One-Bowl Buttermilk Chocolate Cake
User Reviews
4.9
One-Bowl Buttermilk Chocolate Cake
Description
This cake is made by whisking together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt, then adding eggs, vegetable oil, and whole buttermilk before blending in hot water. This approach makes a smooth batter that's poured into a greased 9 x 13-inch pan and baked until a toothpick comes out clean, resulting in an even-textured cake with good structure.
The icing is prepared by melting butter and cooking in cocoa powder briefly, then whisking in sifted confectioners' sugar, buttermilk, and vanilla until thick and spreadable. This smooth frosting spreads nicely over the cooled cake, delivering a rich chocolate flavor with moist richness from the buttermilk.
The cake suits occasions where a classic chocolate dessert is desired, with a moist crumb and balanced sweetness. It pairs well with coffee or served after meals. Preparing it a day ahead enhances the flavors and texture.
Use all-purpose flour rather than cake flour to maintain the cake's sturdiness given the cocoa powder's softness. Ensure ingredients are room temperature for proper blending, and avoid overbaking to keep moistness. Sifting the sugar prevents lumps in the icing for a smooth finish.
Ingredients
FOR THE CAKE:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ cup cocoa powder unsweetened
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 egg large
- 1 cup vegetable oil
- 1 cup buttermilk whole, shaken
- 1 cup water hot
FOR THE CHOCOLATE BUTTERMILK ICING:
- ½ cup butter salted, 1 stick
- ⅔ cup cocoa powder unsweetened
- 3 cups confectioners' sugar sifted
- ⅓ cup buttermilk whole, 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
- All-purpose flour is recommended over cake flour to balance the cake's texture when combined with cocoa powder, ensuring sturdiness.
- Use thick, full-fat buttermilk for the best richness and flavor.
- Bring all ingredients to room temperature before mixing to help blend smoothly and avoid over-mixing that causes dryness.
- Sift confectioners' sugar to prevent lumps in the frosting.
- Check the cake for doneness starting at 30 minutes to avoid overbaking, as ovens vary.
- Making the cake a day ahead allows flavors and texture to improve.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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