Easy Buttermilk Chocolate Cake Recipes

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CHOCOLATE BUTTERMILK CAKE

One of the best chocolate cake recipes I've ever had. A must for chocolate lovers!

Provided by Sandy Moore

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 2h

Yield 12

Number Of Ingredients 15



Chocolate Buttermilk Cake image

Steps:

  • Grease three 9 inch cake pans. Line bottoms with parchment paper. Preheat oven to 375 degrees F (190 degrees C).
  • In a small pan over low heat, combine 1cup chocolate chips and 1/4 cup water. Stir until chocolate chips have melted, and mixture is smooth. Allow to cool to room temperature.
  • Sift together flour, soda and 1/4 teaspoon salt. Set aside.
  • In a large bowl, cream the butter or margarine with the sugar. Add vanilla. Add eggs one at a time, beating well after each addition. Beat in chocolate mixture. Stir flour mixture into creamed mixture alternately with buttermilk. Blend until smooth. Divide batter into three 9 inch pans, and smooth tops.
  • Bake for 25 minutes, or until pick inserted in center comes out clean. Cool cakes in pans for 10 to 15 minutes, then invert on wire racks; turn right side up to cool completely.
  • Place 1 cake layer upside down on cake platter. Spread with 1/2 inch layer chocolate whipped cream. Repeat with another cake layer. Top with remaining cake layer. Frost with remaining cream.
  • To Make Chocolate Whipped Cream Frosting: In small saucepan over low heat stir 1 cup chocolate chips, honey, 2 tablespoons water and 1/8 teaspoon salt until chocolate is melted and mixture is smooth; cool completely. In medium bowl beat cream until it holds its shape. Gradually fold about 3 large tablespoons cream into chocolate mixture, then fold chocolate mixture into remaining whipped cream until blended.

Nutrition Facts : Calories 632.3 calories, Carbohydrate 75.9 g, Cholesterol 132.2 mg, Fat 36.2 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 21.9 g, Sodium 317.3 mg, Sugar 51.5 g

1 cup semisweet chocolate chips
¼ cup water
2 ¼ cups cake flour
1 teaspoon baking soda
¼ teaspoon salt
¾ cup butter, softened
2 teaspoons vanilla extract
1 ¾ cups white sugar
3 eggs
1 cup buttermilk
1 cup semisweet chocolate chips
¼ cup honey
2 tablespoons water
⅛ teaspoon salt
2 cups heavy whipping cream

BUTTERMILK CHOCOLATE CAKE

"My 12 children, 26 grandchildren and five great-grandchildren always request this cake for their birthdays," says Imogene Koepnick of Delavan, Wisconsin. "People call it 'Imogene's Cake'!"

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12-16 servings.

Number Of Ingredients 18



Buttermilk Chocolate Cake image

Steps:

  • In a saucepan, bring butter, water and cocoa to a boil. In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Add cocoa mixture; mix well. Combine buttermilk and vanilla; add to batter and mix well. Beat in eggs. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 23-27 minutes or until a toothpick comes out clean. Cool on a wire rack., In a small saucepan over medium heat, cook and stir butter and cocoa until smooth. Remove from the heat. In a small bowl, combine confectioners' sugar, vanilla and salt. Add cocoa mixture and enough milk until frosting reaches desired consistency. Frost cake.

Nutrition Facts :

1 cup butter, cubed
1 cup water
2 tablespoons baking cocoa
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 teaspoon vanilla extract
2 eggs
FROSTING:
3 tablespoons butter
2 tablespoons baking cocoa
3 cups confectioners' sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
3 to 4 tablespoons milk or heavy whipping cream

NEVER-FAIL BUTTERMILK-CHOCOLATE CAKE

Grandma Emogene's recipe for a buttermilk-chocolate cake.

Provided by Karen B

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 45m

Yield 16

Number Of Ingredients 10



Never-Fail Buttermilk-Chocolate Cake image

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10x15-inch baking pan.
  • Combine flour, sugar, oil, buttermilk, cocoa, eggs, baking soda, vanilla extract, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Add boiling water and mix well. Pour into the prepared baking pan.
  • Bake in the preheated oven for 15 minutes. Increase oven temperature to 350 degrees F (175 degrees C) and continue to bake until a toothpick inserted into the center comes out clean, 20 to 25 more minutes.

Nutrition Facts : Calories 333.8 calories, Carbohydrate 45.8 g, Cholesterol 23.9 mg, Fat 15.1 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 2.1 g, Sodium 328.4 mg, Sugar 25.9 g

3 cups all-purpose flour
2 cups white sugar
1 cup vegetable oil
1 cup buttermilk
⅔ cup cocoa
2 large eggs, beaten
2 teaspoons baking soda
1 teaspoon vanilla extract
1 teaspoon salt
1 cup boiling water

CHOCOLATE BUTTERMILK CAKE

Make and share this Chocolate Buttermilk Cake recipe from Food.com.

Provided by Lvs2Cook

Categories     Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 15



Chocolate Buttermilk Cake image

Steps:

  • Preheat oven to 350º. Grease and flour two 9- inch cake pans.
  • Sift the flour, baking soda and salt into a bowl; set aside.
  • Using an electric mixer, beat the butter until smooth. Add the sugar and continue to heat until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition.
  • Beat in the vanilla, then the chocolate.
  • Beat in the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
  • Spoon equal amounts of batter into each cake pan, spreading it to level the top.
  • Bake for 22 to 25 minutes, or until a cake tester comes out clean when inserted into the center of the cakes.
  • Cool in the pans on a wire rack for 10 minutes. Invert and remove pans; cool the cakes completely on racks before frosting.
  • Spread the frosting bctween the layers, around the sides and on top of the cake.
  • For frosting: Beat sugar, salt and butter together in a bowl. Slowly add buttermilk and mix until well blended and smooth. Blend in chocolate and vanilla.
  • If the frosting is too runny, add more powdered sugar one tbsp at a time. If it's too thick, add buttermilk one teaspoon at a time.

Nutrition Facts : Calories 607, Fat 27.4, SaturatedFat 16.6, Cholesterol 92.5, Sodium 430.2, Carbohydrate 89.9, Fiber 4.1, Sugar 56.6, Protein 8.5

2 cups sifted cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 ounces unsweetened chocolate, melted and cooled
1 cup buttermilk
2 cups powdered sugar
1/8 teaspoon salt
2 tablespoons butter, room temperature
3 tablespoons buttermilk
4 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla

GERMAN BUTTERMILK CHOCOLATE CAKE

This is the recipe on the box of German Chocolate. It is delicious and moist. You can make it in three layers like the traditional one, or in a 9x13 pan which is so easy. Then frost with Recipe #210278.

Provided by Mimi in Maine

Categories     Dessert

Time 1h10m

Yield 1 cake

Number Of Ingredients 10



German Buttermilk Chocolate Cake image

Steps:

  • Grease the bottom of 3 (9") pans or one 9x13 pan.
  • In a microwave proof bowl melt the chocolate and water on high for 1 1/2-2 minutes or until chocolate is almost melted, stirring after each minute; stir until chocolate is completely melted.
  • Mix flour, baking soda, and salt; set aside.
  • Beat butter and sugar in large bowl with electric mixer till light and fluffy.
  • Add egg yolks, one at a time, beating well after each addition.
  • Stir in chocolate mixture and vanilla.
  • Add flour mixture alternately with buttermilk, beating well after each addition.
  • In another bowl, beat the egg whites until stiff peaks form.
  • Gently stir into batter and pour evenly into pans.
  • Bake at 350 degrees for 30 minutes or until toothpick comes out clean.
  • Cool for 15 minutes and remove from pans.
  • Frost with Coconut-Pecan Frosting.

Nutrition Facts : Calories 5062.4, Fat 247.4, SaturatedFat 147.3, Cholesterol 1343.8, Sodium 3710.6, Carbohydrate 672.2, Fiber 13, Sugar 472.6, Protein 65.5

1 (4 ounce) package German sweet chocolate
1/2 cup water
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter (2 sticks)
2 cups sugar
4 eggs (separated)
1 teaspoon vanilla
1 cup buttermilk

CONTEST-WINNING MOIST CHOCOLATE CAKE

You don't have to spend a lot of time to serve an elegant and delicious dessert. Just mix up the batter in one bowl, bake and get ready for people to love this moist dark chocolate cake recipe. -Christa Hageman, Telford, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 12



Contest-Winning Moist Chocolate Cake image

Steps:

  • In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 315 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 473mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs, room temperature
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup canola oil
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar

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