Buttermilk Chocolate Cake
I've made this cake more times than I can count! It's a rich, classic chocolate buttermilk cake that gets a boost from the added instant coffee powder, which deepens the chocolate flavors. A total crowd pleaser! Yields one 9 x 13 sheet cake.
You can download a printer-friendly PDF here.
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Ingredients |
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All Purpose Flour |
200 grams |
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Cocoa Powder |
100 grams |
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Baking Soda |
1.5 tsp |
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Salt |
1 tsp |
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Instant Coffee Powder |
1 tbsp |
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White Sugar |
135 grams |
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Brown Sugar |
135 grams |
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Softened Butter |
170 grams |
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Eggs (room temp) |
2 eggs |
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Vanilla |
2 tsp |
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Buttermilk (room temp) |
1 cup |
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Sour Cream (room temp) |
1 cup |
Instructions
For this recipe, you'll need a kitchen scale & stand mixer with the paddle attachment, or hand mixer, and a 9x13 cake pan.
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Combine your dry ingredients – the flour, cocoa, baking soda and salt into a bowl. Whisk to combine and set aside
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Combine the butter, white sugar and brown sugar into your mixing bowl. Mix on high until light and fluffy
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Then add the eggs, start low and then mix on high until fully incorporated
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Combine your wet ingredients – buttermilk, sour cream, coffee, and vanilla into a pouring vessel and whisk lightly by hand to combine
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Alternate adding ⅓ of the wets & ⅓ of the dries, mixing on low after each addition until incorporated. After you’ve added everything, mix on medium speed for about 30 seconds to fully combine.
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Pour into a lightly oiled or buttered pan. Bake at 350F until just a few crumbs attach to a toothpick when tested, approximately 18-25 minutes.
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Allow to cool completely in pan before removing.
Baker’s Notes
All my recipes are measured primarily by weight, not volume. It's the most accurate way to get consistent results. Using a kitchen scale is a game-changer. It's actually also easier and less messy than measuring by volume!
Room temperature ingredients are a must. When your eggs, buttermilk and sour cream are cold, they don’t emulsify as well. Allow them to come up to room temperature (about 68 degrees) before using for best results.
Place your pan on a cooling rack to allow for circulation under the pan and prevent over baking.
Prep & Freeze: to freeze this batter, place in an airtight container shortly after preparing and place in the freezer. To defrost, put the container in the refrigerator and allow it to defrost overnight. You can whisk by hand to smooth out the batter before placing it into a pan and baking. Can be frozen for up to one month.
You can DM me with questions on Instagram!
Xo,
Kristina
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