Go Back
Buttermilk Chocolate Cake

Perfectly moist chocolate cake with a thin chocolate frosting on top served up in a sheet pan to feed a crowd.

Author: Kami | NoBiggie.net
For the Chocolate Cake:
  • 3 cups sugar
  • 3 cups flour
  • 1 1/2 teaspoon salt
  • 1 1/2 cup unsalted butter softened
  • 1 1/2 cup water
  • 6 tablespoons cocoa powder
  • 1 cup buttermilk
  • 3 eggs beaten
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon vanilla
For the Chocolate Icing:
  • 1/2 cup butter
  • 3 tablespoons cocoa powder
  • 4-5 tablespoons milk
  • 1 teaspoon vanilla
  • 3-4 cups powdered sugar
Make the Chocolate Cake:
  1. Preheat oven to 400 F.
  2. In a large glass bowl mix together the sugar, flour and salt. Set aside.

  3. In a medium sized saucepan set to medium high heat melt and combine the butter, water and cocoa powder. Whisk until smooth.

  4. Pour melted cocoa butter mixture over the flour mixture while still hot. Stir to combine.

  5. Add in the buttermilk, baking soda, vanilla and eggs.
  6. Mix all to combine, mixing by hand, careful not to over mix. This is the key to a light moist cake.

  7. Pour cake batter into a well greased sheet pan and bake for 20 minutes or until a tooth pick inserted comes out clean.
Make the Chocolate Icing:
  1. In a saucepan set to medium high heat melt the butter and add the cocoa powder. Whisk to combine. Remove mixture from the heat and add in powdered sugar, vanilla and milk. Continue to mix until you get a smooth consistency. Add a little more milk to thin it out if needed.
  2. While cake is cooling, or completely cooled... pour the chocolate icing over the cake and gently spread the icing over the cake. Let the cake cool and the icing set.

Recipe Notes

Any leftover chocolate icing can be frozen and used at a later time.

Copyright © 2020 NoBiggie.net