Description
This Dark Chocolate Cake with Buttermilk Pecan Frosting is a decadent and irresistible dessert that perfectly balances rich, dark chocolate with a creamy, nutty frosting. It’s soft, moist, and full of flavor, making it ideal for celebrations, holidays, or whenever you crave a bakery-style cake at home. The buttermilk adds a tangy note that complements the chocolate, while the pecans bring delightful crunch and depth. Best of all, this recipe is simple to make and turns out beautifully every time.
Ingredients
For the Chocolate Cake:
- 1 ¾ cup (210 g) all-purpose flour
- ¾ cup (90 g) dark cocoa powder
- 2 cups (400 g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs, beaten
- 1 cup (237 g) coffee
- 1 cup (240 g) buttermilk
- ½ cup (112 g) vegetable oil
- 1 teaspoon vanilla extract
For the Buttermilk Pecan Frosting:
- 1 cup butter
- ½ cup dark cocoa powder
- ⅓ cup buttermilk
- 1 teaspoon vanilla extract
- 3 cups confectioners sugar
- 1 cup pecans, roughly chopped
Instructions
For the Cake:
- Preheat oven to 350°F and grease or line a 9×13-inch pan with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Add eggs, coffee, buttermilk, oil, and vanilla extract.
- Stir or whisk until the batter is smooth and well combined. The batter will be thin and dark.
- Pour the batter evenly into the prepared pan.
- Bake for 40–50 minutes. Begin checking at 40 minutes—insert a toothpick into the center; it should come out with a few crumbs but no wet batter.
- Let the cake cool in the pan for at least 15 minutes before frosting.
For the Frosting:
- In a saucepan over medium-low heat, combine butter, cocoa powder, and buttermilk.
- Stir occasionally until butter melts and mixture is smooth.
- Remove from heat and add vanilla extract.
- Gradually whisk in confectioners sugar, one cup at a time, until you achieve a pourable, slightly runny consistency.
- Stir in the chopped pecans or pour the frosting over them and mix well.
- Pour the warm frosting evenly over the cooled cake.
- Let the cake sit for 1 hour at room temperature or refrigerate for 30 minutes before slicing.
Notes
- Serve this cake at room temperature for the best flavor and texture.
- The frosting sets beautifully as it cools, creating a glossy finish with a soft crunch from the pecans.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- For a warm, gooey texture, microwave individual slices for 10–15 seconds before serving.
- To freeze, wrap slices tightly in plastic wrap and aluminum foil, then store in a freezer-safe container for up to 3 months.
- Thaw overnight in the refrigerator and bring to room temperature before enjoying.
