This buttermilk chocolate cake is a new addition to my collection of cakes to drop off at dinners or leave at school functions. It's a serve-out-of-the-pan cake that can be baked a day ahead, chilled briefly, then stored at room temperature for a day or two. In fact, the cake is even better the second day. And while I do like the cake as a whole, the chocolate buttermilk icing is so good.
Jump to Recipe
Icing's Not Overly Sweet
At first glance the recipe seems to be a typical Texas Sheet Cake, but it's not. It's baked in a 9x13 inch pan rather than the Texas Sheet Cake's 10x15 inch, and it has a pour over icing that is rich, but not nearly as sweet.
Chocolate Buttermilk Cake Icing
In my opinion it's the icing that makes this cake. If you want to try a different cake recipe with this icing, the old recipe for Sue B.'s Chocolate Cake is similar and might work well. Or you could try the Hershey's Perfect Chocolate Cake which goes with just about anything. But do try this icing on something even if you don't make this cake. It's so good.
Recipe
Potluck Buttermilk Chocolate Sheet Cake
Ingredients
- 2 sticks 230 grams unsalted butter
- ⅓ cup unsweetened natural cocoa powder Scharffen Berger works well
- 1 cup water
- 2 cups sugar 390 grams
- 2 cups flour sift after measuring (250 grams)
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2 large eggs room temperature
- ½ cup buttermilk room temperature
- 2 teaspoons vanilla
Buttermilk Icing
- 1 ½ cups powdered sugar sifted
- ½ teaspoon salt omit if using salted butter
- ¾ cup unsalted butter
- 4 ½ ounces buttermilk
- ¼ teaspoon vanilla
- 7 ½ tablespoons cocoa
Instructions
- Preheat oven to 350 degrees. Grease a 9x13 inch baking pan. If using a disposable pan, you can skip this step.
- In a saucepan, melt the butter. Add the cocoa powder and stir until smooth, then stir in the water. Remove from heat and set aside.
- Mix together flour, sugar, salt and baking soda. Sift if necessary.
- In a mixing bowl or in a 2 cup glass measure, whisk together eggs, buttermilk and vanilla.
- Add cocoa mixture and buttermilk mixture to dry ingredients and stir until everything is well mixed, then beat 30 strokes with a big spoon or a heavy duty scraper.
- Pour into the pan and bake for about 30 minutes or until cake springs back when touched.
- Let the cake cool while you make the icing.
- To make the icing, melt butter in a saucepan set over low heat. Add the cocoa and whisk until smooth, then add the buttermilk and vanilla and whisk until smooth.
- Put the confectioners' sugar and salt (if using) in a food processor.
- With motor running, pour cocoa mixture through feed tube and process only until smooth.
- Pour this mixture over the cooled cake. Let cool down slightly, then put the whole cake in the refrigerator to help set the icing.
- Once the cake is chilled and set, you can take it out and store it covered at room temperature.
Anna says
Hello Debbie,
Thanks for the review! I was really looking forward to hearing a review from another baker.
Debbie says
Excellent, rich, chocolate cake. Decided to make this for Christmas dessert and everyone LOVED it. It is convenient that it can be left at room temperature when there is so much holiday food filling the refrigerator, but I do think it tastes better cold.
This recipe makes such a nice size cake that this is what I will be taking to school potlucks from now on!! I can decorate the top with crushed candy canes, or anything seasonal, depending on the time of year. 🙂
Sue says
This seems like a great cake to take on my quilting weekends.
Heidi says
This kind of simple potluckish serve out of the pan cake is right up my alley! This looks delicious! I'm going to try this for sure . Thanks for sharing. I love the type of icing where you can pour it on while warm and it settles into fudgy goodness!
Sonya says
This sounds great!