Undeniably, one of our all-time favorites! Easy Buttermilk Chocolate Cake always makes you look like a pro baker! Overflowing with rich chocolate flavor accented with the tang of buttermilk, this moist cake and deliciously thick icing come together for a superior dessert like no other. Desserts aren’t always this divine, but Easy Buttermilk Chocolate Cake easily takes the cake!
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 water, hot
For the chocolate buttermilk icing:
- 1 stick salted butter
- 2/3 cup unsweetened cocoa powder
- 3 cups confectioners’ sugar, sifted
- 1/3 cup whole buttermilk, shaken, plus more, to taste
- 1 teaspoon vanilla extract
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease a 9×13-inch baking dish, then using the extra flour, lightly dust it. Optionally, line it with parchment paper.
Step 3 -In a large 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 vegetable oil, and 1 cup of the buttermilk to the dry ingredients mixture and whisk well to combine.
Step 5 -Add the hot water to the batter mixture and whisk until smooth.
Step 6 -Evenly add the batter to the prepared baking dish and gently tap the baking dish on a flat surface to release any air bubbles.
Step 7 -Bake until a toothpick inserted into the center comes out clean, about 30-35 minutes.
Step 8 -Transfer the baked cake from the oven to a wire rack and let it cool completely before frosting.
Step 9 -While the cake is cooling, in a medium saucepan over medium-low heat, melt the butter.
Step 10 -Decrease the stovetop heat to low.
Step 11 -Add the remaining cocoa powder to the melted butter and cook, while whisking, until combined and the cocoa is very fragrant, about 2 minutes. Do not let the mixture boil.
Step 12 -Transfer the cocoa-butter mixture from the stovetop to a wire rack.
Step 13 -Add the confectioners’ sugar and 1/3 cup of the remaining buttermilk to the cocoa mixture and whisk until smooth.
Step 14 -Add the vanilla extract to the icing mixture and whisk to combine.
Step 15 -If the icing is too thick, add the extra buttermilk, 1 tablespoon at a time, and whisk to combine after each addition. The icing should be thick but easily spreadable.
Step 16 -Evenly spread the icing mixture on top of the cooled cake and let the icing mixture cool and set.
Step 17 -Cut the cake into serving-sized pieces and serve.
