Sue B. and Fuzz G.'s Chocolate Cake
Author: Cookie Madness
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Scratch Chocolate Cake
  • 3/4 cup boiling water
  • 3/4 cup unsweetened natural cocoa powder
  • 1 cup buttermilk, room temperature
  • 1 cup vegetable oil
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups granulated sugar (14 oz)
  • 2 cups all purpose flour (9 oz)
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
Chocolate Buttermilk Frosting
  • 1 1/2 oz unsweetened chocolate
  • 1 1/2 oz semi-sweet chocolate
  • 1 1/2 sticks (12 oz) unsalted or salted butter, room temperature (important)
  • 3 T. unsweetened cocoa powder
  • 3/4 pound powdered sugar (about 3 cups)
  • 4-5 T. buttermilk (or regular milk plus more if needed) — room temperature NOT cold
  • 1 teaspoon vanilla
  • Pinch or two of salt — if using salted butter, omit
  1. Preheat oven to 350 degrees F. Spray 2 9-inch round pans with flour-added cooking spray and line bottoms with a round of parchment paper.
  2. Mix cocoa and boiling water together in a small bowl or large measuring cup; set aside.
  3. Mix buttermilk, oil, eggs and vanilla together in a large mixing bowl
  4. Mix sugar, flour, salt and baking soda together in a second mixing bowl.
  5. Mix dry ingredients into buttermilk/oil mixture and stir well with a heavy duty rubber scraper. Mix in cocoa mixture – ours was still very warm when we stirred it in. Stir until well mixed (though batter might have a few lumps). Don’t overbeat the flour.
  6. Pour batter into pans and bake at 350 for 30 minutes or until a cake tester comes out clean. Let cool in pans for 10 minutes. Turn from pans and cool.
  7. Frosting: Melt both chocolates in microwave, double boiler or bowl set over barely simmering water; set aside to cool. Beat the butter until creamy. Make sure it’s not too cold or it might cause the chocolate to re-solidify. Stir in the cocoa power, about a cup of the powdered sugar, and the cooled melted chocolate. Scrape sides of bowl and beat well; add remaining powdered sugar, then add room temperature milk, vanilla and salt, beating and scraping until you get the consistency you like.
Recipe by Cookie Madness at