desserts, Recipes

Brody’s Chocolate Cake


Now, don’t judge the candles! I was running out of time and forgot to snap a picture before I put the candles on, lol. At least the used ones are still about the same size as the new right???!! Brody has claimed this as HIS cake. So I have now changed the name for him. The coffee in this recipe really bring out the chocolate flavor in the cake and the icing! Our family LOVES coffee!! If you don’t have Buttermilk, don’t worry. You can make it. Add 1 TBSP. of White Vinegar to regular milk and let it sit for at least 5 minutes. It will look lumpy. I used two deep cake pans this time. Enjoy!!

Preheat oven to 350 degrees


Cake Pans (2 large round, 3 regular round, or a 9 x 13 work)

3 C. Flour

2 1/4 C. Sugar

1 1/2 C. Cocoa Powder

1 TBSP. Baking Soda

1 1/2 tsp. Baking Powder

1 1/2 tsp. Salt

4 Eggs

1 1/2 C. Buttermilk

1 1/2 C. Lukewarm (or cold) Coffee

1/2 C.  Vegetable Oil

2 tsp. Vanilla

Mix flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer and put on low speed. Next add eggs, oil, buttermilk, coffee, and vanilla. When it’s all combined and looks smooth pour into greased cake pans. Make sure if you are doing more than one pan the batter is poured out even! Bake 30 – 35 minutes. Your toothpick needs to come out clean from the middle of the cake! Let cool completely before icing.

Chocolate Icing

1 Stick Soften Butter

2 -3 TBSP of Coffee (cooled)

1 TBSP Vanilla

1/2 tsp. Salt

1/2 C. Cocoa Powder

4 – 6 Cups Powdered Sugar (depending on how thick you want your icing)

Place butter in mixer and turn on low speed. Once it is smooth add coffee, vanilla, salt, and cocoa. Then add one cup of powdered sugar at a time. I like to add a cup every 20 – 30 seconds so the sugar gets smooth. If you like a thinner icing you might stop at 4 C. Powdered Sugar. Or if you like it really thick go more! Find your happy place with it! There should be plenty of icing to put between layers and all around the outside.