Buttermilk Chocolate Cake
- 20m Prep Time
- 35m Cook Time
- 2h Ready In
A moist chocolate sheet cake made with buttermilk and hot coffee, topped with a rich coffee-chocolate frosting. Perfect for family gatherings.
Ingredients
- 118 ml vegetable oil
- 473 ml all-purpose flour
- 177 ml unsweetened cocoa powder
- 9.86 ml baking powder
- 7.39 ml baking soda
- 4.93 ml kosher salt
- 473 ml granulated sugar
- 237 ml whole buttermilk
- 2 large eggs
- 14.8 ml vanilla extract
- 237 ml hot coffee
- 355 ml unsalted butter at room temperature
- 1.18 L powdered sugar
- 237 ml unsweetened cocoa powder
- 59.1 ml coffee at room temperature
- 59.1 ml half-and-half
- 9.86 ml vanilla extract
Nutrition (per serving, estimated)
Estimated based off 15 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 85.8 mg
- Iron: 3 mg
- Magnesium: 70.4 mg
- Phosphorus: 162 mg
- Potassium: 255 mg
- Zinc: 1.17 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml vegetable oil
- 473 ml all-purpose flour
- 177 ml unsweetened cocoa powder
- 9.86 ml baking powder
- 7.39 ml baking soda
- 4.93 ml kosher salt
- 473 ml granulated sugar
- 237 ml whole buttermilk
- 2 large eggs
- 14.8 ml vanilla extract
- 237 ml hot coffee
- 1.18 L powdered sugar
- 237 ml unsweetened cocoa powder
- 59.1 ml half-and-half
- 9.86 ml vanilla extract
Prepare
- 355 ml unsalted butter, at room temperature
- 59.1 ml coffee, at room temperature
Let's Cook
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Step 1.
Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish with vegetable oil, then dust with all-purpose flour, tapping out the excess.
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Step 2.
In a large bowl, sift together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, 1½ teaspoons baking soda, and 1 teaspoon kosher salt.
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Step 3.
Add 2 cups granulated sugar, 1 cup whole buttermilk, ½ cup vegetable oil, 2 large eggs, and 1 tablespoon vanilla extract to the dry ingredients. Beat with a handheld mixer on medium speed until combined, about 1 minute.
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Step 4.
With the mixer on low speed, slowly pour in 1 cup hot coffee and mix until the batter is smooth and well combined, scraping down the sides as needed.
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Step 5.
Pour the batter into the prepared baking dish and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool completely in the dish on a wire rack.
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Step 6.
While the cake cools, make the frosting: In a large bowl, beat 1½ cups (3 sticks) unsalted butter at room temperature with a handheld mixer on medium speed until creamy, about 2 minutes.
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Step 7.
Reduce mixer speed to low and gradually add 5 cups powdered sugar and 1 cup unsweetened cocoa powder, mixing until combined and no dry streaks remain.
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Step 8.
Add ¼ cup coffee at room temperature and ¼ cup half-and-half, then beat on medium speed until smooth and fluffy, about 1 minute. Add 2 teaspoons vanilla extract and mix until fully incorporated.
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Step 9.
Once the cake is completely cool, spread the frosting evenly over the top. Slice and serve.