Chocolate Buttermilk Cake with Creamy Frosting
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A rich and moist chocolate buttermilk cake topped with a smooth, creamy frosting — perfect for any celebration or indulgent dessert craving.
- Author: Emma Harper
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup warm water
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream (optional for extra moisture)
- 1/2 cup butter (for frosting)
- 1/4 cup cocoa powder (for frosting)
- 3 cups powdered sugar (for frosting)
- 1/4 cup buttermilk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, combine buttermilk, water, oil, eggs, and vanilla extract. Mix well.
- Gradually add the wet ingredients to the dry ingredients and mix until smooth. Fold in sour cream if using.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, melt butter in a saucepan. Stir in cocoa powder and cook for 1 minute.
- Remove from heat and stir in powdered sugar, buttermilk, and vanilla extract until smooth and creamy.
- Spread the frosting evenly over the cooled cake layers. Stack and decorate as desired.
Notes
- Sour cream adds extra richness and moisture to the cake but is optional.
- Make sure cakes are completely cooled before frosting to prevent melting.
- You can add chocolate chips or espresso powder to enhance the chocolate flavor.
- This cake stores well in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg