Moist Buttermilk Chocolate Cake with White Frosting
This moist buttermilk chocolate cake with white frosting is soft, tender, and deeply chocolatey, and its fluffy white frosting sets it apart from more traditional versions. Made with a combination of butter, oil, buttermilk, and hot water, it stays incredibly moist without being dense or heavy. It's perfect for birthdays, gatherings, or any time you want a reliable from-scratch chocolate cake.
Ingredients
For the Buttermilk Chocolate Cake
- 2 cups all-purpose flour (Note 1)
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- 1 cup granulated sugar
- ¾ cup dark brown sugar
- ½ cup unsalted butter melted and cooled
- ½ cup vegetable oil
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 cup low-fat buttermilk room temperature
- 1 cup hot water (Note 2)
For the White Frosting
- ½ cup unsalted butter softened
- 2 and ¼ cups confectioners' sugar sifted (Note 3)
- 3 tablespoons low-fat buttermilk room temperature
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350℉. Place a rack in the middle of the oven.
- Grease and lightly flour a 9×13-inch baking pan, or line with parchment paper, overlapping the paper on the short ends of the pan so you can easily lift the cake out.
- In a small bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large bowl, use a mixer to beat together the granulated sugar and brown sugar with the butter and oil just until combined. Keep using the mixer to whisk in the eggs and vanilla. Whisk in the buttermilk.
- Add the dry ingredients to the wet ingredients , along with the hot water, and whisk together with the mixer on the lowest setting just until combined. Don't overmix. The batter should be loose.
- Pour the batter into the prepared baking pan. Shake it gently to ensure it's spread evenly. Place the pan on the oven's middle rack, and bake for 30-35 minutes or until a toothpick inserted comes out clean or with a few crumbs attached.
- To prepare the white frosting, use a mixer to beat the softened butter in a medium-sized bowl until smooth.
- Add the confectioners' sugar, a little at a time, and whisk it with the butter. It will be crumbly. Whisk in the buttermilk and vanilla, which will turn everything into a frosting. If the frosting is too loose, add a bit more sugar. If it's too thick, add a bit more buttermilk.
- Allow the cake to cool completely before spreading the frosting evenly over the top. Cut yourself a big slice and enjoy!
Notes
Note 1: To use the spoon-and-level method, scoop the flour into a measuring cup with a spoon, then level it with the edge of a butter knife.
Note 2: Use very warm/hot tap water. Don't use boiling water.
Note 3: I've made the frosting without sifting the confectioners' sugar and did not have any lumps. It may depend on how fresh the sugar is, but if you want to ensure your frosting is perfectly smooth, then go ahead and sift it.
General Notes:
- Don't overmix the batter, as it can trap too much air and result in a dense cake. Mix everything just until incorporated.
- Check the cake at the 30-minute mark in case your oven runs hot. You don't want an overbaked cake!
Nutrition
Serving: 1serving | Calories: 329kcal | Carbohydrates: 55g | Protein: 4g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 276mg | Potassium: 110mg | Fiber: 1g | Sugar: 24g | Vitamin A: 393IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 1mg
Tried this recipe?Let me know how it was!