Buttermilk Chocolate Almond Cake

I strongly believe that life is just better with chocolate cake…

Even if you are having on of those hellish days that doesn’t even seem like it could be real; I firmly believe that a good chocolate cake has the power to turn even the worst of days around. Because at the end of the day, there really is nothing like slicing into a moist chocolate cake en-robed in silky, fudgey frosting.

Buttermilk Chocolate Almond Cake

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Serves: 8 Total Time: 1 hour


  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 4 eggs, room temp
  • 1 tsp pure vanilla extract
  • 1/2 tsp pure almond extract (if you like a strong almond flavour, you could up this to 1 tsp)
  • 1 cup hot coffee
  • 1 1/2 cups buttermilk
  • 2 cups all purpose flour 3/4 cup almond flour (I used Bob’s Red Mill)
  • 1 cup cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • Dark Chocolate Fudge Frosting
  • 1 cup butter, softened
  • 1 1/2 cup powdered sugar
  • 1/2 tsp espresso powder
  • 1 tbsp heavy cream
  • 1 tsp vanilla
  • 6 oz dark chocolate, melted



Preheat oven to 350 degrees. Grease 3 8 inch round cake pans with butter and dust with cocoa powder; Set aside.


In a small mixing bowl, combine fresh coffee and cocoa powder. Whisk together until the cocoa powder is completely combined. Whisk in the buttermilk and set aside.


In a large mixing bowl, cream together butter and sugars until pale and fluffy – about 5 minutes. Add in the eggs, one at a time, being sure to scrape down the sides of the bowl after each addition. Mix in vanilla and almond extract; beat until smooth and fluffy.


In a small mixing bowl, whisk together flour, almond flour, baking soda, baking powder and salt until combined. Add 1/3 of the flour mixture to your batter and mix on low until batter comes together – scrape down the sides of the bowl. Next add in half of the coffee mixture and continue to mix on low until coming together. Scrape down the sides of the bowl and add another 1/3 of the flour mixture, followed by the remaining half of the coffee mixture. Add the final 1/3 of the flour and mix on low until batter is smooth and there are no lumps, being careful not to over mix.


Distribute batter evenly among the prepared cake pans. Bake in preheated oven for about 25-30 minutes or until the tops of the cakes spring back to the touch.


Remove from oven and allow to cool in the pans for 20 minutes before turning them out onto a wire rack and allowing to cool completely before frosting.


Chocolate Fudge Frosting:


Finely chop the dark chocolate and place in a medium sized heat proof bowl. Melt in your microwave in 30 second intervals. This usually takes about 1 minute 30 seconds for me. Stir gently with a spatula until smooth. Set aside to cool to room temperature – at least 20 minutes. If you do not allow your chocolate to cool sufficiently, it will melt your frosting.


Once your chocolate is cooled, continue with frosting. Start by beating the softened butter in a large bowl for 3 minutes. Add powdered sugar, vanilla, heavy cream and espresso powder. Beat until creamy – about 2 minutes. Add in melted chocolate and beat until combined.


Recipe from The Sweet and Simple Kitchen

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