Sunday, April 18, 2021

Old Fashioned Chocolate Buttermilk Cake

 There's nothing like a birthday celebration to start the week off on the right note.  

And it doesn't get any better than marking a special occasion for a friend with an Old Fashioned Buttermilk Chocolate Cake  

Did You Know?
Dutch Process Cocoa is darker than regular unsweetened cocoa powder. It takes on a more mellow, chocolatey flavor as the powder is treated with an alkali that neutralizes its natural acidity.
Cook's Notes: The batter can be baked in a 13 x 9 pan or three cake pans but cooking time will vary 28 minutes for a 13 x 9 or 3 cake pans 22 minutes. The addition of buttermilk makes for a very moist cake. The recipe is very easy and straight forward. So delicious.
  • 2-1/3 cups flour
  • 3/4 cup unsweetened dark Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup softened butter
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla
  • 1-1/2 cups buttermilk
  • Preheat 350 degrees. Lightly grease a 13 x 9 pan or 3 cake pans.
  • Sift together the first five ingredients, through salt. Set aside.
  • In a large bowl cream butter and sugars for about 2 minutes.
  • Add eggs in one at a time beating after each addition.
  • Beat in vanilla and mix well.
  • Add flour mixture alternately with buttermilk, beating on low after each addition. Beat 20 seconds more.
  • Spread batter evenly in the prepared pan and bake the required time depending on pan size. Cool before adding glaze. 
Bittersweet Chocolate Glaze
  • 2 tablespoons butter
  • 1- 4 oz bittersweet or semi- sweet chocolate bar, roughly chopped
  • 3 tablespoons brewed coffee or water
  • 1 tablespoon light corn syrup
  • 2 tablespoons Kahlua
  • 2-1/2 cups powdered sugar
  • Half and half or milk as needed
  • Optional garnish ½ cup chopped pecans or walnuts
Chocolate Glaze Directions:
  • Melt butter, Whisk in chopped chocolate, coffee or water and corn syrup in a saucepan on low. Stir until smooth. Cook 2 minutes. Remove from heat and whisk in Kahlua and powdered sugar. Blend until smooth.
  • Add in milk or cream as needed for glaze consistency. Pour glaze over cooled cake and sprinkle with nuts if desired.
More spring blooms... Red Oleander


  1. Happy birthday to your friend! Nothing beats a homemade chocolate cake. Chocolate cake is the cake of childhood birthday memories for me.

  2. What a wonderful gift for a friend - this beautiful chocolate cake, very lucky indeed. Plus easy to switch flour to make gluten free too.

  3. I'm always fascinated by the whole dutch cocoa vs normal cocoa thing. In the UK we just get cocoa powder... And I've no idea where that sits on the cocoa continuum. Either way... the cake looks delicious xx

  4. I can feel the weight gain already just looking at it. Yum!


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