For the chocolate cake lovers, Homemade Buttermilk Chocolate Cake is a delicious sheet cake and the easiest cake to make with perfectly fluffy chocolate buttermilk frosting.
Homemade Buttermilk Chocolate Cake
This chocolate cake is simple with basic ingredients that you probably already have on hand. Both light and rich, this chocolate cake is slightly thicker than a Texas Sheet Cake that’s made in a sheet pan. This cake is made in a 9×13-inch cake pan. If you prefer, you can always make it in 8-inch square layers or 8-inch round layers. I do prefer this or this brand cake pan because the edge is straight instead of slanted.
What does buttermilk do in baking?
Buttermilk adds a pleasant tang to cakes, bread, biscuits, and other baked products while adding very little fat. As well, this acidic ingredient helps tenderize gluten making baked goods more tender. And, it helps leaven baked items.
I keep buttermilk on hand for homemade biscuits. In my opinion, buttermilk biscuits are the best.
What can I use if I don’t have buttermilk?
Furthermore, if you don’t make buttermilk biscuits or bake a lot, you may want to purchase powdered buttermilk. It’s easy to use and has a long shelf life. (I recommend keeping it refrigerated.)
As well, there are a few other methods for making buttermilk. Pick which one is best for you, based on what you have on hand.
- 1 cup buttermilk = 1 Tablespoon white vinegar + enough milk to measure 1 cup
- 1 cup buttermilk = 1 Tablespoon lemon juice + enough milk to measure 1 cup
- Or, 1 cup buttermilk = 1 cup plain yogurt
- Lastly, 1 cup buttermilk = 1 and 3/4 teaspoon cream of tartar + 1 cup of milk
Additionally, buttermilk makes the best pound cake. I’ve shared several pound cakes made with buttermilk, click title for the recipe.
- Oreo Buttermilk Pound Cake
- Real Fruit Strawberry Buttermilk Pound Cake
- Melt in your Mouth Strawberry Buttermilk Pound Cake
While you’re here, check out these chocolate cake recipes
Do I need to refrigerate this cake?
Personally, this cake doesn’t last long enough at my house to refrigerate. However, cakes with frosting that is made with butter or cream cheese should be refrigerated.
Can I freeze this Homemade Buttermilk Chocolate Cake?
Yes! Wait until the cake and icing are completely cooled. Then, you can either freeze the entire cake or slice into portions and freeze.
Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
Homemade Buttermilk Chocolate Cake
- 1 cup real butter
- ¼ cup unsweetened cocoa powder
- ⅓ cup buttermilk
- 4 cups powdered sugar sifted
- 1 teaspoon pure vanilla extract
- ½ cup pecans chopped, optional
- Preheat oven to 350°F and grease a 9X13-inch pan.
- Cut butter into pieces and combine the 1 cup butter, 1/3 cup cocoa, and 1 cup water in a small saucepan and heat over low heat. Stir constantly until butter is melted.
- Gradually add melted butter mixture, beating until mixed.
- In a medium bowl, combine sugar, flour, and salt. Add to buttermilk mixture and beat until blended. Pour batter into prepared pan.
- Bake for 30 to 35 minutes, or until set in the middle.
- Combine butter, cocoa, and buttermilk in a medium saucepan. Heat over medium heat, stirring constantly, until mixture is smooth. Remove from heat and stir in powdered sugar, vanilla, and pecans (if adding).
- Pour the frosting over cake while the cake is still warm. Allow the frosting to cool and set a bit before slicing.