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!
This is the first day of #SummerDessertWeek and I am pretty excited about being part of the festivities, and this is my first year taking part in the fun.
Be sure to check back the rest of this week as I will be sharing four more sweet treats for #SummerDessertWeek.
Plus, there are many more bloggers joining in the fun, so be sure to scroll down and find links to their blogs, as well.
You can also enter #SummerDessertWeek into any social platform and you’ll find the desserts that we’re making this week!
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.
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
Recipe 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.
You can use the pan for cookie bars, like the ones here, cakes, brownies, and so much more.
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 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.
Amount Per Serving: Calories: 350 Total Fat: 19g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 6g Cholesterol: 68mg Sodium: 265mg Carbohydrates: 43g Fiber: 1g Sugar: 31g Protein: 3g
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Ice Cream Recipes:
- Circus Animal Cookie Ice Cream from Fake Ginger
- No Churn Banana Pudding Ice Cream from Nik Snacks
- Butterscotch Ice Cream from Pastry Chef Online
- Individual Mermaid Ice Cream Treats from Family Around the Table
- Orange Creamsicle Ice Cream Bon Bons from Cooking With Carlee
Pies of Summer:
- Creamy Peach Pie Delight from Who Needs A Cape?
- Key Lime Coconut Pie from Doughmesstic
- Frozen Strawberry Yogurt Pie from Rants From My Crazy Kitchen
- Mini Fresh Strawberry Pies from Cheese Curds in Paradise
- Cherry Limeade Icebox Pie from Sweet Beginnings
Sweet Summertime Cakes and Cupcakes:
- Coconut Custard Almond Cake from The Food Hunter’s Guide to Cuisine
- Strawberry Ice Cream Cake from The Beard and The Baker
- Fiesta Lime Cupcakes from My Baking Heart
- Nana’s Strawberry Shortcake Cake from Daily Dish Recipes
- Ice Cream Cone Drip Cake from Hezzi-D’s Books and Cooks
- Summer Berries Pavlova Cake from Home Sweet Homestead
- Buttermilk Chocolate Cake from Back To My Southern Roots
- Peanut Butter and Chocolate Charlotte A Kitchen Hoor’s Adventures
- Mermaid Layer Cake from Love and Confections
- Vanilla Icebox Cake from Books n’ Cooks
- Peach-Basil Coffee Cake from The Spiffy Cookie
- Strawberry Lemonade Cupcakes from Cookaholic Wife
- The Perfect Vanilla Cupcake from Our Good Life
No Bake Treats:
- No Bake Lemon Chiffon Dessert from Miss in the Kitchen
- No Bake Berry Cheesecake from Desserts Required
- Pineapple Pretzel Fluff Salad from 4 Sons R Us
- Easy Raspberry Cream Cheese Dessert from Blogghetti
- No Bake Strawberry Cheesecake from Everyday Eileen
- Strawberry Pretzel Salad Dessert from Creative Southern Home
- Sea Shell Beach Cakesicles from Big Bear’s Wife
- Mermaid Splash Cookies from The Domestic Kitchen
- Blueberry Crumble Cheesecake from A Blender Mom
- Cruise Ship Strawberry Crepes from Southern From Scratch
- Blueberry Lemon Cheesecake from Eat Move Make
- Caramel Sticky Pudding Cake from Shockingly Delicious
- Blackberry Roly Poly from Nancie’s Table
- Strawberry Monkey Bread from The Bitter Side of Sweet
- Raspberry Custard Bars with Almond from My Sweet Zepol
- Caramel Corn Cheesecake from Sweet ReciPEAs
- Blackberry Cheesecake with Blackberry Compote from Karen’s Kitchen Stories
- Easy Mini Fruit Pizzas from Jen Around the World
- Sunflower Cookies from Cindy’s Recipes and Writings
- Orange Creamsicle Chip Cookies from Palatable Pastime
- Viennese Whirls from Kudos Kitchen by Renee
- Mason Jar Caramel Banana Pudding from For the Love of Food
There are 45 incredible bloggers participating in this year’s #SummerDessertWeek event! Thanks to those bloggers, we have over 168 summer time sweet treat recipes being shared this week! Grab a few recipes to try out and don’t forget to enter the giveaway below!
Scroll down to take a look!
Dixie Crystals is giving away one (1)Keurig® K-Select® Coffee Maker
Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including Adams Poundcake Kit, Adams Best, Adams Lemon Extract, Adams Natural Food Color, and Adams Cinnamon Sugar
Prize #3 —Wilton is giving away a Wilton Gift Pack – including – Bake and Bring Geometric Print Non-Stick 13 x 9 -inch Oblong Pan, Bake and Bring Geometric Print Non-Stick 8-inch Square Cake Pan, Bake and Bring Geometric Print Non-Stick 8-inch Round Cake Pan, Peach Cobbler Candy Melts Candy, Blueberry Lemonade Candy Melts Candy, Orange Crème Candy Melts Candy, Key Lime Pie Decorating Icing Pouch with Tips, Orange Crème Decorating Icing Pouch with Tips, Pop Art Triangle and Solid Cupcake Liners, Geometric Print and Solid Green Cupcake Liners, Balloon Dog Icing Decorations, Assorted Brights and Pastels Sprinkles, Blue Sprinkles Tackle Box, Coral Sprinkles Tackle Box, DIY-Lish Mermaid Kit, DIY-Lish Candy Lollipop Kit and Disposable Decorating Bags with 1M Tips
Prize #4 — Sweets & Treats Boutique is giving away 1 (one) baking supply box including an assortment of sprinkles and cupcake liners as well as one of Love From The Oven’s recent cookbooks!
Prize #4 — Anolon is giving one (1) winner an Anolon Advanced Graphite 9″ Round Springform Pan & an Anolon Advanced Graphite 9″ Square Springform Pan
Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 7th – July 14th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.
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.