If you’re looking for a dessert that’s pure chocolate heaven with a hint of rich tang, you’ve just found your new go-to with this Buttermilk Chocolate Cake. This classic bake brings together that chewy, moist crumb we all crave in a homemade chocolate dessert, balanced by the irresistible lift and flavor that only buttermilk can bring. With a decadently soft interior and a lush chocolate frosting option, every bite feels like a celebration—whether you’re making it for birthdays or simply elevating a Tuesday night.
Ingredients You’ll Need
Each ingredient here plays a starring role—some for structure, others for flavor, but every one makes a difference. Keep things simple, use the best you can, and watch your Buttermilk Chocolate Cake shine with chocolatey depth, tender bite, and rich color.
- All-purpose flour: Provides structure while keeping the crumb light and tender—don’t overmix once you add it!
- Unsweetened cocoa powder: Choose a high-quality cocoa for deep, bold chocolate flavor that’s the essence of this cake.
- Baking powder: Teams up with baking soda to give your cake its lush lift and fluffy texture.
- Baking soda: Reacts beautifully with buttermilk’s acid to help the cake rise and stay moist.
- Salt: A tiny but mighty addition that sharpens flavors and balances the sweetness.
- Granulated sugar: Brings sweetness and helps create that crave-worthy soft crumb.
- Brown sugar, packed: Adds a layer of moisture and subtle caramel notes for depth and extra tenderness.
- Eggs: Bind everything together and contribute to a cake that’s both fluffy and rich.
- Buttermilk: The not-so-secret ingredient for tang, tenderness, and that classic old-fashioned taste.
- Vegetable oil: Keeps the cake moist for days and produces a more tender crumb than butter alone.
- Vanilla extract: Enhances the chocolate and rounds out all the flavors.
- Hot water or hot brewed coffee: Gives you a smooth, pourable batter and, if you use coffee, intensifies chocolate’s complexity.
- Optional Chocolate Frosting Ingredients: A blend of butter, cocoa, powdered sugar, extra buttermilk, and more vanilla for a dreamy topping that’s as easy as it is indulgent.
How to Make Buttermilk Chocolate Cake
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F (175°C) so it’s nice and hot when your batter’s ready. Grease and flour a 9×13-inch baking pan or two 8-inch round pans. This prep helps the Buttermilk Chocolate Cake release cleanly after baking.
Step 2: Sift and Combine Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Sifting keeps the dry mix aerated and lump-free, ensuring a smooth and tender crumb.
Step 3: Whisk Together Wet Ingredients
In a separate bowl, whisk up the granulated sugar, packed brown sugar, eggs, buttermilk, oil, and vanilla extract until the mixture is totally smooth and creamy. This is where the magic starts—those sugars not only sweeten but also boost moistness in every slice.
Step 4: Combine Wet and Dry Mixtures
Gradually fold the wet mixture into your bowl of dry ingredients, mixing gently until just combined. Try not to over-mix; this is the key to a soft Buttermilk Chocolate Cake instead of a tough one.
Step 5: Add Hot Water or Coffee
Gently stir in your hot water or hot brewed coffee. Don’t worry if the batter seems thin—that’s exactly what you want. The heat will help dissolve the cocoa, giving your cake an even deeper chocolate flavor.
Step 6: Bake to Perfection
Pour the silky, chocolatey batter into your prepared pan(s) and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let your cake cool completely before moving on—patience is a virtue here!
Step 7: Make and Spread Chocolate Frosting (Optional, but highly recommended!)
For ultra-decadence, beat softened butter with cocoa powder until creamy, then add powdered sugar, vanilla, and buttermilk a bit at a time until your frosting is spreadable and glossy. Slather generously over your cooled Buttermilk Chocolate Cake for the ultimate treat.
How to Serve Buttermilk Chocolate Cake
Garnishes
The fun doesn’t stop at baking—finish your Buttermilk Chocolate Cake with a sprinkling of chocolate shavings, a dusting of powdered sugar, or even a scatter of fresh berries for a pop of color and tartness. A dollop of whipped cream or some chocolate curls never hurt either!
Side Dishes
This cake pairs fabulously with a scoop of vanilla ice cream, a glass of cold milk, or even a drizzle of raspberry coulis for a fruity twist. For grown-up gatherings, try it with a cup of espresso or a splash of dessert wine—it’s pure bliss.
Creative Ways to Present
Layer slices with frosting in mason jars for portable desserts, cut out fun shapes for parties, or serve mini cakes if you’re baking in cupcake tins. For an elegant touch, garnish each slice with edible flowers or gold leaf—Buttermilk Chocolate Cake is equally happy at a picnic or on a fancy cake stand.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover the cake tightly with plastic wrap or store in an airtight container. It’ll stay moist and delicious at room temperature for up to three days, thanks to the buttermilk and oil combination.
Freezing
Yes, you can freeze Buttermilk Chocolate Cake! Wrap slices individually or the whole (unfrosted) cake in plastic wrap and then foil. It keeps beautifully in the freezer for up to two months. Thaw on the counter before serving and frost after thawing for best texture and appearance.
Reheating
To restore that fresh-from-the-oven warmth, microwave slices for 10 to 15 seconds. You can also pop whole cakes (unfrosted) into a low oven, covered, until heated through. The flavors shine brightest when served just slightly warm.
FAQs
Can I make Buttermilk Chocolate Cake as cupcakes?
Absolutely! Divide the batter into lined muffin tins, filling about two-thirds full. Bake at the same oven temperature for about 18 to 22 minutes. Cupcakes are a fun way to share and portion this luscious cake for gatherings.
Do I have to use buttermilk, or can I substitute?
If you don’t have buttermilk, make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit a few minutes before using. While nothing beats real buttermilk’s flavor, this swap still yields a wonderfully moist and tangy cake.
Why add hot coffee instead of water?
Hot coffee enhances the depth and complexity of the chocolate, giving your Buttermilk Chocolate Cake next-level richness. If you prefer, hot water will still make a moist, tender cake—it’s totally up to your taste preferences.
Can I make the chocolate frosting ahead?
Yes! The frosting can be made 2 to 3 days in advance and stored covered in the refrigerator. Bring it to room temperature and re-whip slightly before spreading on the cake for best texture and spreadability.
Is this Buttermilk Chocolate Cake suitable for layering or stacking?
Definitely! The cake’s structure is sturdy enough for stacking as a layer cake, especially if allowed to cool completely before assembly. Double the frosting for multiple layers and enjoy those thick, creamy layers sandwiched between moist chocolate cake.
Final Thoughts
Whether you’re baking for a crowd or treating yourself on a quiet night in, this Buttermilk Chocolate Cake never disappoints. It’s easy enough for a weeknight dessert yet special enough to make memories around the table. Give it a go—you’ll love how quickly it vanishes, one rich, chocolatey slice at a time!
Print
Buttermilk Chocolate Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich, moist goodness of Buttermilk Chocolate Cake. This easy-to-make dessert is a chocolate lover’s dream with a tender crumb and decadent chocolate flavor. Topped with a creamy chocolate frosting, it’s perfect for any occasion.
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or hot brewed coffee
Optional Chocolate Frosting:
- 1/2 cup unsalted butter, softened
- 1/2 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1/4 cup buttermilk (as needed)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and prepare baking pans.
- Mix dry ingredients: Sift together flour, cocoa powder, baking powder, baking soda, and salt.
- Combine wet ingredients: Whisk sugars, eggs, buttermilk, oil, and vanilla until smooth.
- Combine mixtures: Gradually mix wet ingredients into dry until just combined.
- Add liquid: Stir in hot water or coffee until batter is smooth.
- Bake: Pour batter into pans and bake for 30-35 minutes.
- Make frosting: Beat butter and cocoa, then add sugar, vanilla, and buttermilk until smooth.
- Frost cake: Spread frosting over cooled cake.
Notes
- Using coffee enhances the chocolate flavor.
- Store covered at room temperature for up to 3 days or refrigerate for longer shelf life.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 33g
- Sodium: 280mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
