Buttermilk Cocoa Cake Recipes

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COCOA-BUTTERMILK LAYER CAKE



Cocoa-Buttermilk Layer Cake image

Birthday cakes think they can get away with good looks alone. At my house, I want birthday cakes to taste just as amazing as they look! Book credit: From Baking From My Home to Yours. © 2006 by Dorie Greenspan, published by Houghton Mifflin. All rights reserved

Provided by Dorie Greenspan

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 21

16 tablespoons unsalted butter, room temperature, plus additional to butter the pans
2 cups all-purpose flour, plus additional to dust the pans
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
2 large egg yolks
2 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk
4 ounces bittersweet chocolate, melted and cooled (optional)
1/3 cup light brown sugar, packed, divided
6 ounces bittersweet chocolate, coarsely chopped
1/4 cup malted milk powder
1 tablespoon unsweetened cocoa powder
3 tablespoons boiling water
16 tablespoons unsalted butter, room temperature
1 pinch salt
3/4 teaspoon pure vanilla extract
2 1/4 cups confectioners? sugar, sifted

Steps:

  • Prep the cake materials: Center a rack in the oven and preheat the oven to 350 F. Butter two 9 x 2-inch round cake pans with a pastry brush, dust the interiors with flour, tap out the excess and line the bottoms with rounds of parchment or wax paper. Put the pans on a baking sheet.
  • For the cake: Whisk together the flour, cocoa, baking soda, baking powder, and salt. Set aside. Beat the butter until soft and creamy in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl. Add the sugar and beat until it is thoroughly blended with the butter, about 2 minutes, scraping down the sides of the bowl halfway through for even mixing. Add the eggs yolks one at a time, then the eggs one at a time, beating for 1 minute after each addition and scraping down the sides and bottom of the bowl as needed. Beat in the vanilla.
  • Reduce the mixer speed to low. Beginning with the dry ingredients, alternate adding the dry ingredients and the buttermilk; add the dry ingredients in 3 portions and the buttermilk in 2. Mix only until each new batch is blended into the batter (i.e., do not overmix). Scrape down the bowl and, if you want, add the melted chocolate, folding it in with a rubber spatula. Divide the batter between the cake pans. Bake for 26-30 minutes, or until the cakes feel springy to the touch and start to pull away from the sides of the pans.
  • For the chocolate malt buttercream: Add the chocolate and half the brown sugar to a heatproof bowl; set the bowl over a saucepan of simmering water to temper (melt) the chocolate and sugar, making sure the bowl doesn't touch the water. Meanwhile, whisk the malt powder and cocoa together in a small bowl; add 3 tablespoons of boiling water and whisk until smooth. Set aside.
  • In the stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and fluffy, about 2 minutes. Add the remaining brown sugar and beat until well blended, about 2-3 minutes. Beat in the salt and vanilla extract, then reduce the mixer speed to low.
  • When the chocolate and sugar are melted, remove heatproof bowl from the saucepan. Whisking the melted chocolate gently, gradually pour in the malt-cocoa mixture and stir to thoroughly incorporate: it should be dark, smooth, and glossy. Add this chocolate mixture to the stand mixer and mix until smooth, pausing to scrape down the bowl. Still working on low speed, gradually add the confectioners' sugar. When all the sugar is in, raise the mixer speed to medium and beat for a couple of minutes. If the frosting is too thin, pop it in the fridge for a few minutes.
  • Remove the cakes from the oven; transfer to racks and cool for about 5 minutes. Run a knife around the sides of the cakes, unmold them, and peel off the paper liners. Invert and cool to room temperature right side up. (Note: Once the layers are cooled, they can be wrapped airtight and left at room temperature overnight or kept frozen for up to 2 months.)
  • Assemble the cake: Place one layer on a cardboard round or a cake plate protected by strips of wax or parchment paper. Frost the top of the layer, then cover with the second layer of cake. Frost the top and sides (optional) of the cake, smoothing the buttercream for a sleek look or using a spatula, knife, or spoon to swirl it for a more exuberant look. Remove the paper strips after the cake is frosted. Refrigerate the cake for at least 1 hour (or for up to 1 day, if that's more convenient) to set the frosting, then bring it to room temperature before serving.

BUTTERMILK COCOA CAKE



Buttermilk Cocoa Cake image

Moist and tender with a delightful frosting, this cake is one I've made time and again after finding the recipe in an old community cookbook. It's perfect for a family dinner, picnic or potluck.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12-15 servings.

Number Of Ingredients 16

1/4 cup baking cocoa
1 cup water
1/2 cup butter, cubed
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
2 large eggs, lightly beaten
1/2 cup vegetable oil
1/2 cup buttermilk
BUTTERMILK FROSTING:
1/4 cup baking cocoa
1/2 cup butter, cubed
1/2 cup buttermilk
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans, optional

Steps:

  • In a large saucepan, combine the cocoa and water until smooth; add butter. Bring just to a boil. Remove from the heat. , In a large bowl, combine the flour, sugar and baking soda; add cocoa mixture. Combine eggs, oil and buttermilk; add to cocoa mixture and beat until smooth. , Pour into a greased 13x9-in. baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , In a large saucepan, bring the cocoa, butter and buttermilk to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Spread over the warm cake. Sprinkle with pecans if desired. Cool on a wire rack.

Nutrition Facts : Calories 504 calories, Fat 23g fat (9g saturated fat), Cholesterol 62mg cholesterol, Sodium 234mg sodium, Carbohydrate 72g carbohydrate (55g sugars, Fiber 1g fiber), Protein 4g protein.

COCOA BUTTERMILK CAKE WITH SCROLLED TUILES



Cocoa Buttermilk Cake with Scrolled Tuiles image

Let a graduate know he or she is congratulated and adored: Our standout chocolate sheet cake has intense flavor and a rich, dense frosting made from melted bittersweet chocolate and cream cheese. Atop the cake is a pile of small "diplomas," airy tuile cookies that are curled around the handle of a wooden spoon and tied with strips of sour candy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, softened, plus more for pans
1 1/4 cups unsweetened Dutch-process cocoa powder, plus more for pans
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 3/4 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/2 cups low-fat buttermilk
Chocolate Frosting for Cocoa Buttermilk Cake
Scrolled Tuiles

Steps:

  • Preheat oven to 350 degrees. Butter two 8-by- 12-inch cake pans, and line with parchment paper. Butter parchment, and lightly dust with cocoa powder; set aside. Sift cocoa powder, flour, baking powder, and salt into a medium bowl; set aside.
  • Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 3 to 4 minutes. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add cocoa mixture in 2 batches, alternating with the buttermilk.
  • Divide batter evenly between pans. Bake until a cake tester inserted into centers comes out clean, about 35 minutes. Let cool on a wire rack 15 minutes. Invert cakes onto rack; remove parchment, and reinvert. Let cool completely.
  • Trim cakes level. Place 1 cake on a platter. Spread with 1 cup frosting. Top with remaining cake. Spread 4 1/2 cups frosting on top and sides. Fill a pastry bag fitted with a petal tip (such as Ateco #126) with remaining frosting. Pipe a ruffled border along edges. Cake can be refrigerated up to 1 day. Serve with scrolled tuiles.

COCOA-BUTTERMILK CAKE



Cocoa-Buttermilk Cake image

I adopted this recipe 9/06. It is incredible. The great reviews are not misleading. I don't get why the instructions tell you to trim the cake. I just chilled the cake for a bit and then spread the frosting on the sides of the cake. This will be my main chocolate cake from now on. I didn't take a great picture of the cake, but the one I took gives you a hint of how much I loved this cake. I didn't share it, I just got a fork and ate it for 3 days right off of the platter. The original description follows..... This is a super chocolatey buttermilk cake and icing. Very easy to make. This cake is "the" employee comfort food at the catering company where I work.

Provided by Mrs Goodall

Categories     Dessert

Time 50m

Yield 1 9x13 cake, 12 serving(s)

Number Of Ingredients 14

1 1/2 cups unsalted butter
1 1/2 cups water
1/2 cup unsweetened cocoa
3 cups sugar
3 cups flour
1 tablespoon salt
1 tablespoon baking soda
3 large eggs
3/4 cup buttermilk
1 tablespoon vanilla
3/4 cup unsalted butter
4 1/2 ounces buttermilk
7 1/2 tablespoons cocoa
1 1/2 cups powdered sugar, sifted

Steps:

  • Preheat oven to 350 degrees.
  • Butter and line with parchment a 9 x 13 cake pan Melt butter, stir in water and cocoa and whisk until smooth.
  • set aside.
  • sift together flour, sugar, salt and baking soda.
  • In a separate bowl, whick together eggs, buttermilk and vanilla.
  • Add cocoa mixture and buttermilk mixture to dry ingredients.
  • Combine very well.
  • Pour into cake pan and bake until skewer comes out clean.
  • Cool for 20 minutes while making icing.
  • ICING: Melt butter, add buttermilk and cocoa.
  • Whisk until smooth.
  • Put powdered sugar into a food processor.
  • With motor running, pour cocoa mixture through feed tube.
  • Do not over process.
  • Put a platter over the cake pan, flip over so that the cake comes out onto the platter.
  • Remove parchment Pour icing over the top of cake and spread evenly over cake to the edges using an offset spatula.
  • Do not worry if some goes over the sides.
  • Refrigerate cake for 2 hours.
  • Remove from refrigerator and with a serrated knife, trim all 4 sides of the cake about 1/4 inch.
  • Cut into pieces to serve.

MOM'S BUTTERMILK CHOCOLATE CAKE



Mom's Buttermilk Chocolate Cake image

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 12

1 cup (2 sticks) unsalted butter, plus more for greasing the pan
2 cups all-purpose flour
2 cups sugar
11/2 teaspoons baking soda
4 tablespoons unsweetened cocoa powder
1/2 cup buttermilk
2 eggs
1 teaspoons vanilla extract
1/2 cup (1 stick) unsalted butter
3/4 cup buttermilk
4 tablespoons unsweetened cocoa powder
1 pound confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F.
  • For the cake: Lightly grease a 9-by-13-inch cake pan with butter. Combine the flour, sugar and baking soda in the bowl of a stand mixer or mixing bowl. Combine the butter, cocoa and 1 cup water in a medium saucepan and bring to a boil while mixing. Add the cocoa mixture to the flour mixture, along with the buttermilk eggs and vanilla, and beat for 3 minutes. Pour into the prepared cake pan and bake until firm to the touch and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool 10 minutes in the pan before turning out on a rack to cool completely.
  • For the frosting: Make the frosting as soon as the cake is out of the oven. Combine the butter, buttermilk and cocoa in a small saucepan and bring to a boil while mixing. Combine with the confectioners' sugar in the bowl of a stand mixer and beat until smooth. Spread the frosting evenly on the cake.

COCOA-BUTTERMILK BIRTHDAY CAKE



Cocoa-Buttermilk Birthday Cake image

This is one of those rare, fail-proof layer cakes that tastes as good as it looks. It is tender, moist, and light. The recipe is from "Baking: From My Home to Yours", by Dorie Greenspan. She makes it with Chocolate-Malt Buttercream, a soft, sweet chocolate frosting with "just a hint of malt flavor and a slight tickle of sugar on the tongue" (it's delicious but slightly grainy), but you can choose any fillings and frostings you like.

Provided by blucoat

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 21

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature (2 sticks, 8 oz.)
1 1/2 cups sugar
2 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup buttermilk
4 ounces bittersweet chocolate, melted and cooled (optional)
6 ounces bittersweet chocolate, coarsely chopped
1/3 cup packed light brown sugar
1/4 cup instant malted milk powder
1 tablespoon unsweetened cocoa powder
1/4 cup boiling water
1 cup unsalted butter, at room temperature (2 sticks, 8 oz.)
1 pinch salt
3/4 teaspoon pure vanilla extract
2 1/4 cups confectioners' sugar, sifted

Steps:

  • Getting Ready to Bake: Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9-x-2-inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment or wax paper. Put the pans on a baking sheet.
  • To Make the Cake: Whisk together the flour, cocoa, baking powder, baking soda and salt.
  • Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until it is thoroughly blended into the butter. Add the eggs one at a time, then the yolks one by one, beating for 1 minute after each addition and scraping down the sides and bottom of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 portions and the buttermilk in 2 (begin and end with the dry ingredients); mix only until each new batch is blended into the batter. Scrape down the bowl and, if you want, add the melted chocolate, folding it in with a rubber spatula. Divide the batter between the cake pans.
  • Bake for 26 to 30 minutes, or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer the cakes to racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (Once the layers are cooled, they can be wrapped airtight and left at room temperature overnight or kept frozen for up to 2 months.).
  • To Make the Buttercream: Melt the chocolate with half the brown sugar in a heatproof bowl set over a saucepan of simmering water. Remove from the heat.
  • Whisk the malt powder and cocoa together in a small bowl, pour over 3 tablespoons of the boiling water and whisk until smooth. Whisking the melted chocolate gently, gradually pour in the hot malt-cocoa mixture and stir to blend-it should be dark, smooth and glossy; set aside.
  • Working with the stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and fluffy, about 2 minutes. Add the remaining brown sugar and beat for 2 to 3 minutes more, until well blended. Beat in the salt and vanilla extract, then reduce the mixer speed to low. Scrape in the chocolate mixture and mix until smooth. Still working on low speed, gradually add the confectioners' sugar. When all the sugar is in, increase the mixer speed to medium and beat for a couple of minutes. Lower the speed and add the remaining tablespoon of boiling water, then increase the speed and give the frosting another quick spin. It will be light and should be thick enough to use immediately. If it doesn't hold its shape, beat it just a bit more.
  • To Assemble the Cake: Place one layer top side up on a cardboard round or a cake plate protected by strips of wax or parchment paper. Frost the top of the layer, and cover with the second layer, top side down. Frost the sides and top of the cake, either smoothing the buttercream for a sleek look or using a spatula, knife or spoon to swirl it for a more exuberant look.
  • Refrigerate the cake for at least 1 hour (or for up to 1 day, if that's more convenient) to set the frosting, then bring it to room temperature before serving.

Nutrition Facts : Calories 615.1, Fat 33.3, SaturatedFat 20.4, Cholesterol 152.4, Sodium 233.8, Carbohydrate 77.2, Fiber 1.9, Sugar 57.7, Protein 5.9

GRANDMA JEAN'S BUTTERMILK-CHOCOLATE CAKE



Grandma Jean's Buttermilk-Chocolate Cake image

This moist and delicious buttermilk-chocolate cake is my grandma's best recipe and I have made it countless times.

Provided by Gwen Walker

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 45m

Yield 16

Number Of Ingredients 11

2 cups white sugar
1 ¾ cups all-purpose flour
¾ cup dark cocoa powder (such as Hershey's® Special Dark®)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup strong black coffee
1 cup buttermilk
½ cup canola oil
2 large eggs
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  • Combine sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large mixing bowl; whisk until fully combined. Add coffee, buttermilk, oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes; batter will be thin. Pour into the prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely.

Nutrition Facts : Calories 240.7 calories, Carbohydrate 38.7 g, Cholesterol 23.9 mg, Fat 8.3 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 0.8 g, Sodium 279.9 mg, Sugar 25.8 g

BUTTERMILK CHOCOLATE CAKE



Buttermilk Chocolate Cake image

"My 12 children, 26 grandchildren and five great-grandchildren always request this cake for their birthdays," says Imogene Koepnick of Delavan, Wisconsin. "People call it 'Imogene's Cake'!"

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12-16 servings.

Number Of Ingredients 18

1 cup butter, cubed
1 cup water
2 tablespoons baking cocoa
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 teaspoon vanilla extract
2 eggs
FROSTING:
3 tablespoons butter
2 tablespoons baking cocoa
3 cups confectioners' sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
3 to 4 tablespoons milk or heavy whipping cream

Steps:

  • In a saucepan, bring butter, water and cocoa to a boil. In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Add cocoa mixture; mix well. Combine buttermilk and vanilla; add to batter and mix well. Beat in eggs. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 23-27 minutes or until a toothpick comes out clean. Cool on a wire rack., In a small saucepan over medium heat, cook and stir butter and cocoa until smooth. Remove from the heat. In a small bowl, combine confectioners' sugar, vanilla and salt. Add cocoa mixture and enough milk until frosting reaches desired consistency. Frost cake.

Nutrition Facts :

NEVER-FAIL BUTTERMILK-CHOCOLATE CAKE



Never-Fail Buttermilk-Chocolate Cake image

Grandma Emogene's recipe for a buttermilk-chocolate cake.

Provided by Karen B

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 45m

Yield 16

Number Of Ingredients 10

3 cups all-purpose flour
2 cups white sugar
1 cup vegetable oil
1 cup buttermilk
⅔ cup cocoa
2 large eggs, beaten
2 teaspoons baking soda
1 teaspoon vanilla extract
1 teaspoon salt
1 cup boiling water

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10x15-inch baking pan.
  • Combine flour, sugar, oil, buttermilk, cocoa, eggs, baking soda, vanilla extract, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Add boiling water and mix well. Pour into the prepared baking pan.
  • Bake in the preheated oven for 15 minutes. Increase oven temperature to 350 degrees F (175 degrees C) and continue to bake until a toothpick inserted into the center comes out clean, 20 to 25 more minutes.

Nutrition Facts : Calories 333.8 calories, Carbohydrate 45.8 g, Cholesterol 23.9 mg, Fat 15.1 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 2.1 g, Sodium 328.4 mg, Sugar 25.9 g

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From buttermilkbysam.com


BUTTERMILK COCOA CAKE RECIPE - ALL INFORMATION ABOUT HEALTHY …
Combine eggs, oil and buttermilk; add to cocoa mixture and beat until smooth. Pour into a greased 13x9-in. baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in …
From therecipes.info


BUTTERMILK CHOCOLATE CAKE: THE ULTIMATE BIRTHDAY CAKE
2022-04-27 Method. Preheat oven to 200°C. Grease a square cake tin. In a saucepan, add butter, water, sugar and cocoa. Bring to a boil. In a mixing bowl whisk eggs and buttermilk. …
From thesouthafrican.com


BUTTERMILK CHOCOLATE CAKE RECIPE | THE HUNGRY HUTCH
In a medium bowl, whisk together the eggs, buttermilk, oil, and extract. Add the wet ingredients to the dry ingredients and stir to combine. Gradually whisk in the hot coffee. Pour the batter …
From thehungryhutch.com


BUTTERMILK COCOA CAKE RECIPE: HOW TO MAKE IT | TASTE OF HOME
Moist and tender with a delightful frosting, this cake is one I've made time and again after finding the recipe in an old community cookbook. It's perfect for a family dinner, picnic or potluck. It's …
From preprod.tasteofhome.com


COCOA-BUTTERMILK BIRTHDAY CAKE | THE SPLENDID TABLE
2006-11-11 Put the pans on a baking sheet. 1. Whisk together the flour, cocoa, baking powder, baking soda and salt. 2. Working with a stand mixer, preferably fitted with a paddle …
From splendidtable.org


BUTTERMILK COCOA QUICK CAKE - WOMEN FITNESS
2016-09-30 Preheat oven to 350 degrees F. Add butter and flour to 9x2-inch round cake pan. Mix together the dry ingredients. Add the buttermilk, oil, and vanilla. Mix. Turn the batter into …
From womenfitness.net


CHOCOLATE BUTTERMILK CAKE | SERVING UP SOUTHERN
2012-04-29 The coffee gives the chocolate flavor added depth. Measure out and blend all dry ingredients, except sugar. Next, cream the sugar, oil, eggs, vanilla, and buttermilk. Add the …
From servingupsouthern.com


BUTTERMILK COCOA CAKE RECIPE
Buttermilk cocoa cake recipe. Learn how to cook great Buttermilk cocoa cake . Crecipe.com deliver fine selection of quality Buttermilk cocoa cake recipes equipped with ratings, reviews …
From crecipe.com


TEXAS TRASH BUTTERMILK CHOCOLATE CAKE- SWEET PEA'S KITCHEN
How to Make Texas Trash Buttermilk Chocolate Cake. Preheat oven to 350 degrees and spay the 13×9 baking dish with pam baking spray and place a sheet of parchment paper into the …
From sweetpeaskitchen.com


CHOCOLATE BUTTERMILK CAKE WITH FROSTING - SPICY SOUTHERN KITCHEN
2017-05-04 In a medium bowl, combine sugar, flour, and salt. Add to buttermilk mixture and beat until blended. Pour batter into prepared pan. Bake for 30 to 35 minutes, or until set in the …
From spicysouthernkitchen.com


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