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Cranberry Pistachio Energy Bites

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This rich and moist Chocolate Buttermilk Cake is perfect for any occasion, featuring a soft, velvety crumb and topped with a creamy, decadent chocolate frosting

Ingredients

Scale

  1. For the Cake:

    • 2 cups all-purpose flour
    • 2 cups granulated sugar
    • 3/4 cup unsweetened cocoa powder
    • 2 teaspoons baking powder
    • 1 1/2 teaspoons baking soda
    • 1 teaspoon salt
    • 1 cup buttermilk (at room temperature)
    • 1/2 cup vegetable oil
    • 2 large eggs (at room temperature)
    • 2 teaspoons vanilla extract
    • 1 cup hot water

    For the Frosting:

    • 1 cup unsalted butter (softened)
    • 3 1/2 cups powdered sugar
    • 1/2 cup unsweetened cocoa powder
    • 1/2 cup buttermilk (at room temperature)
    • 2 teaspoons vanilla extract
    • Pinch of salt

Instructions

  • Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Add Wet Ingredients: Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until combined.
  • Add Hot Water: Gradually add the hot water to the batter, mixing well until smooth. The batter will be thin, but that’s okay.
  • Bake: Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  • Make the Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, beating until well combined. Add the buttermilk, vanilla extract, and salt. Beat until the frosting is smooth and fluffy.
  • Assemble the Cake: Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the cake.

Notes

  • Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • Make it extra indulgent: Add chocolate chips or sprinkles on top for some added crunch and flavor.
  • For extra moisture: Ensure your buttermilk is at room temperature before adding it to the batter.

Nutrition

Find it online: https://grandmarecipesflash.com/cranberry-pistachio-energy-bites-2/