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Chocolate Buttermilk Cake topped with rich frosting on a decorative plate

Chocolate Buttermilk Cake with Frosting

Creamy, moist, and ridiculously comforting, this Chocolate Buttermilk Cake with Frosting is perfect for family gatherings and stays moist for days.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • 9x13-inch Baking Pan
  • Mixing Bowl
  • Saucepan

Ingredients
  

Cake Ingredients

  • 1 cup Butter, melted (2 sticks)
  • 1/3 cup Unsweetened cocoa powder
  • 1 cup Water, warmed
  • 1/2 cup Buttermilk, room temperature
  • 2 large Eggs, beaten lightly
  • 1 teaspoon Baking soda
  • 1 teaspoon Vanilla extract
  • 2 cups Granulated sugar
  • 2 cups All-purpose flour
  • 1/4 teaspoon Salt

Frosting Ingredients

  • 1 cup Butter, room temperature (2 sticks)
  • 1/4 cup Unsweetened cocoa powder
  • 1/3 cup Buttermilk, room temperature
  • 1 package Confectioners’ sugar (16-ounce, about 3½ cups), sifted
  • 1 teaspoon Vanilla extract (for frosting)
  • 1/2 cup Toasted pecans, chopped or roughly broken

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan thoroughly with butter or nonstick spray; line with parchment if you want easier removal.
  • In a small saucepan over low heat, melt 1 cup (2 sticks) butter with 1/3 cup unsweetened cocoa powder and 1 cup water, stirring until completely smooth and warmed through; remove from heat and let sit briefly so it isn’t piping hot.
  • In a large mixing bowl, whisk together 1/2 cup buttermilk, 2 large eggs, 1 teaspoon baking soda, and 1 teaspoon vanilla extract until combined. Slowly pour the warm cocoa mixture into the buttermilk mixture, whisking so the eggs don’t scramble and the liquids blend evenly.
  • In a separate bowl, whisk together 2 cups granulated sugar, 2 cups all-purpose flour, and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined and you have a smooth batter.
  • Pour the batter into the prepared 9x13-inch pan and smooth the top with a spatula. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs.
  • While the cake bakes, make the frosting: in a saucepan combine 1 cup (2 sticks) butter, 1/4 cup unsweetened cocoa powder, and 1/3 cup buttermilk; heat gently over medium-low, stirring until the butter melts and the mixture starts to bubble. Remove from heat immediately.
  • Off the heat, stir in the 16-ounce confectioners’ sugar, 1 teaspoon vanilla extract, and 1/2 cup toasted pecans. Mix until the frosting is smooth and pourable; if it’s too thick, add a teaspoon of warm water at a time.
  • As soon as the cake comes out of the oven, pour the hot frosting evenly over the warm cake and spread quickly with an offset spatula so it covers the surface. Let the cake cool on a wire rack for 20–30 minutes before slicing and serving so the frosting sets.

Notes

For best results, let eggs and buttermilk come to room temperature before mixing. If frosting thickens while cooling, rewarm gently and stir to restore pourability.
Keyword Chocolate, Easy