Chocolate Buttermilk Layer Cake Recipe

Posted by
Rate It!
Chocolate Buttermilk Layer Cake
Add your photo!
Ingredients
13
Count
Nutrition
1773
Calories
Total time
50
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Preheat oven to 350 degrees F. Grease bottoms of three 8- or 9-inch-round cake pans; line with a parchment or wax paper circle. Grease parchment, then coat lightly with small amount of cocoa, tapping out excess.
  2. Sift flour, cup cocoa, baking soda and salt together into a large bowl. Combine buttermilk, coffee and vanilla extract in small bowl.
  3. Beat butter in large mixer bowl until smooth. Beat in sugar until smooth and creamy. Beat in eggs one at a time, beating well after each addition. Scrape down sides of bowl with rubber spatula; beat again. Alternately add flour mixture in three additions with the buttermilk mixture in two additions, beginning and ending with flour mixture. Scrape down sides of bowl; beat again. Pour batter evenly into prepared pans.
  4. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Invert each layer onto wire rack; remove parchment paper, then invert right-side-up. Cool completely.
  5. To assemble: Level (trim tops off) the cakes if desired using a serrated knife. Place a dollop of frosting in the center of a cake pedestal or serving platter so the cake won't slip. Tear four strips of parchment paper and place in a square around the outer 3 inches of pedestal (this will help prevent getting the frosting on the pedestal). Place one cake layer over dollop of frosting. Spread about 1 cup frosting over top; sprinkle top evenly with about 1/4 cup chopped Crunch bar. Top with another cake layer; spread with about 1 cup frosting. Sprinkle with remaining chopped Crunch bar. Top with third cake layer. Cover the top and sides with a thin layer of frosting (this is the crumb coat ; it doesn't have to be perfect). Refrigerate for 15 minutes, then cover with the remaining frosting. With hands, press chopped Butterfinger around sides of cake. After the frosting has set, gently remove strips of parchment paper. Cut cake into slices for serving.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1773 Kcal (7423 kJ)
Calories from fat 746.82 Kcal
% Daily Value*
Total Fat 82.98g 128%
Cholesterol 148.34mg 49%
Sodium 873.17mg 36%
Potassium 101.99mg 2%
Total Carbs 248.78g 83%
Sugars 177.93g 712%
Dietary Fiber 8.63g 35%
Protein 21.46g 43%
Vitamin A 0.2mg 6%
Iron 2.2mg 12%
Calcium 290mg 29%
Amount Per 100 g
Calories 416.48 Kcal (1744 kJ)
Calories from fat 175.43 Kcal
% Daily Value*
Total Fat 19.49g 128%
Cholesterol 34.84mg 49%
Sodium 205.11mg 36%
Potassium 23.96mg 2%
Total Carbs 58.44g 83%
Sugars 41.8g 712%
Dietary Fiber 2.03g 35%
Protein 5.04g 43%
Iron 0.5mg 12%
Calcium 68.1mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 41.6
    Points
  • 50
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top