Recipe by Sharlene~W
This easy-to-make cake is good with or without frosting.
Top Review by whtbxrmom
I was looking for a cake to make for my MIL's birthday. I had some buttermilk that I needed to use up, so this seemed perfect. I can't imagine this with out frosting, it was on the dry side with frosting. I used peanut butter frosting in the center and on the top, and double chocolate buttercream frosting on the sides. On the plus side, it was easy to whip together.
- 2 1⁄4 cups all-purpose flour
- 3⁄4 cup unsweetened cocoa
- 1 3⁄4 cups sugar
- 2 teaspoons baking soda
- 1 1⁄4 teaspoons salt
- 1 1⁄2 cups buttermilk
- 1 cup vegetable oil
- 3 large eggs
- 1 1⁄2 teaspoons vanilla extract
- frosting, of your choice
Directions See How It's Made
- Preheat oven to 350°F.
- Grease two 9-inch round cake pans or 10-inch Bundt pan.
- Dust pans with cocoa.
- In a large bowl, combine flour, cocoa, sugar, baking soda, and salt.
- In medium bowl, with wire whisk, mix buttermilk, oil, eggs, and vanilla until blended.
- Add buttermilk mixture to flour mixture and whisk until smooth.
- Divide batter between prepared layers or pour into Bundt pan; spread evenly.
- Bake until toothpick inserted in center comes out clean, about 30 minutes for 9-inch layers or about 40 minutes for Bundt cake.
- Cool in pans on wire racks 10 minutes.
- Run thin knife around layers to loosen from side of pan.
- Or, if using Bundt pan, run tip of knife around edge of cake to loosen.
- Invert onto racks to cool completely.
- Frost with desired frosting.