Chocolate Buttermilk Cake

Course Cake, Dessert

Cuisine American, Southern

Keyword chocolate-buttermilk-cake

Prep Time 15

Cooling time 30

Total Time 45

Servings servings (may vary)

Calories 396kcal

Author Melissa Sperka

Preheat the oven to 350°F. Butter and flour 2 [9] inch round cake pans. Set aside.
In the bowl of a stand mixer, cream together the butter, sugar, brown sugar and flavorings. Cream for 2-3 minutes until combined. Add the eggs 1 at a time beating well after each.
Use a whisk to sift together the flour, cocoa, baking soda, baking powder and salt. Add to the creamed mixture alternately with the buttermilk starting and ending with flour.
After all of the dry ingredients have been added stop and scrape the sides and bottom of the bowl. Beat the batter for 30 seconds on medium-high until creamy. Divide between the pans.
Place into the oven and bake for 30-40 minutes or until a toothpick inserted into the center comes back clean. Cool in the pan for 30 minutes until the sides release from the pan.
Carefully remove from the pans and cool completely on a cooling rack. Frost as desired.
Makes: 2 [9] inch rounds, 3 [8] inch rounds, 24-30 regular cupcakes, 48 mini cupcakes, 1 [9 x 13] sheet cake, 1 bundt cake

This recipe makes: 2 [9] inch rounds, 3 [8] inch rounds, 24-30 regular cupcakes, 48 mini cupcakes, 1 [13 x 9] sheet cake 1 bundt cake

Bake time varies by shape, please adjust using the toothpick method to check the middle for doneness:

Rounds 30-40 minutes

Cupcakes 20-25 minutes

Sheet Cake 30-40 minutes

Mini Cupcakes 10-12 minutes