Go Back
Deliciously moist brown cake topped with chocolate frosting and fruits.

Brown Cake

This simple and comforting chocolate cake combines pantry staples to create a moist and tender treat perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 1 ¾ cups all-purpose flour Spoon and level for accuracy; can substitute with gluten-free blend.
  • 1 ½ cups granulated sugar Regular white sugar; swap part for brown sugar for deeper notes.
  • ½ cup unsweetened cocoa powder Use Dutch-processed for a smoother taste.
  • 1 teaspoon baking powder For lift.
  • 1 teaspoon baking soda Works with buttermilk to add tenderness.
  • ½ teaspoon salt Balances sweetness.
Wet ingredients
  • 1 cup buttermilk Fresh is best; substitute with milk plus vinegar if needed.
  • ½ cup vegetable oil Neutral oil keeps the cake moist; can substitute with melted coconut oil.
  • 2 large eggs At room temperature for better emulsification.
  • 1 teaspoon vanilla extract Pure vanilla for depth of flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line bottoms with parchment paper.
  2. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly mixed.
Mixing the Batter
  1. Make a well in the center of the dry mix and add buttermilk, vegetable oil, eggs, and vanilla extract. Mix until smooth.
Baking
  1. Pour the batter evenly into the prepared pans, then bake for 25 to 30 minutes until a toothpick comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.

Notes

This cake can be decorated with frosting, a dusting of powdered sugar, or served with fresh fruit. It’s a reliable treat for celebrations or cozy evenings.