Every time I bake a cake, it feels like I’m taking a delightful trip down memory lane. There’s something wonderfully nostalgic about the process. This Chocolate Buttermilk Cake has a special spot in my heart and kitchen. I remember the first time I made it for a family gathering. My kids had friends over, and as the aroma of cocoa and vanilla filled the air, the house felt more like a warm, welcoming bakery than a home. It was one of those moments where food truly brought everyone together.
The recipe was handed down from my grandmother, who swore by the secret ingredient: buttermilk. It gives the cake its incredible moistness and tender crumb. Grandma always said that a good cake should have a story, and every bite of this cake is filled with rich chocolate flavor and cherished family memories. She often baked it for birthdays and special occasions, always ensuring there was enough for everyone to enjoy a second slice. It’s become a tradition in my household, a timeless classic that never fails to impress.
I love how easily this cake comes together. Despite its rich flavor, the process is straightforward, making it perfect even for novice bakers. The use of egg whites instead of whole eggs keeps it light and airy, while the combination of cocoa and espresso deepens the chocolate flavor, making it irresistibly delicious. Trust me, once you’ve tried this Chocolate Buttermilk Cake, it’ll become a staple in your baking repertoire. So, why not give it a go next time you’re looking for a sweet treat? Whether it’s for a special occasion or just a weekday indulgence, it promises to bring smiles all around. Let’s get baking and create some wonderful memories together!
How to Make Chocolate Buttermilk Cake
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Ingredients:
- 3 cups granulated sugar
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 1/2 tsp baking powder
- 1 tsp fine salt
- 1 cup unsalted butter, room temperature
- 1 cup egg whites (or about 7 eggs)
- 1 1/2 cups buttermilk, room temperature
- 2 Tbsp vegetable oil
- 2 tsp vanilla extract
- 1 tsp instant espresso (optional)
- 2 cups unsalted butter, room temperature (for frosting)
- 1 cup sifted dark cocoa powder (for frosting)
- 1 tsp vanilla extract (for frosting)
- 1/2 tsp fine salt (for frosting)
- 5 cups powdered sugar
- 2/3 cup heavy cream, room temperature
- 1 1/3 cups dark chocolate chips, melted and cooled
Directions:
- Start by preheating your oven to 350°F (175°C) and preparing your cake pans with parchment paper and a light greasing. Choose between four 7-inch, three 8-inch, or two 9-inch pans.
- In a large bowl, combine the sugar, flour, cocoa powder, baking powder, and salt. Use a mixer to blend these ingredients until well mixed.
- Add room temperature butter to the dry ingredients, mixing slowly until the mixture resembles coarse sand.
- Gradually incorporate the egg whites, mixing on low speed, followed by the buttermilk added in two portions, blending until smooth each time.
- Stir in the vegetable oil, vanilla extract, and optional espresso, mixing thoroughly to combine.
- Scrape down the bowl’s sides, then beat the batter on medium speed for a minute to lighten it.
- Divide the batter evenly between the prepared pans to ensure uniform layers.
- Bake for 33-35 minutes, or until a toothpick comes out with a few crumbs. Let the cakes rest in pans for 10 minutes before carefully removing them.
- Place the cake layers in the freezer for 30 minutes to cool rapidly. Once cooled, level the tops if necessary.
- For the frosting, beat 2 cups of butter until creamy.
- Add the sifted cocoa powder, vanilla, and salt, mixing on low until smooth.
- Gradually incorporate the powdered sugar, adding heavy cream halfway through to ease mixing.
- Stir in the melted chocolate until the frosting reaches your desired consistency.
- To finish, hand stir the frosting with a spatula to eliminate air bubbles.
- Layer and frost the cake, adding a base layer of frosting between each tier and a thin coat around the exterior. Chill to set.
- Apply a second, thicker layer of frosting, smoothing it out to your preference. Decorate as desired and enjoy!
Don’t Have Buttermilk? Here’s What to Use Instead
If you’re out of buttermilk, mix one tablespoon of lemon juice or white vinegar with enough milk to make one cup. Let it sit for five minutes to curdle, and you have an easy substitute. Alternatively, you can mix three-quarters cup of plain yogurt with a quarter cup of milk for a similar effect. These alternatives will keep your cake moist and delicious.
How to Make Chocolate Buttermilk Cake Last Longer
After baking, allow your cake to cool completely. Store it in a tightly sealed container at room temperature for up to three days. If you want to keep it fresh longer, refrigerate for up to a week, or freeze it for a month wrapped in plastic and foil. Always thaw it at room temperature before serving to preserve its texture and flavor.
Perfect Pairings for Chocolate Buttermilk Cake
This luscious cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Coffee or espresso enhances the chocolate flavor, while fresh berries offer a refreshing contrast. For an extra touch of indulgence, drizzle with chocolate ganache or caramel sauce before serving.
Pro Tips for the Perfect Chocolate Buttermilk Cake
To intensify the chocolate flavor, add a teaspoon of instant espresso powder. Ensure all ingredients are at room temperature for even mixing. If you’re short on time, use cake strips for even baking to avoid leveling the layers. Remember, patience is key—cooling the layers before assembly helps achieve a flawless finish.
Seasonal Twists for Chocolate Buttermilk Cake
For a spring twist, consider adding a hint of orange zest to the batter. Summer berries, like raspberries or strawberries, make a delightful topping. In fall, incorporate cinnamon or nutmeg for warmth. For a winter wonderland effect, sprinkle crushed peppermint on top or add a dash of peppermint extract to the frosting.
Can I use whole eggs instead of egg whites?
Yes, you can substitute whole eggs for egg whites. Just use about 4 large eggs. However, keep in mind that using whole eggs may slightly alter the cake’s texture, making it richer and denser.
Is the espresso powder necessary in the recipe?
While espresso powder is optional, it enhances the chocolate flavor without leaving a coffee taste. If you enjoy a deeper chocolate taste, it’s worth including. If you’re not a fan of coffee or don’t have any on hand, feel free to omit it.
What can I do if I don’t have cake pans of the recommended size?
If your pans are a different size, adjust the baking time accordingly. Larger pans may require less time, while smaller ones may need more. Keep an eye on the cake and use a toothpick test to check for doneness.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out with a few moist crumbs, it’s ready. Avoid overbaking, as the cake will continue to cook slightly while cooling in the pan.
Can I make this cake ahead of time?
Absolutely! Bake the cake layers and store them in the freezer, tightly wrapped in plastic and foil. Thaw them when you’re ready to frost and serve. This can help save time on the day of your event.
How can I make the frosting even smoother?
For an ultra-smooth finish, beat the frosting until airy, then hand-stir with a spatula for a couple of minutes to remove air bubbles. This technique ensures a professional-looking frosting texture.
Chocolate Buttermilk Cake
Equipment
- Mixing bowls
- Cake pans
- Stand mixer or hand mixer
- Rubber spatula
- Parchment paper
Ingredients
Cake Ingredients:
- 3 cups granulated sugar
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 1/2 tsp baking powder
- 1 tsp fine salt
- 1 cup unsalted butter room temperature
- 1 cup egg whites (or about 7 eggs)
- 1 1/2 cups buttermilk room temperature
- 2 Tbsp vegetable oil
- 2 tsp vanilla extract
- 1 tsp instant espresso (optional)
Frosting Ingredients:
- 2 cups unsalted butter room temperature
- 1 cup sifted dark cocoa powder
- 1 tsp vanilla extract (for frosting)
- 1/2 tsp fine salt (for frosting)
- 5 cups powdered sugar
- 2/3 cup heavy cream room temperature
- 1 1/3 cups dark chocolate chips melted and cooled
Instructions
- Start by preheating the oven to 350°F (175°C) and prepare your cake pans with parchment paper and grease them.
For Cake:
- In a large mixing bowl, combine sugar, flour, cocoa powder, baking powder, and salt. Use either a stand mixer or a hand mixer, and mix until everything is well mixed.
- Gradually incorporate the room temperature butter into the dry mixture while mixing at a low speed until there are no visible chunks of butter and the mix appears like damp sand.
- Add the egg whites and mix on low speed until just combined. Then pour in the buttermilk in two separate additions, blending well after each.
- Incorporate vegetable oil, vanilla extract, and optional espresso into the mixture. Mix on low until everything is smoothly combined.
- Scrape the bowl's sides and increase the mixer speed to medium for about a minute to blend everything thoroughly and lighten the batter.
- Evenly distribute the batter among the prepared pans, ensuring uniformity which can be assisted by using a kitchen scale.
- Bake for 33-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
- Allow the cakes to cool in the pans for about 10 minutes. Then, using a small spatula, gently loosen the edges and remove the layers carefully.
- To speed up cooling, place the cake layers into the freezer for 30 minutes. Once cooled, level the tops with a serrated knife if necessary.
For Frosting:
- Beat the room temperature butter in a bowl on high speed until smooth and creamy.
- Add the sifted cocoa powder, vanilla extract, and salt, mixing on low until everything is well blended.
- Gradually incorporate the powdered sugar. Around halfway, pour in the heavy cream to help with the mixing process. Scrape the sides of the bowl as needed.
- Finally, fold in the melted and cooled dark chocolate until you achieve your desired frosting consistency.
- For a silky texture, gently stir the frosting by hand with a rubber spatula for a couple of minutes to eliminate any air bubbles.
- On a cake board, layer and frost the cooled cake with frosting between each layer. Start with a small amount of frosting to hold the first layer in place.
- Apply an even layer of frosting between each cake layer, and then cover the outside with a thin layer. Chill until the frosting between layers firms up, about 30 minutes in the refrigerator or 10 in the freezer.
- Once set, add a thicker coat of frosting on top and smooth it out. Feel free to decorate as desired and savor your delicious cake!
