Moist Buttermilk Chocolate Cake

Name: Moist Buttermilk Chocolate Cake
Prep time: 20 min
Cook time: 30 min
Total time: 80 min
Ingredients: 2 cups Flour; 2 cups Granulated sugar; 2 tsp Baking powder; 1 tsp Baking soda; 1/2 tsp Kosher salt; 1/2 cup Cocoa powder; 3/4 cup Vegetable oil; 1 tsp Vanilla extract; 2 Eggs; 1 cup Buttermilk; 1 cup Water (hot); 1/2 cup Butter (unsalted); 1/2 cup Cocoa powder; 3 cups Powdered sugar; 1/3 cup Buttermilk; 1 tsp Vanilla extract

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This moist, and rich buttermilk chocolate cake is made in just one bowl and combines the richness of chocolate with the tanginess of buttermilk.

Slice of buttermilk chocolate cake on a white plate with a fork.

This moist, fudgy, and fluffy cake is a favorite among chocolate lovers. The addition of buttermilk not only adds a subtle tang to the flavor but also helps to keep the cake moist and tender.

Whether enjoyed on its own or paired with a glossy chocolate frosting, this cake is sure to satisfy any sweet tooth.

It is a classic treat that never fails to impress at birthdays, celebrations, or simply as an indulgent treat for oneself.

For more chocolate cakes, check out my chocolate ganache cake, one bowl chocolate cake, chocolate sour cream pound cake, small chocolate cake, dark chocolate sheet cake, Ferrero rocher cake, matildas chocolate cake, and ding dong cake.

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Why this recipe works
Ingredients
Instructions
Expert Tips
Faq's
Storing
Freezing
Substitutions
Variations
Equipment
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Why this recipe works

Flavor- this buttermilk chocolate cake is loaded with chocolate flavor and tangy touches of buttermilk. It is made with Dutch cocoa powder which gives a rich chocolate flavor both in the cake and in the chocolate icing.
Chocolate buttermilk icing- you are going to love this rich and glossy chocolate buttermilk icing. It is made with simple ingredients and made with melted butter, so there is no need to wait for the butter to reach room temperature!
Texture- this cake has a perfect tender and fluffy texture with a slightly fudgy feel to it.
Ease- this cake comes together in one bowl and does not use an electric mixer or a stand mixer! All you will need for this is a whisk and a mixing bowl.
Simple- this delicious chocolate cake is made with simple ingredients you can find in any grocery store!

Stack of two slices of chocolate buttermilk cake.

Ingredients

Before you start to make this chocolate cake with buttermilk recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.

Full measurements are in the recipe card below.

Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.

Dutch cocoa powder– we like to use Dutch-process cocoa powder for our chocolate cake because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!

Baking powder and baking soda – to help the cake rise.

Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.

Vegetable oil – we 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- We 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- we 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.

Powder sugar- you will need powdered sugar for this recipe. 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 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 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. you don’t want to place cold batter into the oven.
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.
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.
Be patient! I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be firmer and won’t crumble up, and prevent the frosting from melting.

Slice of chocolate buttermilk cake on a white plate.

Faq's

What does buttermilk do to your cake?

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.

How to make homemade buttermilk?

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.

Can I add chocolate chips to this cake?

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.

Sliced pulled away from a buttermilk chocolate cake.

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. This cake tastes amazing for 4 days!

Freezing

Freeze this cake after it cooled completely in an airtight freezer-friendly container for up to 3 months.

My tip is not to freeze it decorated or covered with frosting, because it can ruin the decorating of the cake, I suggest freezing the cake and decorating it when you defrost it.

Thaw in the fridge overnight or at room temperature for a few hours, then make the icing and top the cake with the warm icing.

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.

Slice pulled away from a buttermilk chocolate cake.

Variations

Zest- lots of people like the orange and chocolate combinations. If you do, add 1 tablespoon of orange zest to this cake to add a zesty orange flavor.

Layer cake- you can make this into a chocolate buttermilk layer cake by baking the cake in two 8-inch cake pans. Then use the frosting from my chocolate cake since this frosting is too runny for a layer cake.

Equipment

Mixing bowl (set of 3)
Whisk Set (pack of 3) to whisk the ingredients together
9x13 baking pan
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.

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