Chocolate Buttermilk Cake Recipe

Name: Chocolate Buttermilk Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; Cooking spray; 9 ounces all-purpose flour (about 2 cups); 3/4 cup unsweetened cocoa; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 1 2/3 cups nonfat buttermilk; 2 teaspoons vanilla extract; 1 3/4 cups granulated sugar; 1/2 cup butter, softened; 3/4 cup egg substitute; Chocolate frosting:; 1/2 cup tub-style light cream cheese, softened; 3 tablespoons fat-free milk; 3 ounces semisweet chocolate, melted; 3 cups powdered sugar; 1/4 cup unsweetened cocoa; 1 teaspoon vanilla extract

Servings: persons

Cake:
Cooking spray
9 ounces all-purpose flour (about 2 cups)
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 2/3 cups nonfat buttermilk
2 teaspoons vanilla extract
1 3/4 cups granulated sugar
1/2 cup butter, softened
3/4 cup egg substitute
Chocolate frosting:
1/2 cup tub-style light cream cheese, softened
3 tablespoons fat-free milk
3 ounces semisweet chocolate, melted
3 cups powdered sugar
1/4 cup unsweetened cocoa
1 teaspoon vanilla extract

1
Preheat oven to 350u00b0.
2
To prepare cake, coat bottoms of 2 (8-inch) round cake pans with cooking spray. Line pans with wax paper; coat wax paper with cooking spray.
3
Weigh or lightly spoon flour into dry measuring cups; level with a knife. combine flour, 3/4 cup cocoa, baking soda, and salt in a medium bowl, stirring with a whisk until blended. Combine buttermilk and 2 teaspoons vanilla in a 2-cup glass measure. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Gradually add egg substitute; beat well. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture.
4
Pour batter evenly into prepared pans. Bake at 350u00b0 for 38 minutes or until cake springs back when touched lightly in center. Invert cakes onto wire racks, and cool completely.
5
To prepare chocolate frosting, place cream cheese and milk in a medium bowl; beat with a mixer at low speed until smooth. Beat at high speed until creamy. Add melted chocolate; beat well. Combine powdered sugar and 1/4 cup cocoa; gradually add sugar mixture to cheese mixture, beating at low speed until blended. Add 1 teaspoon vanilla; beat well 1 minute or until very creamy.
6
Remove wax paper from cake. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with second cake layer, spread remaining frosting over top and sides of cake.

2150

kcal

Calories

125

Fat

255

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 18 ingredients. The key ingredients include: Cake:, Cooking spray, 9 ounces all-purpose flour (about 2 cups), 3/4 cup unsweetened cocoa, 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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