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Jessica E.: "It turned out really well. I reduced the sugar qu…" Read More
9Ingredients
60Minutes
190Calories
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Ingredients
US|METRIC
24 SERVINGS
- 2 1/2 cups all-purpose flour
- 3/4 cup cocoa powder (good, **, sift to remove any lumps)
- 1 tsp. baking soda
- 1/4 tsp. salt
- 12 Tbsp. unsalted butter (room temperature, 1 1/2 sticks)
- 2 cups granulated sugar
- 3 large eggs (lightly beaten)
- 2 tsp. vanilla extract
- 1 1/2 cups buttermilk
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories190Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol45mg15% |
Sodium100mg4% |
Potassium95mg3% |
Protein3g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate29g10% |
Dietary Fiber1g4% |
Sugars18g |
Vitamin A4% |
Vitamin C2% |
Calcium4% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(37)
Jessica E. 4 years ago
It turned out really well. I reduced the sugar quite a bit but I always do that with cakes. I also didn't have butter milk so I added some lemon juice to full fat cow's milk and let it curdle a little. The batter has a really nice fluffy texture and the cake itself turned out quite rich without being too dense. It also wasn't too dry which is a problem I often have with chocolate cake recipes. The taste was great but not revolutionary. Overall, it was very, very good and works really well as a birthday cake although I think it would also be good as cupcakes.
Jasmine 4 years ago
This is an amazing flavorful and rich chocolate cake, and I will definitely make it again!
Ash A 4 years ago
In the oven now... didn’t have buttermilk so used an alternative. Kids loved the taste of the batter.
will 4 years ago
I followed what someone in the comments suggested—cutting back flour by 1/4 of a cup, and I added three tablespoons of coconut oil. The cake was very moist after that, but it didn’t rise very well.
Eve W. 4 years ago
I read the reviews and decided to try the recipe anyway. I decreased the flour by 1/4 of a cup and decreased the cooking temperature by 25 degrees. The cake was definitely dry once cooked but had a nice creamy consistency to the batter before I baked it. It also had a nice flavor.. I would probably need to add some oil or shortening or applesauce to it to give it some moisture.
Tanikia Broady 4 years ago
I made this cake for Thanksgiving. The cake was thick and dry...Won't be using this recipe again
Kathy Hachey 5 years ago
Beautiful and delicious I made the cake with my granddaughters for my sons birthday
Abby V. 6 years ago
I followed exactly the instructions step by step, but it turned out horrible! Should have been the birthday cake for my sons 2nd birthday! The cake was dry and hard and felt like you bite on gum! It was just going into the garbage can, it was unfortunately not enjoyable at all!!
Sanshi Wapamesa 6 years ago
it was lovely. i did not modify it. i followed instructions and its a keeper
Housewifegirltoo 6 years ago
I’ve made it twice. The first time I was rushed to make it for a girls night party. Although everyone enjoyed it, I felt like a didn’t really have a ‘feel’ for the mixing of the cake. This last time I took my time and I’m glad I did. I baked it for a solid 35 minutes. The cake was moist with a velvety texture. And although the recipe calls for cocoa instead of melted chocolate it has a very rich chocolate flavor and moist. Instead of using only chocolate butter-cream frosting, I also made a fluffy white ‘ho ho’ filling flavored with raspberry jam. I will use this chocolate cake recipe repeatedly. Yum!!