Chocolate Buttermilk Cake Recipe
The Chocolate Buttermilk Cake Recipe creates a rich, moist dessert using cocoa powder, buttermilk, and butter. The buttermilk adds tang and tenderness, while the cocoa delivers deep chocolate flavor. Perfect for layering or serving alone, it’s often topped with chocolate frosting. Bake until set, cool completely, then frost. A classic treat for any chocolate lover.
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.