Brownie Cake With Buttermilk Icing
A rich, fudgy brownie cake topped with smooth buttermilk icing, perfect for satisfying chocolate cravings and suitable for gatherings or special occasions.
Ingredients
Instructions
- Sift flour, salt, and sugar; set aside.
- Bring margarine, cocoa, and water to a boil.
- Pour the boiling mixture over the flour and sugar mixture; stir quickly to combine.
- Whisk together the eggs, buttermilk, soda, salt, and vanilla until well blended.
- Pour the egg mixture into the chocolate mixture and beat well.
- Pour the batter into a greased and floured 15 x 18-inch pan.
- Bake in a preheated oven at 350°F (175°C) for 20 minutes.
- Five minutes before the cake is done, prepare the buttermilk icing.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with unsweetened applesauce or using butter instead. If you don't have buttermilk, you can make a substitute by mixing 1/2 cup of milk with a teaspoon of vinegar or lemon juice. To enhance the chocolate taste, add a teaspoon of instant coffee granules to the boiling mixture.
Serving Suggestions
Serve the brownie cake warm, drizzled with the buttermilk icing for a decadent touch. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a fun twist, consider serving alongside Candy Flavored Walnuts for added texture and flavor.
Storage & Reheating
Store any leftover brownie cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. If you want to reheat individual slices, pop them in the microwave for about 10-15 seconds or enjoy them cold for a fudgy treat.
Nutrition & Diet Analysis (per serving)
Each serving of Brownie Cake With Buttermilk Icing contains roughly 1034 calories, with 24g protein, 130g carbohydrates, and 45g fat. It is an excellent source of dietary fiber (97% of the Daily Value), iron (70% of the Daily Value), and vitamin C (49% of the Daily Value). Note that it is relatively high in sodium, at 2166mg per serving (94% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of plain flour?
Yes, all-purpose flour is a great substitute for plain flour in this recipe. It will yield a similar texture and taste. Just be sure to sift it along with the other dry ingredients to ensure a light and fluffy brownie cake.
What can I use instead of margarine?
You can replace margarine with an equal amount of unsalted butter for a richer flavor. Alternatively, for a dairy-free option, use coconut oil or a plant-based margarine. Just ensure it melts well before combining with the other ingredients.
How can I make this cake more chocolaty?
To amplify the chocolate flavor, increase the cocoa powder to 4 tablespoons or add a cup of chocolate chips to the batter before baking. You could also drizzle some melted chocolate on top of the buttermilk icing for an extra indulgent touch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).