Fudge Buttermilk Cake
A rich, moist fudge-flavored buttermilk cake with cocoa and a tender crumb, perfect for chocolate lovers and suitable for all occasions requiring a delicious dessert.
Ingredients
Instructions
- Combine all ingredients in the order given.
- Mix well; batter will be thin.
- Pour into a 9 x 13-inch pan.
- Bake in a preheated oven at 350°F for 25 to 30 minutes.
- Top with your favorite frosting after cooling.
Tips & Substitutions
For a richer flavor, consider using high-quality cocoa powder. If you want to reduce the sugar, you can substitute part of it with applesauce. To make the cake more decadent, add chocolate chips or nuts to the batter. This cake pairs beautifully with a creamy frosting, such as a classic buttercream or a ganache, for an indulgent treat.
Serving Suggestions
Serve this fudge buttermilk cake as a delicious dessert after dinner or at gatherings. It’s perfect alongside a scoop of vanilla ice cream or fresh fruit, like berries. For a special brunch, consider pairing it with coffee or tea, making it a great addition to any spread, similar to Morning Coffeecake.
Storage & Reheating
Store leftover fudge buttermilk cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds, or enjoy it cold as a delightful snack.
Nutrition & Diet Analysis (per serving)
Each serving of Fudge Buttermilk Cake contains roughly 851 calories, with 12g protein, 93g carbohydrates, and 34g fat. It is an excellent source of calcium (29% of the Daily Value), vitamin C (24% of the Daily Value), and protein (23% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 2154mg 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 regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes. This will mimic the acidity of buttermilk and help achieve a similar texture in your cake.
What frosting works best with this cake?
A rich chocolate ganache or a classic cream cheese frosting pairs wonderfully with this fudge buttermilk cake. You can also try a simple vanilla buttercream for a lighter option. Experiment with different flavors to find your favorite combination!
Can I freeze the fudge buttermilk cake?
Yes, you can freeze the cake. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It can be frozen for up to three months. Thaw it in the refrigerator overnight before serving.
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).