Buttermilk Brownie Cake

  • Yield: servings

"This recipe has been a family favorite for five generations. My grandmother, Ruthie Rice, has passed away, but her recipe is still a family favorite at all of our gatherings."


2cups granulated sugar
2cups all-purpose flour
1/4cup cocoa powder
1/2cup vegetable oil
1/2cup butter
1/2cup reduced-fat buttermilk
1teaspoon baking soda
2 eggs, lightly beaten
1teaspoon vanilla extract
1/2cup butter
1/4cup cocoa powder
1/3cup reduced-fat buttermilk
1 (1-pound) box confectioners' sugar
1teaspoon vanilla extract


  1. Preheat oven to 400F. Grease a 15 x 10-inch baking pan.
  2. To prepare brownies, combine granulated sugar, flour and cocoa; mix well.
  3. Combine 1 cup water with oil and butter in a medium saucepan. Bring to a boil; add to flour mixture and mix well. Add buttermilk, baking soda, eggs and vanilla. Beat well by hand and pour into pan. Bake 20 to 22 minutes, until a wooden pick inserted in the center comes out almost clean. Cool completely on wire racks.
  4. To prepare frosting, combine butter, cocoa and buttermilk in a saucepan; bring to a boil. Remove from heat. Gradually beat in confectioners’ sugar and vanilla with a mixer at low speed. Spread evenly over cooled brownies. Makes about 3 dozen brownies.

Note: You can also make this recipe using 2 13-by-9-inch pans. Adjust the cooking time down to 15 to 20 minutes.

Recipe by  Connie Mrachek, Charles City, Iowa