Chocolate-Buttermilk Cake Recipe

Name: Chocolate-Buttermilk Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups all-purpose flour; 1 1/2 cups granulated sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsweetened cocoa powder; 1 1/4 cups low-fat buttermilk; 1 cup fat-free plain yogurt; 1 medium red beet (5 ounces), peeled and finely shredded; 4 egg whites; 1/2 cup confectioners' sugar; 2 tablespoons unsweetened cocoa powder; 2 tablespoons water; Raspberries, for serving

Servings: persons

1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsweetened cocoa powder
1 1/4 cups low-fat buttermilk
1 cup fat-free plain yogurt
1 medium red beet (5 ounces), peeled and finely shredded
4 egg whites
1/2 cup confectioners' sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons water
Raspberries, for serving

1
Preheat the oven to 350.
2
Spray a 10-by-2-inch cake pan with cooking spray.
3
In a bowl, whisk the flour with the granulated sugar, baking powder, baking soda, salt and cocoa powder.
4
In another bowl, whisk the buttermilk with the yogurt and beet.
5
Mix the beet mixture into the dry ingredients.
6
In another bowl, beat the egg whites until soft peaks form.
7
Fold the egg whites into the cake batter.
8
Scrape the batter into the baking pan.
9
Bake for 55 minutes, until a toothpick inserted in the center comes out clean.
10
Cool the cake on a rack for 20 minutes, then turn it out and let cool completely.
11
Sift the confectioners' sugar and cocoa powder into a bowl.
12
Whisk in the water until smooth.
13
Cut the cake into wedges and transfer to plates.
14
Spoon 1 tablespoon of the glaze over each slice.
15
Serve with the raspberries.

1332

kcal

Calories

Fat

162

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 14 ingredients. The key ingredients include: 1 3/4 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 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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