Buttermilk Chocolate Cake
This buttermilk chocolate cake is hands down one of the richest and most decadent cakes I've ever had! This is a 9x13 cake that's super easy to make and only requires unsweetened cocoa powder, so no fancy chocolate required!
Servings: 12
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder sifted
- 1 1/2 cups granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3 eggs room temperature
- 1 1/2 cups buttermilk
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
Chocolate Buttercream
- 8 tbsp unsalted butter softened
- 2 1/3 cups powdered sugar
- 3/4 cups unsweetened cocoa powder
- 1/3 cup whole milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F and grease a 9x13 baking dish.
- Sift the flour, unsweetened cocoa powder, salt, baking powder, and baking soda. Set aside.
- Using an electric mixer or a whisk, mix the vegetable oil, sour cream, eggs, buttermilk, vanilla extract, and sugar. Add the wet ingredients to the dry ingredients and mix until well combined.
- Pour the cake batter into the baking dish and bake for 26-28 minutes. Allow the cake to cool completely before frosting.
- To make the chocolate buttercream, mix the softened butter with an electric mixer until smooth. Add the powdered sugar, unsweetened cocoa powder, and vanilla extract. Mix for 1 minute and then add the milk. Mix for 3-4 minutes or until fluffy.
- Frost the cake and decorate with sprinkles, if desired. Enjoy!
Notes
- Use a good quality unsweetened cocoa powder since it's the main ingredient.
- Please use room-temperature eggs and softened unsalted butter.
- Allow the cake to cool completely before frosting.
- Don't like sprinkles? Use chocolate chips to decorate the cake instead.
Nutrition
Calories: 488kcal | Carbohydrates: 72g | Protein: 7g | Fat: 22g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 347mg | Potassium: 308mg | Fiber: 4g | Sugar: 50g | Vitamin A: 413IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 3mg