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    You are in: Home / Recipes / Chocolate Buttermilk Cake With a Sour Cream Frosting Recipe
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    Chocolate Buttermilk Cake With a Sour Cream Frosting

    Chocolate Buttermilk Cake With a Sour Cream Frosting. Photo by Perfect Pixie

    1/2 Photos of Chocolate Buttermilk Cake With a Sour Cream Frosting

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Pets'R'us's Note:

    A lovely dark, moist cake. The frosting is creamy and refreshing and is nice on other cakes too. It’s a recipe from Judith Olney.

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    Units: US | Metric



    1. 1
      Preheat oven to 350°F.
    2. 2
      Butter a 10-inch springform pan and line the bottom with parchment paper.
    3. 3
      Cream together the butter and the sugar with an electric mixer until light and fluffy.
    4. 4
      Add the eggs, one at a time, continue beating until thick and light.
    5. 5
      Sieve together the cocoa, baking soda, baking powder, cinnamon and flour.
    6. 6
      With your mixer on low speed add the dry ingredients in 4 portions, alternating with the buttermilk and coffee, beat until all is very well blended.
    7. 7
      Pour the batter in the springform pan and bake for 50 to 60 minutes, or until a cake tester comes out clean.
    8. 8
      Run a knife around the edge of the cake and let the cake cool completely whilst in the pan.
    9. 9
      Make the frosting just before you need it.
    10. 10
      Mix together the sour cream and the icing sugar, whip the cream until stiff, then mix the two creams together.
    11. 11
      Release the cake and turn it upside down on a platter.
    12. 12
      With a serrated knife cut the cake into layers (I use a piece of sewing thread to cut the cake).
    13. 13
      Spread frosting over one layer, carefully replace the other layer on the top and spread the rest of the frosting over the top and the sides.
    14. 14
      Leave in the fridge until ready to serve.

    Ratings & Reviews:

    • on March 27, 2005


      delicious chocolate cake, though i am such a messy baker that my white kitchen was a lovely shade of cocoa by the time i was done, and so was i :). my only problem was with the frosting, i don't think i beat my cream long enough, as the consistancy was a bit loose for frosting. but the taste was great, and a good way to use up extra buttermilk.

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    • on June 14, 2010

      Needed a frosting for another cake and this one looked cool and creamy. I have to agree with Chia though, the frosting tasted great but it was very thin. I had to freeze the cake for 1/2 hour to firm it up before serving.

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    • on May 05, 2009


      I had some sour milk in the fridge that I did not want to throw out, so I picked this cake to use it up. I was not sure how the coffee/cinnamon mix. would taste,but it is a very nice cake, moist and chocolatey, the coffee is a nice added flavor.I used a 9x12 pan and margarine, not butter and added vanilla. Thankyou for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Chocolate Buttermilk Cake With a Sour Cream Frosting

    Serving Size: 1 (158 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 589.2
    Calories from Fat 307
    Total Fat 34.2 g
    Saturated Fat 21.0 g
    Cholesterol 135.3 mg
    Sodium 240.2 mg
    Total Carbohydrate 67.3 g
    Dietary Fiber 2.2 g
    Sugars 43.7 g
    Protein 7.3 g

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