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:
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?