Prep 30 mins
Cook 30 mins
This easy-to-make cake is good with or without frosting.
- 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
- 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.
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.
I thought this was good, but I've had better chocolate cake recipes. It was certainly easy though, and I'll keep it mind again for those times that I'm trying to use up some leftover buttermilk. I agree with Boxerwing that it would be better with some kind of frosting. We had it plain.
I tried this cake tonight becuase I was looking for an easy chocolate cake to use as a base for a turtle cake and did not want to go to the store for a cake mix. It was almost as easy as a mix and worked perfectly for what I needed and tasted great!! Thanks for the keeper recipe, Sharlene!