Step-by-step instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a saucepan, melt 1 cup of butter with 1/3 cup of cocoa powder and 1 cup of water over low heat, stirring until smooth.
- 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.
- Gradually add the warm butter-cocoa mixture to the bowl and mix well.
- In another bowl, whisk together 2 cups of granulated sugar, 2 cups of all-purpose flour, and 1/4 teaspoon of salt.
- Slowly add the dry ingredients into the wet mixture and beat until combined.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted comes out clean.
- While the cake is baking, prepare the frosting by heating 1 cup of butter, 1/4 cup of cocoa powder, and 1/3 cup of buttermilk in a medium saucepan until smooth and bubbling.
- Remove from heat and stir in 3 1/2 cups of confectioners’ sugar, 1 teaspoon of vanilla extract, and 1/2 cup of toasted pecans until smooth and glossy.
- Pour the frosting over the warm cake and spread it evenly, then let it cool for about 20 to 30 minutes before slicing and serving.
Best ways to enjoy it
This chocolate buttermilk cake is best served slightly warm or at room temperature. You can enjoy it on its own, or elevate your experience by pairing it with a scoop of vanilla ice cream, a dollop of whipped cream, or fresh berries. If you want to impress your guests, dust the top with a little extra cocoa powder or confectioners’ sugar before serving!
Storage and reheating tips
To keep your cake fresh, store any leftovers covered at room temperature for up to three days. If you need to keep it longer, wrap it tightly in plastic wrap and place it in the freezer. It will maintain its flavor for up to three months. Just make sure you allow it to come to room temperature before enjoying it again!
Helpful cooking tips
- Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature for the best mixing results, leading to a fluffier cake.
- Mix Gently: When combining your dry and wet ingredients, mix gently to prevent overmixing, which can make the cake tough.
- Cooling Time: Allow the cake to cool slightly before frosting. This will help the frosting adhere and make your presentation much neater.
Creative twists
Feel like giving this cake your own twist? Here are some fun variations you might consider:
- Mint Chocolate: Add a few drops of peppermint extract to the frosting for a refreshing mint chocolate experience.
- Peanut Butter Swirl: Before baking, swirl in some peanut butter into the batter for a delicious chocolate-peanut butter combo.
- Fruit Topping: Top with fresh fruits like strawberries or raspberries for a fruity contrast to the rich chocolate.
Your questions answered
What’s the prep time for this cake?
The prep time is approximately 20-30 minutes, making it a quick and easy treat to whip up.
Can I use low-fat or non-dairy alternatives?
Absolutely! You can substitute low-fat buttermilk or dairy-free butter to make this cake suit your dietary preferences.
How long does this cake stay fresh once baked?
When stored properly, this cake can last up to three days at room temperature or three months in the freezer. Just wrap it well!
Indulging in this Chocolate Buttermilk Cake with Frosting is more than just a treat; it’s an experience that brings people together. So, roll up your sleeves and feel free to dive into the deliciousness!
