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Home » Chocolate Cakes

Potluck Buttermilk Chocolate Cake

Modified: Mar 25, 2025 · Published: Nov 19, 2016 by Anna · This post may contain affiliate links · 5 Comments

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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.

Chocolate Buttermilk Cake

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.

chocolatebuttermilkcake3

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.

buttermilk chocolate sheet cake
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Recipe

buttermilk chocolate sheet cake

Potluck Buttermilk Chocolate Sheet Cake

Anna
This cake is baked in an easy-to-carry-along 9x13 inch pan. It also tastes great on Day 2, which makes it the perfect make-ahead and take dessert.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Dessert
Cuisine American
Servings 12

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.

Notes

Sifting flour isn't always necessary, but in this recipe it's a good idea to do it to help prevent lumps. You'll also need to sift the confectioners' sugar.
In my experience, the icing is better when I use a food processor. However, you could probably get away with just putting the confectioners' sugar and salt in a bowl, pouring the chocolate in and mixing vigorously.
Keyword Chocolate Buttermilk Cake
Tried this recipe?Let us know how it was!

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Comments

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  1. Anna says

    December 26, 2016 at 3:21 pm

    Hello Debbie,
    Thanks for the review! I was really looking forward to hearing a review from another baker.

  2. Debbie says

    December 26, 2016 at 3:07 pm

    5 stars
    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. 🙂

  3. Sue says

    November 20, 2016 at 12:27 pm

    This seems like a great cake to take on my quilting weekends.

  4. Heidi says

    November 19, 2016 at 11:03 pm

    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!

  5. Sonya says

    November 19, 2016 at 8:08 am

    This sounds great!

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

Hello!

I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

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