Chocolate Buttermilk Cake
The chocolate buttermilk cake has a rich, deep chocolate flavor that feels indulgent without being overly sweet. The texture is moist and tender, almost melting on the tongue, while the cocoa butter icing adds a creamy, slightly tangy contrast.Sweetness is balanced by the slight acidity of the buttermilk, giving the cake a light, airy feel despite its richness. The chocolate notes are intense but gentle, leaving a lingering taste that invites another slice.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk and spatula
- Saucepan
- 9×13 inch baking pan,
- Sifter
- Cooling rack
Ingredients
For the Cake:
- 240 ml buttermilk
- 2 large eggs ≈100 g
- 225 g unsalted butter
- 75 g cocoa powder
- 160 ml water
- 1 tsp baking soda ≈5 g
- 250 g all-purpose flour
- 400 g sugar
- 1 tsp salt ≈5 g
- 2 tsp vanilla extract ≈10 ml
For the Icing:
- 3 tbsp cocoa powder ≈15 g
- 6 to 8 tbsp buttermilk ≈90–120 ml
- 1 16-ounce box powdered sugar (≈450 g)
- 1/2 cup unsalted butter ≈115 g
- 1 tsp vanilla extract ≈5 ml
Instructions
- Preheat the oven to 175°C (350°F). Grease a 9×13 inch baking pan and lightly dust it with flour. Melt 225 g of butter together with 75 g of cocoa powder and 160 ml of water in a saucepan over medium heat. Take it off the heat and let it cool for a few minutes.
- Beat 2 eggs with 240 ml of buttermilk and 2 teaspoons of vanilla extract in a bowl. Stir in the cooled butter-cocoa mixture until it is well blended.
- Sift 250 g of flour, 400 g of sugar, 1 teaspoon of baking soda, and 1 teaspoon of salt into another bowl. Carefully fold the dry ingredients into the wet mixture until the batter is smooth and uniform.
- Pour the batter into the prepared pan. Bake for 35–40 minutes. Test the center with a toothpick; it should come out clean. Allow the cake to cool completely on a rack.
- For the icing, melt 115 g of butter over low heat. Stir in 15 g of cocoa powder. Remove from heat and whisk in 450 g of powdered sugar and 90–120 ml of buttermilk until smooth. Add 1 teaspoon of vanilla extract. Adjust the amount of buttermilk until the icing reaches the consistency you want.
- Spread the icing over the cooled cake. Cut into squares and serve. Store any leftovers in an airtight container for 2–3 days.
Notes
Notes: Use room temperature eggs for better texture. You can substitute regular milk with buttermilk, but the cake may be less moist. For extra richness, add a pinch of espresso powder to enhance the chocolate flavor.