chocolate buttermilk cake recipe

Written ByJenny Smyth Posted on
chocolate buttermilk cake recipe
Jump to Recipe Jump to Video Print Recipe

The Best chocolate buttermilk cake recipe

I’m so excited to share this chocolate buttermilk cake recipe with you all. This recipe has been a family favorite for years, and it’s perfect for any occasion.

I’ve served it at birthday parties, potlucks, and even just for a quick dessert on a weeknight. The best part is that it’s surprisingly easy to make and requires only a few ingredients.

The combination of the moist buttermilk cake, rich chocolate, and subtle tanginess is absolute perfection. It’s also incredibly versatile – you can top it with whipped cream, ice cream, or even a simple powdered sugar glaze.

My kids love helping me mix the batter together, and they always get so excited when they see the cake come out of the oven. I’ve even started making it in advance and freezing it for later use – it’s just as delicious after thawing as it is fresh from the oven.

And let’s not forget about the health benefits – buttermilk is packed with probiotics, and dark chocolate contains antioxidants that are great for your heart. So go ahead and indulge in this decadent dessert – your taste buds and body will thank you!

Chocolate Buttermilk Cake

Chocolate Buttermilk Cake

4.7 from 841 votes

This rich and moist chocolate buttermilk cake is a classic dessert with a tender crumb. The buttermilk adds a subtle tang that balances the deep cocoa flavor.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Cake

1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 cup buttermilk, at room temperature
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot water

For the Chocolate Frosting

1/2 cup unsalted butter, softened
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup buttermilk
1 teaspoon vanilla extract
1/4 teaspoon salt

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease two 9-inch round cake pans and line the bottoms with parchment paper.
3This ensures the cakes release easily after baking.
4In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
5In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla extract until smooth.
6Add the wet ingredients to the dry ingredients and mix on medium speed for 2 minutes until the batter is smooth.
7Reduce the speed to low and carefully pour in the hot water, mixing until just combined; the batter will be thin.
8Divide the batter evenly between the prepared pans.
9Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean and the cakes spring back when lightly pressed.
10Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
11While the cakes cool, make the frosting by beating the butter until creamy, then adding the cocoa powder, powdered sugar, buttermilk, vanilla, and salt; beat on medium-high until light and fluffy, about 3 minutes.
12Place one cake layer on a serving plate and spread about 1 cup of frosting evenly over the top.
13Place the second layer on top and frost the top and sides of the cake with the remaining frosting.

🔧Equipment

Two 9-inch round cake pans
Mixing bowls
Electric mixer
Wire rack
Offset spatula

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 5g❤️Cholesterol: 35mg🧂Sodium: 420mg🌾Total Carbs: 48g🥦Dietary Fiber: 3g🍬Sugars: 34g🥩Protein: 5g

📝Notes

For a richer flavor, use dark cocoa powder. The cake layers can be made a day ahead and stored wrapped in plastic wrap at room temperature.

Watch Video Of How Chocolate Buttermilk Cake Works

This chocolate buttermilk cake recipe is always a good idea for any occasion – whether it’s a birthday party, family gathering, or just a Tuesday night treat. One of my favorite things about this recipe is how well it freezes – simply wrap it tightly in plastic wrap or aluminum foil and store in the freezer for up to 2 months.

When you’re ready to serve, simply thaw at room temperature or reheat in the microwave (about 20-30 seconds). Enjoy!

❓ Frequently Asked Questions About Chocolate Buttermilk Cake

Q: What type of flour should I use for this recipe?

A: You can use either all-purpose or whole wheat flour for this recipe – both will give you a delicious result. If you’re looking for a gluten-free option, I recommend using almond or coconut flour instead.

Q: Can I make this recipe in advance?

A: Yes, you can make the batter ahead of time and store it in the fridge overnight before baking. Just be sure to let it come to room temperature before pouring into the pan.

Q: Is this cake suitable for vegans?

A: Unfortunately, no – this recipe uses eggs and buttermilk, which aren’t vegan-friendly. However, you can easily substitute these ingredients with their plant-based counterparts if you’re looking for a vegan version.

Q: How do I ensure my cake doesn’t sink in the middle?

A: To prevent your cake from sinking, make sure to not overmix the batter – stop mixing once the ingredients are just combined. Also, don’t overbake it – keep an eye on it after 25 minutes and remove from the oven when a toothpick comes out clean.

Q: Can I adjust the amount of chocolate in this recipe?

A: Absolutely! If you prefer a less intense chocolate flavor, you can reduce the amount of cocoa powder or chocolate chips to your liking.

Similar Posts