Chocolate cake using buttermilk is one of my favorite homemade desserts. My Baking Addiction started with this incredibly moist, rich, and deeply flavored cake.
I’ve made this chocolate cake using buttermilk more times than I can count, and every single time, it disappears fast. That’s how much everyone loves it.
I made chocolate cake using buttermilk again because it never fails. The texture is tender, and the flavor is unbeatable. Sometimes I bake it bakery-style, other times I tweak the frosting or add a little espresso.
Either way, the result is amazing. Now I’m ready to walk you through every step so you can bake chocolate cake using buttermilk just like I do.
Chocolate Cake Using Buttermilk
This chocolate cake using buttermilk is rich, ultra-moist, and full of deep chocolate flavor. The buttermilk gives the cake a soft, tender crumb and adds a slight tang that balances the sweetness perfectly.
Melted butter and canola oil make it extra moist, while hot water helps to bloom the cocoa, intensifying the chocolate taste. The batter comes together easily and bakes into two soft, fluffy layers.
Frosted with a smooth, creamy buttermilk chocolate frosting, this cake has a homemade charm with a bakery-style finish. It’s the kind of cake you’ll want to make again and again simple, indulgent, and truly satisfying.
How To Prepare Chocolate Cake Using Buttermilk?
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Difficulty: Easy
Cuisine: American
Yield: 12 servings
Kitchen Utensils Needed
- Mixing bowls (at least two)
- Whisk or electric hand mixer
- Measuring cups and spoons
- Rubber spatula
- Sifter
- Saucepan (for frosting)
- 9×13 inch baking pan
- Cooling rack
- Toothpick or cake tester
Ingredients
For the Cake:
- 2 cups granulated sugar
- 2 large eggs, at room temperature
- ½ cup unsweetened cocoa powder
- ½ cup unsalted butter, melted
- ½ cup canola oil
- 2 cups all-purpose flour
- 1 cup buttermilk, at room temperature
- 1 cup hot water (very warm, not boiling)
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Frosting:
- ⅔ cup unsweetened cocoa powder
- ½ cup salted butter (1 stick)
- ⅓ cup whole buttermilk, shaken
- 3 cups confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease your baking pan(s) and line with parchment paper if desired for easy removal.
2. Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted butter, canola oil, and granulated sugar until smooth. Add in the eggs one at a time, beating well after each. Stir in the cocoa powder until fully incorporated.
3. Add Buttermilk and Dry Ingredients
Pour in the buttermilk and mix until combined. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients into the wet mixture, stirring until just combined.
4. Incorporate the Hot Water
Slowly pour in the hot water while stirring continuously. The batter will be thin, but that’s expected — it leads to a moist cake.
5. Bake the Cake
Pour the batter evenly into the prepared pan(s). Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Avoid overbaking to keep the cake moist.
6. Cool the Cake
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
7. Make the Buttermilk Chocolate Frosting
In a medium saucepan, melt the butter over low heat. Remove from heat and whisk in cocoa powder until smooth. Stir in the buttermilk and vanilla. Gradually mix in the sifted confectioners’ sugar until creamy and spreadable.
8. Frost and Serve
Once the cake has completely cooled, spread the frosting evenly over the top (and sides if using round pans). Slice and serve as desired.
Note:
This chocolate cake using buttermilk is incredibly moist and rich, thanks to the combination of buttermilk and hot water. The frosting has a slight tang from the buttermilk that balances the sweetness beautifully.
For an extra indulgent touch, consider adding a layer of chocolate chips or ganache between the cake layers. Store leftovers covered at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition Facts Of Chocolate Cake Using Buttermilk
| Nutrition | Amounts |
|---|---|
| Calories | 460 |
| Total Fat | 21g |
| Saturated Fat | 8g |
| Cholesterol | 55mg |
| Sodium | 280mg |
| Total Carbohydrate | 65g |
| Dietary Fiber | 2g |
| Sugars | 48g |
| Protein | 4g |
Why My Recipe Works
My chocolate cake using buttermilk works because it balances simple ingredients in just the right way to create a moist, tender cake with deep chocolate flavor.
The buttermilk adds a subtle tang and helps keep the crumb soft, while the combination of melted butter and oil ensures extra moisture.
Using hot water blooms the cocoa powder, making the chocolate taste richer and more intense. The baking soda and powder provide the perfect rise without drying out the cake.
Altogether, these elements come together for a reliably delicious, bakery-quality cake that’s easy to make and always turns out great.
Why This Recipe Is A Must-Try?
This chocolate cake using buttermilk is a must-try because it produces a chocolate cake that feels both rich and light, thanks to the unique addition of buttermilk. The balance of tanginess and sweetness creates a flavor depth that sets it apart from typical chocolate cakes.
Its moist texture holds up well whether served plain or with frosting, making it versatile for any dessert setting. The ingredients come together in a way that delivers consistent, impressive results every time.
For anyone who loves chocolate cake that’s both flavorful and satisfying, this chocolate cake using buttermilk stands out as a reliable and delicious option.
My Favorite Ways To Serve It Up
One of my favorite ways to serve this buttermilk chocolate cake is with a generous spread of the creamy chocolate frosting, allowing its rich flavor to shine.
Sometimes I like to add fresh berries on the side, which add a bright, natural sweetness that balances the cake’s richness. Another great option is to warm a slice slightly and pair it with a scoop of vanilla ice cream for a comforting dessert.
For special occasions, layering the chocolate cake using buttermilk with frosting and decorating with chopped nuts or chocolate shavings gives it a beautiful, festive touch.
Recipe Tips And Techniques
● Bring eggs and buttermilk to room temperature before starting to ensure a smooth batter and better rise.
● Sift flour and cocoa powder together to avoid clumps and achieve a light, tender crumb.
● Gradually add the hot water to the batter while stirring gently to blend without overmixing.
● Prepare your pans by greasing and lightly flouring them to help the cake come out cleanly.
● Check the cake’s doneness by inserting a toothpick in the center; it should come out mostly clean.
● Allow the cake to cool fully before spreading the frosting to keep it stable and prevent melting.
Additions
1. Espresso Powder – Adding a teaspoon of espresso powder deepens the chocolate’s richness, giving the cake a more intense, almost bittersweet flavor without tasting like coffee.
2. Chocolate Chips or Chunks – Mixing in semi-sweet or dark chocolate chips creates pockets of melty chocolate that add gooey texture and extra indulgence in every bite.
3. Pure Vanilla Extract – A splash of high-quality vanilla enhances the overall flavor, rounding out the cocoa’s bitterness with subtle sweetness and warmth.
4. Fresh Orange Zest – Grated orange zest adds a bright, fragrant citrus note that cuts through the richness and gives the cake a refreshing twist.
5. Chopped Nuts (Walnuts, Pecans, or Hazelnuts) – Adding nuts introduces a satisfying crunch and nutty flavor, creating a nice contrast to the cake’s soft, moist crumb.
How To Store Leftovers
To store leftover chocolate cake using buttermilk, wrap it tightly in plastic wrap or place it in an airtight container to keep it fresh and prevent it from drying out.
Store the cake at room temperature if you plan to eat it within two days. For longer storage, keep it in the refrigerator for up to five days, but bring it back to room temperature before serving for the best flavor and texture.
If you want to keep it even longer, freeze the chocolate cake using buttermilk, wrapped well in plastic and foil, for up to three months. Thaw overnight in the fridge before enjoying.
Frequently Asked Questions (FAQs)
Can I replace buttermilk with regular milk?
Yes, regular milk can be used, but for best results, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5-10 minutes. This mimics the acidity of buttermilk, helping the cake stay tender and giving it a slight tang that enhances the chocolate flavor.
What’s the purpose of adding hot water to the batter?
The hot water helps bloom the cocoa powder, which intensifies the chocolate flavor and creates a smooth, thin batter. This step ensures the cake turns out moist and deeply chocolatey rather than dry or chalky.
Can I prepare the cake in advance?
Yes, you can bake the cake a day or two before serving. Store it tightly covered at room temperature or in the fridge to maintain moisture. Bring it to room temperature before frosting or serving for the best texture and flavor.
Which baking pans are best for this recipe?
A 9×13 inch rectangular pan or two 9-inch round pans work best to achieve even baking. If using smaller or different-shaped pans, keep an eye on the baking time, as it may vary slightly.
How do I test if the cake is fully baked?
Insert a toothpick or thin skewer into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. Avoid opening the oven too early to prevent sinking.
Conclusion
This amazing chocolate cake using buttermilk is a delicious treat that anyone can enjoy making and sharing. Its moist texture and rich chocolate flavor make it a favorite for celebrations or simple moments at home.
I love experimenting with this chocolate cake using buttermilk, sometimes adding a twist or frosting variation, but it always turns out fantastic.
I’m excited to share this chocolate cake using buttermilk with you and hope you try it soon. Baking this cake will bring joy to your kitchen and smiles to everyone who tastes it!
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Chocolate Cake Using Buttermilk
Equipment
- Mixing bowls (at least two)
- Whisk or electric hand mixer
- Measuring cups and spoons
- Rubber spatula
- Sifter
- Saucepan (for frosting)
- 9×13 inch baking pan
- Cooling rack
- Toothpick or cake tester
Ingredients
For the Cake:
- 2 cups granulated sugar
- 2 large eggs at room temperature
- ½ cup unsweetened cocoa powder
- ½ cup unsalted butter melted
- ½ cup canola oil
- 2 cups all-purpose flour
- 1 cup buttermilk at room temperature
- 1 cup hot water very warm, not boiling
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Frosting:
- ⅔ cup unsweetened cocoa powder
- ½ cup salted butter 1 stick
- ⅓ cup whole buttermilk shaken
- 3 cups confectioners’ sugar sifted
- 1 teaspoon vanilla extract
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Lightly grease your baking pan(s) and line with parchment paper if desired for easy removal.
Mix the Wet Ingredients
- In a large mixing bowl, whisk together the melted butter, canola oil, and granulated sugar until smooth. Add in the eggs one at a time, beating well after each. Stir in the cocoa powder until fully incorporated.
Add Buttermilk and Dry Ingredients
- Pour in the buttermilk and mix until combined. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients into the wet mixture, stirring until just combined.
Incorporate the Hot Water
- Slowly pour in the hot water while stirring continuously. The batter will be thin, but that’s expected — it leads to a moist cake.
Bake the Cake
- Pour the batter evenly into the prepared pan(s). Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Avoid overbaking to keep the cake moist.
Cool the Cake
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Buttermilk Chocolate Frosting
- In a medium saucepan, melt the butter over low heat. Remove from heat and whisk in cocoa powder until smooth. Stir in the buttermilk and vanilla. Gradually mix in the sifted confectioners’ sugar until creamy and spreadable.
Frost and Serve
- Once the cake has completely cooled, spread the frosting evenly over the top (and sides if using round pans). Slice and serve as desired.
Notes
Nutrition Facts Of Chocolate Cake Using Buttermilk
| Nutrition | Amounts |
|---|---|
| Calories | 460 |
| Total Fat | 21g |
| Saturated Fat | 8g |
| Cholesterol | 55mg |
| Sodium | 280mg |
| Total Carbohydrate | 65g |
| Dietary Fiber | 2g |
| Sugars | 48g |
| Protein | 4g |