Chocolate Buttermilk Loaf Cake

Name: Chocolate Buttermilk Loaf Cake
Prep time: 5 min
Cook time: 50 min
Total time: 75 min
Ingredients: 1 1/4 cups of all purpose flour; 1/3 cup of natural unsweetened cocoa powder; 3/4 cup of granulated sugar; 1 teaspoon of baking soda; 1 1/2 teaspoons of baking powder; 1/4 teaspoon of salt; 1 teaspoon of espresso powder (optional); 1/2 cup of butter, melted; 2 large eggs; 3/4 cup of buttermilk; 2 teaspoons of vanilla extract; 3 tablespoons of butter, room temperature; 3/4 cup of confectioners sugar, sifted; 3 tablespoons of natural unsweetened cocoa powder, sifted; 1-2 tablespoons of whole milk; 1/4 teaspoon of vanilla extract; a pinch of salt (only needed if using unsalted butter); 2 tablespoons of mini chocolate chips or chocolate sprinkles (optional)

July 3, 2023

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Sometimes you just need a piece of chocolate cake. I can’t explain the feeling with words, but I am pretty sure we have all experienced the need for a those comforting, decadent flavors of a great chocolate cake. If that feeling is what brought you here today, I have exactly what you need…

This chocolate buttermilk loaf cake is moist and delicate in texture, but rich and decadent in flavor. This batter comes together quick and the frosting recipe will give you exactly what you’ll need to top this loaf sized cake. So, all you’ll have to do is sprinkle a few chocolate chips over the whole situation, grab a glass of cold milk and choose how thick of a slice you want.

Let’s get started…

Begin by gathering 1 1/4 cups of all-purpose flour, 3/4 cup of granulated sugar, 1 teaspoon of baking soda, 1 1/2 teaspoons of baking powder, 1/4 teaspoon of salt, 1 teaspoon of espresso powder, 1/2 cup of butter, 1/3 cup baking cocoa, 2 large eggs, 3/4 cup of buttermilk and 2 teaspoons of vanilla extract.

In a small bowl, whisk together 1 1/4 cups of all-purpose flour, 1/3 cup baking cocoa, 1 teaspoon of baking soda, 1 1/2 teaspoons of baking powder, 1/4 teaspoon of salt and 1 teaspoon of espresso powder.

In a separate bowl, vigorously whisk 1/2 cup of melted butter with 3/4 cup of granulated sugar until fully incorporated and creamy. You can do this with either an electric hand mixer or a stiff whisk.

Add 2 large eggs, 2 teaspoons of vanilla extract and 3/4 cup of buttermilk and whisk until fully incorporated.

Add the flour mixture to the buttermilk mixture and mix until just combined.

Transfer your cake batter into a prepared 9″x5″ loaf pan. I like to butter the interior of the loaf pan and then cut a long rectangle of parchment paper and press it into the loaf pan leaving a little extra on both sides to help pull the cake out of the loaf pan once it is baked. If you have a good quality non-stick loaf pan, you can simply spray it lightly with your favorite non-stick spray or butter the interior and dust with flour.

Bake your loaf cake in a 350 degree oven for 45-50 minutes or until a toothpick or sharp knife comes out of the center of the cake clean.

Transfer the loaf pan onto a cooling rack or heat proof surface and allow the cake to cool for a few minutes in the loaf pan before transferring it out of the pan and directly onto a cooling rack.

While your cake is cooling, whip up a small batch of chocolate buttercream frosting by sifting 3/4 cup of confectioners sugar and 3 tablespoons of unsweetened natural cocoa powder into a medium bowl. Sifting the confectioners sugar and cocoa powder together not only combines them, but it also works out any lumps preventing a grainy, lumpy frosting.

Add 3 tablespoons of room temperature butter, 1/4 teaspoon of vanilla extract and 1 tablespoon of whole milk into the bowl and use an electric hand mixer to cream everything together.

This frosting is fabulous! This ratio will give you a frosting texture that I love, but if you want your frosting to be a little thicker, simply sift a little more confectioners sugar into the frosting and mix to incorporate. If you prefer your frosting a little more creamy, add another teaspoon or so of whole milk and mix to incorporate.

This frosting is super easy to work with and adjust to your preferences. Just keep playing with it until you find the texture that you love and then set the frosting aside until your cake is fully cooled.

Once you are sure that your cake is cooled, spread that frosting over the top of your loaf and toss a few mini chocolate chips or chocolate sprinkles over the frosting and prepare yourself for something wonderful…

Alright, this cake is delicious. It is rich and chocolatey with a great balance of sweetness and a subtle tanginess from the buttermilk that adds another layer of flavor that makes this cake perfect.

The frosting adds more chocolatey goodness, but not too much… just enough…

I mean, I do love chocolate frosting, but sometimes when the entire cake is covered in it (plus, even more between the layers) it can be overwhelmingly sweet. This chocolate buttermilk loaf cake simply being topped with a layer of chocolate frosting seems to be the perfect amount of frosting in my humble opinion.

I can enjoy some bites of the cake by its glorious self and then others with that creamy frosting. It’s the best of both worlds. True cake balance…

My final recommendation is to have either a glass of cold milk or a mug of hot coffee (or both) along side your thick slice of chocolate buttermilk loaf cake.

This is definitely one of my all time favorite ways to celebrate a successful day or close out a stressful one. It is comforting and delicious. Oh and you totally got rid of that chocolate cake craving you had earlier. Congratulations my friend… congratulations…

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