Chocolate Buttermilk Bundt Cake
Ingredients
* 1 cup salted butter, softened
* 1 cup granulated sugar
* 1 cup brown sugar
* 1 tsp pure vanilla
* 1/2 tsp pure almond
* 3 large eggs, room temperature
* 2 cups all-purpose flour
* 3/4 cup unsweetened cocoa powder
* 1 tsp baking soda
* 1 tsp baking powder
* 1/2 tsp salt
* 1 1/2 cups whole buttermilk
Instructions
1. Preheat oven to 350°F (175°C). Grease a Bundt cake pan well.
2. In a large bowl, cream together the butter, granulated sugar, brown sugar, vanilla, and almond for 2–3 minutes until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
5. Add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
6. Scrape down the sides and bottom of the bowl, then beat for 30 seconds until the batter is smooth and creamy.
7. Pour the batter into the prepared Bundt pan evenly.
8. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 20–30 minutes. Carefully remove from the pan and cool completely on a wire rack.
10. Frost or glaze as desired, then slice and serve
Chocolate Buttermilk Bundt Cake
