Chocolate Buttermilk Cake
Chocolate Buttermilk Cake offers a rich, moist crumb with deep cocoa flavor, complemented by the tang of buttermilk. Perfect for chocolate lovers and suitable for casual gatherings or special occasions, this cake is easy to prepare and delivers a satisfying dessert experience.
Ingredients
Instructions
- Bring margarine, cocoa, and water to a boil.
- Pour the mixture over sugar and flour, mixing well.
- In a separate bowl, beat eggs, buttermilk, and soda together.
- Add the egg mixture to the batter and mix thoroughly.
- Pour the batter into a greased and floured 9 x 13-inch pan.
- Bake at 300°F for 40 to 45 minutes.
Tips & Substitutions
For a richer flavor, consider using unsweetened dark cocoa instead of regular cocoa powder. If you don't have buttermilk, you can easily make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and letting it sit for a few minutes. This Chocolate Buttermilk Cake can also be made gluten-free by using a 1:1 gluten-free flour blend.
Serving Suggestions
This Chocolate Buttermilk Cake is delightful on its own, but you can elevate it by serving with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries or a drizzle of chocolate sauce also make great accompaniments. For a complete dessert experience, it pairs beautifully with Camellia Chocolate Cake for a chocolate lover's gathering.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds, or warm the whole cake in a low oven (around 250°F) for about 15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Buttermilk Cake contains roughly 887 calories, with 22g protein, 157g carbohydrates, and 20g fat. It is an excellent source of iron (56% of the Daily Value), dietary fiber (52% of the Daily Value), and protein (44% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 724mg per serving (31% 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 different types of flour for this recipe?
Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option, but the texture may be denser. For a gluten-free version, use a gluten-free flour blend that measures 1:1 with all-purpose flour. Just be mindful that it may alter the final texture slightly.
What should I do if my cake sinks in the middle?
If your cake sinks in the middle, it could be due to overmixing the batter or not baking it long enough. Make sure to mix just until combined, and check your oven temperature with an oven thermometer to ensure it’s accurate. Also, avoid opening the oven door frequently while baking.
Can I frost this cake, and if so, what would you recommend?
Absolutely! A simple chocolate ganache or a cream cheese frosting works wonderfully with this cake. You can also dust it with powdered sugar for a lighter touch. If you prefer something fruity, a berry compote can add a refreshing contrast to the rich chocolate flavor.
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).