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A moist and delicious chocolate cake made with buttermilk and cocoa powder and topped with a homemade chocolate frosting that’s plenty sweet. The frosting has a little crunch here and there from some toasted pecans. They taste so good with chocolate. With buttermilk in the batter and in the frosting, this cake makes good use of Buttermilk. This is a simple, old-fashioned cake that is always a winner. It’s basically a Texas Sheet Cake except instead of baking it in the typical jelly roll pan (half sheet pan), I’ve made it in a 9X13-inch pan so that it is a little thicker. Chocolate Buttermilk Cake is both light and insanely rich at the same time. It’s very difficult not to go back for another bite. And another. And another. It will keep calling out your name until every last bit is gone.
One minute, you’ll be swooning over it, professing your love. The next minute you’ll be telling it how much hate it for making you eat too much. That’s why this cake should only be baked for a potluck or a party where there are boatloads of people and there is no chance there will be any left over.
The frosting is easily assembled in a saucepan and takes only a few minutes. Still warm when poured on top of the cake, it forms an absolutely irresistible fudgy layer. It’s the frosting that really makes the cake. What’s really nice about it is it just naturally spreads itself out over the cake. You only need a spatula to help even it out a little bit.
Chocolate Buttermilk Cake with Frosting
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
A moist and chocolaty buttermilk cake topped with a sweet and fudgy chocolate buttermilk frosting with pecans. A simple, old-fashioned dessert that never goes out of style because it's so darn good.
Course: Cake
Cuisine: Southern
Servings: 18
Calories: 471 kcal
Ingredients
Cake
1 cup Challenge butter
1/3 cup unsweetened cocoa
1 cup water
1/2 cup buttermilk
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
2 cups sugar
2 cups all-purpose flour
1/4 teaspoon salt
Chocolate-Buttermilk Frosting
1 cup Challenge butter
1/4 cup unsweetened cocoa
1/3 cup buttermilk
1 (16-ounce) package confectioners' sugar
1 teaspoon vanilla extract
1/2 cup toasted pecans
Instructions
- Preheat oven to 350 degrees and grease a 9X13-inch pan.
- Read full recipes here >> spicysouthernkitchen.com/chocolate-buttermilk-cake-frosting-2/