Buttermilk Chocolate Cake Moist (Print Version)
A super moist chocolate cake with buttermilk and glossy frosting, perfect for any occasion.
# Ingredients:
→ Buttermilk Chocolate Cake
01 -
2 cups (240 g) all-purpose flour
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2 cups (400 g) granulated sugar
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½ cup (40 g) unsweetened cocoa powder
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1½ teaspoons baking soda
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1 teaspoon baking powder
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¼ teaspoon salt
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2 large eggs, room temperature
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½ cup (118 ml) melted butter
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½ cup (118 ml) canola oil
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1 cup (237 ml) buttermilk, room temperature
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1 cup (237 ml) hot water, very warm but not boiling
→ Buttermilk Chocolate Frosting
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¾ cup (170 g) unsalted butter
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½ cup (40 g) unsweetened cocoa powder
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⅓ cup (79 ml) buttermilk, room temperature
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1 teaspoon vanilla extract
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2½ - 3 cups (300 - 360 g) powdered sugar, sifted
# Instructions:
01 -
Preheat the oven to 350°F (177°C). Lightly grease and line the bottom and long sides of a 9 x 13 inch cake pan with parchment paper.
02 -
In a large mixing bowl, whisk the all-purpose flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined.
03 -
Whisk in the oil, melted butter, eggs, and buttermilk until well combined. Carefully whisk in the warm water until well combined. Pour the batter into the prepared cake pan.
04 -
Bake for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
05 -
Cool the cake in the pan for 15-20 minutes. Using the parchment paper, gently lift the cake out of the pan to cool completely on a cooling rack.
06 -
Melt the butter in a saucepan over low heat. Once the butter has melted, whisk in the cocoa powder and cook over low heat for about 1 minute to bloom the cocoa powder. Remove the pan from the heat.
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Whisk in the buttermilk, powdered sugar, and vanilla extract until smooth and well combined.
08 -
Transfer the cooled cake back into the pan or onto a serving dish. Pour and spread the frosting onto the cooled cake. Allow the frosting to set, slice the cake, and enjoy.
# Notes:
01 -
Store the cake in an airtight container at room temperature for up to 3-4 days or in the refrigerator for about one week.