One-Bowl Buttermilk Chocolate Cake
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4.9
204 reviews
Excellent
One-Bowl Buttermilk Chocolate Cake
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This old-fashioned buttermilk chocolate cake requires just one bowl and a whisk! You'll love the moist texture and the rich, fudgy icing.
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Ingredients
FOR THE CAKE:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup vegetable oil
- 1 cup whole buttermilk, shaken
- 1 cup hot water
FOR THE CHOCOLATE BUTTERMILK ICING:
- ½ cup (1 stick) salted butter
- ⅔ cup unsweetened cocoa powder
- 3 cups confectioners’ sugar, sifted
- ⅓ cup whole buttermilk, shaken
- 1 teaspoon vanilla extract
Instructions
BAKE THE CAKE:
- Preheat oven to 350° F. Grease and flour a 9 x 13-inch baking pan or line with parchment paper. Set aside.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the eggs, oil and buttermilk; whisk well to combine. Add the hot water and whisk until the batter is smooth.
- Transfer the batter to the prepared baking pan. Tap gently on the counter to release air bubbles.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
MAKE THE ICING:
- Melt the butter in a saucepan over medium-low heat. Whisk in the cocoa powder, cook over low heat for 2 minutes (do not let it boil). Remove from the heat. Add the powdered sugar and buttermilk, whisking until smooth. Add the vanilla; whisk to combine. The icing should be a thick, spreadable consistency, so if you need to thin the icing, add extra buttermilk, one tablespoon at a time.
- Spread the icing on the cool cake. Let the icing cool and set before slicing and serving.
Notes
- While most cakes do best with cake flour, I recommend all-purpose flour for this recipe. That's because the chocolate cake includes cocoa powder – which already has a soft, dry texture. The combination of both cake flour and cocoa powder can result in a flimsy cake. All-purpose flour has a higher protein content and is milled to a slightly coarser consistency, which keeps this cake nice and sturdy.
- Use thick, full-fat buttermilk. This adds richness, moisture and flavor to the cake that you won't get with low-fat varieties.
- Make sure that all of your ingredients are at room temperature. This helps them blend together more easily and smoothly, and helps to avoid over-mixing (which can result in a dry, dense cake).
- Sift the confectioners' sugar to avoid any lumps in your frosting.
- Do not over-bake the cake or it can become dry. Start checking for doneness by the 30-minute mark, since total baking times will vary depending on your personal oven and the pans that you use.
- Make the cake about 1 day ahead of when you plan to serve it. The cake just gets better as it sits!
Nutrition Information
Show Details
Serving
1slice
Calories
445kcal
(22%)
Carbohydrates
64g
(21%)
Protein
4g
(8%)
Fat
22g
(34%)
Saturated Fat
16g
(80%)
Trans Fat
1g
Cholesterol
38mg
(13%)
Sodium
292mg
(12%)
Potassium
175mg
(5%)
Fiber
3g
(12%)
Sugar
48g
(96%)
Vitamin A
240IU
(5%)
Calcium
50mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16people
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 445kcal | 22% |
| Carbohydrates | 64g | 21% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 292mg | 12% |
| Potassium | 175mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 48g | 96% |
| Vitamin A | 240IU | 5% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
204 reviews
Excellent
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