Buttermilk Chocolate Cake Recipe
If you’ve been searching for the perfect chocolate cake that’s as classic as it is comforting, you’ll fall in love with this Buttermilk Chocolate Cake. Imagine slicing into a moist, tender crumb cloaked in a rich, cocoa-laden frosting that is cloud-light yet deeply satisfying. This cake is beautifully balanced — intense chocolate flavor, just the right amount of sweetness, and a tangy depth from the buttermilk. Whether you’re celebrating a big occasion or just want to treat your loved ones, this recipe is destined to become a favorite in your kitchen, as it has in mine. The best part? It gets even better the next day, making it the ultimate make-ahead chocolate indulgence.
Ingredients You’ll Need
You’ll be delighted by how straightforward this ingredient list is — these staples are likely already in your pantry or easy to grab in one quick store run. Each one brings something vital to the Buttermilk Chocolate Cake, from fluffy structure to luxurious flavor and unbeatable moisture.
- All-purpose flour: Provides the backbone for the cake, keeping it tender but sturdy enough to hold up to frosting layers.
- Granulated sugar: Sweetens the cake and helps lock in moisture for a soft, melt-in-your-mouth texture.
- Unsweetened cocoa powder: For that deep, rich chocolate flavor that’s the star of this cake.
- Baking soda & baking powder: A dynamic duo that ensures your cakes rise tall and stay fluffy.
- Salt: Enhances all the flavors and balances the sweetness, never skip it!
- Buttermilk: The secret weapon — adds incredible moisture and that signature tang that makes buttermilk chocolate cake unforgettable.
- Hot water: Blooms the cocoa powder for a more intense, developed chocolate taste.
- Vegetable oil: Contributes to the cake’s ultra-moist crumb, even better than butter for texture in this case.
- Eggs: Bind everything together and add richness.
- Vanilla extract: Rounds out the flavors with subtle warmth and depth.
- For the chocolate frosting:
- Unsalted butter, softened: Creates a creamy base for the frosting that whips up luxuriously.
- Unsweetened cocoa powder: Doubles up the chocolateiness for a decadent coating.
- Powdered sugar: Sweetens and smooths the frosting, making it effortless to spread.
- Buttermilk: Mirrors the cake’s tang and keeps your frosting dreamy and spreadable.
- Vanilla extract: Adds an aromatic, bakery-style finish.
- Pinch of salt: Just a touch makes the chocolate flavor pop out even more.
How to Make Buttermilk Chocolate Cake
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F. Prepare two 9-inch round cake pans with a light coating of butter or baking spray, then either dust them with flour or line the bottoms with parchment paper. This step ensures your cake layers pop right out without a fuss — and that means perfectly intact layers every time.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Take a moment to make sure everything is thoroughly combined — this keeps your Buttermilk Chocolate Cake beautifully even and lump-free.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk the buttermilk, hot water, vegetable oil, eggs, and vanilla extract. The hot water not only makes the mixture silky but also amps up the chocolate flavors by blooming the cocoa. Your wet ingredients should look smooth and fully blended.
Step 4: Create the Batter
Pour the wet ingredients into the bowl of dry ingredients. Mix with a sturdy whisk or spatula until everything is incorporated. You’ll end up with a loose, pourable batter — don’t worry, that’s exactly what makes this Buttermilk Chocolate Cake so irresistibly moist!
Step 5: Bake It Up
Divide the cake batter evenly between your prepared pans. Slide them into the oven and bake for 30 to 35 minutes. When a toothpick comes out clean from the center, you’re all set. Let the cakes rest in their pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely. This keeps the layers from turning soggy on the bottom and helps the flavors develop as they cool.
Step 6: Make the Chocolate Frosting
While the cakes cool, whip up the chocolate frosting. Beat the softened butter and cocoa powder until creamy and smooth. Gradually add powdered sugar and buttermilk, alternating until you reach that luscious, spreadable consistency. Lastly, mix in the vanilla extract and a pinch of salt. Need it a little thinner? Just add buttermilk, 1 tablespoon at a time, until it’s perfect.
Step 7: Assemble and Frost
Once your cakes are cool, place one layer on your serving platter and spread a generous layer of frosting on top. Stack the second layer, then blanket the whole Buttermilk Chocolate Cake with the remaining frosting. Smooth it out or swirl it up — there’s no wrong way to finish this masterpiece.
How to Serve Buttermilk Chocolate Cake
Garnishes
Give your Buttermilk Chocolate Cake a little extra flair with simple yet elegant garnishes. Try a shower of chocolate shavings, a dusting of cocoa powder, or even a handful of fresh berries for a pop of color. If you’re feeling celebratory, a few edible flowers or sprinkles can turn every slice into a party.
Side Dishes
This cake is a showstopper on its own, but it pairs wonderfully with sides that highlight its rich flavor. Offer a scoop of vanilla ice cream, a spoonful of lightly sweetened whipped cream, or a tart fruit salad on the side. For adults, a strong cup of coffee or a pour of port wine is an excellent match.
Creative Ways to Present
Let your imagination go wild! Slice the cake into dainty wedges and layer with extra frosting for a mini trifle, or cut into cubes for chocolate “cake pops.” Cupcake versions are fun for parties, and the cake also shines baked as a single, dramatic sheet cake. However you serve it, this Buttermilk Chocolate Cake turns every moment into a little celebration.
Make Ahead and Storage
Storing Leftovers
Got leftover Buttermilk Chocolate Cake? Keep it ultra-moist by storing slices in an airtight container at room temperature for up to three days. If you want it to stay fresher for longer, pop the container in the refrigerator — just remember to bring it to room temperature before serving for the best flavor and texture.
Freezing
If you need to make your cake in advance, this recipe freezes beautifully. Wrap unfrosted or frosted cake layers tightly in plastic wrap and place them in a freezer bag or container. They’ll keep perfectly for up to three months. Thaw overnight in the fridge before bringing to room temperature and serving (or frosting, if needed).
Reheating
To revive slices straight from the fridge, let them sit at room temperature for about 30 minutes before serving. If you want that “just-baked” warmth, microwave a slice for 10 seconds — it’ll taste like you just pulled your Buttermilk Chocolate Cake from the oven!
FAQs
Can I make this cake as cupcakes?
Absolutely! Simply divide the batter among lined muffin tins, filling each 2/3 full, and bake for about 18–22 minutes. You’ll get delightfully fluffy Buttermilk Chocolate Cake cupcakes that are just as amazing as the full-size version.
Is there a substitute for buttermilk?
If you don’t have buttermilk on hand, make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for five minutes. This trick creates the tang and moisture needed for an authentic Buttermilk Chocolate Cake.
Can I use Dutch-process cocoa powder instead?
For best results, stick to natural unsweetened cocoa powder because it reacts properly with the baking soda. Dutch-process can be used in a pinch, but the rise and flavor may shift slightly — still delicious for any chocolate craving.
How do I achieve a super smooth frosting?
Be sure your butter is softened and your powdered sugar is sifted. Beat the frosting thoroughly and add extra buttermilk, a tablespoon at a time, until it’s silky smooth and spreadable. Patience (and a good mixer) make all the difference when topping your Buttermilk Chocolate Cake!
Can I make the cake ahead of time?
Definitely. In fact, Buttermilk Chocolate Cake tastes even richer the next day. Bake the layers and frost later, or store the whole fully assembled cake tightly covered in the fridge — it holds its flavor and texture beautifully.
Final Thoughts
There’s something magical about sharing a homemade Buttermilk Chocolate Cake with your favorite people — it turns any day into a celebration. This recipe is tried, true, and guaranteed to put big smiles on every face. Give it a go, and you may just find it becomes the most-requested treat in your home too. Happy baking!
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Buttermilk Chocolate Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and moist Buttermilk Chocolate Cake with a homemade chocolate frosting that’s perfect for any celebration or sweet craving. This classic layer cake is sure to impress with its decadent flavors and tender crumb.
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup hot water
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
Chocolate Frosting:
- 1/2 cup unsalted butter, softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup buttermilk (more as needed)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans or line with parchment paper.
- Mix dry ingredients: In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Mix wet ingredients: In another bowl, whisk buttermilk, hot water, oil, eggs, and vanilla until combined.
- Combine: Add wet ingredients to dry ingredients, mix until smooth batter forms.
- Bake: Divide batter between pans, bake for 30–35 minutes until a toothpick comes out clean.
- Cool and frost: Cool cakes for 10 minutes, then transfer to a wire rack. Make frosting by beating butter, cocoa, sugar, buttermilk, vanilla, and salt. Frost cake layers and assemble.
Notes
- This cake is best enjoyed the next day and can be made as a sheet cake or cupcakes.
- Store covered at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 44g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
