1886 Chocolate Buttermilk Cake
A rich old-fashioned chocolate cake made with buttermilk, cocoa powder, and topped with a chocolate glaze. Easy cake recipe, no stand-mixer necessary!
Servings: 15
Ingredients
- 1 cup unsalted butter
- ¾ cup cocoa powder
- ⅔ cup water
- 2 cups all-purpose flour
- 2 cups sugar
- 1 tsp. salt
- 2 eggs beaten
- 1 cup buttermilk
- 1 tsp. baking soda
- 2 tsp. vanilla extract
Chocolate Glaze
- ½ cup butter
- ¼ cup cocoa powder
- 3-4 Tbsp. Half & Half
- 1 tsp. vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat oven to 350℉. Lightly grease and flour a 9x13-inch cake pan.
- In a saucepan over medium-low heat melt butter. Add water and cocoa powder to melted butter, stir until cocoa dissolves and mixture is smooth.
- In a large mixing bowl, combine flour, sugar, and salt.
- In a separate bowl, whisk together eggs, buttermilk, baking soda and vanilla.
- Add slightly cooled butter mixture and egg mixture to dry ingredients. Stir until mixed.
- Pour cake batter into prepared 9x13-inch baking pan. Bake at 350℉ for 30-40 minutes.
Chocolate Glaze
- Melt butter in saucepan. Stir in cocoa powder, 3 Tbsp. half and half, powdered sugar and vanilla. Stir until chocolate glaze forms. Add additional Tbsp. of half and half if glaze is too thick. Pour warm frosting over slightly cooled cake. Serve cake once frosting sets.
Notes
- Baking time: In my oven, the cake typically takes 35 minutes. Do not over bake.
- Buttermilk: I use full-fat HEB Buttermilk. Be sure to shake well before pouring into measuring cup.
- If your flour is lumpy, sift before mixing. I like to sift my flour before adding it to bowl, but it is optional.
- Variations: Top frosted cake with chopped pecans.
