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–+ servings
Feather Light Chocolate Cake
This Feather Light Chocolate Cake is an old-fashioned, moist, and airy dessert, made with rich buttermilk and separated eggs for a light, tender crumb. Its homemade chocolate frosting is creamy, decadent, and perfectly balanced, not overly sweet. This recipe combines classic baking techniques with a vintage touch, making it a timeless treat for celebrations, afternoon coffee, or special family dinners.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12
Calories 395 kcal

Ingredients
  

For the Cake:

  • 1 ½ cubes cubes butter (¾ cup)
  • 1 ½ cups sugar
  • 1 ½ cups buttermilk
  • 1 tsp baking soda
  • 3 eggs (separated)
  • 3 oz bittersweet chocolate (melted, or ½ cup cocoa + 2 tbsp butter substitute))
  • 1 tsp vanilla extract
  • 2 cups cake flour (sifted)

For the Frosting:

  • ½ cup butter ( or margarine)
  • ½ cup cocoa powder
  • 3 ⅔ cups powdered sugar
  • 7 tbsp milk
  • 1 tsp vanilla extract

Instructions
 

For the Cake:

    Step 1: Prepare Oven & Pans

    • Preheat oven to 350°F (175°C).
    • Grease and flour two 8-inch round cake pans.

    Step 2: Mix Wet Ingredients

    • In a large bowl, cream together the butter and sugar until light and fluffy.
    • Add the egg yolks one at a time, beating well after each addition.

    Step 3: Incorporate Chocolate

    • Stir in the melted chocolate and vanilla extract.

    Step 4: Combine Dry Ingredients

    • In a separate bowl, sift together the flour and baking soda.

    Step 5: Alternate Mixing

    • Add the dry ingredients to the wet mixture alternately with the buttermilk, starting and ending with the flour.
    • Mix just until combined.

    Step 6: Beat Egg Whites

    • In a clean bowl, beat egg whites until stiff peaks form.
    • Gently fold them into the batter.

    Step 7: Bake

    • Pour the batter evenly into prepared pans.
    • Bake at 350°F for 35–39 minutes, or until a toothpick inserted comes out clean.

    Step 8: Cool

    • Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

    For the Frosting:

      Step 1: Melt & Mix

      • In a saucepan, melt the butter, then add cocoa and beat until smooth.

      Step 2: Add Remaining Ingredients

      • Gradually beat in powdered sugar, alternating with milk, until smooth and spreadable.
      • Stir in vanilla.

      Step 3: Frost the Cake

      • Once cakes are completely cool, spread frosting evenly between layers and over the top and sides.

      Tips

      • Beat egg whites separately until stiff, then gently fold into batter for a lighter texture.
      • If you don’t have buttermilk, substitute with milk plus 1 tablespoon vinegar or lemon juice per cup.
      • Use high-quality bittersweet chocolate for deeper flavor.
      • Line cake pans with parchment for easier release.
      • Add a pinch of espresso powder to enhance chocolate flavor.
      • For cupcakes, reduce baking time to 18 to 20 minutes.
      • Frost only when the cake is completely cool to avoid melting frosting.
      • Add chopped nuts or chocolate chips for texture.
      • Make it a layer cake by splitting batter into two 8 to 9" pans.
      • A dash of salt in the frosting balances sweetness.

      Nutrition

      Calories: 395kcalCarbohydrates: 59gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 170mgPotassium: 180mgFiber: 2gSugar: 43gVitamin A: 420IUCalcium: 50mgIron: 2.4mg
      Keyword birthday dessert, buttermilk cake, chocolate cake, classic cake, frosted cake, heirloom recipe, homemade, vintage
      Tried this recipe?Let us know how it was!