Chocolate Buttermilk Cake Recipe

Name: Chocolate Buttermilk Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ tbsp (1 1/2 sticks) butter, chopped; 1 2/3 cups granulated sugar; 1 tsp vanilla extract; 4 None eggs, separated; 3/4 cup self-rising flour; 1/3 cup cocoa powder; 3/4 cup buttermilk; None None FOR THE CHOCOLATE FROSTING; 14 oz semi-sweet chocolate, chopped coarsely; 1 cup (2 sticks) butter, melted; 1/2 cup powdered sugar

Servings: persons

½ tbsp (1 1/2 sticks) butter, chopped
1 2/3 cups granulated sugar
1 tsp vanilla extract
4 None eggs, separated
3/4 cup self-rising flour
1/3 cup cocoa powder
3/4 cup buttermilk
None None FOR THE CHOCOLATE FROSTING
14 oz semi-sweet chocolate, chopped coarsely
1 cup (2 sticks) butter, melted
1/2 cup powdered sugar

1
Preheat the oven to 350u00b0F. Grease deep 8 inch-round cake pan; line bottom with parchment paper.
2
Beat butter, sugar and vanilla extract in large bowl with electric mixer until light and fluffy. Beat in egg yolks, one at a time. Stir in combined sifted flour and cocoa powder, then buttermilk.
3
Beat egg whites in medium bowl with electric mixer until soft peaks form. Fold into batter, in two batches. Pour into prepared pan.
4
Bake about 1 hour until toothpick inserted into center comes out clean. Cool in pan 10 mins. Remove from pan; cool completely on wire rack.
5
For the chocolate frosting, stir chocolate and butter in medium saucepan on low heat until smooth. Remove from heat. Stir in sifted powdered sugar. Cool to room temperature. Beat with wooden spoon until thick and spreadable. Reserve about 1 cup.
6
Split cake into three layers. Place one layer on serving plate. Spread thinly with some of the remaining chocolate frosting. Repeat layering with remaining cake layers and frosting. Spread reserved frosting all over cake. Refrigerate 3 hours before serving.

1892

kcal

Calories

124

Fat

181

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 11 ingredients. The key ingredients include: ½ tbsp (1 1/2 sticks) butter, chopped, 1 2/3 cups granulated sugar, 1 tsp vanilla extract, 4 None eggs, separated, and more.

Yes, Chocolate Buttermilk 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.

Chocolate Buttermilk Cake

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