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Chocolate Buttermilk Cake with Frosting

A dampish and delicious cake created with milk and chocolate and topped  with a home-brewed chocolate topping that’s masses sweet. The topping contains a very little crunch here and there from some cooked pecans. They style therefore sensible with chocolate.

Chocolate Buttermilk Cake with Frosting

With milk within the batter and within the topping, this cake makes sensible use of milk. does one notice that you just ofttimes have a carton of milk at the rear of the refrigerator that’s near to go bad? I nearly always appear to.

This is an easy, old school cake that's continually a winner. It’s essentially a American state Sheet Cake except rather than baking it within the typical jelly roll pan (half sheet pan), I’ve created it during a 9X13-inch pan so it's a bit thicker. Chocolate milk Cake is each lightweight and insanely made at identical time. It’s terribly tough to not return for an additional bite. And another. And another. it'll keep vocation out your name till all bit is gone.

The topping is well assembled during a cooking pan and takes solely some minutes. Still heat once poured on prime of the cake, it forms associate completely irresistible fudgy layer. It’s the topping that basically makes the cake. What’s very nice concerning it's it simply naturally spreads itself out over the cake. you simply want a spatula to assist even it out a bit bit.

That’s my reasonably cake topping. i do know there ar many folks UN agency get pleasure from the labor degree of topping a 3-layer cake. however I’m not one amongst them. By that time all I’m thinking is, i need a bit of this cake. Let’s hurry this up.

Chocolate Buttermilk Cake with Frosting



  • 1 cup Challenge butter
  • 1/3 cup unsweetened cocoa
  • 1 cup water
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt

Chocolate-Buttermilk Frosting

  • 1 cup Challenge butter
  • 1/4 cup unsweetened cocoa
  • 1/3 cup buttermilk
  • 1 (16-ounce) package confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup toasted pecans


  1. Preheat oven to 350 degrees and grease a 9X13-inch pan.
  2. Combine 1 cup butter, 1/3 cup cocoa, and 1 cup water in a small saucepan and heat over low heat, stirring constantly, until butter is fully melted. You can cut the butter into pieces to speed up the process. Remove from heat.
  3. Using an electric mixer, beat buttermilk, eggs, baking soda, and vanilla extract until smooth.
  4. Gradually add melted butter mixture, beating until mixed.
  5. 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.
  6. To make frosting, combine butter, cocoa, and buttermilk in a medium saucepan. Heat over medium heat, stirring constantly, until mixture is smooth.
  7. Remove from heat and stir in confectioners' sugar, vanilla, and pecans. Pour over cake while cake is still warm. Let frosting cool and set some before slicing.

Recipe From : Spicy Southern Kitchen

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