Chocolate Buttermilk Cake with Chocolate Frosting

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With moist chocolate buttermilk cake and whipped chocolate buttercream, this layered Chocolate Buttermilk Cake is absolutely delish. This cake is so easy to make, tastes incredible, and looks extra-fancy with some simple garnishes!

Today is my birthday and what better way could there be to celebrate than with a chocolate cake? 

This isn’t just any cake, though… it is a moist, chocolatey, buttermilk chocolate cake with whipped chocolate buttercream frosting. I wanted something super chocolatey and something beautiful that also wasn’t too fussy to make.

This cake was perfect! I garnished with berries and I used about 1/4 cup of frosting which I heated in the microwave and drizzled over the top of the berries. 

How to Make Chocolate Frosted Chocolate Buttermilk Cake

This recipe is originally from Taste of Home.

For the cake:

1. Preheat oven to 350.
2. Prepare either a 13 x 9″ pan or 2 8″ round pans with cooking spray.
3. In a small saucepan bring butter, water and cocoa to a boil.
4. In a separate bowl, combine the flour, sugar, baking powder, baking soda and salt.
5. Add cocoa mixture.
6. Combine the buttermilk and the vanilla, then add to the batter and mix well.
7. Beat in the eggs.
8. Pour into prepared pans.
9. Bake for 23-27 minutes or until a toothpick inserted into the center comes out clean.

For the frosting:

1.  In a bowl whisk together the cocoa and the sugar and set aside.
2. Then in the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth.
3. Add the cocoa mixture, alternating with the whipping cream until mixture is creamy and blended well.
4. Add the vanilla.
5. Gradually add cream until you have the desired spreading consistency. Do not add a lot at once or your frosting will get soupy. 

Note: For this cake I garnished with berries and I used about 1/4 cup of frosting which I heated in the microwave and drizzled over the top of the berries. 

Storage

This cake can remain on a countertop in a covered container for 1-2 days, then refrigerated, covered for 4-5 days.

To freeze, chill cake so frosting is not soft and wrap individual pieces in plastic wrap and then seal in a covered freezer-safe container for up to 2 months.

Related Recipes

• Chocolate Cake with Fudge Filling and White Buttercream
• Mom’s Chocolate Cake
• Chocolate Cake with Fudge Filling and Hershey’s Chocolate Frosting
• Famous Brick Street Cake
• Nigella Lawson Guiness Stout Cake

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Chocolate Frosted Chocolate Buttermilk Cake

With moist chocolate buttermilk cake and whipped chocolate buttercream, this Chocolate Frosted Chocolate Buttermilk Cake is absolutely delish.

Print Recipe

Ingredients

For the cake:

• 1 cup butter cubed
• 1 cup water
• 2 TBSP baking cocoa
• 2 cups flour
• 2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 2 eggs

For the frosting:

• 3/4 cup cocoa
• 4 cups powdered sugar
• 1/2 stick butter softened
• 1 teaspoon vanilla
• 1/2 cup whipping cream plus extra

Instructions

For the cake:

• Preheat oven to 350.
• Prepare either a 13 x 9″ pan or 2 8″ round pans with cooking spray.
• In a small saucepan bring butter, water and cocoa to a boil.
• In a separate bowl, combine the flour, sugar, baking powder, baking soda and salt.
• Add cocoa mixture.
• Combine the buttermilk and the vanilla, then add to the batter and mix well.
• Beat in the eggs.
• Pour into prepared pans.
• Bake for 23-27 minutes or until a toothpick inserted into the center comes out clean.

For the frosting:

• In a bowl whisk together the cocoa and the sugar and set aside.
• Then in the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth.
• Add the cocoa mixture, alternating with the whipping cream until mixture is creamy and blended well.
• Add the vanilla.
• Gradually add cream until you have the desired spreading consistency. Do not add a lot at once or your frosting will get soupy.

Notes

Note: For this cake I garnished with berries and I used about 1/4 cup of frosting which I heated in the microwave and drizzled over the top of the berries. 

Course: Dessert

Cuisine: American

Keyword: chocolate buttermilk cake