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Buttermilk Chocolate Cake Moist

Indulge in a rich and moist chocolate cake reminiscent of childhood memories, perfect for any celebration.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup melted butter
  • 1/2 cup canola oil
  • 1 cup buttermilk, room temperature
  • 1 cup hot water, very warm but not boiling
  • 3/4 cup unsalted butter
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 – 3 cups powdered sugar, sifted

Instructions

  1. Preheat your oven to 350°F (177°C). Lightly grease and line the bottom and long sides of a 9 x 13 inch cake pan with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt until well combined.
  3. Add in the melted butter, canola oil, room temperature eggs, and buttermilk. Whisk until well combined.
  4. Carefully whisk in the warm water, watching as the batter transforms into a smooth, glossy mixture.
  5. Pour the luscious batter into the prepared cake pan, spreading it evenly.
  6. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  7. Cool the cake in the pan for 15-20 minutes, then lift it out using the parchment paper to cool completely.
  8. For frosting, melt remaining butter in a saucepan over low heat. Whisk in the additional cocoa powder before mixing in the buttermilk, powdered sugar, and vanilla extract until smooth and silky.
  9. Pour and spread the velvety frosting evenly over the cooled cake, letting it drip slightly over the edges.
  10. Allow the frosting to set, then slice, serve, and enjoy every gooey, indulgent bite.

Notes

Ensure not to overbake and keep ingredients at room temperature for best results.

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