Easy Chocolate Buttermilk Cake Recipes

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CHOCOLATE BUTTERMILK CAKE



Chocolate Buttermilk Cake image

One of the best chocolate cake recipes I've ever had. A must for chocolate lovers!

Provided by Sandy Moore

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 2h

Yield 12

Number Of Ingredients 15

1 cup semisweet chocolate chips
¼ cup water
2 ¼ cups cake flour
1 teaspoon baking soda
¼ teaspoon salt
¾ cup butter, softened
2 teaspoons vanilla extract
1 ¾ cups white sugar
3 eggs
1 cup buttermilk
1 cup semisweet chocolate chips
¼ cup honey
2 tablespoons water
⅛ teaspoon salt
2 cups heavy whipping cream

Steps:

  • Grease three 9 inch cake pans. Line bottoms with parchment paper. Preheat oven to 375 degrees F (190 degrees C).
  • In a small pan over low heat, combine 1cup chocolate chips and 1/4 cup water. Stir until chocolate chips have melted, and mixture is smooth. Allow to cool to room temperature.
  • Sift together flour, soda and 1/4 teaspoon salt. Set aside.
  • In a large bowl, cream the butter or margarine with the sugar. Add vanilla. Add eggs one at a time, beating well after each addition. Beat in chocolate mixture. Stir flour mixture into creamed mixture alternately with buttermilk. Blend until smooth. Divide batter into three 9 inch pans, and smooth tops.
  • Bake for 25 minutes, or until pick inserted in center comes out clean. Cool cakes in pans for 10 to 15 minutes, then invert on wire racks; turn right side up to cool completely.
  • Place 1 cake layer upside down on cake platter. Spread with 1/2 inch layer chocolate whipped cream. Repeat with another cake layer. Top with remaining cake layer. Frost with remaining cream.
  • To Make Chocolate Whipped Cream Frosting: In small saucepan over low heat stir 1 cup chocolate chips, honey, 2 tablespoons water and 1/8 teaspoon salt until chocolate is melted and mixture is smooth; cool completely. In medium bowl beat cream until it holds its shape. Gradually fold about 3 large tablespoons cream into chocolate mixture, then fold chocolate mixture into remaining whipped cream until blended.

Nutrition Facts : Calories 632.3 calories, Carbohydrate 75.9 g, Cholesterol 132.2 mg, Fat 36.2 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 21.9 g, Sodium 317.3 mg, Sugar 51.5 g

CHOCOLATE BUTTERMILK CAKE



Chocolate Buttermilk Cake image

A gorgeous one layer chocolate buttermilk cake with real chocolate frosting.

Provided by Jessica Holmes

Categories     Cake

Time 1h50m

Number Of Ingredients 17

210 grams (1 and 1/2 cups) plain flour or all purpose flour
40 grams (1/2 cup) cocoa powder, sifted
90 grams (1/2 cup) brown sugar
150 grams (3/4 cup) caster sugar or granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
170 grams (3/4 cup or 1 and 1/2 sticks) unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
120 ml (1/2 cup) buttermilk
120 ml (1/2 cup) hot water
115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
375 grams (3 cups) icing sugar or powdered sugar
100 grams (2/3 cup) dark chocolate
1-2 tablespoons full fat or whole milk
75 grams (1/2 cup) chocolate chips

Steps:

  • Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
  • In a large mixing bowl, add flour, cocoa powder, sugars, baking powder, baking soda and salt. Boil the kettle and pour out 1/2 cup of hot water and set aside.
  • In a separate bowl, add butter, eggs, vanilla and buttermilk and stir briefly. Add butter mixture to dry ingredients and stir to combine. Add hot water and stir until chocolate cake batter is smooth. It will be a thin batter - that's ok.
  • Place in the oven for 45-50 minutes or until a skewer inserted in the middle comes out clean. Leave on a wire rack to cool completely.
  • To make the frosting, place butter in a large mixing bowl and beat with an electric mixer on medium speed until pale and creamy. Meanwhile melt the chocolate in a microwave, stirring in between 20 second bursts, until just melted and set aside.
  • Add half the sugar and one tablespoon of milk and beat until combined. Add the remaining sugar and beat until smooth.
  • Add melted chocolate, ensuring the chocolate is still smooth and melted but is not warm. Beat until the chocolate is completely mixed through. If frosting is too thick, add an extra tablespoon of milk. Generously frost the top and sides of the cake using a spatula. Sprinkle over chocolate chips.

Nutrition Facts : ServingSize 1 slice of cake, Calories 540 calories

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 :

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.

CHOCOLATE BUTTERMILK CAKE



Chocolate Buttermilk Cake image

Make and share this Chocolate Buttermilk Cake recipe from Food.com.

Provided by Lvs2Cook

Categories     Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 cups sifted cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 ounces unsweetened chocolate, melted and cooled
1 cup buttermilk
2 cups powdered sugar
1/8 teaspoon salt
2 tablespoons butter, room temperature
3 tablespoons buttermilk
4 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla

Steps:

  • Preheat oven to 350º. Grease and flour two 9- inch cake pans.
  • Sift the flour, baking soda and salt into a bowl; set aside.
  • Using an electric mixer, beat the butter until smooth. Add the sugar and continue to heat until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition.
  • Beat in the vanilla, then the chocolate.
  • Beat in the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
  • Spoon equal amounts of batter into each cake pan, spreading it to level the top.
  • Bake for 22 to 25 minutes, or until a cake tester comes out clean when inserted into the center of the cakes.
  • Cool in the pans on a wire rack for 10 minutes. Invert and remove pans; cool the cakes completely on racks before frosting.
  • Spread the frosting bctween the layers, around the sides and on top of the cake.
  • For frosting: Beat sugar, salt and butter together in a bowl. Slowly add buttermilk and mix until well blended and smooth. Blend in chocolate and vanilla.
  • If the frosting is too runny, add more powdered sugar one tbsp at a time. If it's too thick, add buttermilk one teaspoon at a time.

Nutrition Facts : Calories 607, Fat 27.4, SaturatedFat 16.6, Cholesterol 92.5, Sodium 430.2, Carbohydrate 89.9, Fiber 4.1, Sugar 56.6, Protein 8.5

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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