Best Buttermilk Chocolate Cake Recipe

I found a moist, decadently rich chocolate cake where tangy buttermilk cuts the sweetness into something utterly addictive.

I am obsessed with this buttermilk chocolate cake because it’s the kind of cake that actually tastes like something, deep chocolate, tang from the buttermilk, and a crumb so moist it clings to your fork. I love the way the cocoa powder gives a dark, intense chocolate note without being pretentious.

It feels honest, straightforward, relentless in its chocolate vibes. But the tang cuts through, keeps it from being cloying.

I eat it for breakfast sometimes. No apologies.

Rich, tender, and impossible to resist. Pure cake lust, on repeat.

Everyone shuts up when a fork hits that glossy, chocolatey surface.

Ingredients

• All purpose flour: gives body and that tender crumb you’ll happily slice into.
• Granulated sugar: sweetens and helps the cake rise a touch while caramelizing edges.
• Unsweetened cocoa powder: deep chocolate punch, dry and intense.

  It’s the backbone.

• Baking soda: lifts the cake so it’s light, not dense or gummy.
• Baking powder: adds extra springiness when you want a soft crumb.
• Fine salt: balances sweetness and makes chocolate actually taste like chocolate.
• Eggs: bind everything together and add structure plus a little richness.
• Buttermilk: tangy moisture that tenderizes gluten.

  Basically makes it plush.

• Vegetable oil: keeps the cake super moist and stay-soft for days.
• Vanilla extract: rounds flavors, adds warmth.

  It’s subtle but noticeable.

• Hot coffee or water: wakes up the cocoa, deepens chocolate flavor fast.
• Optional sour cream or yogurt: extra richness and creaminess, makes it silkier.
• Butter for frosting: gives that creamy, lush mouthfeel you’ll want more of.
• Cocoa for frosting: concentrated chocolatey-ness, bittersweet balance to the sugar.
• Powdered sugar: sweetens and thickens frosting to a spreadable consistency.
• Milk or cream: thins frosting to your ideal spreadable texture.

  Add slowly.

• Vanilla for frosting: lifts the chocolate and makes it taste homemade.
• Pinch of salt: cuts the sweetness so the frosting isn’t cloying.

Ingredient Quantities

• 2 cups (250 g) all purpose flour
• 2 cups (400 g) granulated sugar
• 3/4 cup (75 g) unsweetened cocoa powder, sifted
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon fine salt
• 2 large eggs, room temperature
• 1 cup (240 ml) buttermilk, shaken
• 1/2 cup (120 ml) vegetable oil or neutral oil
• 2 teaspoons vanilla extract
• 1 cup (240 ml) hot brewed coffee or very hot water
• Optional for extra richness: 2 tablespoons sour cream or plain yogurt
• For the chocolate frosting:
• 1/2 cup (115 g) unsalted butter, softened
• 2/3 cup (65 g) unsweetened cocoa powder, sifted
• 3 cups (360 g) powdered sugar, sifted
• 1/3 to 1/2 cup (80 to 120 ml) whole milk or heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

How to Make this

1. Preheat oven to 350F (175C). Grease and flour two 9 inch cake pans or line with parchment, or use one 9×13 for a single layer. Set aside.

2. In a large bowl whisk together the flour, sugar, sifted cocoa, baking soda, baking powder and salt until well blended. Make sure there are no lumps.

3. In the same bowl add the eggs, buttermilk, oil and vanilla. If you want extra richness stir in the 2 tablespoons sour cream or yogurt now. Whisk just until combined, don’t overmix or the cake will be tough.

4. Pour in the hot brewed coffee or very hot water a little at a time while whisking slowly. The batter will be thin and that is ok. Hot liquid blooms the cocoa so the chocolate flavor gets way better.

5. Divide batter between prepared pans or pour into the 9×1
3. Bake on the middle rack: 25 to 30 minutes for two 9 inch pans, or 35 to 40 minutes for a 9×13, or until a toothpick comes out with a few moist crumbs. Don’t overbake.

6. Let cakes cool in pans 10 minutes, then run a knife around edges and invert onto a wire rack to cool completely before frosting. If you rush and frost warm cake the frosting will slide.

7. For the frosting, beat the softened butter until creamy. Add the sifted cocoa and about half the powdered sugar and beat to combine. Add vanilla, a pinch of salt, then add milk or cream a little at a time while beating until you reach a spreadable consistency.

8. Add remaining powdered sugar as needed and taste. If frosting is too stiff add a teaspoon or two more milk. If too thin add a little more powdered sugar or chill 10 minutes to firm up.

9. Level cake layers if needed, put the first layer on a plate, spread a thick even layer of frosting, stack the next layer and crumb coat if you like, then finish with a final layer of frosting. Smooth with an offset spatula or make swirls with the back of a spoon.

10. Let the frosted cake sit at room temperature for a bit so the flavors meld, or chill briefly to set the frosting. Store covered at room temp for 2 days or in the fridge up to 5 days. Bring to room temp before serving for best texture and flavor.

Equipment Needed

1. Oven (preheated to 350F / 175C)
2. Two 9 inch cake pans or one 9×13 pan, greased and floured or lined with parchment
3. Large mixing bowls (one big for dry and wet mixing)
4. Whisk and measuring cups and spoons (for flour, sugar, cocoa, liquids)
5. Sifter or fine mesh sieve (for cocoa and powdered sugar)
6. Electric hand mixer or stand mixer (or a sturdy whisk if you prefer)
7. Rubber spatula and an offset spatula or butter knife for spreading frosting
8. Wire cooling rack
9. Sharp knife or cake leveler and a spoon or small spatula for crumb coat
10. Small saucepan or kettle for hot coffee or water and a teaspoon for tasting

FAQ

Best Buttermilk Chocolate Cake Recipe Substitutions and Variations

• All purpose flour: use cake flour for a lighter crumb, swap 1 to 1 but reduce by 2 tablespoons per cup (so 2 cups AP becomes 1 3/4 cups cake flour plus 2 tbsp cake flour), or use a 1 to 1 gluten free flour blend (look for one with xanthan gum) with the same volume, may be a bit more fragile but still tasty.
• Granulated sugar: substitute light brown sugar 1 to 1 for a deeper, slightly caramel note, or use coconut sugar 1 to 1 for a more caramel like flavor, note coconut sugar wont be as sweet so flavor will change a bit.
• Buttermilk: make your own by adding 1 tbsp lemon juice or white vinegar to 1 cup milk, let sit 5 minutes, use same volume; or use plain yogurt or sour cream thinned with a little milk to reach 1 cup for extra richness.
• Unsalted butter in the frosting: swap with equal amount of margarine or a neutral flavored coconut oil (use slightly cooler temps with coconut oil so frosting holds), if using margarine taste can be a bit different so add a pinch more salt if needed.

Pro Tips

1) Use room temp eggs and warm the buttermilk a bit if your kitchen is cold. They mix smoother and the batter rises more evenly, trust me it makes a noticeable difference.

2) Don’t skip the hot coffee or water, and add it slowly while whisking. It makes the cocoa bloom and your cake tastes way more chocolatey, plus the thin batter is normal so don’t freak out.

3) If you want ultra-moist layers, fold in the optional sour cream or yogurt, or brush a little simple syrup on the cooled layers before frosting. It keeps the cake from drying out, especially if you’ll store it in the fridge.

4) When frosting, start with a thin crumb coat and chill 10 minutes before the final layer. It saves you from getting crumbs in the finish, and if the buttercream gets too soft just pop it in the fridge for a few minutes to firm up.

Best Buttermilk Chocolate Cake Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I found a moist, decadently rich chocolate cake where tangy buttermilk cuts the sweetness into something utterly addictive.

Pin

Servings

12

servings

Calories

571

kcal

Equipment: 1. Oven (preheated to 350F / 175C)
2. Two 9 inch cake pans or one 9×13 pan, greased and floured or lined with parchment
3. Large mixing bowls (one big for dry and wet mixing)
4. Whisk and measuring cups and spoons (for flour, sugar, cocoa, liquids)
5. Sifter or fine mesh sieve (for cocoa and powdered sugar)
6. Electric hand mixer or stand mixer (or a sturdy whisk if you prefer)
7. Rubber spatula and an offset spatula or butter knife for spreading frosting
8. Wire cooling rack
9. Sharp knife or cake leveler and a spoon or small spatula for crumb coat
10. Small saucepan or kettle for hot coffee or water and a teaspoon for tasting

Ingredients

• 2 cups (250 g) all purpose flour

• 2 cups (400 g) granulated sugar

• 3/4 cup (75 g) unsweetened cocoa powder, sifted

• 1 1/2 teaspoons baking soda

• 1 teaspoon baking powder

• 1 teaspoon fine salt

• 2 large eggs, room temperature

• 1 cup (240 ml) buttermilk, shaken

• 1/2 cup (120 ml) vegetable oil or neutral oil

• 2 teaspoons vanilla extract

• 1 cup (240 ml) hot brewed coffee or very hot water

• Optional for extra richness: 2 tablespoons sour cream or plain yogurt

• For the chocolate frosting:

• 1/2 cup (115 g) unsalted butter, softened

• 2/3 cup (65 g) unsweetened cocoa powder, sifted

• 3 cups (360 g) powdered sugar, sifted

• 1/3 to 1/2 cup (80 to 120 ml) whole milk or heavy cream

• 1 teaspoon vanilla extract

• Pinch of salt

Directions

• Preheat oven to 350F (175C). Grease and flour two 9 inch cake pans or line with parchment, or use one 9×13 for a single layer. Set aside.
• In a large bowl whisk together the flour, sugar, sifted cocoa, baking soda, baking powder and salt until well blended. Make sure there are no lumps.
• In the same bowl add the eggs, buttermilk, oil and vanilla. If you want extra richness stir in the 2 tablespoons sour cream or yogurt now. Whisk just until combined, don’t overmix or the cake will be tough.
• Pour in the hot brewed coffee or very hot water a little at a time while whisking slowly. The batter will be thin and that is ok. Hot liquid blooms the cocoa so the chocolate flavor gets way better.
• Divide batter between prepared pans or pour into the 9×1
• Bake on the middle rack: 25 to 30 minutes for two 9 inch pans, or 35 to 40 minutes for a 9×13, or until a toothpick comes out with a few moist crumbs. Don’t overbake.
• Let cakes cool in pans 10 minutes, then run a knife around edges and invert onto a wire rack to cool completely before frosting. If you rush and frost warm cake the frosting will slide.
• For the frosting, beat the softened butter until creamy. Add the sifted cocoa and about half the powdered sugar and beat to combine. Add vanilla, a pinch of salt, then add milk or cream a little at a time while beating until you reach a spreadable consistency.
• Add remaining powdered sugar as needed and taste. If frosting is too stiff add a teaspoon or two more milk. If too thin add a little more powdered sugar or chill 10 minutes to firm up.
• Level cake layers if needed, put the first layer on a plate, spread a thick even layer of frosting, stack the next layer and crumb coat if you like, then finish with a final layer of frosting. Smooth with an offset spatula or make swirls with the back of a spoon.
• Let the frosted cake sit at room temperature for a bit so the flavors meld, or chill briefly to set the frosting. Store covered at room temp for 2 days or in the fridge up to 5 days. Bring to room temp before serving for best texture and flavor.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 175g
• Total number of serves: 12
• Calories: 571kcal
• Fat: 21g
• Saturated Fat: 6g
• Trans Fat: 0.13g
• Polyunsaturated: 1.7g
• Monounsaturated: 8.3g
• Cholesterol: 33mg
• Sodium: 217mg
• Potassium: 200mg
• Carbohydrates: 86.4g
• Fiber: 4.4g
• Sugar: 63.3g
• Protein: 6.3g
• Vitamin A: 83IU
• Vitamin C: 0.5mg
• Calcium: 44mg
• Iron: 1.6mg