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This moist and delicious buttermilk-chocolate cake is my grandma's best recipe and I have made it countless times.

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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
16
Yield:
1 9x13-inch cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

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  • Combine sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large mixing bowl; whisk until fully combined. Add coffee, buttermilk, oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes; batter will be thin. Pour into the prepared baking pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely.

Cook's Notes:

Use decaf or regular coffee. If you don't have buttermilk, you can make sour milk by mixing 1 tablespoon white vinegar or lemon juice with regular whole milk.

You can use two 9-inch round cake pans, if preferred, just change bake time to 30 to 35 minutes.

Nutrition Facts

241 calories; protein 3.5g; carbohydrates 38.7g; fat 8.3g; cholesterol 23.9mg; sodium 279.9mg. Full Nutrition
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