Gramie'S Brown Stone Cake
A rich, moist chocolate cake with a tender crumb, perfect for family gatherings or special occasions, featuring deep cocoa flavor complemented by vanilla and buttermilk.
Ingredients
Instructions
- Cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together the soda, chocolate or cocoa, and salt.
- Add the sifted mixture to the creamed butter and sugar alternately with buttermilk and warm water, mixing well after each addition.
- Stir in the vanilla extract.
- Pour the batter into a greased Bundt pan.
- Bake at 350°F (175°C) until a straw inserted into the cake comes out clean, approximately 45 minutes.
Tips & Substitutions
For a richer flavor, consider using high-quality dark chocolate instead of cocoa. If you don’t have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Make sure to sift the flour to aerate it, which helps to create a lighter cake texture. Also, be careful not to overmix once you add the flour to keep the cake tender.
Serving Suggestions
This cake is delightful on its own but can be served with whipped cream or a scoop of vanilla ice cream for extra indulgence. It pairs beautifully with a cup of coffee or a glass of milk. For a festive touch, consider dusting it with powdered sugar or serving alongside slices of fresh fruit. It would also complement a slice of Gloria'S Cheesecake for a dessert spread.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to three days. For longer storage, you can freeze it in an airtight container for up to three months. To reheat, let it thaw in the fridge, then warm it in the oven at 300°F (150°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Gramie'S Brown Stone Cake contains roughly 788 calories, with 11g protein, 106g carbohydrates, and 33g fat. It is an excellent source of iron (49% of the Daily Value), dietary fiber (31% of the Daily Value), and protein (22% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 660mg per serving (29% 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 a different type of flour for this recipe?
While all-purpose flour is recommended for the best texture, you can experiment with cake flour for a lighter cake or whole wheat flour for a healthier option. Keep in mind that whole wheat flour may result in a denser cake, so adjust liquid ingredients slightly if needed.
What can I do if the cake sticks to the Bundt pan?
To prevent sticking, make sure to grease the Bundt pan thoroughly with butter or a non-stick spray, and consider dusting it with flour after greasing. If it still sticks, run a knife around the edges and invert the pan while gently tapping it to release the cake.
Is there a way to make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend as a substitute for the plain flour. Ensure that the blend contains xanthan gum or add it separately to help with the cake's structure. The baking time may vary slightly, so keep an eye on it as it bakes.
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).