Chocolate Buttermilk Cake with Frosting

Step-by-step instructions

Preheat and prepare: Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan to ensure easy removal later.
Melt the base: In a saucepan, melt 1 cup of butter over low heat. Add in 1/3 cup of cocoa powder and 1 cup of water. Stir until smooth and set aside to cool slightly.
Mix wet ingredients: In a large bowl, whisk together 1/2 cup of buttermilk, 2 eggs, 1 teaspoon of baking soda, and 1 teaspoon of vanilla extract until smooth.
Combine warm and wet: Gradually pour the warm butter-cocoa mixture into the wet ingredients, mixing well to combine.
Prepare dry ingredients: In another bowl, combine 2 cups of granulated sugar, 2 cups of all-purpose flour, and 1/4 teaspoon of salt. Mix well.
Mix together: Slowly add the dry ingredients to the wet mixture, beating until fully incorporated.
Bake: Pour the batter into your prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted comes out clean.
Make the frosting: As the cake bakes, heat 1 cup of butter, 1/4 cup of cocoa powder, and 1/3 cup of buttermilk in a medium saucepan until smooth and bubbling.
Finish the frosting: Once bubbling, remove from heat and stir in 3 1/2 cups of confectioners’ sugar and 1 teaspoon of vanilla extract until smooth and glossy. Stir in 1/2 cup of toasted pecans for that extra crunch.
Frost and cool: Pour the frosting over the warm cake, spreading it evenly. Let it cool for 20 to 30 minutes before slicing and serving.

Best ways to enjoy it

Now that your Chocolate Buttermilk Cake is beautifully frosted and cooled, it’s time to cut yourself a generous slice. Consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream to balance out the cake’s richness. For those who enjoy a bit of texture, serving this cake alongside fresh berries can bring a delightful tartness that complements the chocolate beautifully.

Storage and reheating tips

To keep your leftover Chocolate Buttermilk Cake fresh, store it in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week. If you want to freeze the cake, wait until it’s completely cooled, then wrap it tightly in plastic wrap before placing it in a freezer-safe bag. When you’re ready to enjoy it again, thaw in the refrigerator the night before serving.

Helpful cooking tips

For an extra chocolatey flavor, consider using dark cocoa powder instead of regular unsweetened cocoa.
Always let your cake cool completely before frosting; this ensures the frosting won’t melt and become soupy.
To toast pecans, simply spread them on a baking sheet and bake at 350°F (175°C) for about 5-10 minutes, checking frequently to prevent burning.

Creative twists

Want to try something different with this recipe? Consider experimenting by adding a bit of espresso powder to the batter for a mocha flavor. You can also swap out the pecans in the frosting for crushed walnuts or even shredded coconut for a delicious twist. For a fun seasonal variation, try adding a hint of peppermint extract for winter holidays!

FAQs

What is the prep time for this cake?

The prep time is approximately 15 minutes, with a baking time of 30-35 minutes.

Can I substitute the buttermilk?

Yes! You can use regular milk, almond milk, or yogurt mixed with water in a pinch to replace buttermilk.

How do I ensure my cake comes out moist?

Be careful not to over-bake—check it as it nears the end of the baking time. Also, make sure your ingredients are at room temperature for optimum mixing.