Buttermilk Cocoa Cake Recipe

Name: Buttermilk Cocoa Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 c. flour; 3/4 c. unsweetened cocoa powder; 1 c. sugar; 1 tsp. baking soda; 1/4 tsp. salt; 1 c. buttermilk; 1/2 c. vegetable oil or melted butter; 2 tsp. vanilla; raspberry preserves; fresh whipped cream

Servings: persons

1
Preheat oven to 350u00b0.
2
Butter and flour 9 x 2-inch round cake pan (one pan only).
3
Mix together flour, cocoa, sugar, baking soda and salt.
4
To this, add buttermilk, vegetable oil or melted butter and vanilla.
5
Mix together.
6
Turn batter into pan; bake in middle of oven 30 minutes or until tester comes out clean.
7
Cool 5 minutes, then turn out.
8
When cool, spread a layer of raspberry preserves on top of cake and then a layer of whipped cream.

1420

kcal

Calories

Fat

167

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 3/4 c. flour, 3/4 c. unsweetened cocoa powder, 1 c. sugar, 1 tsp. baking soda, and more.

Yes, Buttermilk Cocoa 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 Cocoa Cake

How did you like this recipe?

Frequently Asked Questions