Description
This rich and moist Chocolate Buttermilk Cake combines the deep flavor of unsweetened cocoa powder with the tangy richness of buttermilk, creating a tender crumb and perfectly balanced sweetness. Ideal for birthdays, celebrations, or any chocolate craving, this cake is easy to prepare with a classic baking method.
Ingredients
Scale
Wet Ingredients
- 1 cup salted butter, softened
- 1 1/2 cups whole buttermilk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 3 large eggs, at room temperature
Dry Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or two loaf pans to prevent the cake from sticking during baking.
- 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. Beat for 2-3 minutes until the mixture becomes light and fluffy, incorporating air for a tender cake.
- 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 mixture 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 ensures there are no lumps and helps distribute the leavening agents evenly.
- Combine with buttermilk: Add the sifted dry ingredients alternately with the buttermilk to the creamed mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
- Beat the batter: After adding all ingredients, scrape down the sides and bottom of the bowl. Beat the batter for 30 seconds on medium-high speed until smooth and creamy, ensuring even consistency.
- Bake the cake: Pour the batter evenly into the prepared pan. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is done.
- Cool the cake: Allow the cake to cool in the pan for 30 minutes to set. Then carefully remove from the pan and transfer to a cooling rack to cool completely, preventing sogginess.
- Frost as desired: Once completely cooled, frost with your favorite frosting or simply dust with powdered sugar for a delicious finish.
Notes
- Use room temperature eggs to ensure they blend smoothly into the batter.
- Be careful not to overmix the batter once the dry ingredients are added to maintain cake tenderness.
- Allow the cake to cool fully before frosting to prevent melting or sliding frosting.
- If you prefer a stronger almond flavor, you can increase the almond extract to 1 teaspoon.
- This cake pairs beautifully with cream cheese frosting or chocolate ganache.
