What does buttermilk do in a chocolate cake recipe?

Buttermilk adds moisture and acidity, which helps tenderize the gluten in the flour and activates the baking soda, aiding leavening. It also imparts a subtle tang that balances the cake’s sweetness and contributes to a fluffy, tender crumb.

Is it necessary to refrigerate a chocolate buttermilk cake?

The cake can be stored at room temperature for several days if the frosting doesn’t contain perishable ingredients like cream cheese. If your frosting has dairy-based ingredients, refrigeration prolongs freshness and keeps it safe to eat for up to a week.

How do you make a homemade buttermilk substitute?

Mix 1 tablespoon lemon juice or white vinegar with 1 cup of milk. Let it sit for 5 to 10 minutes until it curdles slightly; this mixture can then be used as a buttermilk substitute in the recipe.

Can chocolate buttermilk cake be baked in different types of pans?

Yes, the cake can be baked in various pans, such as layer cake pans or bundt pans. Just adjust the baking time accordingly: layer pans usually take 25-30 minutes, bundt pans may need 40-45 minutes. Frosting consistency or application might vary depending on the pan shape.

Chocolate Buttermilk Cake: Easy Moist One-Bowl Recipe

Name: Simple One-Bowl Buttermilk Chocolate Cake Recipe for Moist and Delicious Results
Prep time: 1 h 10 min
Cook time: PT-485931H27M40S
Total time: 1 h 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; ½ cup unsweetened cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 3 large eggs at room temperature; ½ cup unsalted butter, melted; ½ cup vegetable or canola oil; 1 cup buttermilk at room temperature; 1 cup hot water or warm coffee; ½ cup unsalted butter; ⅔ cup cocoa powder; 1 (16-ounce) box powdered sugar (about 3 ¾ cups), sifted; ⅓ cup buttermilk at room temperature; 1 teaspoon vanilla extract

Description

🍫 Indulge in the rich, moist texture of this Simple One-Bowl Buttermilk Chocolate Cake, perfect for chocolate lovers.
🎂 Effortlessly made with pantry staples, this cake delivers a deliciously fudgy and tender crumb every time.

Ingredients

Scale

2 cups all-purpose flour
2 cups granulated sugar
½ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
3 large eggs at room temperature
½ cup unsalted butter, melted
½ cup vegetable or canola oil
1 cup buttermilk at room temperature
1 cup hot water or warm coffee
½ cup unsalted butter
⅔ cup cocoa powder
1 (16-ounce) box powdered sugar (about 3 ¾ cups), sifted
⅓ cup buttermilk at room temperature
1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (177°C). Grease and line a 9×13-inch cake pan with parchment paper.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add the eggs, melted butter, oil, and buttermilk; whisk until combined. Gradually whisk in the hot water.
4. Pour the batter into the prepared pan, tapping the counter gently to release air bubbles.
5. Bake for 30-35 minutes or until a toothpick inserted into the center comes out with moist crumbs. Cool in the pan for 15-20 minutes, then transfer to a rack.
6. For the frosting, melt the butter over low heat. Add the cocoa powder and cook for about 1 minute.
7. Remove from the heat and whisk in the buttermilk, powdered sugar, and vanilla until smooth.
8. Pour the frosting over the cooled cake, allowing it to set before slicing.

Notes

🧴 Full-fat buttermilk gives the cake additional moisture and flavor. Substitute with milk and lemon juice if needed.
🥄 Ensuring all ingredients are at room temperature aids in smooth mixing.
👩‍🍳 Start checking the cake for doneness at 30 minutes to prevent it from drying out.

Prep Time: 10 minutes
Cooling Time: 1 hour
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 35 grams
Sodium: 300 mg
Fat: 15 grams
Saturated Fat: 7 grams
Unsaturated Fat: 6 grams
Trans Fat: 0 grams
Carbohydrates: 44 grams
Fiber: 2 grams
Protein: 4 grams
Cholesterol: 65 mg