Every baker needs a homemade buttermilk chocolate cake in their recipe file, but many of them are too dry or too bitter. Give this version a try and you’ll be so glad you did. Truly moist, just a hint of coffee for a richer flavor and the perfect chocolate frosting.
When my dad turned 5, my grandmother asked him what kind of cake he wanted and he said “Chockie inside, chockie out.” Even a 5 year old knows what’s good, and this buttermilk cake is good, I can promise you that.
I know it because I took a bite. Just one though. Then I put it in the freezer. In our family, we have a potluck every Sunday–so I saved it for the 20+ family members who I knew would eat it up in just a few days. I mean–my hips don’t need it!
This cake is so good! The cake itself isn’t overly sweet and it’s got a little bit of coffee in it but you won’t notice it. It just makes the chocolate taste more chocolate-y. The trick to keeping this cake ultra moist is not over baking it. Keep a close eye on it and use a toothpick to check the center. As soon as it’s clean, take it out. If it’s not clean, check it every 2 to 3 minutes until it is.
I also made my own icing because the original that came with the recipe I found on Pinterest was terrible. It was all thin and runny and super bitter. This one’s great. And you need to make the icing too so you get the full chocolate explosion this cake offers.
I know you can handle it.
This cake kept really well in the freezer for several days. Cover and store yours on the counter for up to three days–if it lasts that long!
Buttermilk Chocolate Cake
- 9 tablespoons cocoa powder
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 stick unsalted butter (1/2 cup butter)
- 1 1/2 cups granulated sugar
- 3 eggs
- 1/2 cup buttermilk
- 1/2 cup coffee brewed
For the frosting
- 12 ounces semi sweet chocolate chips
- 1/2 cup water
- 1 1/2 sticks unsalted butter (3/4 cup)
- 1 1/2 cups powdered sugar
Make the cake:
- Preheat the oven to 350 degrees. Grease and flour two 9 inch round cake pans.
- Sift together the flour, cocoa powder, salt, baking soda and baking powder in a bowl. Set aside.
- In another large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time to the sugar and butter until completely mixed.
- In a bowl mix the coffee and the milk together then set aside.
- With your mixer on low, add half the flour to the butter mixture. Pour in the coffee/milk and mix for a minute or so. Then add the last of the flour mixture and beat until thoroughly mixed--about 2 minutes or so.Pour into your prepared pans and bake on the center rack 20-25 minutes until a toothpick comes out clean.
Make the frosting:
- In a bowl over a pan of simmering water (make sure the water doesn't touch the bowl) melt the chocolate. Add the water and butter and stir until smooth. Remove from the heat. Add the chocolate mixture to the bowl of your stand mixer or large bowl. Then whip or use a hand mixer to beat in the powdered sugar just until blended and no lumps remain. Allow to cool and it's ready for your cake.