Name: Chocolate Buttermilk Cake with Frosting Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup butter; 1/3 cup unsweetened cocoa powder; 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; 1 cup butter; 1/4 cup unsweetened cocoa powder; 1/3 cup buttermilk; 1 (16-ounce) package confectioners’ sugar; 1 teaspoon vanilla extract; 1/2 cup toasted pecans

Ingredients

1 cup 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

1 cup butter (for frosting)

1/4 cup unsweetened cocoa (for frosting)

1/3 cup buttermilk (for frosting)

1 (16-ounce) package confectioners’ sugar

1 teaspoon vanilla extract (for frosting)

1/2 cup toasted pecans

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly.

Step 2: In a small saucepan over low heat, combine 1 cup butter, 1/3 cup cocoa, and 1 cup water. Stir constantly until the butter has melted completely. Remove the pan from heat.

Step 3: Using an electric mixer, beat together the buttermilk, eggs, baking soda, and 1 teaspoon vanilla extract until the mixture is smooth and well combined.

Step 4: Gradually pour in the melted butter mixture, continuing to beat until everything is well incorporated.

Step 5: In a separate medium bowl, mix together the sugar, flour, and salt. Slowly add this dry mixture to the wet ingredients, beating until just blended.

Step 6: Pour the batter evenly into the prepared pan. Bake for 30 to 35 minutes, or until the cake is set in the middle and a toothpick inserted comes out clean.

Step 7: For the frosting, combine 1 cup butter, 1/4 cup cocoa, and 1/3 cup buttermilk in a medium saucepan. Heat over medium heat, stirring constantly, until the mixture is smooth and blended.

Step 8: Remove the saucepan from heat and stir in the confectioners’ sugar, remaining vanilla extract, and toasted pecans until fully combined.

Step 9: Pour the warm frosting evenly over the warm cake. Allow the frosting to cool and set before cutting and serving.

Tips & Variations

For extra moistness, be careful not to overbake the cake; check it a few minutes before the suggested time.

Swap toasted pecans for walnuts or omit nuts altogether for a nut-free version.

Add a teaspoon of espresso powder to the batter to deepen the chocolate flavor.

Ensure the frosting is poured while still warm so it spreads smoothly and sets with a glossy finish.

FAQs

Can I use regular milk instead of buttermilk?

Buttermilk provides acidity which reacts with baking soda to create a tender texture and slight tang. If you don’t have buttermilk, you can make a substitute by adding one tablespoon of lemon juice or vinegar to 1/2 cup of milk and letting it sit for 5 minutes.

How do I toast pecans properly?

To toast pecans, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring halfway through. Watch carefully to prevent burning and remove when they smell fragrant and are lightly browned.