Best 5 Never Fail Buttermilk Chocolate Cake Recipes
Indulge in the decadent delight of our "Never-Fail Buttermilk Chocolate Cake" recipe, a culinary masterpiece that lives up to its name. This moist and fluffy cake is infused with the rich flavors of buttermilk and cocoa, resulting in a symphony of chocolatey goodness. The accompanying recipes in this article offer variations to cater to diverse preferences and dietary restrictions. From a luscious "Chocolate Ganache Frosting" to a velvety "Whipped Cream Frosting," these recipes provide options for a perfect finishing touch. We also include a gluten-free adaptation, ensuring that everyone can savor this delectable treat. Whether you're a seasoned baker or a novice cook, this comprehensive guide will lead you effortlessly to success. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey that will leave you and your loved ones craving more.
Check out the recipes below so you can choose the best recipe for yourself!
OLD FASHIONED CHOCOLATE CAKE
This is a wonderful chocolate cake that was made in the olden days. It is absolutely delicious, yet simple.
Provided by Dodi Tomancak
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h15m
Yield 18
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, melt 1 cup of butter. Stir in 1 cup water and 4 tablespoons cocoa powder. Remove from heat and set aside.
- In a medium bowl, dissolve the baking soda in 1/2 cup of buttermilk. Stir in the eggs and vanilla. Mix in the cooled cocoa mixture.
- In a large bowl, sift together the flour, sugar, cinnamon and salt. Make a well in the center and pour in the cocoa buttermilk mixture. Stir until blended. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Ice the cake with Buttermilk Pecan Icing while it's still warm.
- For the icing: In a large saucepan, melt 1/2 cup butter with 4 tablespoons cocoa. Stir in 1/3 cup buttermilk, and heat until almost boiling. Stir in confectioners' sugar, vanilla, salt and pecans. Remove from heat. Mix well and pour over warm cake.
Nutrition Facts : Calories 437.4 calories, Carbohydrate 62.3 g, Cholesterol 61.8 mg, Fat 20.8 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 10.5 g, Sodium 273.3 mg, Sugar 49.3 g
CHOCOLATE BUTTERMILK CAKE
A gorgeous one layer chocolate buttermilk cake with real chocolate frosting.
Provided by Jessica Holmes
Categories Cake
Time 1h50m
Number Of Ingredients 17
Steps:
- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
- In a large mixing bowl, add flour, cocoa powder, sugars, baking powder, baking soda and salt. Boil the kettle and pour out 1/2 cup of hot water and set aside.
- In a separate bowl, add butter, eggs, vanilla and buttermilk and stir briefly. Add butter mixture to dry ingredients and stir to combine. Add hot water and stir until chocolate cake batter is smooth. It will be a thin batter - that's ok.
- Place in the oven for 45-50 minutes or until a skewer inserted in the middle comes out clean. Leave on a wire rack to cool completely.
- To make the frosting, place butter in a large mixing bowl and beat with an electric mixer on medium speed until pale and creamy. Meanwhile melt the chocolate in a microwave, stirring in between 20 second bursts, until just melted and set aside.
- Add half the sugar and one tablespoon of milk and beat until combined. Add the remaining sugar and beat until smooth.
- Add melted chocolate, ensuring the chocolate is still smooth and melted but is not warm. Beat until the chocolate is completely mixed through. If frosting is too thick, add an extra tablespoon of milk. Generously frost the top and sides of the cake using a spatula. Sprinkle over chocolate chips.
Nutrition Facts : ServingSize 1 slice of cake, Calories 540 calories
NEVER-FAIL BUTTERMILK-CHOCOLATE CAKE
Grandma Emogene's recipe for a buttermilk-chocolate cake.
Provided by Karen B
Categories Desserts Cakes Chocolate Cake Recipes
Time 45m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10x15-inch baking pan.
- Combine flour, sugar, oil, buttermilk, cocoa, eggs, baking soda, vanilla extract, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Add boiling water and mix well. Pour into the prepared baking pan.
- Bake in the preheated oven for 15 minutes. Increase oven temperature to 350 degrees F (175 degrees C) and continue to bake until a toothpick inserted into the center comes out clean, 20 to 25 more minutes.
Nutrition Facts : Calories 333.8 calories, Carbohydrate 45.8 g, Cholesterol 23.9 mg, Fat 15.1 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 2.1 g, Sodium 328.4 mg, Sugar 25.9 g
NEVER FAIL CHOCOLATE CAKE
This cake is from the 40 and 50's My mother-in-law, Ruth Hinz, taught me to make this when I was newly married. It is so moist and dense--yummmy!
Provided by Evalyn Hinz
Categories Dessert
Time 40m
Yield 1 2layer cake or sheet cake
Number Of Ingredients 10
Steps:
- Put all ingredients in a bowl (don't mix till last item has been added).
- Pour into greased cake pan (can be made layer or sheet cake).
- Bake at 350°F for 30 minutes.
- When cooled spread with your favorite frosting.
NO-FAIL MOIST CHOCOLATE CAKE
This recipe was originally posted on another message board and tweaked by several people there... thanks to Sue B and CM for this great recipe! It makes a super-moist, deeply chocolatey cake that is a no-fail choice for sheet cakes and layer cakes alike. It is just as easy to make as a boxed cake and tastes a million times better.
Provided by Tracy K
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Prepare pans (makes one 9x13 sheet cake or two 8- or 9-inch layers) by greasing and flouring (use cocoa powder to avoid white residue).
- In a large bowl, stir Group One ingredients together and set aside.
- In another large bowl, stir Group Two ingredients together.
- Stir Group Two (dry ingredients) into Group One.
- It is quite a liquidy batter, so do not be alarmed!
- Pour batter into prepared pans (fill no more than 2/3 full).
- You may have extra batter, if so make a few cupcakes!
- Rap baking pans sharply on the counter to release air bubbles.
- Bake at 350 until edges are slightly dry, cake springs back when lightly pressed in the center, and a toothpick inserted into the center comes out clean or with a few crumbs.
- Baking times will vary based on pan size, but check at 40 minutes and continue checking every 5 minutes thereafter.
- For cupcakes, check at 15 minutes.
Tips:
- Use room temperature ingredients for better emulsification and a smoother batter.
- Sift the dry ingredients together to ensure even distribution and prevent lumps.
- Cream the butter and sugar together until light and fluffy for a well-aerated cake.
- Add the eggs one at a time, beating well after each addition.
- Alternately add the dry ingredients and buttermilk to the wet ingredients in three additions, beginning and ending with the dry ingredients.
- Do not overmix the batter, as this can result in a tough cake.
- Bake the cake in a preheated oven for the specified time, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting or serving.
Conclusion:
This classic buttermilk chocolate cake recipe is a surefire crowd-pleaser. With its moist and tender crumb, rich chocolate flavor, and creamy frosting, it's perfect for any occasion. Whether you're a seasoned baker or just starting out, this recipe is easy to follow and yields delicious results every time. So grab your ingredients and preheat your oven - it's time to indulge in a slice of chocolatey heaven!
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