Chocolate Buttermilk Cake recipe blends rich cocoa and tangy buttermilk to create an incredibly moist and tender dessert full of deep chocolate flavor.
This Chocolate Buttermilk Cake Recipe delights by balancing sweetness and acidity, resulting in a luscious, melt-in-your-mouth texture that satisfies any chocolate lover.
Baking this Chocolate Buttermilk Cake Recipe offers a rewarding experience, filling the kitchen with inviting warmth and rich chocolate notes. The process inspires creativity, encouraging adjustments to suit personal taste or occasion.
Now, I will guide you through making this delicious Chocolate Buttermilk Cake Recipe, sharing tips to ensure every bite delivers that perfect harmony of richness and softness.
Why You Should Try This Recipe Today?
You should try this Chocolate Buttermilk Cake recipe today because it delivers incredible flavor and texture with simple ingredients.
The combination of buttermilk and cocoa creates a moist, tender cake that feels indulgent without being overly rich. Quick to prepare and reliable to bake, this recipe brings homemade comfort straight to your table.
Every bite offers a perfect balance of sweetness and tang, making Chocolate Buttermilk Cake Recipe a delicious treat worth enjoying any day.
How To Prepare Chocolate Buttermilk Cake Recipe?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Course: Dessert / Cake
Difficulty: Easy to Medium
Cuisine: American / Classic
Calories: Approx. 350 per serving (varies by portion size)
Yield: 10 servings
Kitchen Utensils Needed
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Sifter
- 8-inch round cake pans (2) or one 9×13 inch pan
- Spatula
- Cooling rack
- Saucepan (for hot water)
Ingredients
For the Cake:
- 1½ cups all-purpose flour (plain flour)
- ½ cup full-fat buttermilk
- ¾ cup (1½ sticks) unsalted butter, melted and cooled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup hot water
- 2 large eggs
- ¾ cup granulated sugar (or caster sugar)
- ½ cup unsweetened cocoa powder, sifted
- ½ cup brown sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Buttermilk Chocolate Frosting:
- ½ cup unsweetened cocoa powder
- ¾ cup unsalted butter, softened
- 3 cups powdered (confectioners’) sugar, sifted
- ⅓ cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
How To Make Chocolate Buttermilk Cake Recipe
1. Set your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper for easy removal.
2. In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
3. In a separate bowl, whisk the melted butter with both granulated and brown sugars until well combined. Add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract.
4. Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix gently to combine. Then, slowly stir in the hot water—the batter will be thin, which is expected.
5. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
6. To prepare the frosting, beat softened butter and cocoa powder until smooth. Gradually add powdered sugar and buttermilk alternately, beating until the frosting reaches a spreadable consistency.
7. Stir in vanilla extract. Once the cake layers are fully cooled, spread frosting evenly between the layers and cover the top and sides.
Serving Suggestions
I love serving this Chocolate Buttermilk Cake Recipe with a scoop of vanilla ice cream or a dollop of whipped cream to add a cool, creamy contrast to the rich cake.
Sometimes, I sprinkle a few fresh berries on top for a pop of color and a hint of freshness. It’s a simple way to elevate the experience and make every bite feel extra special.
Sharing this Chocolate Buttermilk Cake Recipe with friends or family always turns into a warm, joyful moment something I look forward to every time I bake it.
Tips For Best Results
➢ Measure ingredients accurately to maintain the perfect balance of moisture and texture.
➢ Whisk eggs and sugars well to incorporate air for a lighter cake.
➢ Add buttermilk slowly while mixing to avoid curdling and ensure even moisture.
➢ Use high-quality cocoa powder for richer, more intense chocolate flavor.
➢ Avoid opening the oven door during baking to keep the cake from sinking.
➢ Cool the cake in the pan briefly before transferring to a wire rack for even cooling.
➢ Chill the frosting slightly before spreading for easier handling and a cleaner finish.
Additions And Variations
Additions
- Toasted almonds or hazelnuts for extra crunch
- Chocolate chunks or chips folded into the batter
- A teaspoon of instant espresso powder to intensify chocolate flavor
- A handful of dried cherries or cranberries for a tart contrast
- A teaspoon of vanilla bean paste for deeper vanilla notes
Variations
- Use coconut buttermilk for a subtle tropical flavor twist
- Add a layer of cream cheese frosting for tangy richness
- Incorporate mashed bananas for added moisture and natural sweetness
- Swap cocoa powder for melted dark chocolate for a fudgier texture
- Turn it into a gluten-free cake by using a blend of almond and oat flour
How To Store The Finished Cake
Store the finished Chocolate Buttermilk Cake Recipe in an airtight container or cover it tightly with plastic wrap to keep it fresh.
Keep it at room temperature if you plan to eat it within two days. For longer storage, refrigerate the cake, but bring it to room temperature before serving to restore its soft texture.
You can also freeze the Chocolate Buttermilk Cake Recipe, wrapped well in plastic and foil, for up to three months—thaw it overnight in the fridge for best results.
Personal Touch Or Story
I first discovered Chocolate Buttermilk Cake Recipe during a rainy afternoon when I craved something comforting yet not overly sweet.
Using simple pantry staples, I whipped up this cake, and the result was incredible—a moist, tender crumb with just the right balance of rich chocolate and subtle tang from the buttermilk.
It quickly became a favorite for family gatherings, especially loved by kids who adored the creamy frosting.
Baking this cake always brings back warm memories of cozy afternoons and shared smiles, reminding me that the best recipes are those made with heart and simple, honest ingredients.
FAQs About Chocolate Buttermilk Cake
What makes buttermilk essential in this cake?
Buttermilk adds moisture and tenderness, balances sweetness, and reacts with leavening agents to create a light, fluffy texture.
Can I substitute buttermilk?
Yes, mix 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it sit for 5 minutes to mimic buttermilk.
How do I prevent chocolate chips from sinking?
Toss chocolate chips in a small amount of flour before folding them into the batter to help them stay suspended.
Is this cake suitable for beginners?
Absolutely. The recipe is straightforward, and the ingredients are easy to find, making it ideal for novice bakers.
Can I make this cake ahead of time?
Yes, bake the cake a day in advance and store it at room temperature in an airtight container. Frost before serving.
Can I freeze the cake?
Yes, wrap the unfrosted cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw before frosting and serving.
Conclusion
My delicious Chocolate Buttermilk Cake Recipe turns out moist, rich, and full of deep chocolate flavor every time I bake it.
I hope you give this recipe a try soon and enjoy the wonderful taste and texture as much as I do. Baking it will bring joy to your kitchen and smiles to everyone who tastes it!
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Chocolate Buttermilk Cake Recipe
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Sifter
- 8-inch round cake pans (2) or one 9×13 inch pan
- Spatula
- Cooling rack
- Saucepan (for hot water)
Ingredients
For the Cake:
- 1½ cups all-purpose flour plain flour
- ½ cup full-fat buttermilk
- ¾ cup 1½ sticks unsalted butter, melted and cooled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup hot water
- 2 large eggs
- ¾ cup granulated sugar or caster sugar
- ½ cup unsweetened cocoa powder sifted
- ½ cup brown sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Buttermilk Chocolate Frosting:
- ½ cup unsweetened cocoa powder
- ¾ cup unsalted butter softened
- 3 cups powdered confectioners’ sugar, sifted
- ⅓ cup buttermilk at room temperature
- 1 teaspoon vanilla extract
Instructions
- Set your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper for easy removal.
- In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
- In a separate bowl, whisk the melted butter with both granulated and brown sugars until well combined. Add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix gently to combine. Then, slowly stir in the hot water—the batter will be thin, which is expected.
- Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- To prepare the frosting, beat softened butter and cocoa powder until smooth. Gradually add powdered sugar and buttermilk alternately, beating until the frosting reaches a spreadable consistency.
- Stir in vanilla extract. Once the cake layers are fully cooled, spread frosting evenly between the layers and cover the top and sides.