Chocolate cake had always been close to my heart, but this Chocolate Buttermilk Cake Recipe takes that love a rung higher.
Unlike other cakes that dry very fast, the added buttermilk retains moisture inside, while the cocoa powder is the deepest of all chocolate flavours, loved by everyone.
It is the kind of cake you can easily throw together any given afternoon and still manage to impress your guests with such richness and soft texture.
The cake that I created is a modern interpretation of an old-fashioned chocolate buttermilk cake recipe, which is simple and full of flavour without comprising any fancy techniques or special ingredients.
Feel free to give this basic cake a try; if you bake it for a special occasion, it is sure to be a favourite of yours.
Why I Love This Recipe
I found this recipe for a moist chocolate cake with buttermilk by accident when I was looking for something special to make for my sister’s birthday. I wanted something simple, comforting, and old-fashioned that I could make without any special tools.
The cocoa powder gives this cake a rich chocolate flavour that everyone loves, and the buttermilk makes it very moist and soft. It’s easy to make, tastes great, and is perfect for birthdays, family get-togethers, or just a treat on the weekend.
How To Make Chocolate Buttermilk Cake Recipe
Recipe Overview
This Chocolate Buttermilk Cake Recipe is the perfect treat for those looking for a simple yet decadent dessert. The cake is light, moist, and has that irresistible chocolate flavor that we all love. Topped with a rich chocolate frosting, this cake is the ultimate indulgence.
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Cuisine: American
- Course: Dessert
- Difficulty Level: Easy
- Yield: 12 servings
- Calories per Serving: Approximately 300 calories
Equipment Needed for Chocolate Buttermilk Cake Recipe
- Mixing Bowls:
- Whisk
- Electric Mixer (Optional)
- Measuring Cups and Spoons
- Spatula
- 9-inch Round Cake Pans (or 9×13-inch Pan)
- Wire Rack
- Saucepan
- Spreader or Knife for Frosting
- Toothpick (for testing doneness)
Ingredients
For the Chocolate Buttermilk Cake
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup melted butter
- ½ cup canola oil
- 1 cup buttermilk
- 1 cup hot water
For the Chocolate Buttermilk Frosting:
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3 ½ cups powdered sugar
- ¼ cup milk
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or one 9×13-inch pan for a single-layer cake).
2. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add the wet ingredients: To the dry ingredients, add the eggs, melted butter, canola oil, and buttermilk. Mix well until smooth. The buttermilk gives the cake its moist texture, so don’t skip this ingredient!
4. Add the hot water: Slowly add the hot water to the batter. This might seem a bit strange, but the hot water helps create that gooey, moist texture that makes this cake so special. Mix until the batter is smooth — it will be thin, but that’s normal!
5. Bake: Pour the batter evenly into the prepared cake pans. Bake for 30 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then remove them and place them on a wire rack to cool completely.
6. Make the frosting: In a saucepan, melt the butter over medium heat. Stir in the cocoa powder and vanilla. Add the powdered sugar, one cup at a time, mixing well after each addition. Slowly add milk until the frosting reaches your desired consistency.
7. Frost the cake: Once the cakes are completely cool, spread the frosting generously over the first layer, then top it with the second layer. Finish by frosting the top and sides of the cake.
8. Enjoy! Slice up your delicious Chocolate Buttermilk Cake and enjoy every bite of this moist, decadent treat. Perfect for any occasion!
5 Tips & Tricks for the Perfect Chocolate Buttermilk Cake
There is an easy way to make a delicious Chocolate Buttermilk Cake, but there are a few tricks that ensure it turns out perfectly every time. Here are my top 5 tips to help you up your cake game!
- 1. Use Room Temperature Ingredients
To ensure the right texture, the eggs and buttermilk should begin at room temperature. Once these are cold, the batter clumps together, yielding a denser cake. Allow the eggs and buttermilk to remain at room temperature for 20 to 30 minutes prior to use. - 2. Sift Your Dry Ingredients
Sifting your dry ingredients keeps the lumps away from your cocoa powder and allows an even dispersal of baking soda, baking powder, and salt. It may seem a trivial step, but it does wonders for the texture, leaving you with a light and airy crumb. - 3. Don’t Overmix the Batter
Mix just until the dry ingredients are incorporated into the wet. Too much mixing could translate to a heavy, dense cake. The batter will be a little lumpy, but that’s OK! - 4. Hot Water is Your Secret Ingredient
Hot water gives the cake its rich, moist texture. It dissolves the cocoa powder and makes a lovely, smooth batter. Don’t panic if your batter seems watery at first! - 5. Cool Completely Before Frosting
Allow your cake to reach room temperature completely before applying the frosting. If you attempt to frost while the cake is still warm, the frosting will melt and slide off. Patience is essential in this process—it may feel like a challenging task, but the result will be a stunning and flawless finish. - These small tips will make a huge difference in the outcome of your Chocolate Buttermilk Cake. Follow them, and you’ll have a cake that’s perfectly moist, light, and delicious every time! Enjoy!
Exciting Variations and Serving Ideas
While this Chocolate Buttermilk Cake Recipe is fabulous on its own, you can get creative with it! Here are some ideas to add your personal touch:
- Add nuts: Fold in chopped walnuts, pecans, or hazelnuts into the batter for a nice crunch.
- Use different frosting: Swap the chocolate frosting with a cream cheese frosting for a tangy contrast to the chocolate.
- Make cupcakes: Instead of making a whole cake, bake the batter in a muffin tin for delicious chocolate cupcakes. Just reduce the baking time to 18-20 minutes.
Pair your cake with a scoop of vanilla ice cream or a dollop of whipped cream for a truly indulgent treat!
Video Tutorial
Frequently Asked Questions
Can I use a different type of flour for this cake?
You can substitute all-purpose flour with cake flour for a slightly lighter texture, but I recommend sticking to the recipe for the best results.
Can I freeze this cake?
Yes! You can freeze the baked cake layers before frosting. Just wrap them in plastic wrap and foil, and freeze for up to 3 months. Thaw and frost when ready to serve.
Can I use a different frosting?
Of course! This cake pairs wonderfully with cream cheese frosting, buttercream, or even a simple dusting of powdered sugar.
Why is my cake not as moist as I expected?
The key to moisture in this cake is the buttermilk and hot water. Be sure not to skip these ingredients, as they help keep the cake soft and moist.
Conclusion
This Chocolate Buttermilk Cake Recipe will help you satisfy your chocolate cravings. This cake is soft and tender because of the buttermilk, and the deep cocoa flavour makes it rich and decadent, which we all love.
Anyone can make this chocolate buttermilk cake, no matter how much baking experience they have. Whether you’re preparing it for a family gathering, a birthday party, or simply as a sweet treat, this cake is sure to impress.
You will want to make this moist cake with chocolate and buttermilk over and over again once you have made it. I’d love to know how it went for you, so please leave a comment below to tell me or ask any questions you may have.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or one 9×13-inch pan for a single-layer cake).
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the wet ingredients: To the dry ingredients, add the eggs, melted butter, canola oil, and buttermilk. Mix well until smooth. The buttermilk gives the cake its moist texture, so don't skip this ingredient!
- Add the hot water: Slowly add the hot water to the batter. This might seem a bit strange, but the hot water helps create that gooey, moist texture that makes this cake so special. Mix until the batter is smooth — it will be thin, but that's normal!
- Bake: Pour the batter evenly into the prepared cake pans. Bake for 30 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then remove them and place them on a wire rack to cool completely.
- Make the frosting: In a saucepan, melt the butter over medium heat. Stir in the cocoa powder and vanilla. Add the powdered sugar, one cup at a time, mixing well after each addition. Slowly add milk until the frosting reaches your desired consistency.
- Frost the cake: Once the cakes are completely cool, spread the frosting generously over the first layer, then top it with the second layer. Finish by frosting the top and sides of the cake.
- Enjoy! Slice up your delicious Chocolate Buttermilk Cake and enjoy every bite of this moist, decadent treat. Perfect for any occasion!
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