Chocolate Buttermilk Cake with a Sour Cream Frosting
Indulge in the rich decadence of this Chocolate Buttermilk Cake with Sour Cream Frosting—a dessert that’s as moist and fluffy as it is indulgent. The buttermilk base lends a tender crumb to the deeply chocolatey layers, while a touch of boiling water ensures the batter bakes up light yet perfectly rich. Topped with a silky sour cream frosting made with just the right balance of tanginess and sweetness, this cake is a masterpiece of flavor. Perfect for celebrations or simply satisfying a chocolate craving, this treat is ready in under an hour and serves 12 delectable slices. Treat your taste buds to this irresistible combination of comfort and luxury today!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cup Unsweetened cocoa powder
- 2 teaspoons Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Buttermilk
- 0.5 cup Vegetable oil
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 0.5 cup Unsalted butter (softened, for frosting)
- 0.5 cup Sour cream (for frosting)
- 3 cups Powdered sugar (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth.
Gradually add the wet ingredients into the dry ingredients, stirring until just combined.
Carefully pour in the boiling water, mixing gently until the batter is smooth and slightly thin.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake the cakes in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool for 10 minutes in the pans before transferring to a wire rack to cool completely.
To make the frosting, beat the softened butter in a large bowl until creamy.
Add the sour cream and powdered sugar, mixing on low speed at first, then increasing to high speed until the frosting is smooth and fluffy.
Stir in the vanilla extract and mix again briefly to combine.
Once the cakes are completely cooled, spread a generous layer of frosting on top of one cake layer, stack the second layer on top, and cover the entire cake with the remaining frosting.
Slice and serve the cake at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 373 mg | 16% | |
| Total Carbohydrate | 91.4 g | 33% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 66.4 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 249 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
