Chocolate Buttermilk Cake With A Sour Cream Frostin

Name: Chocolate Buttermilk Cake With A Sour Cream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter; 1 1/2 cups sugar; 2 large eggs; 1/2 cup good quality cocoa powder; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 2 cups sifted all-purpose flour; 1 1/2 cups buttermilk; 1 tablespoon instant coffee, dissolved in; 1 tablespoon hot water; Frosting; 1 cup sour cream; 1 cup icing sugar or 1 cup confectioners' sugar, sifted after measuring; 1 cup heavy cream

Servings: persons

1 cup unsalted butter
1 1/2 cups sugar
2 large eggs
1/2 cup good quality cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups sifted all-purpose flour
1 1/2 cups buttermilk
1 tablespoon instant coffee, dissolved in
1 tablespoon hot water
Frosting
1 cup sour cream
1 cup icing sugar or 1 cup confectioners' sugar, sifted after measuring
1 cup heavy cream

1
Preheat oven to 350u00b0F.
2
Butter a 10-inch springform pan and line the bottom with parchment paper.
3
Cream together the butter and the sugar with an electric mixer until light and fluffy.
4
Add the eggs, one at a time, continue beating until thick and light.
5
Sieve together the cocoa, baking soda, baking powder, cinnamon and flour.
6
With your mixer on low speed add the dry ingredients in 4 portions, alternating with the buttermilk and coffee, beat until all is very well blended.
7
Pour the batter in the springform pan and bake for 50 to 60 minutes, or until a cake tester comes out clean.
8
Run a knife around the edge of the cake and let the cake cool completely whilst in the pan.
9
Make the frosting just before you need it.
10
Mix together the sour cream and the icing sugar, whip the cream until stiff, then mix the two creams together.
11
Release the cake and turn it upside down on a platter.
12
With a serrated knife cut the cake into layers (I use a piece of sewing thread to cut the cake).
13
Spread frosting over one layer, carefully replace the other layer on the top and spread the rest of the frosting over the top and the sides.
14
Leave in the fridge until ready to serve.

2063

kcal

Calories

155

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 cup unsalted butter, 1 1/2 cups sugar, 2 large eggs, 1/2 cup good quality cocoa powder, and more.

Yes, Chocolate Buttermilk Cake With A Sour Cream Frosting 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.

That's it — enjoy your meal!

Chocolate Buttermilk Cake With A Sour Cream Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions