Decadent & Moist: The Ultimate Kemps Cultured Buttermilk Chocolate Cake Recipe
The journey to discover the perfect chocolate cake often begins with a single, intriguing ingredient. For me, it was a new variety of buttermilk – specifically, Kemps Cultured Buttermilk Blend made with Whole Milk. This rich, full-fat buttermilk promised to elevate any baking endeavor, from fluffy biscuits to savory cornmeal dishes and, of course, the most luscious chocolate cakes. While initially, the buttermilk was the novelty, it quickly became the inspiration for what would become a truly unforgettable dessert: the Kemps Family Celebration Chocolate Cake. This recipe, expertly adapted from the carton itself, offers a delightful departure from conventional chocolate cakes, delivering a uniquely moist and deeply flavorful experience. It’s a cake that turns any occasion into a celebration, embodying the simple joy of home baking with a touch of creamy buttermilk magic. Let’s dive into what makes this particular chocolate cake so special and how you can recreate this delectable treat in your own kitchen.
The Story Behind the Kemps Family Celebration Chocolate Cake
Kemps aptly names this creation the “Family Celebration Chocolate Cake,” and it certainly lives up to its name. Designed as a relatively small, three-layer cake, its measurements are refreshingly straightforward yet intriguingly different from other beloved chocolate buttermilk cakes, notably the Hershey’s Perfectly Chocolate recipe, which often serves as a benchmark for many bakers. What immediately catches the eye is the generous 1 tablespoon of baking soda. This isn’t a typo; it’s a critical component designed to react with the high acidity present in the cultured buttermilk, ensuring a light, tender crumb and the perfect rise. This chemical reaction is what gives buttermilk cakes their characteristic softness and moistness, making the large amount of baking soda a clever and essential inclusion.
Another interesting deviation from typical recipes is the use of only one large egg, balanced beautifully by the addition of two-thirds of a cup of vegetable or canola oil. This combination contributes significantly to the cake’s exceptional moisture and rich texture, without making it overly dense. The cocoa powder quantity is also slightly less than some recipes, allowing the subtle nuances of the buttermilk and other ingredients to shine through, creating a balanced, deep chocolate flavor rather than an overpowering one. Furthermore, the typical sugar and flour amounts are thoughtfully reversed here, which further influences the cake’s structure and sweetness profile. At first glance, it might share a visual resemblance to the classic Hershey’s cake, but a single bite confirms that this Kemps creation stands proudly on its own, offering a distinct and thoroughly satisfying chocolate cake experience that is absolutely worth exploring. It’s a testament to how small variations in ingredient ratios can lead to a profoundly different, yet equally delightful, result.
Baking Insights: Achieving the Perfect Moist Chocolate Cake
Creating this decadent cake is a rewarding process, especially when armed with a few key insights and tips. The recipe calls for three 8-inch round cake pans, and proper preparation of these pans is absolutely paramount. The original note about regretting not using parchment paper is a crucial piece of advice for any baker tackling this recipe. This is a genuinely moist and somewhat sticky cake, meaning it has a tendency to adhere to the pans if not adequately prepared. To ensure a clean release every time, generously grease each pan, then meticulously line the bottoms with rounds of parchment paper. Grease the parchment paper again for an extra layer of protection, and finish with a light dusting of flour. This triple-action method provides a foolproof non-stick barrier that will save you frustration and preserve the beautiful, intact layers of your cake.
The mixing process itself is surprisingly straightforward, making this recipe approachable for bakers of all skill levels. Begin by combining all the dry ingredients – that’s the all-purpose flour, the aforementioned 1 tablespoon of baking soda, salt, sugar, and cocoa powder – in a large mixing bowl. A thorough whisking at this initial stage ensures that all these dry components, especially the leavening agents and flavorings, are evenly distributed throughout the mixture. In a separate, large measuring cup, whisk together the wet ingredients: the rich buttermilk, large egg, vegetable or canola oil, and vanilla extract. This ensures all the liquid components are well combined and emulsified before being introduced to the dry mix.
Once the wet ingredients are added to the dry, stir gently until they are just blended. The batter will begin to come together. The final touch, and a surprising one for some home bakers, is the addition of hot brewed coffee. Don’t worry, your cake won’t taste like a mocha; coffee in chocolate cakes performs a magical feat. It not only significantly enhances and deepens the chocolate flavor without imparting a distinct coffee taste, but it also helps to further dissolve the cocoa and sugar, contributing to the batter’s exceptionally velvety smoothness. After pouring in the hot coffee, give the mixture a quick beat on low speed with an electric mixer for about 30 seconds, or until it reaches a perfectly smooth, lump-free consistency. Be careful not to overmix, as this can develop the gluten too much and lead to a tougher cake.
When it comes to baking, precise timing is absolutely essential for achieving the ideal texture. The original recipe suggests a baking time of 35 to 40 minutes, but personal experience indicates this can be “WAY too long” for many ovens and pan types. Always start checking your cakes around the 25-minute mark. The definitive test for doneness is when a wooden skewer or toothpick inserted into the center of a cake comes out clean. Overbaking a buttermilk cake can quickly lead to dryness, so it’s always better to err on the side of caution and check early. Once baked to perfection, allow the cakes to cool in their pans for about 10 minutes. This allows them to firm up slightly, making them easier to handle. Then, carefully invert them onto a wire rack to cool completely. Patience during this cooling phase is crucial; warm cakes will cause any frosting to melt and slide off, compromising the final presentation and texture.
The Decadent Chocolate Frosting
No celebration cake is truly complete without a rich, luscious frosting, and this recipe delivers a classic chocolate buttercream that perfectly complements the moist cake layers. The frosting recipe is straightforward, beginning with softened butter and sifted confectioners’ sugar. It’s absolutely vital to sift both the confectioners’ sugar and the cocoa powder to prevent any annoying lumps, ensuring a silky-smooth, professional-looking finish for your buttercream.
Start by creaming the softened butter with about a third of the sifted sugar until the mixture is light and fluffy. This initial creaming incorporates air, which contributes to a lighter frosting. Then, gradually incorporate the sifted cocoa powder and the remaining confectioners’ sugar, mixing until all ingredients are well blended. The addition of heaping tablespoons of sour cream is a brilliant touch; it introduces a wonderful tang and an extra layer of richness, which skillfully balances the sweetness and deepens the chocolate flavor profile of the frosting.
To achieve the ideal spreadable consistency, begin by adding two tablespoons of whole milk and the vanilla extract. Beat the mixture with an electric mixer, making sure to scrape the sides of the bowl frequently to ensure everything is thoroughly combined. Continue adding more milk, a tablespoon at a time, and beating until the frosting reaches your desired smooth, creamy, and easy-to-work-with consistency. If you opted for unsalted butter for your frosting, a small pinch of salt is a small but incredibly significant detail that enhances all the flavors, preventing the frosting from tasting overly sweet or flat. This luxurious chocolate buttercream is not only incredibly delicious but also provides a beautiful, glossy finish to your three-layer masterpiece, making it truly worthy of any family celebration.
Why Kemps Whole Milk Buttermilk Makes a Difference
The specific choice of buttermilk in this recipe is not merely a preference but a significant contributor to the cake’s overall success and its standout texture. Kemps Cultured Buttermilk Blend made with Whole Milk brings a level of richness and creaminess that distinctly elevates this cake. Unlike low-fat or skim buttermilks, the full-fat content of whole milk buttermilk plays a crucial role in delivering an incredibly moist, tender, and somewhat dense crumb, all while remarkably maintaining that characteristic light and airy texture that buttermilk cakes are known for. The higher fat content inherently enhances the cake’s flavor, making each bite feel more luxurious and satisfying, truly embodying the “celebration” aspect of its name.
If Kemps whole milk buttermilk isn’t readily available in your area, don’t despair! You can certainly try other brands of whole milk buttermilk. Many dairy companies offer full-fat versions, which will produce comparable results. If, however, only low-fat buttermilk is accessible, the cake will still be delicious, but you might notice a subtle difference in richness and a slightly less moist crumb. For the absolute best results and to truly replicate the decadent, “celebration” quality of this cake, seeking out a full-fat cultured buttermilk is highly recommended. The subtle tang of the buttermilk, coupled with its natural fat content, creates a unique and complex flavor profile and a superior, tender texture that is incredibly difficult to achieve with other liquid ingredients. It’s the secret weapon for this supremely moist chocolate cake.
The Magic of Buttermilk in Baking
Beyond its specific role in this Kemps recipe, buttermilk is a true superstar ingredient in baking, particularly when it comes to cakes like this chocolate masterpiece. Its inherent acidity plays a crucial role in activating baking soda, which is an alkaline leavening agent. This chemical reaction produces carbon dioxide gas, which creates myriad tiny air pockets throughout the batter. These air pockets are what give cakes, muffins, and other baked goods their signature light, airy, and tender texture, contributing to a perfect rise.
Buttermilk’s benefits extend far beyond just leavening. The acid in buttermilk also works to tenderize the gluten in flour. Gluten, when overdeveloped, can make baked goods tough. By gently breaking down these gluten strands, buttermilk results in a remarkably soft, fine, and moist crumb. This is precisely why buttermilk cakes are often celebrated for their exceptional tenderness and their impressive ability to stay fresh and moist for longer periods compared to cakes made with regular milk or water. Furthermore, the subtle tang of buttermilk adds a delightful depth of flavor that complements the richness of chocolate beautifully. It acts as a counterpoint, cutting through the sweetness and preventing the cake from being overly cloying. It’s an essential, transformative ingredient that takes a good chocolate cake and elevates it into an extraordinary one, ensuring a consistently moist, flavorful, and perfectly risen dessert every single time. Using it in this recipe truly transforms a humble chocolate cake into a sophisticated, decadent dessert experience that will leave everyone asking for more.
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Recipe: Kemps Cultured Buttermilk Blend Chocolate Cake
Kemp’s Cultured Buttermilk Blend Chocolate Cake
Anna
Pin Recipe
Ingredients
- 2 cups all-purpose flour (250 grams)
- 1 tablespoon baking soda — yes, 1 tablespoon
- 1 teaspoon salt
- 1 ¾ cups sugar 350 grams
- ½ cup cocoa powder (natural or half natural & half Dutch)
- 1 cup buttermilk (whole milk blend if possible)
- 1 large egg
- ⅔ cup vegetable oil or canola oil
- 1 teaspoon vanilla extract
- 1 cup hot brewed coffee
For the Decadent Frosting
- ½ cup softened butter (salted or unsalted okay) (114 grams)
- 3 cups sifted confectioners’ sugar
- ¾ cup sifted cocoa powder
- 2 tablespoons sour cream, heaping
- 4 tablespoons whole milk to start (plus more as needed, probably 4 to 6 more)
- 1 teaspoon vanilla extract
- Pinch of salt (if using unsalted butter)
Instructions
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Preheat oven to 350°F (175°C). Grease 3 8-inch round cake pans, line with rounds of parchment paper, grease again over the parchment, and dust with flour. *I didn’t use the parchment once and regretted it! This is a sticky cake, so proper pan preparation is key.*
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In a large mixing bowl, combine all dry ingredients (flour through cocoa powder). Stir very well with a whisk to ensure even distribution.
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In a large measuring cup, combine the buttermilk, egg, oil, and vanilla extract. Add these liquid ingredients to the dry ingredients and stir until just blended. Pour in the hot brewed coffee and stir until blended, then beat on low speed with an electric mixer for about 30 seconds or until the batter is velvety smooth.
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Divide the batter evenly between the three prepared pans. Bake for 25 to 30 minutes. *The original recipe suggested 35 to 40 minutes, but in my experience, that would have been WAY too long, leading to a dry cake. Start checking for doneness at 25 minutes by inserting a wooden skewer or toothpick into the center; it should come out clean.*
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Allow the cakes to cool in their pans for 10 minutes before carefully loosening them from the sides and inverting them onto a wire rack to cool completely. Ensure they are fully cool before frosting.
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Prepare the icing: In a clean mixing bowl, combine the softened butter and 1 cup of the sifted confectioners’ sugar. Cream until blended and light. Then, stir in the sifted cocoa powder and the remaining confectioners’ sugar. Add the heaping sour cream and stir until you have a big, goopy blob. Next, add 2 tablespoons of milk and the vanilla extract, stirring well. Continue adding more milk (1 tablespoon at a time) and beating with an electric mixer, scraping the sides of the bowl often, until the icing is smooth, creamy, and spreadable. Add a pinch of salt (if you used unsalted butter) and beat well to enhance all the flavors. Frost the cooled cake layers, stacking them to create a beautiful three-layer masterpiece.
Final Thoughts & Serving Suggestions
This Kemps Cultured Buttermilk Blend Chocolate Cake is more than just a recipe; it’s an invitation to create a moment of joy. It’s a reliable, not-too-expensive chocolate cake that’s perfect for everyday indulgences or grand celebrations. Its balanced sweetness and deep chocolate flavor, combined with an irresistibly moist and tender crumb, make it a crowd-pleaser for all ages. Serve it simply dusted with cocoa powder for a sophisticated and understated look, or elevate it with a scoop of premium vanilla bean ice cream or a generous dollop of freshly whipped cream for an extra touch of decadence. For a lovely tart contrast, a few fresh berries like raspberries or strawberries on the side can add a wonderful freshness that cuts through the richness beautifully.
We truly encourage you to embark on this delightful baking adventure and experience the truly delicious results for yourself. Whether you’re celebrating a birthday, an anniversary, a holiday, or simply the successful end of a long week, this cake is thoughtfully designed to bring smiles and satisfaction. Don’t forget to pay close attention to the small but significant details, such as proper pan preparation and diligently checking for doneness, as these will ensure your cake turns out perfectly every single time. We’d absolutely love to hear about your baking journey and how this incredible cake becomes a cherished part of your family’s celebrations. Share your thoughts, tips, and experiences in the comments below; your valuable feedback helps our vibrant baking community grow and inspires others to get into the kitchen!