Chocolate Buttermilk Cake Recipe
The is the perfect, moist, super-dark Old Fashioned Chocolate Cake. Fill it with buttercream, whipped cream or fruit fillings.
servings
Ingredients
- 2 ounces Dutch process cocoa powder (½ cup)
- ½ teaspoon baking soda
- 4 ounces boiling water (½ cup)
- 9 ounces cake flour (2 cups, see note)
- 1 teaspoon baking powder
- ½ teaspoon table salt
- 8 ounces vegetable oil (1 cup)
- 4 large eggs
- 8 ounces buttermilk (1 cup)
- 1 tablespoon vanilla extract
- 16 ounces granulated sugar (2 cups)
Instructions
- Preheat the oven to 350 °F. Line the bottom of two 8" round cake pans with parchment paper, or butter and flour the bottom of the pans (don't butter/flour the sides).
- Combine 2 ounces Dutch process cocoa powder and ½ teaspoon baking soda in a small heat-proof bowl. Whisk 4 ounces boiling water into the cocoa, it will foam up a bit from the baking soda. Set aside to cool while preparing the other ingredients.
- Sift 9 ounces cake flour with 1 teaspoon baking powder and ½ teaspoon table salt, set aside.
- Combine 8 ounces vegetable oil, 4 large eggs, 8 ounces buttermilk,1 tablespoon vanilla extract and 16 ounces granulated sugar in a mixer bowl. Mix on medium speed to combine the ingredients, continue mixing for 2-3 minutes to emulsify the ingredients.
- With the mixer running on low, add the flour and then add the cocoa mixture. Mix until completely incorporated.
- Divide the batter evenly between the two pans. Bake until the top springs back when lightly pressed or a toothpick inserted in the middle of the cake comes out clean, about 30 minutes.
- Cool in the pan for 20 minutes before turning out onto a cooling rack. Cool completely before filling and icing.
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Equipment
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!