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Dark Chocolate Cake with Buttermilk Pecan Frosting
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4.80 from 10 votes

Dark Chocolate Cake with Buttermilk Pecan Frosting

This Dark Chocolate Cake with Buttermilk Pecan Frosting is a showstopper! Moist and flavorful and practically no-fail!
Prep Time10 minutes
Cook Time50 minutes
Cooling Time1 hour
Course: Dessert
Cuisine: American
Keyword: buttermilk frosting, buttermilk pecan frosting, chocolate cake
Servings: 12 servings
Calories: 457kcal
Author: Amanda Rettke - iambaker.net


Chocolate Cake

  • 1 ¾ cup (210 g) all-purpose flour
  • ¾ cup (90 g) dark cocoa powder
  • 2 cups (400 g) granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 1 cup (237 g) coffee
  • 1 cup (240 g) buttermilk
  • ½ cup (112 g) vegetable oil
  • 1 teaspoon vanilla

Buttermilk Pecan Frosting

  • 1 cup butter
  • ½ cup dark cocoa powder
  • cup buttermilk
  • 1 teaspoon vanilla extract
  • 3 cups confectioners sugar
  • 1 cup pecans, roughly chopped


  • Preheat oven to 350°F.

Chocolate Cake

  • In a large bowl combine flour, cocoa, sugar, baking soda, baking powder, and salt. Whisk to combine.
  • Add eggs, coffee, buttermilk, oil, and vanilla to the dry ingredients and stir using a spatula or whisk until ingredients are fully combined. The batter will be dark and very runny.
  • Pour into a prepared (greased or parchment-lined) 9x13 pan and bake for 40-50 minutes. Start checking at 40 minutes, if the cake jiggles at all or an inserted toothpick is removed with wet batter, the cake is not done. When an inserted toothpick is removed with a few crumbs (not clean!) the cake is done.

Buttermilk Pecan Frosting

  • In a saucepan, heat the butter, cocoa powder, and buttermilk on medium-low heat until butter is melted. Stir occasionally to incorporate ingredients.
  • Remove from heat and add the vanilla. Add confectioners sugar 1 cup at a time. Depending on the humidity and your kitchen circumstances, you may be able to use less confectioners sugar. You want the frosting to be like a runny pancake batter.
  • Add pecans to the frosting or pour frosting over the pecans. Stir.


  • When cake has cooled for at least 15 minutes, pour frosting over the cake. Let sit for about 1 hour before cutting, or refrigerate for 30 minutes.


Serving: 16g | Calories: 457kcal