Chocolate Cake Recipe With Cocoa Powder And Buttermilk
A moist Chocolate Buttermilk Cake covered in creamy chocolate buttercream and chocolate chips. This quick and easy chocolate cake recipe takes only minutes to make but tastes better than a box mix. It’s the perfect cake for parties, birthdays and celebrations!
If you’re looking for a moist chocolate cake that’s quick and easy to make, look no further. This simple one-layer cake is perfect for chocolate lovers.
And the frosting is a scaled-down version of my popular Chocolate Buttercream. It has real melted chocolate in it, which makes it super creamy and easy to worth with.
Chocolate Buttermilk Layer Cake (inspired By Donna Hay)
Chocolate cake can be a fickle thing. Sometimes it’s a little too dry, too dense or not chocolatey enough. And while I love my tried and true Chocolate Fudge Cake recipe, I wanted to add a quick and easy, no mixer chocolate cake to my repertoire.
I then switched to vegetable oil as the main fat, as it tends to lend itself to moist chocolate cakes, just like my fave Malteser Cake and my Small Batch Chocolate Cupcakes. However, the cake tasted vaguely of oil.
The third time around I went back to melted butter, but added a little more sugar, a little less buttermilk and a little more water. The perfect Chocolate Buttermilk Cake was born ❤️
The Best Chocolate Cake
Buttermilk is the answer to moist cakes that stay fresh for days. The acidity in buttermilk helps to act as a tenderiser in baked goods, resulting in soft and tender cakes, muffins, scones and pancakes.
Buttermilk can also help cakes to rise when it reacts with baking soda. It can add a slightly tangy flavour to baked goods, but you can’t taste the sourness in a homemade chocolate cake like this one. It’s there to influence texture and rise.
If you don’t have buttermilk on hand, use 1/4 cup full fat Greek yogurt or sour cream along with 1/4 cup full fat or whole milk.
Best Chocolate Cake Recipe
One of the best things about this easy Chocolate Buttermilk Cake recipe is that you don’t need an electric mixer to make it. It’s a simple one-bowl recipe that comes together in minutes.
Leave your cake to cool for 10 minutes before carefully removing from the cake pan. Transfer cake to a wire rack to cool completely before frosting.
MAKE AHEAD INSTRUCTIONS: To make your Chocolate Buttermilk Cake ahead of time, leave it to cool completely before tightly wrapping in plastic wrap and placing it in the freezer.
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Using real chocolate not only ensures the buttercream is full of chocolate flavour, but it helps create a super smooth and creamy texture – perfect for frosting cakes!
The perfect accompaniment to my Chocolate Buttermilk Cake is my easy chocolate frosting. You only need four ingredients and an electric mixer to get started.
Just like a regular Vanilla Buttercream, this recipe starts by mixing your butter until creamy, then adding your sugar. Then you’ll add your melted dark chocolate.
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Once frosted, you can store your cake in the fridge in an airtight container. Bring your cake back to room temperature before serving.
I recommend using storebought full-fat buttermilk for best results. If you cannot buy buttermilk, you can make a substitute by adding 2 teaspoons white vinegar or fresh lemon juice to 1/2 cup full fat or whole milk. But my preferred substitute is using 1/4 cup Greek yogurt or sour cream along with 1/4 cup full fat milk.
This Chocolate Buttermilk Cake should be moist, not dry. Adding too much flour and/or cocoa powder will result in a dry cake, so be sure to measure your dry ingredients using a baking scale. Also, be careful not to over-mix your cake batter, or over-bake your cake.
Best Fudgy Chocolate Cake
Yes. You can easily slice this cake in half to make a two-layer cake if you prefer. You can use the buttercream to frost in between the cake layers.
Yes. This recipe will make around 16-18 cupcakes. Check them around the 18-20 minute mark – you’ll know they’re ready when they spring back lightly to the touch.
Cocoa powder: You can use either natural cocoa powder or Dutch-processed cocoa powder in this recipe. Make sure your cocoa is unsweetened.
Easy Chocolate Cake [video]
Buttermilk: I recommend using storebought full-fat buttermilk for best results. If you can’t get hold of buttermilk, you can make a substitute by adding 2 teaspoons white vinegar to 1/2 cup full fat or whole milk. My preferred substitute is using 1/4 cup Greek yogurt or sour cream along with 1/4 cup full fat or whole milk.
Storage: Cover unfrosted cake in plastic wrap and keep in an airtight container at room temperature. Once frosted, store cake in the fridge in an airtight container. Bring cake back to room temperature before serving.
Freezer instructions: Once baked, let your cake to cool completely before tightly wrapping in plastic wrap and placing it in the freezer. When you’re ready to decorate and serve your cake, let it to thaw at room temperature. Then frost and slice.
Chocolate Buttermilk Bundt Cake
Serving Size: 1 slice Calories: 535 Sugar: 56.5 g Sodium: 125.5 mg Fat: 25.7 g Carbohydrates: 74.4 g Protein: 5.6 g Cholesterol: 84.3 mg
Free ebook our favourite one layer cakes Sign up to the sweet club and we'll send our quick and easy cakes ebook straight to your inbox. Sign Me UpThis recipe and post were created for #SummerDessertWeek! Sponsor companies, Dixie Crystals, Adam’s Extract, Wilton , Sweets and Treats Shop and Anolon sent me samples, but as always opinions are 100% mine.
I’ve shared some great buttermilk recipes that have been a hit with readers, including my Buttermilk Texas Sheet Cake, Homemade Cinnamon Rolls with Buttermilk, and even one of my favorite chicken recipes, Baked Buttermilk Chicken Strips.
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For this buttermilk chocolate cake recipe, both the cake and the frosting start out in a saucepan, which is pretty typical of sheet cakes.
You most likely have most, if not all, of the ingredients at home for this delicious recipe. And you might not even have to go to the grocery store to make this.
Have you ever eaten dry cake? You go to take a bite, and it dries out your mouth, and that’s not good. Not good at all.
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And let’s talk about the frosting. I love the way it cools and crackles on the top. There’s a tee-tiny touch of a crunch, and that makes this cake pretty much perfect.
Don’t skimp here and use margarine. Be sure to use the real butter because it will add so much more flavor to your cake.
Once the ingredients are melted and mixed well together, take the saucepan off of the burner and set it aside. Let the mixture cool.
The Most Amazing Chocolate Cake
You can use this in any recipe that calls for vanilla extract, including pound cake, ice cream, cookies, and so much more.
Pour the cake mixture into the cake pan. Bake for about 30-35 minutes or until a cake tester comes out clean. Let the cake cool for at least half an hour before frosting it.
The pan is great for cakes, brownies, cookie bars, and more.A 9″ x 13″ pan is the perfect size to hold the cake.
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I used a whisk to make sure everything mixed well and made sure I got all of the lumps out. Doesn’t take too much mixing action.
If you’re in a hurry, you can put it in the fridge. You want it to still be pourable consistency but not so thin that it runs off the side of the cake.
After you allow the frosting to cool for a little bit, pour it on the cake. Let it cool a little longer before cutting.
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Place a covering over the top of the cake, such as plastic wrap. You can also place the cake in a sealed, airtight container.
There are several things that can help make a cake more moist. Don’t overmix. Use ingredients such as oil or buttermilk. Don’t overbake the cake.
I used to put two cups of powdered sugar in the frosting, but it comes out a little thin. I've added another half cup, to help thicken it up a little.
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Just had to come back and say that my adult son said this was the best chocolate cake I've ever made. I agree! The numerous pictures you add to your recipes are an added bonus!
Oh wow! That's great to hear! Thanks for letting me know about the pictures, too. I am never sure if I am adding too many.
I'm making it right now and I had to stop and comment on the flour mixture being so thick it was like a big glob of clay, so I added more buttermilk, not much but enough that a knife could cut through the clay mixture, I mean thr flour mixture. More to come. Done and out. Highly recommend.
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This cake was so moist and absolutely perfect. It is now on the top of my list for any cake. Everyone was raving on the moistness and flavor.
Made this last week -- the problem that I think most of us are running into is that, as written, the recipe doesn't call for enough powdered sugar to hold it together. It essentiallly makes a chocolate sauce with the consistency of Hershey's syrup -- delicious, but ran everywhere and
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