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Chocolate Buttermilk Cake

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“A very tender cake that is delicious.”
READY IN:
55mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350º. Grease and flour two 9- inch cake pans.
  2. Sift the flour, baking soda and salt into a bowl; set aside.
  3. Using an electric mixer, beat the butter until smooth. Add the sugar and continue to heat until light and fluffy.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Beat in the vanilla, then the chocolate.
  6. Beat in the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
  7. Spoon equal amounts of batter into each cake pan, spreading it to level the top.
  8. Bake for 22 to 25 minutes, or until a cake tester comes out clean when inserted into the center of the cakes.
  9. Cool in the pans on a wire rack for 10 minutes. Invert and remove pans; cool the cakes completely on racks before frosting.
  10. Spread the frosting bctween the layers, around the sides and on top of the cake.
  11. 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.
  12. 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.

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