
- Ensure the cake layers are completely cooled before frosting to prevent melting or sliding.
