Chocolate Buttermilk Cake Recipe

Name: Chocolate Buttermilk Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: All Purpose Flour; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; Unsweetened Chocolate; Unsalted Butter; 1 3/4 cups granulated sugar; 4 large eggs; 1 cup buttermilk; 1 teaspoon vanilla extract

Indulge in this decadent, old-fashioned chocolate buttermilk cake—perfect for birthdays, family gatherings, or any chocolate craving! This moist, fine-grained cake boasts incredible flavor that both kids and adults adore. Easily adaptable: elevate it to a double chocolate masterpiece by adding 1 cup semi-sweet mini chocolate chips tossed with 1 tbsp. sifted flour mixture to the batter after adding the melted chocolate. Get ready for rave reviews! (Adapted from "The Perfect Cake" by Susan Purdy)

Prep Time 20 mins

Cook Time 60 mins

Calories 612.5 kcal

Protein 19g

Rating 4.3 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Buttermilk Cake

All Purpose Flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Unsweetened Chocolate
Unsalted Butter
1 3/4 cups granulated sugar
4 large eggs
1 cup buttermilk
1 teaspoon vanilla extract

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How to Make Chocolate Buttermilk Cake

Preheat oven to 325°F (160°C).
Grease and flour two 9-inch round cake pans or one 9x13x1 1/2 inch baking pan. (Alternatively, grease with shortening and dust with unsweetened cocoa powder)
Sift together 2 1/2 cups all-purpose flour, 1 1/2 teaspoons baking soda, 1/2 teaspoon salt, and 1/4 teaspoon ground nutmeg. Set aside.
Melt 6 ounces of bittersweet or semisweet chocolate in a double boiler or microwave (in 30-second intervals, stirring until smooth). Remove from heat and let cool slightly.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
Beat in 4 large eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together 1 cup buttermilk and 1 teaspoon vanilla extract.
Gradually add the dry ingredients to the creamed butter mixture, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
Stir in the cooled melted chocolate.
For a double chocolate cake, gently fold in 1 cup semi-sweet mini chocolate chips that have been tossed with 1 tablespoon of the sifted flour mixture.
Pour batter into the prepared pan(s).
Bake for 35-45 minutes for layer cakes, or 40-50 minutes for a sheet cake, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
Once completely cool, frost with your favorite chocolate buttercream frosting or whipped cream. (If using layer cakes, split layers horizontally with a serrated knife before frosting).