My grandmother Sallie Ayers Kelly’s original recipe. It is a recipe from the 1930s or earlier. of the easiest cake recipes I’ve ever tried. Before icing, let the cake cool.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- 2 cups buttermilk
- 2 teaspoons baking soda
- 2 cups white sugar
- 2 ½ tablespoons butter, softened
- 2 eggs
- 3 cups all-purpose flour
- 2 ½ tablespoons unsweetened cocoa powder
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×12-inch baking pan.
- Stir buttermilk and baking soda together in a bowl until dissolved and foaming.
- Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat the first egg into butter mixture until completely blended; beat in the second egg until incorporated.
- Whisk flour and cocoa powder together in a bowl. Beat flour mixture, alternating with buttermilk mixture, into creamed butter mixture using an electric mixer until batter is smooth. Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 40 minutes. Cool cake for 30 minutes.
Nutrition Facts
| Calories | 177 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 169 mg |
| Sugars | 21 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
I added some cinnamon and nutmeg, as per the reviews that said it came out bland. Lovely!
I made this cake today because yesterday I bought buttermilk for the herb biscuits recipe I made from allrecipes and didn’t have anything else to do with it. this cake is super easy to make. however, even after adding a touch more chocolate as per another reviewers comments, it was still probably one of the blandest cakes I have ever made. it was nearly tasteless. it had an awesome rise in the oven and I had to cook it for the full 40 mins because my pan was 8×11 instead of the 9×12 stated here. next time, if I make it again, I think I would add maybe some cinnamon and cloves to turn it into a spice cake instead.
This cake is very moist and delicious. We really enjoyed it. I made it in layers and had one layer topped with strawberries and saved the other in the freezer for another time. It was a great recipe to use up the buttermilk I had. I’ll most definitely be making it again. Thanks for sharing!
I had a cup of buttermilk to use up, so I made some cupcakes, shortening the baking time to 15 – 20 minutes. They were moist and tasty and the only change I will make next time is to increase the amount of cocoa.
I really liked this cake. Easy to mix up and very tasty; I do like my cakes a lot more chocolate so I may have to use more cocoa next time.