Best 3 Reduced Fat Buttermilk Chocolate Cake Recipes
Indulge in a delightful journey of reduced-fat baking with our tantalizing Reduced-Fat Buttermilk Chocolate Cake. This delectable treat offers a healthier twist on the classic chocolate cake, presenting a moist and flavorful experience without compromising on taste. Discover the secret of creating a rich and decadent chocolate cake while keeping it light and fluffy, perfect for those seeking a balanced dessert option.
Along with the Reduced-Fat Buttermilk Chocolate Cake, embark on a culinary adventure with our collection of equally enticing recipes. From the zesty and refreshing Lemon Blueberry Cake to the indulgent Chocolate Chip Zucchini Bread, each recipe promises a unique taste sensation. Explore the art of creating moist and flavorful cakes that cater to various dietary preferences, including gluten-free and vegan options.
CHOCOLATE BUTTERMILK CAKE (FAT FREE OR LOW FAT)
Recently made this for a family dinner and it was enjoyed by all (until they found out it was healthy that is). It is moist and light yet chcocolatey enough to satisfy your cravings. The secret to this cake is the moist and fluffy "frosting." Not only does it make a nice contrast to the buttermilk cake it keeps the dish from having that dry quality characteristic of non-fat baking. For that reason, it is best to let your finished cake fully chill, overnight if possible. The tablespoon of oil is optional and makes this a low fat not fat free option. The nutritionals given for this cake without the oil are 156 calories, 1.3g fat, 1.4g fiber, and 0g cholesterol.
Provided by justcallmetoni
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Sift together the flours, cocoa, sugar and baking soda into a large mixing bowl.
- In a small bowl combine the buttermilk, water (oil, if using) and vanilla extract.
- Combine the buttermilk mixture with the dry ingredients and pour into a 9" by 13" pan prepared with a light dose of cooking spray. Bake for 30-33 minutes or until a toothpick in the center comes out clean.
- Cool the cake to room temperature.
- For the frosting, combine the cocoa (if using) with the yogurt, then fold in the whipped topping.
- Top the cake with the frosting and chill for 3 hours to overnight.
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
REDUCED FAT BUTTERMILK CHOCOLATE CAKE
This is from Shape Mag and they revamped it so that it has 180 less calories and 12 grams less fat per serving ... however still tastes great.
Provided by Ceezie
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- To make the cake, preheat oven to 350°F Lightly coat a 9-by-13-inch baking pan with nonstick cooking spray. In a bowl, combine flour, sugar, cocoa powder and baking soda. Set aside. In a large bowl, using an electric mixer on the highest speed, beat the egg whites for 90 seconds. Add applesauce, buttermilk and vanilla. Beat until smooth. Add half of the flour mixture and beat on a low setting until just mixed. Add the remaining flour mixture and beat on high for 2 minutes. Transfer batter to the prepared pan. Bake for 35-40 minutes, or until toothpick inserted in the center comes out clean and the sides of the cake begin to pull away from the pan. Remove from oven and cool completely.
- To make the frosting, beat the butter in a small bowl until smooth and fluffy. Add 1/2 cup of powdered sugar; beat on low until smooth.
- Add 1 tablespoon each of buttermilk and cocoa powder; beat until smooth. Add half of the remaining sugar, buttermilk and cocoa powder; beat well. Add remaining ingredients and beat until smooth. Spread over cooled cake. Scatter nuts evenly on top of the frosting. Slice and serve.
Tips:
- Use unsweetened cocoa powder for a richer chocolate flavor.
- Make sure the buttermilk and eggs are at room temperature before using.
- Do not overmix the batter, as this can result in a tough cake.
- Bake the cake until a toothpick inserted into the center comes out clean, about 35-40 minutes.
- Let the cake cool completely before frosting.
Conclusion:
This reduced-fat buttermilk chocolate cake is a delicious and moist cake that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. The cake is also a good source of calcium and protein.
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