Name: Chocolate Buttermilk Cake Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; ½ cup unsweetened cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 2 large eggs; 1 cup vegetable oil; 1 cup whole buttermilk, shaken; 1 cup hot water; ½ cup (1 stick) salted butter; ⅔ cup unsweetened cocoa powder (for frosting); 3 cups confectioners’ sugar, sifted; ⅓ cup whole buttermilk, shaken (for frosting); 1 teaspoon vanilla extract

This chocolate buttermilk cake is a rich, moist dessert that combines the deep flavors of cocoa with the tangy notes of buttermilk. It’s topped with a luscious chocolate frosting that adds an extra layer of indulgence. Perfect for any occasion, this cake is sure to satisfy any chocolate lover’s cravings. Chocolate Buttermilk Cake Recipe

Why You’ll Love This Recipe

I love how this cake brings together simple ingredients to create a dessert that’s both comforting and decadent. The buttermilk ensures a moist crumb, while the chocolate frosting adds a sweet finish. It’s a straightforward recipe that delivers impressive results every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

2 cups all-purpose flour
2 cups granulated sugar
½ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 large eggs
1 cup vegetable oil
1 cup whole buttermilk, shaken
1 cup hot water

For the Chocolate Buttermilk Frosting:

½ cup (1 stick) salted butter
⅔ cup unsweetened cocoa powder
3 cups confectioners’ sugar, sifted
⅓ cup whole buttermilk, shaken
1 teaspoon vanilla extract

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add the eggs, oil, and buttermilk to the dry ingredients. Whisk well to combine.
Carefully add the hot water to the batter, whisking until the mixture is smooth.
Pour the batter into the prepared baking pan. Tap the pan gently on the counter to release any air bubbles.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before frosting.

To make the frosting:

Melt the butter in a saucepan over medium-low heat.
Whisk in the cocoa powder and cook over low heat for 2 minutes, ensuring it doesn’t boil.
Remove from heat and add the powdered sugar and buttermilk, whisking until smooth.
Stir in the vanilla extract.
Spread the warm frosting over the cooled cake. Let the frosting set before slicing and serving.

Servings and Timing

This recipe yields approximately 16 servings. The preparation time is about 30 minutes, with a baking time of 30-35 minutes. Allow additional time for the cake to cool before frosting.

Variations

Nuts: I sometimes add chopped pecans or walnuts to the batter for added texture.
Spice: A pinch of cinnamon or espresso powder can enhance the chocolate flavor.
Layer Cake: For a more formal presentation, I bake the batter in two 9-inch round pans and layer them with frosting.

Storage/Reheating

I store the frosted cake covered at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week. Before serving, I let refrigerated cake sit at room temperature for about 30 minutes to soften. To freeze, I wrap individual slices tightly and store them in the freezer for up to 3 months. Thaw at room temperature before enjoying.

FAQs

How can I make a buttermilk substitute if I don’t have any on hand?

I mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk and let it sit for 5-10 minutes until it curdles slightly. This serves as a good buttermilk substitute.

Can I use this recipe to make cupcakes?

Yes, I divide the batter among lined muffin tins, filling each about two-thirds full, and bake at 350°F (175°C) for 18-22 minutes, or until a toothpick comes out clean.

What’s the best way to ensure the cake is moist?

I make sure not to overmix the batter and avoid overbaking. Checking the cake a few minutes before the recommended baking time helps prevent dryness.

Can I add other flavors to the frosting?

Absolutely. I sometimes add a teaspoon of instant espresso powder or a splash of almond extract to the frosting for a different flavor profile.

Is it necessary to sift the powdered sugar for the frosting?

While not mandatory, I find that sifting the powdered sugar helps achieve a smoother frosting without lumps.

Conclusion

This chocolate buttermilk cake is a delightful dessert that’s both easy to make and incredibly satisfying. Its moist texture and rich flavor make it a favorite in my household. Whether for a special occasion or a simple treat, this cake is sure to impress.