Buttermilk Chocolate Cake
Buttermilk Chocolate Cake is a moist single-layer confection that’s perfect for birthdays or any occasion! This cake is extra flavorful and fluffy thanks to the addition of buttermilk.
Servings: 15 people
Preheat oven to 350°F. Grease a 9x13-inch baking dish and set aside.
In a saucepan bring the butter, cocoa, and coffee to a boil.
Whisk the brown sugar, white sugar, flour, and salt together in a large mixing bowl.
Pour the cocoa mixture over the dry ingredients and mix well.
Mix the baking soda into the buttermilk and add it to the large mixing bowl with the cocoa/flour mixture. Add the eggs and vanilla and mix well.
Pour the batter into the prepared dish and bake for 30-35 minutes, until middle is set.
Melt the butter and mix in the buttermilk and the cocoa.
Stir in the powdered sugar and vanilla extract.
Spread the frosting over the warm cake and top with chopped nuts.
Let the cake cool for about 15 to 20 minutes and the frosting set before cutting.
- Add 1 cup of milk (whole or 2%) into a large bowl or 4 cup measuring cup.
- Stir in 1 tablespoon of lemon juice OR white vinegar into the bowl with the milk and whisk to combine. Viola! You have a buttermilk substitute!
Calories: 414kcal | Carbohydrates: 49g | Protein: 4g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 72mg | Sodium: 260mg | Potassium: 129mg | Fiber: 2g | Sugar: 34g | Vitamin A: 619IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg