Description

This rich and moist Chocolate Buttermilk Cake is a perfect treat for any occasion. Featuring a tender crumb enhanced by buttermilk and a deep chocolate flavor from cocoa powder, it bakes beautifully in a bundt or loaf pan. The cake is easy to prepare with classic creaming and mixing techniques, making it an ideal dessert for both beginners and seasoned bakers alike. Finish it with your favorite frosting or a simple dusting of powdered sugar for a delightful finish.

Ingredients

Scale

Cake Ingredients

1 cup salted butter, softened
1 cup granulated sugar
1 cup brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3 large eggs, at room temperature
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups whole buttermilk

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or two loaf pans to prevent sticking.
Cream the butter and sugars: In the bowl of a stand mixer, cream together the softened butter, granulated sugar, brown sugar, vanilla extract, and almond extract using the paddle attachment. Beat for 2-3 minutes until the mixture is light, airy, and fluffy.
Add eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure they are fully incorporated and the batter remains smooth.
Sift the dry ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Sifting helps to evenly combine and aerate the dry ingredients.
Combine with buttermilk: Add the sifted dry ingredients alternately with the whole buttermilk to the creamed butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can make the cake tough.
Beat the batter: Stop mixing and scrape down the sides and bottom of the bowl. Then beat the batter for an additional 30 seconds on medium-high speed until the batter is smooth and creamy.
Bake the cake: Pour the batter evenly into the prepared pan(s). Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center of the cake comes out clean and the cake springs back to the touch.
Cool the cake: Allow the cake to cool in the pan for about 30 minutes, which helps it release from the pan easily. Then carefully remove it from the pan and transfer it to a wire rack to cool completely.
Frost as desired: Once the cake is fully cooled, frost it with your favorite frosting such as chocolate ganache, buttercream, or cream cheese frosting. Alternatively, dust with powdered sugar for a simple and elegant finish.

Notes

Make sure all ingredients, especially eggs and butter, are at room temperature to ensure even mixing and a tender crumb.
Do not overmix the batter once the dry ingredients are added to keep the cake light and fluffy.
You can substitute the whole buttermilk with a mixture of milk and lemon juice or vinegar if buttermilk is unavailable.
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
This cake freezes well; wrap tightly in plastic wrap and foil before freezing.
For a different flavor twist, add a teaspoon of instant coffee powder to the batter to enhance the chocolate richness.