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Sue B.'s Chocolate Cake

Scratch Chocolate Cake
Prep Time20 mins
Servings: 12
Author: Cookie Madness


  • 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 semisweet chocolate
  • 12 tablespoons butter unsalted or salted
  • 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


  • Preheat oven to 350 degrees F. Grease and flour 2 9 inch round cake pans.
  • Mix cocoa and boiling water together in a small bowl or large measuring cup; set aside.
  • Mix buttermilk, oil, eggs and vanilla together in a large mixing bowl
  • Mix sugar, flour, salt and baking soda together in a second mixing bowl.
  • 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.
  • 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.
  • 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.