Moist Buttermilk Chocolate Cake (Print Version)

# Ingredients:

→ Cake Base

01 - 250 g plain flour
02 - 400 g granulated sugar
03 - 10 g baking powder
04 - 5 g baking soda
05 - 3 g kosher salt
06 - 50 g unsweetened cocoa powder
07 - 180 ml vegetable oil
08 - 5 ml vanilla extract
09 - 2 large eggs, at room temperature
10 - 240 ml full-fat buttermilk, at room temperature
11 - 240 ml hot water

→ Chocolate Frosting

12 - 115 g unsalted butter
13 - 50 g unsweetened cocoa powder
14 - 360 g powdered sugar, sifted
15 - 80 ml buttermilk, at room temperature
16 - 5 ml vanilla extract

# Instructions:

01 - Preheat oven to 180°C. Line a 23 x 33 cm baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large mixing bowl, whisk together plain flour, granulated sugar, kosher salt, baking powder, and baking soda. Sift in cocoa powder and whisk until thoroughly combined.
03 - Add buttermilk, vegetable oil, vanilla extract, and eggs to the dry ingredients. Mix until nearly combined, ensuring mixture remains light.
04 - Pour in hot water and gently mix until the batter is smooth and fluid with no visible lumps. Avoid overmixing.
05 - Transfer the batter to the prepared pan and smooth the surface. Bake on the centre rack for 30–40 minutes, or until a skewer inserted in the centre emerges clean.
06 - Let the cake cool in the pan for 20–30 minutes on a wire rack. Do not remove or frost while warm.
07 - Melt unsalted butter in a saucepan over low heat. Remove from heat and sift in cocoa powder. Whisk until smooth. Gradually sift in powdered sugar, add buttermilk and vanilla extract, and whisk until fully incorporated and glossy.
08 - Spread the frosting evenly over the fully cooled cake using an offset spatula. Allow the frosting to set for about 10 minutes before slicing and serving.

# Notes:

01 - Use full-fat, room temperature buttermilk and eggs to achieve a tender, moist crumb.
02 - Measure flour by spooning into a cup and leveling with a knife to avoid dense texture.
03 - Avoid overmixing to maintain a light, moist cake structure.
04 - Bake on the center rack for even heat distribution and optimal rise.
05 - Cool the cake completely before applying frosting to preserve the sheen and texture.
06 - Line pan with parchment for easy release and uniform baking.
07 - If frosting is too thick, briefly warm or add a small amount of milk to adjust consistency.
08 - Use an offset spatula for smooth, even frosting application on large surfaces.

Back