Description
This rich and moist Chocolate Buttermilk Cake with a luscious cocoa frosting combines the tanginess of buttermilk with deep chocolate flavor for a classic, crowd-pleasing dessert. The toasted pecan frosting adds a delightful crunch and nutty finish, perfect for any occasion.
Ingredients
Scale
Cake
- 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
Frosting
- 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
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly to prevent sticking.
- Melt butter mixture: In a small saucepan over low heat, combine 1 cup of butter, 1/3 cup of unsweetened cocoa powder, and 1 cup of water. Stir constantly until the butter is fully melted and the mixture is smooth. Remove from heat.
- Mix wet ingredients: Using an electric mixer, beat together 1/2 cup buttermilk, 2 large eggs, 1 teaspoon baking soda, and 1 teaspoon vanilla extract until the mixture is smooth and well combined.
- Add melted butter mixture: Gradually pour the warm butter and cocoa mixture into the wet ingredients, beating continuously until thoroughly incorporated.
- Combine dry ingredients and mix batter: In a separate medium bowl, whisk together 2 cups sugar, 2 cups all-purpose flour, and 1/4 teaspoon salt. Add this dry mixture to the wet mixture and beat until the batter is blended and smooth. Pour the batter evenly into the prepared pan.
- Bake the cake: Place the pan in the preheated oven and bake for 30 to 35 minutes, until the cake is set in the middle and a toothpick inserted in the center comes out clean.
- Prepare the frosting: While the cake bakes, combine 1 cup butter, 1/4 cup unsweetened cocoa powder, and 1/3 cup buttermilk in a medium saucepan. Heat over medium heat, stirring constantly, until the mixture becomes smooth and well combined. Remove from heat.
- Finish frosting: Stir in 1 (16-ounce) package of confectioners’ sugar, 1 teaspoon vanilla extract, and 1/2 cup toasted pecans into the warm frosting mixture. Mix thoroughly.
- Frost the cake: Pour the frosting evenly over the cake while it is still warm. Allow the frosting to cool completely and set before slicing and serving.
Notes
- Ensure the pan is well greased to avoid sticking.
- Cut butter into pieces to melt faster in step 2.
- Use an electric mixer for smooth batter and frosting consistency.
- Check cake doneness by inserting a toothpick in the center; it should come out clean.
- Allow frosting to set properly before slicing to ensure clean pieces.
- Toasted pecans add a nice nutty texture – you can substitute with walnuts if preferred.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate cake, buttermilk cake, chocolate frosting, toasted pecans, easy chocolate cake, moist cake, classic dessert
