Chocolate Buttermilk Cake
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
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.