This moist, rich buttermilk chocolate cake is fudgy, tender, made in one bowl, and topped with a glossy chocolate frosting.
This chocolate cake with buttermilk is one of those easy, no-fuss recipes you’ll find yourself making on repeat, not just because it’s simple, but because it’s that good.
It all comes together in one bowl, gets poured into a sheet pan, and bakes up super soft and moist thanks to the buttermilk. The flavor is rich and chocolatey with just the right amount of tang.
Once it’s cooled, you spread on a glossy chocolate frosting that melts right into the cake, no layering, no decorating, just pure chocolate goodness in every bite.
Perfect for parties, birthdays, or anytime you’re craving something homemade and delicious.
For more chocolate cakes, check out my chocolate ganache cake, chocolate cake with chocolate cream cheese frosting, Ferrero rocher cake, Matilda's chocolate cake, and Ding Dong cake.
Jump to:
Why this recipe works
- Moist texture- The buttermilk gives the cake a soft, tender crumb that stays moist for days.
- Glossy chocolate frosting- The smooth, shiny frosting adds a rich finish and sinks slightly into the cake for an extra decadent and tender bite.
- Deep chocolate flavor- With a generous amount of cocoa and the tanginess of buttermilk, the chocolate flavor is bold, balanced, and satisfying.
- One bowl recipe- The batter comes together in a single bowl, which means less mess and more convenience.
- Simple to make- No special equipment, no layers, no stress, just mix, bake in a sheet pan, frost, and enjoy. Perfect for any occasion.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Flour– I used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Dutch cocoa powder– I like to use Dutch-process cocoa powder for my chocolate cake because I like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Baking powder and baking soda – to allow the cake to rise. Make sure that your baking powder and baking soda aren’t expired.
Granulated sugar– I like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Vegetable oil – I used vegetable oil for this recipe. Canola oil will work great for this recipe.
Eggs- to give the cake a good structure. Make sure you’re using room-temperature eggs.
Buttermilk- gives the cake extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.
Hot water- use hot water to make the batter extra smooth.
Vanilla extract- vanilla extract Is an essential ingredient for chocolate cake.
Salt- I used kosher salt for this recipe. Salt doesn’t give the cake a salty taste, it helps to enhance the chocolate flavor.
For the chocolate icing
Butter- I used unsalted butter for the frosting, but you can use salted butter and skip the salt.
Cocoa powder- I used Dutch cocoa powder for this for the best rich flavor.
Powdered sugar- you don’t have to buy powdered sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Instructions
Preheat an oven to 180°C (350°F) and prepare a 9 by 13-inch pan with parchment paper.
Into a large mixing bowl, add the flour, granulated sugar, kosher salt, baking powder, and baking soda, sift the cocoa powder, and mix with a whisk.
Add the buttermilk, vegetable oil, vanilla extract, and eggs, and mix until almost combined.
Add the hot water and mix until just combined and there are no lumps of flour visible. The batter should be pretty runny and smooth.
Pour the batter into the prepared baking pan and bake the cake in a 180c (350f) preheated oven for about 30-40 minutes or until a toothpick inserted into the cake comes out clean.
Let the cake cool in the pan for 20-30 minutes. Meanwhile, make the chocolate frosting.
Melt the butter in a saucepan over low heat until it's completely melted. Remove it from the heat and sift the cocoa powder into the melted butter. Mix well until well combined with a whisk.
Sift in the powder sugar, add the buttermilk, and vanilla, and mix until well combined.
Pour the frosting on the cooled cake and smooth it out with an offset spatula. Allow the frosting to set for about 10 minutes. Slice and enjoy!
Expert Tips
- Use full-fat buttermilk for this! It will give the cake extra moisture and a deliciously rich flavor.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and buttermilk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Bake in the center of the oven. This ensures even baking and prevents the top from overbrowning before the center is done.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Cool the cake completely before frosting. If the cake is warm, the frosting will melt and lose its glossy finish. Let it cool in the pan at room temperature.
- Use an offset spatula for frosting. It helps spread the frosting smoothly and evenly, especially on a large surface like a sheet cake. If the frosting feels too stiff, warm it slightly or add a splash of milk to loosen it up.
Faq's
When added to the batter, buttermilk helps create a moist and tender crumb, resulting in a softer and more delicious cake.
It also adds a subtle tanginess to the overall taste, balancing out the sweetness of other ingredients.
In addition, buttermilk's acidic nature reacts with leavening agents like baking soda or baking powder, helping the cake rise and achieve a lighter texture.
To make it, you will need two main ingredients - milk and lemon juice or vinegar. Start by pouring one tablespoon of lemon juice or vinegar into a measuring cup.
Then, add enough milk to reach the one-cup mark. Stir the mixture gently and let it sit for about 10 minutes to allow the acid to react with the milk.
After this time, you will notice that the milk has thickened slightly and curdled, resembling traditional buttermilk.
Yes! If you want to add more chocolate, you can add 1 cup of chocolate chips to the cake mixture. To prevent the chocolate chips from sinking, coat them with a little bit of flour before adding them to the batter.
Storing
This cake will last up to 4 days at room temperature. Cover the cake with plastic wrap or foil to prevent it from drying out.
Freezing
To freeze this cake, first let it cool completely, then wrap the whole cake (or individual slices) tightly in plastic wrap, followed by a layer of aluminum foil.
You can freeze it frosted or unfrosted, though frosting after thawing gives the best texture. For individual slices, freeze them on a baking sheet first, then wrap and store in a freezer-safe container or bag.
The cake can be frozen for up to 2 months. To thaw, transfer it to the fridge overnight while still wrapped, then bring to room temperature before serving.
Substitutions
Dairy-free- to make this cake dairy-free, replace the buttermilk with almond milk and replace the butter in the frosting with vegan butter.
Egg-free- to make this cake egg-free, replace the eggs with ⅔ cup of applesauce.
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Layer cake- to make this into a layered cake, divide the batter between two greased 8- or 9-inch round pans and bake for 25–30 minutes.
Let the layers cool completely, then frost with a thick chocolate frosting instead of the glossy icing for better structure and flavor.
Small cake- to make a smaller cake, simply halve the recipe and bake it in a greased 8- or 9-inch round pan.
Bake at the same temperature, and start checking for doneness around 20–25 minutes.
Variations
Espresso- Add 1 teaspoon of instant espresso powder to the batter to deepen the chocolate flavor.
Chocolate chip- Fold in ½ cup of chocolate chips for pockets of melty chocolate throughout.
Peanut butter frosting- Swap the chocolate frosting for a creamy peanut butter version for a sweet and salty combo.
Orange zest- Mix in 1 tablespoon of orange zest for a bright citrus twist that pairs beautifully with the chocolate.
Coconut topping- Sprinkle sweetened shredded coconut over the frosting for added texture and a tropical touch.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- 9x13 baking pan
- Rubber spatula
- Kitchen scale
- Offset spatula
- Saucepan
More chocolate recipes
Chocolate rice Krispie treats- These chocolate rice krispie treats are loaded with chocolate flavor and are gooey, and chewy, take 20 minutes to prep, and are always a crowd-pleaser!
Chocolate fudge frosting- This glossy chocolate fudge frosting is silky and rich in chocolate flavor and is the most delicious chocolate frosting ever made!
Triple chocolate cookies- These triple chocolate cookies are made with cocoa powder, chocolate chips, and chocolate chunks! These are the ultimate cookies for real chocolate lovers.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 Recipe
Moist Buttermilk Chocolate Cake
Ingredients
- 2 cups Flour
- 2 cups Granulated sugar
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Kosher salt
- ½ cup Cocoa powder
- ¾ cup Vegetable oil
- 1 teaspoon Vanilla extract
- 2 Eggs
- 1 cup Buttermilk
- 1 cup Water hot
Chocolate frosting
- ½ cup Butter unsalted
- ½ cup Cocoa powder
- 3 cups Powdered sugar
- ⅓ cup Buttermilk
- 1 teaspoon Vanilla extract
Instructions
- Preheat an oven to 180c (350f) and prepare a 9 by 13 inch pan with parchment paper.
- Into a large mixing bowl, add the flour, granulated sugar, kosher salt, baking powder, and baking soda, sift the cocoa powder, and mix with a whisk.
- Add the buttermilk, vegetable oil, vanilla extract, and eggs, and mix until almost combined.
- Add the hot water and mix until just combined and there are no lumps of flour visible. The batter should be pretty runny and smooth.
- Pour the batter into the prepared baking pan and bake the cake in a 180c (350f) preheated oven for about 30-40 minutes or until a toothpick inserted into the cake comes out clean.
- Let the cake cool in the pan for 20-30 minutes. Meanwhile, make the chocolate frosting.
- Melt the butter in a saucepan over low heat until its completely melted. Remove it from the heat and sift the cocoa powder into the melted butter. Mix well until well combined with a whisk.
- Sift in the powder sugar, add the buttermilk, and vanilla, and mix until well combined.
- Pour the frosting on the cooled cake and smooth it out with an offset spatula. Allow the frosting to set for about 10 minutes. Slice and enjoy!
Notes
- Use full-fat buttermilk for this! It will give the cake extra moisture and a deliciously rich flavor.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and buttermilk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Bake in the center of the oven. This ensures even baking and prevents the top from overbrowning before the center is done.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Cool the cake completely before frosting. If the cake is warm, the frosting will melt and lose its glossy finish. Let it cool in the pan at room temperature.
- Use an offset spatula for frosting. It helps spread the frosting smoothly and evenly, especially on a large surface like a sheet cake. If the frosting feels too stiff, warm it slightly or add a splash of milk to loosen it up.
Kayla says
Very, very yummy! I’ve made once already and going to make again for my sister and mom’s birthday. My question is, can I use this same recipe and put into two 9 inch round pans instead?
Laurie says
Very moist and chocolatey!
Iliyana says
Well hello! I made the cake and it is unique and very tasty. We also have a similar pastry, which is called the Thirsty Nun! Thanks for the recipe and the detailed description. Greetings from Bulgaria. 🫶🏻♥️
Mary hill says
Very delicious, mine turned out great, moist, and we loved the frosting.
Camille says
This cake is great. Very rich and moist. If you are a chocolate cake lover you will enjoy this cake.
Shelley says
The cake was a hit! Any suggestions on making them into cupcakes? 🙂
Beth says
Yum!! Yum!! Yum!! I made this earlier this evening and it is by far the best homemade chocolate cake I have ever had the pleasure of making and devouring 2 pieces of. Lol. I did cut the recipe in half since I live alone and it baked brilliantly in an 8x8 pan. Thank you so much for sharing this incredible recipe with the public. It's wonderful!!
Joon says
Thank you for sharing the delicious recipe. Can I use handmade buttermilk (mixed with lemon juice in milk)?
RichandDelish says
Hi Joon. You sure can!
Sierra says
Can you swap the hot water for hot coffee?
RichandDelish says
Yes!
Beverly says
Well I’ve made this cake twice and it was perfect both times. My family loved every bite. I followed the recipe exactly. Thanks for making it easy.