Moist Chocolate Buttermilk Cake Recipe
This Moist Chocolate Buttermilk Cake is a rich, tender, and deeply chocolatey dessert perfect for any occasion. Featuring a blend of unsweetened cocoa, buttermilk, and hot coffee, this cake boasts a super moist crumb and a delightful balance of flavors. Its silky texture and decadent taste make it an irresistible treat for chocolate lovers.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 3 eight-inch cake layers (serves 12) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2½ cups (312 g) all-purpose flour
- 1 cup (100 g) unsweetened cocoa powder
- 2½ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
Wet Ingredients
- 1 cup (227 g) unsalted butter, softened
- 2½ cups (500 g) granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup (240 ml) vegetable oil
- 1½ cups (360 ml) buttermilk, room temperature
- 1 cup (240 ml) hot coffee or boiling water
Instructions
- Preheat & Prepare Pans: Preheat your oven to 175°C (350°F). Grease and line three 8-inch round cake pans with parchment paper to ensure the cakes release easily after baking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until evenly combined. Set aside.
- Cream Butter & Sugar: In another large bowl, use a hand mixer or stand mixer to cream the softened unsalted butter and granulated sugar. Beat on high speed until the mixture is light and fluffy, about 3 to 5 minutes.
- Add Eggs, Vanilla & Oil: Add the eggs to the creamed butter and sugar one at a time, beating well after each addition. Stir in the vanilla extract and vegetable oil, mixing until the batter is smooth and well emulsified.
- Alternate Dry Ingredients & Buttermilk: Gradually add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined after each addition to avoid overmixing the batter.
- Stir in Hot Coffee: Slowly pour in the hot coffee or boiling water and gently mix until the batter is smooth. The batter will be thin, which is essential for achieving a super moist crumb in the finished cake.
- Bake: Divide the batter evenly among the three prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting or serving.
Notes
- Using hot coffee enhances the chocolate flavor and helps produce a moist texture.
- Room temperature eggs and buttermilk help the batter combine more thoroughly and bake evenly.
- Be careful not to overmix the batter once adding the dry ingredients to maintain a tender crumb.
- Ensure cake pans are properly greased and parchment-lined to prevent sticking.
- This cake can be layered with your choice of frosting, such as chocolate ganache or cream cheese frosting, for extra indulgence.
- Store the cake tightly covered at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: Moist chocolate cake, buttermilk cake, chocolate dessert, homemade cake, rich chocolate cake
Find it online: https://thedishspot.com/moist-chocolate-buttermilk-cake-recipe/
