Buttermilk Chocolate Cake

4.41 from 137 votes

There's nothing better than a slice of buttermilk chocolate cake with creamy and chocolatey buttermilk icing. This buttermilk cake recipe is an easy dessert to make and always turns out moist and delicious.

Prep Time30

Cook Time35

Additional Time40

Total Time1 45

Course: Cake

Cuisine: American

Servings:

Calories: 372kcal

Author: Julie Pollitt

Ingredients

Cake

2 sticks butter 1 cup
1/3 cup unsweetened cocoa powder
1 cup water
1/2 cup buttermilk
2 eggs
1 teaspoon baking soda
1-1/2 teaspoons vanilla extract
2 cups sugar
2 cups all-purpose flour
1/4 teaspoon salt

Buttermilk Frosting

2 sticks butter 1 cup
1/4 cup unsweetened cocoa
1/3 cup buttermilk
2-1/2 cups powdered sugar
1-1/2 teaspoons vanilla extract

Instructions

Preheat oven temperature 350 degrees.

Cake

Add the cubed butter to a saucepan on medium heat.
Next, add the unsweetened cocoa and water and mix well.
Stir until everything is blended. Remove from heat and allow to cool.
In a large bowl, add the buttermilk, eggs, baking soda, and vanilla. Mix well.
Slowly pour the chocolate mixture into the buttermilk mixture.
Next, add the sugar, flour, and salt. Mix together and pour into a greased 9" x 13" cake pan.
Bake for approximately 30-35 minutes or until a cake tester comes out clean.
Allow the cake to cool for at least 30 minutes.

Frosting

Add the butter to the saucepan on medium heat and melt.
Next, add the buttermilk and unsweetened cocoa and mix together.
Pour the powdered sugar and vanilla extract into the pan. Mix well with a whisk until all of the lumps are gone.
Allow to cool for a few minutes.
Pour onto cake. Allow the cake to continue cooling for a few minutes before cutting.

Video

Notes

I used to put two cups of powdered sugar in the frosting, but it comes out a little thin. I've added another half cup, to help thicken it up a little.

If it's too thick, add one tablespoon of heavy cream to help thin it out.

Nutrition