Imagine a chocolate cake so moist, so rich, and so irresistibly decadent that it becomes the star of every gathering. Tanner's Buttermilk Chocolate Cake isn't just another dessert – it's a slice of pure chocolate heaven that will transform your baking game forever! Whether you're a seasoned baker or a kitchen newbie, this foolproof recipe promises to deliver a mouthwatering experience that will have everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. This ensures no lumps and evenly distributes the dry ingredients.
- Create a well in the center of the dry ingredients. Add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix with an electric mixer on medium speed for about 2 minutes until the batter is smooth and well combined.
- Carefully pour in the boiling water and mix on low speed until the water is fully incorporated. The batter will be very thin, which is normal for this recipe.
- Pour the liquid batter into the prepared baking pan, making sure it is evenly distributed.
- Place the pan in the preheated oven and bake for 35-40 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out clean or with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then transfer to a wire rack to cool completely before frosting or serving.
Tips
- Always use room temperature ingredients to ensure smooth mixing and consistent texture.
- Sifting dry ingredients is crucial – it prevents lumps and creates a more uniform cake.
- Don't overmix the batter; mix just until ingredients are combined to keep the cake tender.
- The boiling water might seem unusual, but it helps activate the cocoa and creates an incredibly moist cake.
- Use a toothpick test to check doneness, but remove the cake slightly before it comes out completely clean to maintain moisture.
- Let the cake cool completely before frosting to prevent melting and sliding.
- For extra richness, consider adding a chocolate ganache or cream cheese frosting.
- Store the cake in an airtight container at room temperature for up to 3-4 days to maintain its moisture and flavor.
Nutrition Facts
Calories: 323kcal
Carbohydrates: 53g
Protein: 4g
Fat: 11g
Saturated Fat: g
Cholesterol: 31mg
