Description
This rich, moist Chocolate Buttermilk Cake is made with cocoa, tangy buttermilk, and topped with creamy chocolate frosting. It’s a crowd-pleaser perfect for birthdays, holidays, or any celebration.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk (room temp)
- 1/2 cup vegetable oil
- 2 large eggs (room temp)
- 2 tsp vanilla extract
- 1 cup hot water
For the Frosting:
- 1 cup unsalted butter (softened)
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup buttermilk (room temp)
- 2 tsp 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.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Cake, Dessert
- Cuisine: American
Nutrition
- Calories: 430