Chocolate Buttermilk Cake Recipe

Name: Chocolate Buttermilk Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. boiling water; 3/4 c. unsweetened cocoa powder; 1 c. buttermilk; 2 1/2 c. unsifted all-purpose flour; 1 1/2 tsp. baking soda; 1/2 tsp. baking powder; 1/2 tsp. salt; 3/4 c. softened butter; 2 c. sugar; 4 eggs; 1 1/2 tsp. vanilla

Servings: persons

3/4 c. boiling water
3/4 c. unsweetened cocoa powder
1 c. buttermilk
2 1/2 c. unsifted all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. softened butter
2 c. sugar
4 eggs
1 1/2 tsp. vanilla

1
Preheat oven to 350u00b0 and grease and flour three (9-inch) round layer pans.
2
Pour boiling water over cocoa; stir to dissolve.
3
Add buttermilk.
4
Set aside.
5
Sift flour, baking soda, baking powder and salt onto wax paper.
6
Cream butter and sugar until light and fluffy.
7
Add eggs, one at a time.
8
Stir in vanilla.
9
Beat dry ingredients into butter alternating with cocoa mixture.
10
Begin and end with dry ingredients.
11
Divide batter evenly in pans.
12
Bake for 25 minutes.
13
Cool in pans for 10 minutes and then turn out on racks.

2413

kcal

Calories

148

Fat

263

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: 3/4 c. boiling water, 3/4 c. unsweetened cocoa powder, 1 c. buttermilk, 2 1/2 c. unsifted all-purpose flour, 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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