This isn’t an ordinary chocolate cake. It’s a rich, gooey, delicious chocolate cake. The cake is topped with a buttermilk chocolate icing that sinks into the cake, making it unbelievably moist. Serve the cake warm or at room temperature with a big scoop of ice cream or a dollop of whipped cream.
How to Store
- Stored in an airtight container, the cake will last 2 to 3 days at room temperature.
- If you need to keep it longer or if your kitchen is quite warm and humid, it might be best to refrigerate the cake. Make sure you cover it well to keep it from absorbing any refrigerator odors, and store it for up to 1 week. Take the cake—or slices—out of the fridge at least 30 minutes before you plan to serve it.
- You can freeze this cake for longer storage. Arrange slices on a baking sheet or tray and freeze them. When frozen, wrap the slices in plastic wrap and foil and place them in a resealable freezer bag. Freeze for up to 3 months for best quality.
Chocolate Buttermilk Cake
This decadent chocolate buttermilk cake is a chocolate lover’s dream!
- Prep Time: 20 minutes
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 20 servings 1x
- Category: Chocolate Cakes
- Method: Bake
Ingredients
Scale
For the Cake
- 1 cup (227 grams) butter
- 1 cup water
- 1/3 cup (35 grams) unsweetened cocoa
- 1/2 cup (113 grams) buttermilk
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup (212 grams) packed light brown sugar
- 1 cup (198 grams) granulated sugar
- 2 cups (255 grams) all-purpose flour
For the Topping
- 4 ounces (113 grams) butter
- 1/3 cup (35 grams) cocoa
- 1/4 cup (52 grams) brown sugar, packed, light or dark
- 1/4 cup (57 grams) buttermilk
- 1 teaspoon vanilla
- 1 1/2 cups (170 grams) confectioners’ sugar
Instructions
- Oven and Pan Prep: Preheat the oven to 350 F. Grease and flour a 13-by-9-inch baking pan or spray it with baking spray.
- Chocolate Mixture: Combine the butter, water, and cocoa in a saucepan and heat over medium-low heat until the butter is melted.
- Cake Batter: In a mixing bowl with an electric mixer on low, combine the buttermilk, eggs, soda, salt, and vanilla. Beat until smooth and well blended. Slowly beat in the butter and cocoa mixture. Add the sugar and flour and beat until blended. Spread the batter in the prepared baking pan.
- Bake: Bake the cake for 25 minutes, or until the cake springs back when gently pressed with a finger. Let the cake cool for 15 minutes, then poke holes evenly over the cake.
- Make the Glaze: Just before the cake is done cooling, combine the butter and cocoa in a saucepan and heat over medium-low heat until the butter is melted. Remove the pan from the heat and stir in the brown sugar, buttermilk, and vanilla; stir until smooth. Pour the glaze over the top of the warm cake, spreading it to cover, letting it sink into the holes.
- Serve: Cool for at least 25 to 30 minutes, then cut the cake into squares and serve with ice cream or whipped cream. Enjoy!
