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Chocolate Buttermilk Cake

Irresistibly Moist Chocolate Buttermilk Cake to Impress

This Chocolate Buttermilk Cake is a moist and versatile dessert perfect for any celebration.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 1.75 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 0.75 cups Cocoa Powder No direct substitute but carob powder offers a unique twist.
  • 1.5 teaspoons Baking Powder Always ensure it’s fresh for the best rise.
  • 1 teaspoon Baking Soda Omitting is possible if using self-rising flour.
  • 0.5 teaspoon Salt Can be omitted in certain reduced-sodium diets.
  • 2 Eggs Replace with 1/4 cup unsweetened applesauce for an egg-free option.
  • 1.75 cups Granulated Sugar Can be reduced but may slightly alter texture.
  • 0.5 cups Vegetable Oil Substitute with melted coconut oil for a tropical flavor.
  • 2 teaspoons Vanilla Extract Use almond extract as an alternative.
  • 1 cup Buttermilk Substitute with milk mixed with a teaspoon of vinegar or lemon juice.
  • 0.5 cups Warm Black Coffee Warm water serves as a caffeine-free alternative.
For Serving Suggestions
  • Fresh Berries Adds a pop of color and freshness.
  • Whipped Cream Lightens the dessert; consider a hint of vanilla for added flavor.

Equipment

  • Oven
  • Mixing bowls
  • Electric mixer
  • measuring cups
  • Whisk
  • spatula
  • 6-inch Round Cake Pans

Method
 

Step-by-Step Instructions for Chocolate Buttermilk Cake
  1. Preheat your oven to 325°F (165°C) and grease two 6-inch round cake pans with non-stick spray or butter.
  2. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract until smooth.
  4. Combine buttermilk and warm black coffee in a separate jug.
  5. Gradually add the dry mixture to the egg mixture, alternating with buttermilk-coffee mixture.
  6. Pour the batter into prepared cake pans and bake for 40-50 minutes.
  7. Allow the cakes to cool in the pans for 10-15 minutes before removing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 25gVitamin A: 250IUCalcium: 20mgIron: 2mg

Notes

Wrap cake layers tightly in plastic wrap if making ahead to keep moisture and flavor.

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