Low Sodium Classic Chocolate Cake with Chocolate Buttercream Icing

Indulge your chocolate cravings guilt-free with this Low Sodium Classic Chocolate Cake with Chocolate Buttercream Icing! This rich and moist dessert pairs the decadence of classic chocolate cake with the creamy luxury of homemade chocolate buttercream, all while keeping sodium levels in check. Made with unsalted butter, low sodium baking powder, and a touch of buttermilk for a tender crumb, this cake delivers all the flavor without compromise. Topped with a velvety buttercream frosting crafted from unsweetened cocoa and confectioners' sugar, it’s a perfect treat for birthdays, celebrations, or any chocolate lover seeking a healthier option. With a preparation time of just 25 minutes and 12 satisfying servings, this recipe is as easy as it is delicious.

Nutriscore Rating: 49/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 12

Ingredients

• 1.75 cups all-purpose flour
• 0.75 cup unsweetened cocoa powder
• 2 teaspoons baking powder (low sodium)
• 1.5 teaspoons baking soda
• 0.5 cup unsalted butter, softened
• 1.5 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 0.5 cup hot water
• 0.75 cup unsalted butter, softened
• 2.5 cups confectioners' sugar
• 0.5 cup unsweetened cocoa powder
• 2 teaspoons vanilla extract
• 3 tablespoons milk

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.

Step 2

In a large bowl, whisk together the flour, 0.75 cup cocoa powder, baking powder, and baking soda until well combined.

Step 3

In another bowl, beat 0.5 cup of softened unsalted butter and granulated sugar together until light and fluffy using an electric mixer on medium speed, about 3-4 minutes.

Step 4

Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in 2 teaspoons of vanilla extract.

Step 5

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beating just until combined.

Step 6

Carefully stir in the hot water until the batter is smooth. The batter will be thin.

Step 7

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

Step 8

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 9

Let the cakes cool in the pans for 10 minutes, then carefully remove from the pans and transfer to wire racks to cool completely.

Step 10

To make the buttercream, beat 0.75 cup of softened unsalted butter in a large bowl until creamy.

Step 11

Gradually add 2.5 cups of confectioners' sugar and 0.5 cup of cocoa powder, beating until smooth.

Step 12

Add 2 teaspoons of vanilla extract and 3 tablespoons of milk, and beat on medium speed until the frosting is light and fluffy.

Step 13

Once the cakes are completely cool, place one cake layer on a serving platter. Spread with a layer of chocolate buttercream.

Step 14

Place the second cake layer on top, and spread a thick layer of chocolate buttercream over the top and sides of the cake.

Step 15

Slice, serve, and enjoy your delightful low sodium chocolate cake with indulgent chocolate buttercream icing!

Nutrition Facts

Serving size	(1955.7g)

Amount per serving	% Daily Value*
Calories	6328.5

Total Fat 302.8g	0%
Saturated Fat 184.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1048.7mg	0%
Sodium 2417.7mg	0%
Total Carbohydrate 978.2g	0%
Dietary Fiber 112.9g	0%
Total Sugars 634.7g
Protein 105.1g	0%

Vitamin D 226.4IU	0%
Calcium 859.6mg	0%
Iron 59.7mg	0%
Potassium 5390.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.6%

Protein: 6.0%

Carbs: 55.4%