Description
This rich and moist Chocolate Buttermilk Cake combines the deep flavors of cocoa with the tangy moisture of buttermilk, resulting in a tender crumb and a deliciously soft texture. Perfect for any occasion, this cake is enhanced with almond and vanilla extracts for extra depth, and can be finished with your favorite frosting or a simple dusting of powdered sugar.
Ingredients
Scale
Wet Ingredients
- 1 cup salted butter, softened
- 1 1/2 cups whole buttermilk
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
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 ensure the cake doesn’t stick.
- Cream the butter and sugars: In the bowl of a stand mixer, beat together the softened butter, granulated sugar, brown sugar, vanilla extract, and almond extract for 2-3 minutes until the mixture is light and fluffy. This incorporates air and develops a smooth base for the batter.
- Add eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate and create a smooth batter.
- Sift the dry ingredients: In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt to break up any lumps and ensure even distribution of leavening agents.
- Combine with buttermilk: Alternately add the sifted dry ingredients and buttermilk to the creamed butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
- Beat the batter: Scrape down the sides and bottom of the bowl, then beat the batter on medium-high speed for about 30 seconds to achieve a smooth and creamy consistency.
- Bake the cake: Pour the batter evenly into the prepared pan(s). Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool the cake: Let the cake cool in the pan for 30 minutes to allow it to set and release from the pan. Carefully remove the cake and transfer it to a cooling rack to cool completely.
- Frost as desired: Once completely cooled, frost the cake with your preferred frosting or dust lightly with powdered sugar before serving.
Notes
- Room temperature eggs help create a smoother batter and more even rise.
- Use high-quality cocoa powder for the best chocolate flavor.
- Allow the cake to cool completely before frosting to prevent melting.
- You can substitute buttermilk with milk mixed with 1 tablespoon lemon juice or vinegar if needed.
- This cake freezes well; wrap tightly and thaw before frosting.
