Prep 30 mins
Cook 30 mins
This cake is amazingly delicious. I got it off the BHG website and made it yesterday. It got the best reviews for any cake i've ever made, and it is definately going to be one of my favorites. I hope you enjoy it too!
- 3⁄4 cup butter
- 3 eggs
- 2 1⁄3 cups all-purpose flour
- 3⁄4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3⁄4 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 teaspoons vanilla extract
- 1 1⁄2 cups buttermilk
- 8 ounces cream cheese, at room temperature
- 1⁄2 cup butter, at room temperature
- 1⁄2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 4 cups confectioners' sugar, sifted
- Lightly grease bottoms of two 8x1-1/2-inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans. Set pans aside. Preheat oven to 350 degree F.
- In a medium mixing bowl, stir together the flour, cocoa powder, baking soda, baking powder, and salt; set aside.
- In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. In a small bowl, combine granulated and brown sugar. Gradually add sugar mixture, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- Add flour mixture and buttermilk alternately to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pans.
- . Bake for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes on wire rack. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks.
- Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the cocoa powder, extract, and confectioners' sugar and blend with the mixer on low speed until the ingredients are moistened, 30 seconds. Increase the speed to medium and beat until the frosting is fluffy, 2 minutes more.
- Use at once to frost your cake or cover and keep refrigerated till you are ready to frost.
My husband is sitting here raving about how good tasting this cake is. I was looking for the old fashioned buttermilk and cocoa powder cake. This it delicious. I did add a little bit of cinnamon. That was the only change I made. I will be keeping this recipe to use again and to share with my friends. If you like chocolate cake, try it.
My daughter and I actually made "The Best Chocolate Cake Recipe Ever" and used the icing from this cake. The icing is about the best we've ever had. The cake has coffee in in and with this icing, the dessert is to die for. We both hope and believe my friends 50th birthday cake will be a hit. My daughter said we should make this cake and sell the slices. Delicios!
I made this for my father-in-law's birthday (I'm the cake baker for all of the family functions) and followed the directions exactly. There were about 15 of us who ate it, and I think on the whole it was enjoyed by everyone. My husband and I thought this cake was good, but not our absolute favorite. The texture is a bit more dense than we like, and the combination of it with the chocolate cream cheese frosting is VERY rich. If you like a decadent chocolate cake, this is the one for you. As for us, we'll keep searching for a cake with a slightly more tender crumb and lighter texture. I may use the frosting for a batch of yellow cake cupcakes though - the kids especially liked it!
Thanks for sharing. I always like trying out a new cake recipe.