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Buttermilk Chocolate Cake

A rich and tender chocolate cake infused with buttermilk, perfect for family gatherings and celebrations.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1.5 cups granulated sugar
  • 0.5 cups vegetable oil
  • 3 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 0.5 cups sour cream, at room temperature
  • 2 cups all-purpose flour, sifted
  • 0.5 cups Dutch processed cocoa powder, sifted
  • 1 tablespoon espresso powder or finely ground coffee (optional)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1.25 cups buttermilk, at room temperature
Frosting Ingredients
  • 1 cup unsalted butter
  • 0.5 cups cocoa powder
  • 2-3 cups powdered sugar
  • 3 tablespoons buttermilk
  • 2 teaspoons pure vanilla extract
  • to taste Chocolate sprinkles for garnish

Method
 

Preparation
  1. Preheat your oven to 350 degrees F.
  2. In a large mixing bowl, mix the sugar, vegetable oil, eggs, and vanilla extract on medium speed until well blended.
  3. Fold in the sour cream.
Combining Dry Ingredients
  1. Sift together the flour, cocoa powders, baking powder, baking soda, and salt in another bowl.
  2. Combine half of the dry mix with half of the buttermilk and stir until mixed.
  3. Add the remaining dry ingredients and buttermilk, mixing until combined.
Baking
  1. Pour the batter into a 9x13 inch pan and bake for 26-28 minutes, or until a toothpick comes out clean.
  2. Allow the cake to cool completely.
Frosting
  1. Whip the unsalted butter until fluffy, then add cocoa powder and powdered sugar until combined.
  2. Mix in buttermilk and vanilla extract to reach desired consistency.
  3. Frost the cooled cake and sprinkle with chocolate sprinkles.
Serving
  1. Slice and serve with cold milk or warm coffee.
Storage
  1. Store covered at room temperature for up to three days, or refrigerate for about a week.

Notes

Use room temperature ingredients for a smoother batter and fluffier cake. Don't skip the espresso powder for enhanced chocolate flavor. Experiment with different frostings for variety!