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Buttermilk Chocolate Layer Cake

Buttermilk Chocolate Layer Cake

Lick-the-bowl, deliciously decadent chocolate cake with yummy cream cheese/chocolate frosting.



  • 1/2 cup shortening
  • 2 cups C&H Pure Cane Granulated Sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 (1 ounce) chocolate squares, unsweetened, melted and cooled
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 cups buttermilk


  • 1/2 cup butter, softened
  • 1 (3 ounce) package cream cheese, softened
  • 1/2 teaspoon vanilla extract
  • dash salt
  • 3 3/4 cups C&H Pure Cane Powdered Sugar (16 ounce) box
  • 1 to 2 tablespoons milk
  • 2 (1 ounce) chocolate squares, unsweetened, melted and cooled


  1. Cake: Heat oven to 325 degrees F. Grease and flour two 9-inch cake pans.
  2. Cream shortening and sugar until light and fluffy.
  3. Add eggs, one at a time.
  4. Stir in vanilla extract.
  5. Add melted, cooled chocolate.
  6. In separate bowl, sift together flour, baking soda and salt. Add alternately to batter along with buttermilk.
  7. Divide batter evenly between pans.
  8. Bake for 40 minutes or until a wooden pick inserted in center comes out clean.
  9. Cool for 10 minutes in pans.
  10. Remove from pans and cool completely before frosting.
  11. Frosting: Combine butter, cream cheese, vanilla extract and salt, beat until light and fluffy.
  12. Add powdered sugar slowly, beating on low speed.
  13. Stir in 1 tablespoon milk and melted chocolate.
  14. Beat until fluffy. Add additional tablespoon of milk, if needed.
  15. Place one cake layer on cake plate.
  16. Spread a thick layer of frosting.
  17. Place second layer on top of frosting. Frost top layer.

Yield: One 9-inch two-layer cake

Recipe and photo credit: C&H Cane Sugar -

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