Buttermilk Chocolate Cake Recipe

Name: Buttermilk Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup water; ½ cup vegetable oil; ¼ cup cocoa; 2 cups flour; 2 cups sugar; 2 eggs; ½ cup buttermilk; 1 teaspoon vanilla; 1 teaspoon baking soda; ½ cup margarine; ¼ cup cocoa; 6 tablespoons milk; 1 lb powdered sugar

Servings: persons

1 cup water
½ cup vegetable oil
¼ cup cocoa
2 cups flour
2 cups sugar
2 eggs
½ cup buttermilk
1 teaspoon vanilla
1 teaspoon baking soda
½ cup margarine
¼ cup cocoa
6 tablespoons milk
1 lb powdered sugar

1
Sift flour and sugar together.
2
Sift cocoa, if lumpy and mix water and oil.
3
Heat in microwave and bring to a boil.
4
Mix flour and sugar together.
5
Add to oil mixture.
6
Add eggs and butter milk to cocoa and sugar mixture.
7
Add vanilla and baking soda to batter.
8
Bake at 400* for 20 minutes or until toothpick inserted into center of cake comes out clean.
9
Frosting:.
10
Sift powdered sugar.
11
Sift cocoa, if lumpy and add to milk and margarine.
12
Heat in microwave and bring to a boil.
13
Slowly add powdered sugar until the consistency is right for frosting.
14
If frosting becomes too thick slowly add additional milk.

1626

kcal

Calories

Fat

267

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup water, ½ cup vegetable oil, ¼ cup cocoa, 2 cups flour, and more.

Yes, Buttermilk Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Chocolate Cake

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