Made with moist layers of buttermilk chocolate cake and a richly, decadent salted chocolate buttercream frosting, this salted chocolate cake is a chocolate lover’s dream dessert. Requiring simple, readily available ingredients, this recipe is so easy to make and is my go-to dessert for serving at birthdays or any special occasion.
Why You Will Love This Recipe
- Incredibly moist layers of chocolate buttermilk cake
- Richly smooth and decadent salted chocolate buttercream frosting that melts in your mouth
- Super easy recipe that is perfect for serving at any special event or occasion
How to Make Chocolate Buttermilk Cake
What I love most about this chocolate cake recipe is its perfectly moist texture that lasts for days after it is baked. Made with simple everyday ingredients, this chocolate cake comes together so easily and serves as the perfect base for the salted chocolate buttercream frosting. Here is what you will need to make recipe:
Key Ingredients
- Unbleached All-Purpose Flour
- Unsweetened Dutch Process Cocoa Powder
- Baking Powder
- Baking Soda
- Salt
- Eggs
- Buttermilk
- Coffee/Espresso
- Granulated Sugar
- Neutral Flavored Oil
- Vanilla Extract
To make the cake, mix together all of the dry ingredients except the sugar in a large mixing bowl. In a separate mixing bowl, mix to combine the oil and sugar followed by the eggs and vanilla extract. Next, mix half of the dry ingredients into the wet batter followed by the buttermilk and coffee/espresso and end with the remaining dry ingredients. Divide the cake batter between greased baking pans and bake for 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Salted Chocolate Buttercream
This salted chocolate buttercream is crazy delicious! The salt enhances the flavor of the chocolate so beautifully. For a perfectly rich and chocolatey buttercream, I used Dutch process cocoa powder. I find the chocolate flavor of Dutch process cocoa powder to be more robust and love the dark brown color it gives the buttercream. Made with just 6 ingredients, this buttercream frosting comes together in a breeze! To make recipe, you will need:
Key Ingredients
- Confectioners’ (Powdered) Sugar
- Dutch Process Cocoa Powder
- Heavy Whipping Cream
- Salted Butter
- Vanilla Extract
- Salt
Tips for Making Perfect Chocolate Buttercream
- Use Good Quality Cocoa Powder – for the best chocolate flavor in buttercream, using good quality cocoa powder is essential. I prefer to use Dutch Process cocoa powder for its more dark and rich flavor. My preferred cocoa powder options are Hershey’s Special Dark Cocoa Powder or Ghirardelli Dutch-Process cocoa powder.
- Warm Butter to Room Temperature – for a perfectly smooth buttercream, butter should be warmed to room temperature so that it whips up easily. The texture of butter that has been properly warmed to room temperature should be soft to touch but retains some firmness. For example, if you were to press your finger into the butter, it should leave an indentation.
- Sift the Powdered Sugar and Cocoa Powder – if you find that your powdered sugar and cocoa powder are lumpy, then I highly suggest sifting it through a fine-mesh strainer. This will make it easier to incorporate into the creamed butter without running the risk of overmixing the buttercream.
- Mix in the Milk/Cream a Little at a Time – mixing in the milk and or cream a little at a time instead of all at once allows for more control over the consistency of the buttercream. Adding too much liquid into the buttercream may result in an overly soft buttercream that will require more sugar to thicken it up.
How to Store
Salted chocolate cake is best eaten the day it is baked. Leftover cake stored in an airtight container will last 2-3 days in the fridge and 1-2 months in the freezer. When ready to serve frozen cake, thaw overnight in the fridge to restore soft texture.
Frequently Asked Questions
Can this cake recipe be made in advance?
Yes, chocolate buttermilk cake may be baked in advance. Once cooled to room temperature, tightly wrap in plastic/cling wrap and keep in the fridge for up to 2-3 days or in the freezer for up to 1-2 months.
Salted chocolate buttercream may be prepared in advance as well. To store, transfer to an airtight container and keep refrigerated for up to 5 days. When ready to use, thaw at room temperature until soft enough to re-whip and pipe. This can take anywhere between 30-90 minutes depending on the warmth of your kitchen.
What good quality cocoa powder should I use to make this recipe?
I prefer to use Dutch-Process cocoa powder for its more dark and rich flavor and my go-to brands Hershey’s Special Dark Cocoa Powder or Ghirardelli Dutch-Process cocoa powder. However, any good quality 100% cocoa powder without any fillers or additives will work in recipe.
Can this cake recipe be doubled for a larger serving?
Yes, for a larger serving, this recipe may be doubled and made into a 3 layer 8 or 9 inch cake.
Looking for More Chocolate Recipes, See the Links Below:
If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintSalted Chocolate Cake
Made with moist layers of buttermilk chocolate cake and a richly, decadent salted chocolate buttercream frosting, this salted chocolate cake is a chocolate lover’s dream dessert.
- Prep Time: 2 Hours
- Cook Time: 30 Minutes
- Total Time: 2 hours 30 minutes
- Yield: 6–8 Slices 1x
Ingredients
Chocolate Buttermilk Cake
- 1 1/2 Cups (195g) Unbleached All-Purpose Flour, Spooned and Leveled
- 6 Tablespoons (30g) Unsweetened Dutch-Process Cocoa Powder
- 3/4 Teaspoon Baking Powder
- 3/4 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Cup (200g) Granulated Sugar
- 2 Large Eggs, Room Temperature
- 3/4 Cup (177ml) Buttermilk, Room Temperature
- 6 Tablespoons (90ml) Coffee/Espresso, Room Temperature
- 6 Tablespoons (90ml) Neutral Flavored Oil i.e. Vegetable Oil
- 1 Teaspoon Vanilla Extract
Salted Chocolate Buttercream
- 3/4 Cup (170g) Salted Butter, Room Temperature, Slightly Firm to Touch
- 2 Cups (240g) Confectioners’ (Powdered) Sugar, Sifted, Plus More as Needed
- 6 Tablespoons (30g) Unsweetened Dutch-Process Cocoa Powder, Sifted
- 1–2 Tablespoons (15-30ml) Heavy Whipping Cream, Plus More as Needed
- 3/4 Teaspoon Vanilla Extract
Assembly
- Flaky Sea Salt, Optional
Instructions
Chocolate Buttermilk Cake
- Preheat the oven to 350F(175C). Grease (2) 6” baking pans and line the base of each pan with 6” parchment paper circle cutouts.
- Using a fine mesh strainer, sift the flour, cocoa powder, baking powder, baking soda, and salt into a large mixing bowl. Alternatively, the flour, cocoa powder, baking powder, baking soda and salt may be whisked together in a large mixing bowl.
- In a separate large mixing bowl, whisk together the oil, sugar, eggs and vanilla extract. Next, whisk the buttermilk into the wet batter to combine.
- Pour the wet batter into the bowl with the dry ingredients. Using a hand mixer at low speed or wire whisk, mix the wet batter into the dry ingredients followed by the coffee/espresso just until you have a smooth cake batter, about 1-2 minutes. Take cake to not overmix the cake batter.
- Equally divide the batter into the prepared baking pans and bake for 30-35 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
- Cool chocolate cakes in the pans for 10-15 minutes before transferring to a cooling rack to cool completely to room temperature.
Salted Chocolate Buttercream
- In a stand mixer fitted with paddle attachment or in a large mixing bowl with a hand mixer, cream the butter at medium high speed until it is smooth and fluffy in appearance, about 2-3 minutes.
- Reduce the mixer speed to low and mix in the confectioners’ sugar and cocoa powder into creamed butter. Gradually increase the mixer speed back to medium.
- Once all the sugar and cocoa powder have been incorporated into the butter, mix in 1 tablespoon of the heavy whipping cream and vanilla extract into the buttercream.
- If buttercream appears too thick, mix in additional cream 1/2 tablespoon at a time until the desired consistency (thick but spreadable) is reached. If buttercream appears to be too soft, mix in additional confectioners’ sugar 1/4 cup at a time until a thick but spreadable consistency is reached.
- Increase mixer speed to medium high and mix chocolate buttercream for an additional 30-60 seconds. The resulting buttercream should be smooth and fluffy in appearance.
Assembly
- Level cooled chocolate cakes with a serrated knife or cake leveler. This will allow cakes to be evenly stacked and assembled.
- Position the first cake layer faced up on a cake stand or serving plate of choice. Spoon about a heaping 1/2 cup of the buttercream onto the cake and spread into an even layer using an offset (angled) spatula.
- Place the final cake layer faced down on top of the first layer. Using an offset spatula, apply a thin layer of the buttercream over the entire surface of the cake and smooth out using an offset spatula (top of cake) and bench scraper (sides of the cake).
- Place the cake in the refrigerator for at least 30-60 minutes to allow the crumb coat to firm up. Apply a thick layer of the remaining buttercream onto the chilled cake and smooth out in a similar fashion like the crumb coat.
- Run the back of an offset spatula along the top surface of the cake in a circular motion starting at the border and ending in the center of the cake for spiral design.
- Sprinkle the top of the cake with flaky sea salt (optional) before serving.
Notes
Salted chocolate cake is best eaten the day it is assembled. Leftover cake stored in an airtight container will last 2-3 days in the fridge and 1-2 months in the freezer. When ready to serve frozen cake, thaw overnight in the fridge to restore soft texture.
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