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Buttermilk Sheet Cake with Chocolate Fudge Frosting by DelightfulEMade.com
How many of you grew up where the potluck dinner was standard and commonplace for community, school or church gatherings? The potluck dinner was definitely a part of my community back in South Dakota. It seems like there was one all the time. It was a chance for the people of your community come together and enjoy a really fantastic meal made by everyone. The dishes brought to a potluck (at least where I grew up) were something that you and your family REALLY loved, and would be something that you would serve your most honored guest. This Buttermilk Sheet Cake with Chocolate Fudge Frosting is something you would find on any potluck table back in South Dakota.
Buttermilk Sheet Cake with Chocolate Fudge Frosting by DelightfulEMade.com
For anyone that’s been to a good church or community potluck, you know that the measure of any good potluck dish is whether or not the pan is empty by the end of the dinner. This Buttermilk Sheet Cake with Chocolate Fudge Frosting is one of those cakes that would vanish at any good potluck. The cake is a moist, delicious cake that has a wonderful vanilla flavor that’s not overly sweet. Topped with a delicious chocolate fudge frosting, it make for one fantastic dessert!
Buttermilk Sheet Cake with Chocolate Fudge Frosting by DelightfulEMade.com
This is a dessert that will appeal to anyone that loves cake, and especially those that love yellow cake! Perfect with a glass of milk or a fresh cup of coffee or tea, it is one of those desserts that tops off any great meal. Very easy to make, as the batter is basic, and goes right into a 9×13 pan. The frosting can be made as the cake cools, and can be enjoyed right away or refrigerated and enjoyed for later.
Buttermilk Sheet Cake with Chocolate Fudge Frosting by DelightfulEMade.com
- ¾ c. butter, room temperature
- 1½ c. sugar
- 4 large eggs
- 3 c. cake flour
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1 c. whole buttermilk
- 2 tsp. vanilla extract
- Chocolate Fudge Frosting:
- ¾ c. butter, room temperature
- 2½ c. powdered sugar
- ½ c. unsweetened cocoa powder
- 5 Tbsp. whole buttermilk
- 1 tsp. vanilla extract
- ¼ tsp. almond extract
- Preheat oven to 350 degrees. Spray a 9x13" baking pan with non-stick baking spray. Set prepared pan aside.
- In a mixing bowl and a stand or hand mixer, beat butter and sugar on low until creamy. Stopping to scrape down the sides, add eggs one at a time. Continue to beat on low until all eggs are incorporated and batter is creamy.
- In a separate bowl, whisk together the flour, baking powder, and salt. In a liquid measuring cup, measure out buttermilk. With the mixer on low, begin adding the dry ingredients to the batter, and alternate pouring in the buttermilk in gradual increments. When all ingredients have been mixed, add the vanilla and mix until completely incorporated. Pour batter into the prepared pan and evenly smooth with a spatula. Bake at 350 for 26-28 minutes or until a toothpick inserted into the cake comes out clean with no crumbs. Let cake cool after baking.
- For the frosting: In a clean mixing bowl and stand or hand mixer, beat the butter on low. In a small bowl sift together the powdered sugar and cocoa. Gradually add to the butter while beating on low until all is combined, stopping to scrape down sides of the bowl. Beat in the buttermilk, and extracts until combined. Spread frosting over cooled cake. Serve right away or set aside for later. Store in an airtight container for up to 4 days.
This recipe was adapted from the magazine Taste of the South: Southern Cakes, now on newsstands near you. Visit Taste of the South Magazine for this and other fantastic cake recipes.
This cake really does take me back to the days of potlucks. There was always a fantastic yellow cake, and it was usually gone by the time anyone wanted seconds. I hope you and your family get to enjoy this cake – its a classic that everyone will love!!
Enjoy!
Erin
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This cake sounds pretty easy to make and looks delicious!
Oh my word! This looks so uh-mazing. I am pinning this to try–any cake with buttermilk is always so moist. Yours looks especially delicious with the yummy chocolate frosting. found at wine’d down wed. Have a great week:)
Visiting from Saturday Night Fever. This cake looks so light and fluffy and that icing looks delicious. I co-host Sweet and Savoury Sunday and would for you to stop by and share these and other recipes with us. Happy Easter, have a great weekend!
This looks AMAZING! This WOULD be perfect for a potluck. My dad’s favorite cake is a yellow cake with chocolate icing. I usually just make a box mix, but this will be what he gets this year!. Thank you so much for linking up at Tasty Tuesdays!
Kim, I know so many people that LOVE the yellow cake, with Chocolate Frosting combo. I had to make it, and of course, its pretty awesome! Hope your dad gets to enjoy it soon. Thanks so much for stopping by! ~Erin
Oh….I will be making this very soon Erin! I wanted to let you know that I featured your cake on Tasty Tuesdays this week~
http://www.thecookiepuzzle.com/2014/04/tasty-tuesdays-58-plus-features.html
Thanks so much, Kim!! xoxo
Erin, This cake makes me drool. Thanks for linking up to Best of the Weekend party last week. I’m featuring this post this week. The party is live. Hope you will join us!!
This looks like a great old-fashioned recipe. I love to blog about recipes great for gatherings. Pinned!
Thanks so much, Jaren! This cake is certainly a classic, and is always great for a get-together! Enjoy! ~Erin
Thanks so much for linking up to #tastytuesdays! Your post will be featured this week at Old House to New Home. Congrats!!
-Amanda
Hi Erin, just wanted to let you know that I included your recipe in a chocolate round-up on my blog today! Thanks for linking up such an incredible recipe to the weekend re-Treat link party!
Britni @ Play. Party. Pin.
I was just wondering if you meant unsalted butter? Usually when I see recipes that call for an addition of salt, the butter used is unsalted. Can you clarify please? Thanks!!!!!
Hi Mary – I actually use salted butter, as I prefer the flavor. However, you can definitely use unsalted butter, especially if you’re watching your salt/sodium intake. Go with your preference. Enjoy! ~Erin
I was wondering if it was okay to make the cake with all purpose flour instead of cake flour? It looks delicious and I would love to make tonight but with a sleeping baby I cant go to the store to get the flour.. 🙁
Sure, you could definitely use all purpose flour. The amount will stay the same, and the bake time will stay the same as well, although keep an eye on it as it bakes. It may be done sooner, so test it with a toothpick. When inserted and toothpick comes out clean, and crumb free the cake is done. Enjoy! ~Erin
I was wondering, usually when using an acid, like buttermilk, baking soda is used as a leavening in addition to baking powder. any thoughts?
My grandmother is the originator of this recipe, and she was always very adamant about only using baking powder. Disolving the baking powder in the buttermilk (creating the foamy texture) before adding it to the batter gives the cake a lighter texture. ~Enjoy!