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Easy Buttermilk Chocolate Cake Recipe

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Buttermilk Chocolate Cake with Chocolate Malt Frosting AE Dairy Recipes
Buttermilk Chocolate Cake with Chocolate Malt Frosting AE Dairy Recipes from www.aedairy.com

Description

This easy buttermilk chocolate cake recipe is perfect for anyone who wants to satisfy their chocolate cravings without spending hours in the kitchen. This recipe is simple, yet delicious, and can be made with ingredients that you probably already have in your kitchen. The buttermilk in this recipe gives the cake a tangy taste, which balances out the sweetness of the chocolate. This cake is perfect for any occasion, whether it's a birthday party or a casual get-together with friends.

Prep time

Preparation time for this cake is around 20 minutes.

Cook Time

Cooking time for this cake is around 30 minutes.

Ingredients

The ingredients you'll need to make this cake are:
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup hot water

Equipment

To make this cake, you'll need the following equipment:
  • Two 9-inch round cake pans
  • Parchment paper
  • Mixing bowl
  • Whisk
  • Spatula
  • Oven

Method

Follow these steps to make the cake:
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients and whisk until smooth.
  4. Gradually pour in the hot water and whisk until the batter is smooth and well combined.
  5. Pour the batter evenly into the prepared cake pans.
  6. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then invert them onto wire racks to cool completely.
  8. Frost and decorate the cakes as desired.
  9. Serve and enjoy!

Notes

If you don't have buttermilk on hand, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using it in the recipe.

Nutrition Info

The nutritional information for one serving (1/10 of the cake) is:
  • Calories: 355
  • Total fat: 12g
  • Saturated fat: 2g
  • Cholesterol: 33mg
  • Sodium: 513mg
  • Total carbohydrates: 61g
  • Dietary fiber: 3g
  • Total sugars: 43g
  • Protein: 5g

Recipes FAQ

Can I use a different type of flour?

Yes, you can use whole wheat flour or a gluten-free flour blend instead of all-purpose flour.

Can I use a different type of oil?

Yes, you can use coconut oil or melted butter instead of vegetable oil.

Can I use a different type of sugar?

Yes, you can use brown sugar or coconut sugar instead of granulated sugar.

Can I make this cake ahead of time?

Yes, you can make the cake up to 1 day ahead of time and store it in an airtight container at room temperature.

Recipe Tips

  • Make sure to measure your ingredients accurately for the best results.
  • Use hot water in the recipe to help activate the cocoa powder and make the cake more moist.
  • Add some chocolate chips or chopped nuts to the batter for some extra texture and flavor.
  • Make sure to let the cakes cool completely before frosting them.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.

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