Easy Chocolate Buttermilk Cake

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Well, forget my last post of not always getting what you want because it looks like we are moving after all; NOT to the US (yet) but we are changing houses here on the island. I am getting really excited for the 1st to hurry up and get here already! We decided after MUCH back and forth finally because sometimes quality of life is worth not having those few extra bucks euros, right? Well, I sure hope so :) 
I can’t wait to show you pictures of my new kitchen too, besides going from a 2 room house, we will now have 2 bedrooms (for you to all come visit!), 2 bathrooms, a living room, small office, and a dining room table (have I ever mentioned that we eat holding our plates, usually on the couch?!) We will most definitely feel like a king and queen in our new home, and even though we will not be able to afford any outside luxury – our home is sure to become a place of peace and comfort, not to mention full of SPACE!!!!! 
What better way to celebrate than with a chocolate cake! 
This is a chocolate cake for everyone: easy enough to make, but scrumptious enough to share and show off to family and friends! 
I changed my mind on the frosting last minute, typically it calls for a white chocolate frosting but I tried a more unusual one that I came across from another very well known blogger! 

 This cake is so delectably moist, it can be served without any frosting at all if you choose! (Recipe from Good Housekeeping) 


Easy Chocolate Buttermilk Cake Recipe:
Printable Recipe
2 1/4 cups AP flour
3/4 cup cocoa, unsweetened
1 3/4 cups sugar
2 tsp baking soda
1 1/4 tsp salt
1 1/2 cups buttermilk
1 cup oil (Canola, sunflower, olive, ect)

 3 large eggs
1 1/2 tsp vanilla extract

Preheat oven to 350°. Grease two 9″ rounds or a Bundt pan, dust pans with cocoa and/or line with parchment paper. In large bowl, combine flour, cocoa, sugar, baking soda, and salt. In medium bowl, with a wire whisk, mix buttermilk, oil, eggs, and vanilla until blended. Add buttermilk mixture to flour mix and whisk until smooth, but careful not to over beat. Divide batter evenly between pans or pour slowly into Bundt pan, spread evenly. Bake until toothpick is inserted and removed clean – about 30 minutes for rounds or 40-45 for Bundt cake. Cool in pans on wire rack for 10 minutes, then run knife around rounds and flip gently onto the racks. Or, if using Bundt pan, run tip of knife around to loosen edges and invert until cooled and easily removed from pan.

For the frosting, I wanted to try this vanilla/butter one I came across on the Pioneer Woman’s website. It was actually submitted by someone else, but just got great reviews. Here is the recipe. It turned out pretty good on the cake, but I won’t lie and say it was the BEST frosting ever, in my opinion is wasn’t. I thought it was too soft and whipped, at least for the hot summer; I kept the cake in the refrigerator and it helped it to set up a bit more. The flavor was a nice, smooth vanilla and butter taste, but I guess I was more used to a decoration frosting. In my full opinion, this cake really does NOT need a frosting, at most I think a light glaze would have been perfect! I loved the chocolate cake and it really was so simple to make!!! What do you think, have you tried this frosting before and if so, what did you think?

I am not sure when we will have internet up and running at the new place, but I am eager to show you the then and now pictures! 
Thanks (as always) for dropping bye and I would love to hear from you anytime! 
Kali Orexi, 
Jacquline

3 thoughts on “Easy Chocolate Buttermilk Cake

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