Description
A rich and moist chocolate cake made with buttermilk for a tender crumb and deep flavor—perfect for any occasion and easy to pair with your favorite frosting or glaze.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil or melted butter
- 2 teaspoons vanilla extract
- 1 cup hot coffee or boiling water
- Optional: frosting or glaze of choice (ganache, buttercream, or powdered sugar glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan or two 9-inch round pans.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar.
- In another bowl, whisk together eggs, buttermilk, oil, and vanilla extract.
- Combine wet and dry ingredients and mix until just blended.
- Gradually stir in hot coffee or water—the batter will be thin.
- Pour into prepared pan(s) and bake for 30–35 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to wire rack to cool completely before frosting.
Notes
- Add chocolate chips for extra richness.
- Use dark cocoa powder or espresso powder for deeper flavor.
- Layer with raspberry preserves or top with fresh berries for a fruity twist.
- Substitute buttermilk with 1 tablespoon lemon juice or vinegar plus 1 cup milk.
- For cupcakes, bake in lined muffin tins at 350°F for 18–22 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
