There’s nothing quite as comforting and universally adored as a rich, moist chocolate cake. And when that cake is made with tangy buttermilk, velvety cocoa, and topped with a decadent chocolate frosting, it becomes an instant classic. This Chocolate Buttermilk Cake is the kind of dessert that turns any day into a celebration. Whether it’s a birthday, holiday, or just a Tuesday that needs a little sweetness, this cake has you covered.
I first made this cake for a friend’s anniversary dinner, and it was such a hit that it’s become my go-to chocolate cake for every occasion. It has the perfect crumb, is incredibly moist thanks to the buttermilk, and the chocolate flavor is deep and satisfying without being overwhelming. The combination of rich chocolate with the tangy notes from the buttermilk creates a well-balanced cake that feels elegant yet incredibly approachable. Plus, the frosting is so luscious and creamy, it might just steal the show. You can dress it up for a fancy dinner or serve it with a scoop of vanilla ice cream for a casual family dessert.
Why You’ll Love Chocolate Buttermilk Cake
- Ultra Moist Texture: Thanks to the buttermilk and hot water combo, each bite is soft and melt-in-your-mouth.
- Rich Chocolate Flavor: A balance of cocoa and sugar creates a deep, smooth taste that isn't overly sweet.
- Crowd Favorite: Always a hit at parties, potlucks, or any celebration. It consistently gets rave reviews.
- Easy to Make: Straightforward ingredients and simple steps make it approachable for bakers of all skill levels.
- Perfect for Layering: Holds its shape and texture well for stacking or decorating.
- Freezer-Friendly: Great for making ahead or saving leftovers for later cravings.
- Versatile for Occasions: Great for birthdays, holidays, anniversaries, or just a treat-yourself moment.
Ingredients You’ll Need
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk (at room temperature)
- ½ cup vegetable oil
- 2 large eggs (at room temperature)
- 2 teaspoons vanilla extract
- 1 cup hot water
For the Frosting:
- 1 cup unsalted butter (softened)
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ cup buttermilk (at room temperature)
- 2 teaspoons vanilla extract
- Pinch of salt
Step-by-Step Instructions
- Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper for easy release. - Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until fully combined and lump-free. - Add Wet Ingredients
Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry mixture. Mix until smooth and well incorporated. - Incorporate Hot Water
Slowly stir in the hot water. The batter will be thin, but that’s what makes it so moist. Stir gently until the water is evenly distributed. - Divide and Bake
Pour the batter evenly into the prepared pans. Smooth the tops and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. - Cool the Cakes
Let the cakes cool in the pans for 10 minutes. Then remove and place on a wire rack to cool completely before frosting. - Prepare the Frosting
In a large mixing bowl, beat the softened butter until creamy. Add powdered sugar and cocoa powder gradually. Slowly pour in the buttermilk and vanilla extract. Add a pinch of salt. Beat for 3–5 minutes until fluffy and spreadable. - Assemble and Frost
Place one cooled cake layer on a serving plate or cake stand. Spread a thick layer of frosting over the top. Place the second cake layer on top and frost the top and sides. Use an offset spatula for smooth finishing, or go rustic with swirls.
Serving and Storage Tips
This cake is best enjoyed at room temperature, allowing the frosting to soften and flavors to shine.
Serving Ideas:
- Decorate with chocolate curls, sprinkles, or crushed nuts for texture.
- Pair with vanilla or coffee ice cream for a decadent dessert.
- Drizzle with caramel or raspberry sauce for added flair.
- Serve with espresso or red wine for an adult twist.
Storage:
- Store covered at room temperature for up to 3 days.
- Refrigerate in an airtight container for up to 5 days.
- Freeze frosted or unfrosted cake (wrap tightly) for up to 2 months. Thaw overnight in the fridge before serving.
Helpful Notes
- Use High-Quality Cocoa: For deeper flavor and color, opt for premium cocoa.
- Hot Water Boost: Replace hot water with brewed coffee to intensify chocolate richness.
- Make It Gluten-Free: Substitute with a 1:1 gluten-free flour blend for a GF-friendly cake.
- Adjust for High Altitude: Slightly decrease sugar and increase flour for high-altitude baking.
- Decorating Tip: Use ganache or chocolate chips on top for added elegance.
- Frosting Consistency: Add extra powdered sugar if it’s too thin, or more buttermilk if too thick.
Frequently Asked Questions
- Can I use Dutch-process cocoa?
Yes, but since Dutch-process cocoa is more alkaline, you may need to tweak the leavening agents. Stick with baking powder or use a tested Dutch cocoa recipe. - Can I make this as a sheet cake?
Absolutely! Pour batter into a greased 9x13-inch pan. Bake for 35–40 minutes and check for doneness with a toothpick. - Can I substitute oil with butter?
Yes, but butter creates a denser crumb. Oil provides more moisture and softness, which is ideal for chocolate cakes. - What if I don’t have buttermilk?
Make your own by mixing 1 tablespoon lemon juice or vinegar with 1 cup milk. Let it sit for 5 minutes. - Can I use this recipe for cupcakes?
Yes! It makes about 24 cupcakes. Fill liners ⅔ full and bake for 18–20 minutes. - How can I make this dairy-free?
Use almond or oat milk mixed with lemon juice for the buttermilk and vegan butter or shortening in the frosting.
Final Thoughts
Chocolate Buttermilk Cake is a timeless, crowd-pleasing dessert that never goes out of style. It’s rich, moist, and indulgent, yet surprisingly easy to make. The tang of the buttermilk enhances the cocoa beautifully, while the silky chocolate frosting wraps it all in decadent goodness.
Whether you're celebrating a milestone or just want to surprise someone with a homemade treat, this cake delivers every time. It’s the kind of dessert people remember and request again. So preheat that oven and treat yourself to the chocolate cake experience that might just become your new favorite.
Chocolate Buttermilk Cake
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk room temp
- ½ cup vegetable oil
- 2 large eggs room temp
- 2 teaspoon vanilla extract
- 1 cup hot water
For the Frosting:
- 1 cup unsalted butter softened
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ cup buttermilk room temp
- 2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment.
- In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add buttermilk, oil, eggs, and vanilla. Mix until smooth.
- Slowly stir in hot water. Batter will be thin.
- Divide batter evenly between pans. Bake for 30–35 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks.
- For frosting, beat butter until creamy. Add powdered sugar and cocoa gradually.
- Add buttermilk, vanilla, and salt. Beat until fluffy and spreadable.
- Assemble cake: place one layer on a serving plate, frost the top, then stack the second layer and frost top and sides.
Notes
- Replace hot water with hot coffee for a richer chocolate flavor.
- Use high-quality cocoa for best results.
- Store covered at room temp for 3 days or refrigerate for 5 days.
- Freeze frosted or unfrosted for up to 2 months.
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