Old Fashioned Chocolate Buttermilk Cake


Old Fashioned Chocolate Buttermilk Cake


Discover the joy of baking with this delicious Old Fashioned Chocolate Buttermilk Cake recipe. A

dessert so moist and rich it will feel like a treasured secret from a beloved bakery!


For the cake:

Butter: 1/2 cup


Sugar: 1 1/2 cups

Eggs: 2

Unsweetened chocolate: 2 squares (1 ounce), melted

Cake flour: 2 cups, sifted



Buttermilk: 1 cup

Vanilla Extract: 1 teaspoon.

baking powder: 1 teaspoon.

vinegar: 1 tbsp.For the chocolate frosting:

Butter: 1/2 cup, softened


Powdered sugar: 3 cups

Unsweetened chocolate: 3 squares (1 oz), melted

Vanilla extract: 1 tsp.

Half and Half: As required

Old Fashioned Chocolate Buttermilk Cake new york times recipes

Assembly and Preparation: Preheat your oven to 350 degrees. Lightly grease and flour two 9-inch


cake pans and line the bottoms with parchment paper.

Butter Bliss: In a large bowl or stand mixer, beat the butter until light and fluffy. Add the sugar and

continue beating until you get a perfect creamy consistency.

Egg Set: Add the eggs one at a time, making sure they are well mixed. Shake the eggs well every now

and then.Continue adding the melted chocolate.

Dry and wet harmony: In another bowl, mix the flour and salt. Gradually add this to your creamed

mixture, alternating with buttermilk, making sure everything is well mixed. Vanilla whispers.

Baking Baking Soda Boom: Dissolve the baking soda in the vinegar in a separate small

container.Gently add this to your chocolate mixture and mix until comfortable. Avoid overmixing.


Baking time: Pour the dough into the prepared molds and place in the oven. Bake for 30-35 minutes

or until a toothpick inserted comes out clean. Let cool in pans for 10 minutes before transferring to

wire racks to cool completely.

Chocolate Frosting:

Start by beating the butter until it flutters light and fluffy in the bowl.Gradually add the sugar, allowing

each half cup to mix well before adding the next.

Allow the melted chocolate and vanilla to melt together to ensure a smooth, uniform mixture.

If necessary, a teaspoon or two of half and half can be added to achieve the desired glaze consistency.

Frost & Serve: Once the cakes have cooled, you can embark on a delicious journey of frosting them.

Garnish as desired and enjoy the resulting chocolate decadence!This Buttermilk Chocolate Cake isn’t

just a recipe; It is a relic of sweet and timeless moments that unfold in every serving. May it grace your

table with its rich, succulent presence and transport you to a place where every bite is a treasured


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