Buttermilk Chocolate Cake
Classic cake for any occasion.
Ingredients
- 2 cups sugar
- 2 cups flour
- 3/4 cup Dutch-process cocoa
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1/2 cup canola oil
- 1 tbsp vanilla extract
- 1 cup warm water
Instructions
- Preheat oven to 350. Butter and flour the pans. I used a Chicago Metallic Multi Tier Cake Pan because we made this for our annual New Year's Eve themed movie marathon for the theme of weddings but you can also use two standard round cake pans.
- In a large bowl or bowl of a stand mixer, whisk together the dry ingredients. Beat in the eggs, buttermilk, oil, and vanilla then slowly stream in the warm water until a uniform batter forms.
- Pour into prepared pans. Bake for 30-40 minutes or until a skewer or thin knife inserted in the center comes out clean. Unmold and cool completely on wire racks.
- Ice when cool.
Notes
If using the Chicago Metallic Multi Tier Cake Pan, fill to the top of the second layer where it meets the third layer (which will become the bottom of the cake) and no higher. I got this tip from an Amazon review and they came out perfectly! The pan comes with zero directions.