Low Sodium Classic Chocolate Cake with Chocolate Buttercream Icing
Indulge guilt-free with this Low Sodium Classic Chocolate Cake with Chocolate Buttercream Icing, a perfectly moist and rich dessert that doesn't compromise on flavor. Crafted with low sodium baking powder and unsalted butter, this recipe ensures a heart-healthy twist on the classic treat beloved by all. The tender chocolate layers boast the decadence of unsweetened cocoa powder, while the creamy buttercream frosting adds a polished finish that’s both smooth and luxurious. Ideal for celebrations, casual gatherings, or simply satisfying your sweet tooth, this lower-sodium dessert is approachable enough for amateur bakers but delicious enough to impress everyone at the table. Prepared in under an hour, it’s the ultimate choice for anyone looking to enjoy indulgent chocolate cake while staying mindful of their dietary needs.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking powder (low sodium)
- 1.5 teaspoons baking soda
- 0.5 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 0.5 cup hot water
- 0.75 cup unsalted butter, softened
- 2.5 cups confectioners' sugar
- 0.5 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 3 tablespoons milk
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large bowl, whisk together the flour, 0.75 cup cocoa powder, baking powder, and baking soda until well combined.
In another bowl, beat 0.5 cup of softened unsalted butter and granulated sugar together until light and fluffy using an electric mixer on medium speed, about 3-4 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in 2 teaspoons of vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beating just until combined.
Carefully stir in the hot water until the batter is smooth. The batter will be thin.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then carefully remove from the pans and transfer to wire racks to cool completely.
To make the buttercream, beat 0.75 cup of softened unsalted butter in a large bowl until creamy.
Gradually add 2.5 cups of confectioners' sugar and 0.5 cup of cocoa powder, beating until smooth.
Add 2 teaspoons of vanilla extract and 3 tablespoons of milk, and beat on medium speed until the frosting is light and fluffy.
Once the cakes are completely cool, place one cake layer on a serving platter. Spread with a layer of chocolate buttercream.
Place the second cake layer on top, and spread a thick layer of chocolate buttercream over the top and sides of the cake.
Slice, serve, and enjoy your delightful low sodium chocolate cake with indulgent chocolate buttercream icing!
Nutrition Facts
Calories |
6328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.8 g | 388% | |
| Saturated Fat | 184.2 g | 921% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1049 mg | 350% | |
| Sodium | 2418 mg | 105% | |
| Total Carbohydrate | 978.2 g | 356% | |
| Dietary Fiber | 112.9 g | 403% | |
| Total Sugars | 634.7 g | ||
| Protein | 105.1 g | 210% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 860 mg | 66% | |
| Iron | 59.7 mg | 332% | |
| Potassium | 5390 mg | 115% | |
*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.
