This buttermilk cake is good to serve family and friends as dessert or with a tall glass of milk anytime.
2 1/2 cups sugar
1 cup shortening
6 eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup buttermilk
Beat sugar, shortening, vanilla and eggs together with spoon or mixer. Mix flour, salt and baking soda with a wire whisk and add to creamed mixture. Add milk and continue mixing until smooth. Divide between 3 sprayed cake pans and bake in preheated 325 degree oven for 30 to 35 minutes until centers test done. Let cool and remove from pans. You can frost with any frosting you like. I used the chocolate below.
Chocolate Frosting
1 stick or 1/2 cup butter or margarine, softened
3 cups powdered sugar
1 teaspoon vanilla extract
5 to 6 tablespoons milk
1/2 cup cocoa ( I use Nestles 100% pure cocoa)
Mix all ingredients with mixer until spreading consistency. Spread on cake.
Enjoy!
Click to follow The Southern Lady Cooks on Facebook.
Like this:
Like Loading...
Filed under: 3-Layer Buttermilk Cake with Chocolate Frosting Tagged: | 3-Layer, baking, brunch, buttermilk, Buttermilk Cake, Chocolate, chocolate frosting, cocoa, cooking, dessert, dinner, Entertaining, food, frosting, Holidays, recipes, southern lady
Easy Chocolate Beignets
</a
Sounds delicious. Can’t wait to try it!!
Sounds so good–I think I may just use this for my family’s Easter gathering!
Looks so good. I have buttermilk that need used up. What a better way then a cake.
I think my blood sugar went up 200 points just looking at it, but it looks delicious
I want this as my birthday cake. And I may just change my birthday to sayyyyy…tomorrow, to accomplish that!
I wish I had a piece of your cake, now!! I’m going to bookmark this one for “soon”
You give the oven temp as 325*. That seems very cool. Did you mean 375*. I used 325* but had to leave it in for more time, and they came out rather heavy.
Thanks for your help.
325 is the correct temperature. This is not a light cake. It is rather heavy.
I made this cake today and, unfortunately, am disappointed. It came out dry and the icing was on the stiffer side. I considered adding a few more tbsp. of milk but was concerned the icing would get too watery.
Hi Sue, I am sorry the cake did not turn out for you. This is a very old recipe and lots of times older recipes are harder to work with. You may have mixed it too long. You can mix sugar and eggs and such as much as you like with a mixer but when you add the flour you should only mix until wet or the cake will be dry. Also, homemade cakes are not going to be light like cake mixes because they add all kinds of stuff to the mix. I much prefer stirring my cakes with a spoon than a mixer. Some people would not agree with this I know. You can always add more liquid to homemade frosting to make it spreadable. I do it all the time. Even do it with a bought frosting but just be sure to add like a teaspoon at a time until you get the consistency you want.
Yes, thank you, maybe I did overmix. That would have been a workout mixing this cake by hand..would have tried it though!!
Just wondering if I could have cut down on the amount of eggs (possibly 3?) and instead of using shortening, use butter? I’ll keep that in mind about adding more liquid to even store bought frostings….
I must say your recipes look delicious and will keep checking in to see your new recipes. Thanks, again!