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, rich buttermilk chocolate cake is fudgy, tender, made in one bowl, and topped with a glossy chocolate frosting.

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

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.

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

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.

Stack of two slices of chocolate buttermilk cake.

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.

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.

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.

Slice pulled away from a buttermilk chocolate cake.

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

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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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