This buttermilk chocolate cake is rich, fudgy, and made in one bowl with a simple whisk. Topped with a shiny chocolate glaze, it stays moist for days!
This buttermilk chocolate cake is rich, fudgy, tender, and made entirely in a single bowl with a basic hand whisk.
It bakes up super soft and stays moist for days thanks to the buttermilk, while a pour of freshly brewed hot coffee blooms the cocoa powder for maximum chocolate intensity.
Once baked, it gets finished with a warm, glossy chocolate icing that sinks slightly into the sponge. There is no tricky layering or heavy decorating involved, just pure, deep chocolate goodness in every bite.
One reader, Beth, commented: “Yum!! Yum!! Yum!! I made this earlier this evening and it is by far the best homemade chocolate cake I have ever had! ★★★★★”
One reader, Camille, commented: “This cake is great. Very rich and moist. If you are a chocolate cake lover you will enjoy this cake. ★★★★★”
One reader, Mary, commented: “Very delicious, mine turned out great, moist, and we loved the frosting. ★★★★★”
For more chocolate cakes, check out my chocolate ganache cake, Ferrero Rocher cake, Matilda's chocolate cake, and Ding Dong cake.
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Why this recipe works
- The Perfect Crumb: Blooming Dutch-process cocoa in steaming hot coffee unlocks a deep, rich chocolate flavor with zero bitterness.
- Ultra-Moist Sponge: Full-fat buttermilk tenderizes gluten strands to give you an airy crumb that stays fresh and soft for days.
- Glossy Pour-On Glaze: Pouring the warm icing directly over the warm cake allows it to sink in slightly and set into a smooth, shiny finish.
- One-Bowl Simplicity: The entire batter comes together in under 10 minutes using just a mixing bowl and a whisk, making cleanup effortless.
Ingredients
Before starting, measure and prepare your ingredients so the baking process goes smoothly. You can find the exact measurements in the recipe card at the bottom of this post.
For the Chocolate Cake
All-Purpose Flour: This forms the core structure of your cake. Cake flour also works beautifully for a lighter crumb.
Dutch-Process Cocoa Powder: Gives the cake its deep, dark color and rich chocolate taste without any bitter or acidic bite.
Baking Powder & Baking Soda: The leavening agents that allow the cake to rise perfectly.
Granulated Sugar: Sweetens the cake and locks in the moisture. Caster sugar works great too.
Vegetable Oil: Using oil instead of butter ensures the cake stays perfectly soft, even when stored cold. Canola oil works as well.
Eggs: Provides structure. Make sure your eggs are at room temperature so they mix evenly.
Buttermilk: Adds incredible moisture, breaks down gluten for a soft bite, and helps activate the baking soda.
Hot Coffee: Bloom the cocoa powder to maximize the chocolate flavor without leaving a coffee taste. You can use strong brewed coffee or instant espresso.
Vanilla Extract: Deepens and enhances the natural chocolate flavor.
Fine Sea Salt: Enhances the cocoa flavor and balances the sweetness.
For the Chocolate Icing
Butter: Use unsalted melted butter as the base. If using salted butter, skip the extra salt.
Cocoa Powder: Use Dutch-process cocoa again for the best rich color and flavor.
Powdered Sugar: Dissolves smoothly to create a glossy texture.
Buttermilk: Adds a slight tang and helps the icing set with a high shine.
Vanilla Extract: Adds warmth and depth.
Instructions
1. Prep: Preheat your oven to 180°C (350°F). Grease a 9x13-inch baking pan and line the bottom with parchment paper.
2. Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt to prevent lumps. Whisk to combine.
3. Wet Ingredients: Whisk in the eggs, buttermilk, vegetable oil, and vanilla extract until just combined.
4. Bloom: Pour the hot coffee directly into the batter. Whisk gently until smooth. Note: The batter will be very thin and liquid.
5. Bake: Pour the batter into the prepared pan. Bake for 30–35 minutes until a toothpick inserted into the center comes out with a few moist crumbs. Cool in the pan for 20 minutes until warm, not hot.
6. Make the Icing: Melt the butter in a saucepan over low heat. Remove from heat, sift in the cocoa powder, and whisk until smooth. Sift in the powdered sugar, then whisk in the buttermilk and vanilla extract until glossy.
7. Frost & Set: Pour the warm icing directly over the warm cake, spread with an offset spatula, and let set for 10 minutes before slicing.
Expert Tips
- Use Hot Coffee: Make sure the coffee is hot when poured into the batter. The heat activates the cocoa solids and breaks down any dry flour lumps without extra whisking.
- Fluff and Spoon Flour: Avoid scooping flour straight from the bag with a measuring cup, which packs it down. Fluff with a fork, spoon into the cup, and sweep flat with a knife.
- Room Temp Ingredients: Ensure your eggs and buttermilk are at room temperature so the oil doesn't seize or separate when mixed.
- Cool Slightly Before Glazing: Pouring warm icing over a warm cake lets it sink in slightly, but if the cake is piping hot, the icing will run off completely.
Frequently Asked Questions
No. Hot coffee enhances the natural cocoa flavor, making it taste richer and darker without giving it an explicit mocha or coffee taste.
Yes. Decaf brewed coffee works identically. If you don't have brewed coffee on hand, mix 1 to 2 teaspoons of instant coffee granules into 1 cup of boiling water.
Buttermilk tenderizes the gluten structure for a soft crumb. Its natural acidity also reacts with baking soda to lift the cake while balancing the rich cocoa flavor.
If the icing sits off the heat too long or the powdered sugar absorbs the liquid quickly, whisk in 1 additional tablespoon of warm buttermilk or milk to restore its pourable consistency.
Storing
Cover tightly with foil or plastic wrap and store at room temperature for up to 4 days.
Freezing
Cool completely, wrap the entire pan (or individual slices) in plastic wrap followed by aluminum foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Make it ahead of time
Bake the Cake Early:
Bake the cake up to 2 days in advance. Once it is completely cool, wrap the pan tightly in plastic wrap and store it at room temperature (or freeze the cake for up to 2 months).
Prep the Icing Just Before Serving:
Because this glossy icing sets as it cools, it is best made fresh right when you are ready to serve. To save time, you can sift the cocoa powder and powdered sugar into a bowl 1 day ahead.
When ready to serve, simply melt the butter, whisk in your prepped dry ingredients with the buttermilk and vanilla, and pour the warm icing over your room-temperature cake.
Substitutions
Gluten-Free: Swap the all-purpose flour for a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum.
Dairy-Free Cake: Substitute the buttermilk with 1 cup of unsweetened almond milk mixed with 1 tablespoon of lemon juice or white vinegar.
Dairy-Free Icing: Use vegan block butter for the base and swap the buttermilk in the icing for unsweetened dairy-free milk.
Egg-Free: Replace the 2 eggs with ⅔ cup of unsweetened applesauce (or 2 flax eggs: mix 2 tablespoons of ground flaxseed with 6 tablespoons of water and let it thicken for 10 minutes).
Variations
Extra Mocha: Whisk 1 tablespoon of instant espresso powder into your hot coffee before pouring it into the batter to turn up the coffee notes.
Chocolate Chip: Toss 1 cup of semi-sweet chocolate chips in 1 teaspoon of flour, then fold them into the finished batter right before baking for extra fudginess.
Peanut Butter Swirl: Dollop ⅓ cup of warm peanut butter over the fresh glossy icing and drag a butter knife through to create a marbled pattern.
Salted Caramel: Drizzle homemade or store-bought salted caramel sauce over the set icing right before slicing.
Orange Zest: Stir 1 tablespoon of freshly grated orange zest into the sugar and flour mixture for a bright citrus chocolate flavor.
How to Scale This Recipe for Different Pans
To adjust ingredients, multiply every ingredient in the original recipe by the percentage listed below:
8x8-Inch Square Pan (Half Batch): Multiply entire recipe by 50% (0.5). Use 1 large egg. Bake at 180°C (350°F) for 22–26 minutes.
Two 8-Inch Round Pans (Layer Cake): Keep ingredients at 100%. Divide batter between two pans. Bake at 180°C (350°F) for 25–30 minutes. (Use stiff chocolate buttercream for stacking; pourable icing is too soft).
Two 9-Inch Round Pans: Keep ingredients at 100%. Divide batter between two pans. Bake at 180°C (350°F) for 22–25 minutes.
Standard Cupcakes (24 Cupcakes): Keep ingredients at 100%. Fill paper liners ⅔ full. Bake at 180°C (350°F) for 18–22 minutes.
Equipment
More chocolate recipes
Chocolate rice Krispie treats- gooey, chewy, and loaded with rich chocolate flavor. A fast 20-minute crowd-pleaser!
Chocolate fudge frosting- A silky, rich frosting that is perfect for piping and layering.
Triple chocolate cookies- the ultimate treat for real chocolate lovers, packed with cocoa, chips, and chunks.
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📖 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 Coffee hot
Chocolate frosting
- ½ cup Butter unsalted
- ½ cup Cocoa powder
- 3 cups Powdered sugar
- ⅓ cup Buttermilk
- 1 teaspoon Vanilla extract
Instructions
Make the cake
- Preheat your oven to 180°C (350°F) and line a 9x13-inch baking pan with parchment paper.
- In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Sift in the cocoa powder and mix until combined.
- Add the buttermilk, vegetable oil, vanilla extract, and room-temperature eggs. Whisk until mostly combined.
- Pour in the freshly brewed hot coffee and whisk gently until smooth. The batter will look thin and runny, which is exactly what gives this cake its ultra-tender crumb.
- Pour the batter into your prepared 9x13 pan. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 20 to 30 minutes, until warm, not piping hot.
Make the frosting & assembly
- Melt the butter in a saucepan over low heat. Remove from heat, sift in the cocoa powder, and whisk until smooth. Sift in the powdered sugar, then whisk in the buttermilk and vanilla extract until glossy.
- Pour the warm icing directly over the cake, spread with an offset spatula, and let set for 10 minutes before slicing.
Notes
- Bloom the Cocoa: Always use hot brewed coffee or boiling water. The heat dissolves the cocoa solids instantly and releases their full, deep chocolate flavor.
- Embrace the Thin Batter: The loose, runny batter is completely normal. Do not add extra flour, as this high liquid ratio produces the ultra-tender, melt-in-your-mouth crumb.
- Use Full-Fat Buttermilk: Real buttermilk breaks down tough gluten strands and reacts with the baking soda to yield an extra soft, fluffy rise.
- Time the Glaze: Pour the warm icing when the cake is slightly warm—about 20 minutes out of the oven. If the cake is piping hot, the icing melts off; if completely cold, it won't set smoothly.
- Sift for Smoothness: Always sift your cocoa powder into the dry ingredients. Cocoa is prone to stubborn clumps that create bitter, unmixed pockets in the baked sponge.
- Weigh Your Dry Ingredients: Use a digital kitchen scale for the flour and cocoa powder. Scooping directly with measuring cups packs down the flour and creates a dense, dry cake.
Marge says
Very easy and very good!!
I actually replaced the water with a strong cup of coffee. I think that it enhances the flavor.
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.