Moist Buttermilk Chocolate Cake with Frosting (Print version)

A tender 9x13 buttermilk chocolate cake with deep cocoa flavor and a glossy chocolate frosting that sets soft and fudgy.

# Ingredients:

For the cake

01 - 2 cups (250 g) all-purpose flour
02 - 2 cups (400 g) granulated sugar
03 - 3/4 cup (65 g) Dutch-process cocoa powder, sifted
04 - 1 1/2 teaspoons baking powder
05 - 1 teaspoon baking soda
06 - 1 teaspoon fine salt
07 - 2 large eggs, room temperature
08 - 1 cup (240 ml) full-fat buttermilk, room temperature
09 - 3/4 cup (180 ml) neutral vegetable oil
10 - 2 teaspoons vanilla extract
11 - 1 cup (240 ml) hot coffee or hot water

For the chocolate frosting

12 - 1/2 cup (113 g) unsalted butter
13 - 1/2 cup (45 g) Dutch-process cocoa powder, sifted
14 - 3 cups (360 g) powdered sugar, sifted
15 - 1/3 cup (80 ml) full-fat buttermilk, plus more if needed
16 - 1 teaspoon vanilla extract
17 - 1/4 teaspoon fine salt

# Instructions:

01 - Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper, leaving a little overhang if you want to lift the cake out.
02 - In a large bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined with no cocoa lumps.
03 - Add the eggs, buttermilk, oil, and vanilla. Whisk just until the mixture is combined and mostly smooth.
04 - Slowly whisk in the hot coffee or hot water. The batter will be thin. Scrape the bowl once to catch any dry spots.
05 - Pour the batter into the prepared pan. Bake for 32-38 minutes, until the center springs back lightly and a toothpick inserted in the middle comes out with moist crumbs.
06 - Let the cake cool in the pan for at least 45 minutes before frosting. The top should no longer feel warm.
07 - Melt the butter in a medium saucepan over low heat. Remove from the heat, whisk in the cocoa powder until smooth, then whisk in the powdered sugar, buttermilk, vanilla, and salt until glossy.
08 - Spread the frosting over the cooled cake. Let it set for 20-30 minutes before slicing into squares.

# Good to know:

01 - The batter is thin after adding hot coffee. That is normal.
02 - Cool the cake before frosting for a thicker, shinier finish.
03 - Best served at room temperature.

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