Chocolate Buttermilk Cake with Whipped Chocolate Buttercream

January 28, 2014

Chocolate Buttermilk Cake from Simplified Feast 1

I’ve decided that the source of my hesitation and anxiety with food blogging is finding something to write.  I put pressure on myself to come up with something clever and thought-provoking when all I truly want to do is bake a beautiful cake and share it with you.

Chocolate Buttermilk Cake from Simplified Feast 2

I am officially setting a goal for myself in 2014 and that is to re-teach myself how to correctly use and understand my digital SLR camera.  I currently have a Nikon D40, my first “big girl camera” that I received as a special gift from my Dad years ago.

This past Christmas, I was gifted a set of photography DVDs from my Mom, which currently lay in my office still shrink-wrapped in plastic.  Has anyone ever heard of The Great Courses?  They’re supposed to be fantastic learning tools… “Audio and Video Lectures from The World’s Best Professors”.  American mastermind, Bill Gates, gives much credit to these guidebooks and has an extensive collection himself.  I received Fundamentals of Photography by Joel Sartore of National Geographic Magazine.  Here will be my jumping off point.

Chocolate Buttermilk Cake from Simplified Feast 3

My hope is that that my photographs can speak for themselves, so that I can post pictures and a recipe and move on with life.

Keep cooking, keep baking, keep learning, keep posting, keeping on with the keep on.

Chocolate Buttermilk Cake from Simplified Feast 4

And not to worry, I’ll be sure to throw in a few adjectives with the photos so you’re not totally lost.

All you really should know about this chocolate cake is that it’s totally the BOMB.  I know that word is so out, but it really is the bomb.  It’s indulgent, moist, and definitely an all-around great cake.  Extra bonus:  there’s buttermilk and Greek yogurt in the batter.

Chocolate Buttermilk Cake from Simplified Feast 5

And as for the chocolate buttercream…. Don’t even get me started.

Chocolate Buttermilk Cake with Whipped Chocolate Buttercream

To print this recipe, click here for the PDF version
Slightly adapted from
Yield: One 2 Layer Cake


For the Cake:

1 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon salt

2 eggs, at room temperature

3/4 cup buttermilk

1/4 cup plain greek yogurt

1/2 cup canola oil

1 tablespoon vanilla extract

3/4 cup strong brewed coffee, hot

For the Whipped Chocolate Buttercream:

3 (1 1/2 cups) sticks salted butter, softened to room temperature

3 cups powdered sugar

3/4 cup unsweetened cocoa powder

2 teaspoons vanilla extract

3-4 tablespoons heavy whipping cream



For the cake: Preheat the oven to 350 degrees F. Grease 2 8-inch round cake pans with cooking spray. Line bottoms with parchment paper, then spray again with cooking spray.

In a medium size bowl whisk together the flour, sugar, unsweetened cocoa powder, baking soda, baking powder and salt. Set aside.

In the bowl of a stand mixer (or use a hand held mixer) beat together the eggs, buttermilk, Greek yogurt, canola oil, and vanilla until smooth.

Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Add the hot coffee and mix until combined. Batter should be pourable, but not super thin.

Pour the batter evenly among the 2 cake pans and bake 20 to 25 minutes, or until the tops are just set and no longer wiggly in the center, toothpick comes out clean. Remove pans and let cool five minutes, then run a knife around the edges of the pan. Grab 2 large flat plates, line them with wax or parchment paper and invert the cakes onto the paper-lined plates. Cover and let the cakes cool completely before frosting.

For the Frosting: Add the butter and powdered sugar to the bowl of a stand mixer (or use a hand held mixer). Beat the softened butter and powdered sugar together until light and fluffy, about 4 minutes. Add the cocoa powder and vanilla and beat, scrapping down the sides as needed another 2 minutes or until there are no streaks of white. Add 3 tablespoons of the heavy cream and whip the frosting for 2-4 minutes or until light and fluffy.

Place 1 layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with sprinkles or chocolate curls.



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