Chocolate Buttermilk Cake

There’s something undeniably indulgent about a classic chocolate buttermilk cake made from scratch.

Between the tender crumb and rich, dreamy frosting, it’s pure, chocolatey satisfaction in every bite. 

The secret lies in the buttermilk, of course, which ensures an incredibly moist sponge.

It also adds subtle tangy notes that perfectly balance the sweetness. 

Why You’ll Love This Chocolate Buttermilk Cake

Rich Texture: Combining buttermilk and hot coffee creates an incredibly moist, tender crumb. It also stays fresh for days, making it perfect for advance prep.

Easy Assembly: The recipe calls for a simple, one-bowl mixing method. And like a sheet cake, you can frost it right in the baking dish, so there’s no need for any fancy skills.

Perfect for Parties: The 9×13 size is ideal for feeding crowds. Plus, the cake cuts cleanly into neat, professional-looking squares that look great.

Deep, Chocolatey Taste: It’s slightly tangy, perfectly sweet, and incredibly rich. Everyone will love it.

Ingredients

• All-Purpose Flour: Ensures the cake holds its shape and remains tender. 

• Granulated Sugar: For sweetness and a soft, moist texture. 

• Unsweetened Cocoa Powder: Delivers the rich chocolate flavor that defines this cake.

• Baking Powder & Baking Soda: The leavening agents that help the cake rise into a light, fluffy indulgence. 

• Salt & Vanilla Extract: Enhance the chocolate flavor and balance the cake’s sweetness.

• Vegetable Oil & Melted Butter: Add richness and extra moisture while contributing to the overall tenderness. 

• Eggs: Bind the ingredients and provide structure.

• Buttermilk: Adds a tangy flavor and acidity, which reacts with the leavening agents to create a soft crumb. You’ll also use it in the frosting. 

• Hot Coffee: Intensifies the chocolate flavor and thins the batter. You can use hot water as an alternative, but coffee provides a more robust taste.

• Chocolate Buttermilk Frosting: A creamy, rich topping combining butter, cocoa powder, powdered sugar, buttermilk, and vanilla.

Why Use Buttermilk in Cakes?

If you haven’t been using buttermilk in your baked goods, you should start!

It’s the not-so-secret ingredient that makes cakes, biscuits, muffins, etc., so much more scrumptious. 

Buttermilk enhances the taste and texture, adds moisture, and creates a tender crumb. Its tangy taste complements the sweetness nicely. It also results in extra fluffy cakes. 

Trust me. Buttermilk makes all baked goods better.

If you don’t have any, make your own by adding vinegar or lemon juice to whole milk. 

How to Make Chocolate Buttermilk Cake

Topped with a velvety chocolate buttermilk frosting, this cake bridges the gap between everyday indulgence and special occasion-worthy.

Still, it’s super easy to recreate at home!

1. PREHEAT the oven to 350°F. Grease a 9×13-inch baking pan, line with parchment paper, and set aside.

2. WHISK the flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.

3. ADD the eggs, lightly beating to break the yolks. Add the buttermilk and vanilla, and whisk until no streaks of flour remain.

4. POUR in the hot coffee and whisk gently until smooth. The batter will be thin.

5. BAKE for 30–35 minutes, until a toothpick comes out clean or with moist crumbs. Cool completely in the pan on a wire rack.

6. BEAT the softened butter in a large bowl until smooth. Add the cocoa powder and beat until combined.

7. MIX on low, alternating powdered sugar and buttermilk, until smooth. Add the vanilla and salt, and beat until fluffy.

8. SPREAD the frosting over the cooled cake. Chill for 15–20 minutes to set, then slice and enjoy!

Tips for the Best Chocolate Buttermilk Cake

This is my go-to chocolate cake when I need something indulgent but also ridiculously easy.

The cake is so moist and rich it practically melts the moment it hits your tongue. And the frosting is so tasty, you’ll want to eat it with a spoon.

Here are a few tips to keep in mind before you jump to the recipe: 

• Cocoa quality matters. I prefer Dutch-processed cocoa for a richer, darker taste. But any high-quality unsweetened cocoa powder will suffice. 

• Use room-temperature ingredients. Set the eggs and buttermilk out early. This will help ensure better emulsion for a smoother, more uniform batter. 

• Use full-fat buttermilk. Opt for thick, whole buttermilk. It adds richness, moisture, and a tangy background flavor. Low-fat varieties just don’t have the same oomph.

• Sift dry ingredients. Whisk or sift the flour, cocoa powder, baking soda, etc. to eliminate lumps and ensure even distribution. 

• Bloom the cocoa powder. Mix it with 1-2 tablespoons of hot water or hot coffee, then let it cool before adding to the mix. Doing so will enhance its chocolate flavor.

• Adjust the frosting as needed. Add the buttermilk a little at a time until the desired consistency is reached.

• Garnish creatively. Top with chocolate shavings, chocolate chips, sprinkles, fresh berries, and more.

• Recipe variations. Add mint extract, orange zest, or crushed nuts to the batter. Or create a mocha version by increasing the coffee and adding espresso powder. 

How to Store

This cake will stay moist for days. But if you want to freeze it, you’ll need to do so without the frosting.

To Store: Keep the frosted cake in an airtight container at room temperature for 1-2 days or in the fridge for 5-6 days.

To Freeze: Wrap the unfrosted cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.

Note: Let chilled leftovers come to room temp before serving.

More Chocolate Cake Recipes to Try

Chocolate Cake with Cream Cheese Frosting
Triple Chocolate Cake
Moist Chocolate Cake
Ina Garten’s Chocolate Cake