Buttermilk Chocolate Cake
A rich, moist chocolate cake with a tender crumb and deep cocoa flavor, enhanced by the tang of buttermilk. Perfect for celebrations or everyday indulgence, this classic dessert pairs well with white frosting or a simple glaze, appealing to chocolate lovers of all ages seeking a decadent treat.
Ingredients
Instructions
- Put the unsweetened chocolate in boiling water and stir until melted. Cool the mixture.
- Sift together the cake flour, sugar, salt, soda, and double-acting baking powder.
- Add the softened or melted shortening, buttermilk, cooled chocolate mixture, and vanilla to the dry ingredients.
- Beat vigorously for 2 minutes by hand or with an electric mixer on medium speed.
- Add the unbeaten eggs and continue beating for 2 minutes longer.
- Pour the batter into greased and floured or paper-lined 9-inch round cake pans.
- Bake in a preheated 350°F (175°C) oven for about 30 minutes.
- Cool slightly, then remove from pans.
- Frost with your favorite white frosting or use white between layers and chocolate over the top and sides.
Tips & Substitutions
For a richer flavor, consider using high-quality cocoa powder instead of unsweetened chocolate. If you don't have buttermilk, you can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Ensure that all your ingredients are at room temperature for better mixing and a fluffier cake. For easy serving, try pairing it with the Easy Baked Apple Squares for a delightful dessert spread.
Serving Suggestions
Serve slices of this Buttermilk Chocolate Cake with a dollop of whipped cream and fresh berries for a beautiful presentation. It pairs wonderfully with a scoop of vanilla ice cream or can be enjoyed alongside a cup of coffee. For a fun dessert table, consider serving it with Plantation Cookies or Fudge Deluxe Pie to offer a variety of flavors.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, thaw in the refrigerator overnight and warm in the microwave for a few seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Chocolate Cake contains roughly 293 calories, with 4g protein, 40g carbohydrates, and 11g fat. It is a good source of calcium (13% of the Daily Value) and iron (11% 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 regular milk instead of buttermilk?
Yes, you can use regular milk as a substitute. To mimic buttermilk, add 1/2 tablespoon of vinegar or lemon juice to 1/2 cup of milk and let it sit for about 5 minutes before using it in your recipe. This will give you a similar acidity that helps with the cake's rise.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Be careful not to overbake, as this can lead to a dry texture.
Can I make this cake in advance?
Absolutely! This cake can be made a day in advance. Just allow it to cool completely before wrapping it in plastic wrap and storing it in the fridge. It will actually taste better the next day as the flavors meld together!
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).