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Buttermilk Chocolate Cake

One-Bowl Buttermilk Chocolate Cake Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 cups granulated sugar
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup hot brewed coffee
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 2-3 tbsp buttermilk
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F (180°C) and grease a 9x13-inch pan. In a large bowl, whisk flour, 3/4 cup cocoa, baking powder, baking soda, and salt. Whisk in sugar.
  2. Pour in buttermilk, oil, eggs, and vanilla. Beat with an electric mixer for 1 minute until smooth.
  3. Stir in hot coffee until combined, then pour batter into pan. Bake 30-35 minutes until a toothpick comes out clean. Cool completely.
  4. Beat softened butter until creamy, then sift in powdered sugar and 1/2 cup cocoa. Add 2 tbsp buttermilk and vanilla, beat 2-3 minutes until fluffy, thinning with extra buttermilk if needed.
  5. Spread frosting over the cooled cake, slice, and serve.

Notes

You can make the cake a day ahead and store it, unfrosted, tightly wrapped at room temperature. The frosting can also be made in advance and refrigerated; bring it to room temperature and re-whip briefly before spreading. If substituting water for coffee, reduce the hot liquid by 1 tbsp to keep the batter from being too thin.