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Fun History

This cake style is firmly rooted in American baking, especially the modern method that uses cocoa, coffee, buttermilk, and oil for that ultra‑moist texture. It’s a classic U.S. home‑baking staple.

INGREDIENTS

Cake

• 2 cups sugar

• 1¾ cups all-purpose flour

• ¾ cup baking cocoa

• 2 tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

• 2 large eggs, room temperature

• 1 cup strong brewed coffee

• 1 cup buttermilk

• ½ cup canola oil

• 1 tsp vanilla extract

Finish

• 1 Tbsp confectioners’ sugar (for dusting)

DIRECTION

Make the Batter

1. Preheat oven to 350°F.

2. In a large bowl, whisk together sugar, flour, cocoa, baking soda, baking powder, and salt.

3. Add eggs, coffee, buttermilk, oil, and vanilla.

4. Beat on medium speed for 2 minutes — batter will be thin.

5. Pour into a greased and floured 10‑inch fluted tube pan.

Bake

1. Bake 45–50 minutes, or until a toothpick inserted in the center comes out clean.

2. Cool 10 minutes in the pan.

3. Remove to a wire rack to cool completely.

Finish

• Dust with confectioners’ sugar before serving.

BUTTERMILK SUBSTITUTIONS

If you don’t have buttermilk, use one of the following per 1 cup:

• 1 Tbsp white vinegar or lemon juice + milk to make 1 cup, let stand 5 minutes

• 1 cup plain yogurt

• 1 tsp cream of tartar + 1 cup milk

NUTRITION

(Per slice)

315 kcal • 52g carbs • 5g protein • 11g fat • Sat Fat 2g • Cholesterol 36mg • Sodium 473mg • Sugar 34g • Fiber 1g • Vitamin A ~35 IU • Vitamin C ~0mg • Calcium ~45mg • Iron ~1mg

Part Of Every Home Cook EBOOK