Perfect Old Fashioned Chocolate Buttermilk Cake

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) cake pans, and line the bottoms with parchment paper for easy removal.
2. In a large mixing bowl or stand mixer, cream the butter until light and fluffy. Gradually add the sugar, beating until creamy and smooth. Add the eggs one at a time, beating well after each addition. Stir in the melted chocolate until fully incorporated.
3. In a separate bowl, combine the sifted cake flour and salt. Alternately add the flour and buttermilk to the chocolate mixture, beginning and ending with the flour. Stir in the vanilla extract.
4. In a small bowl, dissolve the baking soda in the vinegar, then gently fold it into the batter. Mix just until blended—do not over-mix.
5. Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in the pans for 10 minutes, then remove from pans and transfer to wire racks to cool completely.

Chocolate Frosting:

1. In a large mixing bowl, cream the butter until light and fluffy. Gradually add the confectioners’ sugar, 1/2 cup at a time, beating well between each addition.
2. Stir in the melted chocolate and vanilla extract. If the frosting is too thick, thin with 1–2 teaspoons of half-and-half until spreadable.
3. Once the cake layers are completely cool, frost generously between layers and over the top and sides.

Recipe Details

Prep Time: 20 minutes
Cook Time: 30–35 minutes
Cool Time: 30 minutes
Total Time: About 1 hour 30 minutes
Servings: 12
Difficulty: Medium

Variations & Substitutions

• Add 1/2 cup finely chopped nuts or chocolate chips to the batter for extra texture.
• Substitute buttermilk with plain yogurt thinned with milk for a similar tang.
• Use a mixture of milk chocolate and dark chocolate for frosting to adjust sweetness.
• Dust the top with cocoa powder or sprinkle with shaved chocolate for decoration.

Serving Suggestions