Tempting Chocolate and Buttermilk Cake

Chocolate Buttermilk Cake


For the cake

375g plain flour

600g caster sugar

150g unsweetened cocoa

1 tbsp. baking soda

1 1/2 tsp baking powder

1 1/2 tsp salt

4 large eggs

375ml buttermilk

275ml warm water

125ml vegetable or rapeseed oil

2 tsp. vanilla extract

for the Chocolate Cream Cheese Frosting

225g Longley Farm butter, softened

225g/8oz Longley Farm cream cheese, softened

150g cocoa powder

3 tsp vanilla extract

900-1000g powdered sugar

65ml milk

Who wouldn’t want a slice of this tempting chocolate and buttermilk cake recipe?! A great chocolate cake recipe is a treat everyone needs in their back pocket of recipes and we think once you’ve tried this one you’ll need to look no further. What makes this recipe the best is local butter, eggs, tangy buttermilk, creamy milk and Yorkshire flour and the frosting compliments it perfectly with cream cheese coming straight from Yorkshire. Our Harrrogate farm shop is stocked full of all your great value baking staples for this or any other recipe you’ve got planned. This recipe uses ‘cup’ (c) measurements which some bakers prefer – however if you prefer numbers, Delia has a conversion chart here.

Why not try whipping this up for your next birthday cake or average Tuesday that just needs a little pick me up.

All ingredients used in this recipe are available to purchase from the Fodder farm shop



for the cake:

Preheat oven to 170c

Prepare three 9in tins, butter and lightly dust with flour (or cocoa)

Add all dry ingredients to a large bowl or stand mixer. Once incorporated add all wet ingredients. Mix on medium speed until completely combined and smooth (about two minutes) scraping the bowl when necessary.

Divide the batter evenly into three prepared tins and bake for 20-23 minutes until a tooth pick comes out clean.

Cool for 10 minutes in their tins before turning out onto a wire rack to cool completely.

for the frosting:

Beat the cream cheese and butter in a stand mixer or with an electric beater on med/high for 2min. Add half the cocoa and icing sugar and beat until incorporated. Add half of the milk and mix to combine. Add the remaining cocoa and icing sugar and beat on low until fully incorporated. Add the vanilla and as much milk of the remaining as required for the desired consistency and beat on high until silk and smooth.

Cover the cake in velvety frosting and enjoy!

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