Samantha Nicole Buttermilk Chocolate Cake really makes use of rich and tangy buttermilk, both in the cake and in the frosting, ensuring that the chocolate flavor of both reaches its full potential! The cake is moist, tender, and enticing, and the frosting is luscious, creamy, and rich, just like the tastiest chocolate bar melting on your tongue. Buttermilk Chocolate Cake might be a distinct twist on the traditional chocolate cake, but it’s one you won’t soon forget.
Ingredients
For the cake:
- 2 cups all-purpose flour, plus more, to taste, for dusting the pan
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup vegetable oil
- 1 cup whole buttermilk, shaken
- 1 cup hot water, not boiling
For the icing:
- 1/2 cup salted butter
- 2/3 cup unsweetened cocoa powder
- 3 cups confectioners’ sugar, sifted
- 1/3 cup whole buttermilk, shaken
- 1 teaspoon vanilla
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch baking pan, and then, using the extra flour, lightly dust the greased pan; alternatively, line it with parchment paper.
Step 3 –In a large mixing bowl, add the remaining 2 cups of the flour, the granulated sugar, 1/2 cup of the cocoa powder, the baking soda, the baking powder, and the salt and whisk to combine.
Step 4 –Add the eggs, the oil, and 1 cup of the buttermilk to the flour mixture and whisk well to combine.
Step 5 –Add the hot water and whisk until the batter is smooth.
Step 6 –Transfer the batter to the prepared baking pan.
Step 7 –Tap the baking pan on the counter to release any trapped air bubbles.
Step 8 –Bake until a toothpick inserted into the center comes out clean, about 30-35 minutes.
Step 9 –Allow the cake to cool completely.
Step 10 –In a saucepan over medium-low heat, melt the butter.
Step 11 –Add the remaining cocoa powder and whisk to combine, cooking the mixture for 2 minutes. Do not let the butter-cocoa mixture boil.
Step 12 –Transfer the saucepan from the heat.
Step 13 –Add the confectioners’ sugar and the remaining buttermilk to the butter-cocoa mixture and whisk until smooth.
Step 14 –Add the vanilla to the icing mixture and whisk to combine. The icing should be thick, but spreadable.
Step 15 –Spread the icing on the cooled cake.
Step 16 –Let the icing set up and cool.
Step 17 –Slice and serve.
