Description
This Chocolate Buttermilk Cake recipe combines the richness of chocolate with the light, fluffy texture created by buttermilk. It’s the perfect balance of moist, tender crumb and deep chocolate flavor, making it a favorite for any occasion. Enjoy this deliciously simple, yet indulgent cake that will quickly become a go-to dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk, room temperature
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup hot water
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- Beat butter and sugar together in a large mixing bowl until light and fluffy (2-3 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with dry ingredients. Mix until just combined.
- Add hot water and mix until the batter is smooth. (The batter will be thin.)
- Pour batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- The cake serves approximately 8 slices.
- You can make this cake ahead of time, and it actually tastes better after resting for a day or two.
- To make the cake more chocolaty, consider adding extra cocoa powder or melted chocolate.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
