Chocolate Buttermilk Cake

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“This is a great old-fashioned chocolate fudge cake--the cake to turn to for "Chocolate Cake Occasions." This cake is moist, with a fine grain and excellent flavor. Since both kids and adults love this cake, it's great for family gatherings or birthday parties. You could even go as far as to making a double chocolate cake by adding 1 cup semi-sweet mini chocolate bits tossed with 1 Tbsp. sifted flour mixture, and add to batter after adding melted chocolate. Great any way you prepare it! (From The Perfect Cake by Susan Purdy)”

Ingredients Nutrition


  1. Preheat oven to 325* (F).
  2. Spread solid shortening on bottom and sides of two 9-inch layer pans, or one 9x13x1 1/2 inch sheet pan.
  3. Dust evenly with unsweetened cocoa or flour; tap out excess.
  4. Sift together flour, baking soda, salt, and nutmeg.
  5. Set aside.
  6. Melt chocolate in top pan of double boiler.
  7. Remove chocolate from heat after completely melted, and set aside to cool until comfortable to touch.
  8. In large mixing bowl, cream butter and sugar together.
  9. Add eggs one at a time, beating well after each addition.
  10. Add flour mixture, alternating with buttermilk, beginning and ending with flour mixture.
  11. Add vanilla and cooled chocolate.
  12. Pour mixture into prepared pan (s).
  13. Bake in lower third of oven for 40-50 minutes for sheet cake, or 35-45 minutes for layer pans, or until toothpick comes out clean.
  14. Leave cake in layer pans for 10 minutes; remove to wire rack and cool completely.
  15. Cool sheet cake completely in pan.
  16. Split cake layers with serrated knife-- fill and frost the layers with chocolate buttercream icing or flavored whipped cream.

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