Introduction

This Buttermilk Chocolate Cake is a moist, rich, and deeply chocolatey dessert that’s perfect for any occasion. The combination of buttermilk and cocoa powder creates a tender crumb and a delightful tang, complemented by a silky chocolate frosting.

Buttermilk Chocolate Cake Recipe - Recipe Image

Ingredients

2 cups (240 g) all-purpose flour
2 cups (400 g) granulated sugar
½ cup (40 g) unsweetened cocoa powder
1½ tsp baking soda
1 tsp baking powder
¼ tsp salt
2 large eggs (room temperature)
½ cup (118 ml) melted butter
½ cup (118 ml) canola oil
1 cup (237 ml) buttermilk (room temperature)
1 cup (237 ml) hot water (very warm, but not boiling)
¾ cup (170 g) unsalted butter (for frosting)
½ cup (40 g) unsweetened cocoa powder (for frosting)
1/3 cup (79 ml) buttermilk (room temperature, for frosting)
1 tsp vanilla extract
2½ – 3 cups (300 – 360 g) powdered sugar, sifted

Instructions

Step 1: Preheat your oven to 350°F (177°C). Lightly grease a 9 x 13 inch cake pan and line the bottom and long sides with parchment paper to prevent sticking.
Step 2: In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt until well combined.
Step 3: Add the oil, melted butter, eggs, and buttermilk to the dry ingredients. Whisk until the batter is smooth and fully combined.
Step 4: Carefully whisk in the hot water until the batter is even and smooth. Pour the batter into the prepared cake pan.
Step 5: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
Step 6: Let the cake cool in the pan for 15-20 minutes. Then, using the parchment paper, gently lift the cake out and transfer it to a cooling rack to cool completely.
Step 7: To make the frosting, melt the unsalted butter in a saucepan over low heat. Once melted, whisk in the cocoa powder and cook for about 1 minute to bloom the cocoa.
Step 8: Remove the pan from heat and whisk in the buttermilk, powdered sugar, and vanilla extract until the frosting is smooth and well combined.
Step 9: Place the cooled cake back into the pan or onto a serving plate. Pour the frosting over the cake and spread evenly.
Step 10: Allow the frosting to set before slicing. Serve and enjoy this moist, chocolatey delight!

Tips & Variations

For an extra fudgy texture, substitute half of the canola oil with melted coconut oil or use butter entirely.
Use high-quality cocoa powder for the best chocolate flavor; Dutch-processed cocoa will give a smoother taste.
Let the cake cool completely before frosting to prevent melting and sliding.
Add a pinch of espresso powder to the batter to enhance the chocolate flavor without adding coffee taste.
Swap the powdered sugar in the frosting for less if you prefer a less sweet topping.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate in an airtight container for up to 4 days. Before serving, bring the cake to room temperature for the best texture and flavor. Reheat slices gently in the microwave for 10-15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup to mimic the acidity and achieve a similar texture.

How can I make this cake gluten-free?

Replace the all-purpose flour with a gluten-free baking blend that includes xanthan gum, and make sure your baking powder is gluten-free as well. The texture may vary slightly but will still be delicious.

Buttermilk Chocolate Cake Recipe

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★★★★★

4.6 from 71 reviews

This Buttermilk Chocolate Cake is a moist and rich dessert that combines the tangy flavor of buttermilk with deep, unsweetened cocoa for an indulgent chocolate treat. The cake is tender and fluffy thanks to the blend of buttermilk, melted butter, and oil, and it’s topped with a luscious chocolate buttermilk frosting that blooms the cocoa powder for enhanced chocolate flavor. Perfectly balanced in sweetness and easy to prepare, this classic chocolate cake is sure to delight on any occasion.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake:

2 cups (240 g) all purpose flour
2 cups (400 g) granulated sugar
½ cup (40 g) unsweetened cocoa powder
1½ tsp baking soda
1 tsp baking powder
¼ tsp salt
2 large eggs (US), room temperature
½ cup (118 ml) melted butter
½ cup (118 ml) canola oil
1 cup (237 ml) buttermilk, room temperature
1 cup (237 ml) hot water (very warm, but not boiling)

Chocolate Buttermilk Frosting:

¾ cup (170 g) unsalted butter
½ cup (40 g) unsweetened cocoa powder
1/3 cup (79 ml) buttermilk, room temperature
1 tsp vanilla extract
2½ – 3 cups (300 – 360 g) powdered sugar, sifted

Instructions

Preheat and Prepare Pan: Preheat the oven to 350°F (177°C). Lightly grease and line the bottom and long sides of a 9 x 13 inch cake pan with parchment paper to ensure easy removal after baking.
Whisk Dry Ingredients: In a large mixing bowl, whisk together the all purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt until they are well combined ensuring even distribution of leavening agents and cocoa.
Add Wet Ingredients: Whisk in the canola oil, melted butter, eggs, and buttermilk until the batter is smooth and well combined for a moist cake texture.
Incorporate Hot Water: Carefully whisk in the very warm (not boiling) water, which helps to bloom the cocoa powder and results in a more tender crumb, mixing until fully blended.
Pour Batter and Bake: Pour the chocolate buttermilk cake batter into the prepared cake pan, spreading evenly. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs, indicating it’s done but not overbaked.
Cool the Cake: Allow the cake to cool in the pan for 15 to 20 minutes. Then, using the parchment paper, gently lift the cake out of the pan and transfer it to a cooling rack to cool completely before frosting.
Prepare Frosting – Bloom Cocoa: In a saucepan over low heat, melt the unsalted butter. Once melted, whisk in the cocoa powder and continue cooking gently for about 1 minute to bloom the cocoa, enhancing the chocolate flavor. Remove from heat.
Mix Frosting: Whisk in the buttermilk, sifted powdered sugar, and vanilla extract until the frosting is smooth and well combined, adjusting powdered sugar to achieve your preferred consistency.
Frost the Cake: Transfer the cooled chocolate buttermilk cake back onto a serving dish or back into the cake pan. Pour the frosting evenly over the top and spread gently to cover the cake completely.
Set and Serve: Allow the frosting to set at room temperature for a while. Once set, slice the moist chocolate cake and serve to enjoy a rich and satisfying dessert.

Notes

Make sure your eggs and buttermilk are at room temperature to ensure a smooth batter and even baking.
Do not use boiling water as it may negatively affect the texture; use hot but not boiling water instead to help bloom the cocoa powder.
If you prefer a different oil, vegetable oil can be substituted for canola oil without affecting the flavor significantly.
For best results, sift the powdered sugar before adding to the frosting to avoid lumps.
The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
This cake freezes well; wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before frosting.

Keywords: chocolate cake, buttermilk chocolate cake, moist chocolate cake, chocolate frosting, homemade chocolate cake, easy chocolate cake, classic chocolate cake