There’s nothing better than a slice of buttermilk chocolate cake with a creamy and chocolatey buttermilk icing. This buttermilk cake recipe is an easy dessert to make and always turns out moist and delicious.
This recipe and post were created for #SummerDessertWeek! Sponsor companies sent me samples, but as always opinions are 100% mine.
And let me tell ya, the samples were delicious and fun to use!
Other delicious recipes with buttermilk
I’ve shared some great buttermilk recipes that have been a hit with readers including my Buttermilk Texas Sheet Cake, Homemade Cinnamon Rolls with Buttermilk, and even one of my favorite chicken recipes, Baked Buttermilk Chicken Strips. You really haven’t had good chicken strips until you’ve tried those.
For this buttermilk chocolate cake recipe, both the cake and the frosting start out in a saucepan, which is pretty typical of sheet cakes.
Moist Chocolate Cake
This buttermilk cake recipe is super moist, and that has a lot to do with the ingredients.
What makes a cake moist? Well, there are quite a few ingredients that help keep the moisture in a cake.
Have you ever eaten dry cake? You go to take a bite and it dries out your mouth and that’s not good. Not good at all.
Ingredients like buttermilk, eggs, butter, sour cream, vegetable oil, and even applesauce help make a cake moist.
And let’s talk about the frosting. I love the way it cools and crackles on the top. There’s a tee-tiny touch of a crunch and that makes this cake pretty much perfect.
What do I need to make a buttermilk chocolate cake?
- Large bowl
- Hand mixer
- Unsweetened cocoa
- Baking soda
- Vanilla Extract
- All-purpose flour
- Powdered sugar
Full recipe measurements and printable instructions listed below
Buttermilk chocolate cake
Start by adding the butter to the saucepan. Keep the heat on medium.
I cube the butter because it melts faster.
Don’t skimp here and use margarine. Be sure to use the real thing, because it will add so much more flavor to your cake.
Once the butter starts to melt, add the unsweetened cocoa to the saucepan.
And finally, pour the water into the saucepan.
Let the butter melt and stir the ingredients together until they blend well.
Once the ingredients are melted and mixed well together, take the saucepan off of the burner and set it aside. Let the mixture cool.
Grab a large bowl and add the buttermilk.
Next, add the eggs to the bowl.
Thirdly, you’re going to add the baking soda to the bowl.
Now, add the vanilla extract. Mix everything together well.
I used Adams Best Vanilla Extract for this recipe. It really added a fantastic flavor to the cake.
You can use this in any recipe that calls for vanilla extract, including pound cake, ice cream, cookies, and so much more.
Once you mix the ingredients, slowly pour the butter mixture into the buttermilk mixture, while mixing the ingredients together. This will help incorporate things together well.
Now, add the sugar, and flour to the mixture and mix until well blended.
I used the sugar that Dixie Crystals sent. It’s a great quality granulated sugar.
Pour the cake mixture into the cake pan. Bake for about 30-35 minutes or until a cake tester comes out clean. Let the cake cool for at least a half of an hour before frosting it.
For this recipe, I used the pan that Wilton sent. The backside is decorated with colorful circles and decor. This pan is great for cakes, brownies, cookie bars and more. A 9″ x 13″ pan is the perfect size to hold the cake.
You can use the pan for cookie bars, like the ones here, cakes, brownies, and so much more.
Chocolate frosting for buttermilk chocolate cake
Grab the saucepan and add more butter. Set the heat on medium again.
Once the butter is melted, pour in the buttermilk.
Yep, buttermilk frosting.
Next, add the unsweetened cocoa.
Add the powdered sugar and vanilla extract and mix everything together. I used a whisk to make sure everything mixed well and made sure I got all of the lumps out. Doesn’t take too much mixing action.
Let the frosting cool a little bit to thicken. If you’re in a hurry, you can put it in the fridge. You want it to still be pourable consistency, but not so thin that it runs off the side of the cake.
After you allow the frosting to cool for a little bit, pour it on the cake. Let it cool a little longer before cutting.
Sponsored Items Used In This Recipe:
How do you keep a cake moist for days?
Place a covering over the top of the cake, such as a plastic wrap. You can also place the cake in a sealed container.
Connect with Back To My Southern Roots
- 2 sticks butter (1 cup)
- 1/3 cup unsweetened cocoa
- 1 cup water
- 1/2 cup buttermilk
- 2 eggs
- 1 tsp. baking soda
- 1-1/2 tsp. vanilla extract
- 2 cups sugar
- 2 cups all-purpose flour
- 1/4 tsp. salt
- 2 sticks butter (1 cup)
- 1/4 cup unsweetened cocoa
- 1/3 cup buttermilk
- 2 cups powdered sugar
- 1-1/2 tsp. vanilla extract
Preheat oven to 350-degrees.
- Add the cubed butter to a saucepan on medium heat.
- Next, add the unsweetened cocoa and water and mix well.
- Stir until everything is blended. Remove from heat and allow to cool.
- In a large bowl, add the buttermilk, eggs, baking soda, and vanilla. Mix well.
- Slowly pour the chocolate mixture into the buttermilk mixture.
- Next, add the sugar, flour, and salt. Mix together and pour into a greased 9" x 13" cake pan.
- Bake for approximately 30-35 minutes or until a cake tester comes out clean.
- Allow the cake to cool for at least 30 minutes.
- Add the butter to the saucepan on medium heat and melt.
- Next, add the buttermilk and unsweetened cocoa and mix together.
- Pour the powdered sugar and vanilla extract into the pan. Mix well with a whisk until all of the lumps are gone.
- Allow to cool for a few minutes.
- Pour onto cake. Allow the cake to continue cooling for a few minutes before cutting.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 68mgSodium: 265mgCarbohydrates: 43gFiber: 1gSugar: 31gProtein: 3g
Nutrition is approximate.
Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Anolon ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.