CHOCOLATE BUTTERMILK BUNDT CAKE

Description

Indulge in the decadent delight of Chocolate Buttermilk Bundt Cake, a recipe that blends the rich flavors of cocoa with the subtle tang of buttermilk, creating a moist and flavorful dessert perfect for any celebration. This cake offers a marvelous balance of sweetness and depth, enriched with vanilla and almond extracts, making it a standout choice for gatherings or a comforting treat to elevate your everyday coffee break.

Ingredients

• 1 cup salted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 tsp pure vanilla extract
• 1/2 tsp pure almond extract
• 3 large eggs, at room temperature
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups whole buttermilk

Step-by-step Directions

1. Preheat the Oven

Start by preheating your oven to 350°F (177°C). This ensures the oven reaches the correct temperature for baking.

2. Cream the Butter and Sugars

Using a stand mixer, cream together the softened butter, granulated sugar, brown sugar, vanilla extract, and almond extract. Mix for 2-3 minutes until the mixture is light and fluffy.

3. Add Eggs

Add the eggs one at a time, beating well after each addition to incorporate them fully into the batter.

4. Sift Dry Ingredients

In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.

5. Combine Mixtures

Gradually add the sifted dry ingredients to the creamed butter mixture, alternating with buttermilk, starting and ending with the flour mixture. Mix each addition until just combined to avoid overmixing.

6. Final Mixing

Once all ingredients are combined, scrape the sides and bottom of the bowl. Then, beat the batter on medium-high for 30 seconds until it is creamy and smooth.

7. Bake

Divide the batter evenly between the prepared pans. Bake in the preheated oven for about 30-40 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool

Allow the cake to cool in the pans for 30 minutes before releasing. Then, carefully remove the cakes and let them cool completely on a wire rack.

Servings & Preparation Time

This recipe typically serves 12-15 people and requires approximately 20 minutes of preparation time and 40 minutes of cooking time.

Tips for Storage & Reheating

• Store the cake at room temperature in an airtight container for up to 4 days.
• For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.
• To reheat, gently warm slices in the microwave if desired, though it’s best enjoyed at room temperature.

Conclusion

The Chocolate Buttermilk Bundt Cake is an exemplary recipe that marries the richness of chocolate with the nuanced flavor of buttermilk, creating a delectable dessert that’s both satisfying and sophisticated. Whether served at a festive occasion or enjoyed as a special treat, this cake promises to deliver pleasure in every bite. Its ease of preparation coupled with the delightful results makes it a worthy addition to your culinary repertoire.

CHOCOLATE BUTTERMILK BUNDT CAKE

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• Author: Dulcia
• Total Time: 1 hour
• Yield: 12-15 servings 1x

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Description

Indulge in the decadent delight of Chocolate Buttermilk Bundt Cake, a recipe that blends the rich flavors of cocoa with the subtle tang of buttermilk, creating a moist and flavorful dessert perfect for any celebration. This cake offers a marvelous balance of sweetness and depth, enriched with vanilla and almond extracts, making it a standout choice for gatherings or a comforting treat to elevate your everyday coffee break.

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Ingredients

Scale 1x2x3x

• 1 cup salted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 tsp pure vanilla extract
• 1/2 tsp pure almond extract
• 3 large eggs, at room temperature
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups whole buttermilk

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Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (177°C). This ensures the oven reaches the correct temperature for baking.
2. Cream the Butter and Sugars: Using a stand mixer, cream together the softened butter, granulated sugar, brown sugar, vanilla extract, and almond extract. Mix for 2-3 minutes until the mixture is light and fluffy.
3. Add Eggs: Add the eggs one at a time, beating well after each addition to incorporate them fully into the batter.
4. Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
5. Combine Mixtures: Gradually add the sifted dry ingredients to the creamed butter mixture, alternating with buttermilk, starting and ending with the flour mixture. Mix each addition until just combined to avoid overmixing.
6. Final Mixing: Once all ingredients are combined, scrape the sides and bottom of the bowl. Then, beat the batter on medium-high for 30 seconds until it is creamy and smooth.
7. Bake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for about 30-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the cake to cool in the pans for 30 minutes before releasing. Then, carefully remove the cakes and let them cool completely on a wire rack.

• Prep Time: 20 minutes
• Cook Time: 40 minutes