This buttermilk chocolate cake is rich, fudgy, tender, and made entirely in one bowl. It is topped with a shiny, glossy chocolate frosting.
It bakes up super soft and moist thanks to the buttermilk, and the flavor is rich and chocolatey with just the right amount of tang.
Once the cake cools, you pour on a glossy chocolate frosting that sinks slightly into the sponge. There is no tricky layering or heavy decorating, just pure chocolate goodness in every single bite.
It is perfect for parties, birthdays, or weekend cravings, and to serve a crowd!
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
- Incredibly Moist: Buttermilk gives the cake a soft, tender crumb that stays fresh and moist for days.
- Glossy Pour-On Frosting: The smooth, shiny frosting adds a rich finish and creates an extra decadent, melt-in-your-mouth bite.
- Deep Chocolate Flavor: A generous amount of cocoa combines with the tang of buttermilk for a bold, balanced chocolate flavor.
- One-Bowl Clean Up: The entire batter comes together in a single bowl with a hand whisk, which means fewer dishes to wash.
Ingredients
Measure your ingredients before you start. Full measurements are in the recipe card at the bottom of the page.
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 Water: Thins the batter and creates a completely smooth, lump-free texture.
Vanilla Extract: A staple ingredient that rounds out and deepens the cocoa flavor.
Kosher Salt: Enhances the natural chocolate profiles without making the cake taste salty.
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: Sweetens the icing and dissolves easily for a smooth finish.
Buttermilk: Adds a slight tang and helps create that signature shiny glaze look.
Vanilla Extract: Adds a lovely hint of cozy flavor.
Instructions
Preheat your oven to 180°C (350°F) and line a 9x13-inch baking pan with parchment paper.
In a large mixing bowl, add the flour, granulated sugar, kosher salt, baking powder, and baking soda. Sift in the cocoa powder and mix with a whisk until combined.
Add the buttermilk, vegetable oil, vanilla extract, and room-temperature eggs to the bowl. Whisk until almost combined.
Pour in the hot water and mix gently until just combined. The batter will be quite runny and smooth, which is exactly what you want.
Pour the batter into your prepared pan. Bake for 30–40 minutes. It is done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 20–30 minutes.
Melt the butter in a saucepan over low heat. Remove from the heat, sift in the cocoa powder, and whisk until smooth.
Sift in the powdered sugar, add the buttermilk and vanilla extract, and whisk until the icing is completely smooth and shiny.
Pour the warm frosting directly over the cooled cake and smooth it out with an offset spatula. Let the frosting set for about 10 minutes, then slice and serve!
Expert Tips
- Use full-fat buttermilk: This gives the cake its signature rich texture and moisture.
- Keep ingredients at room temp: Make sure your eggs and buttermilk are not freezing cold, or they will cause the batter to separate or seize.
- Fluff your flour: Do not scoop your measuring cup straight into the flour bag, which packs it down and makes cakes dry. Fluff the flour with a spoon, scoop it into the cup, and level it off with the back of a knife.
- Don't overmix: Stop whisking as soon as the dry flour pockets disappear. Overmixing develops the gluten, making the cake dense instead of light.
- Cool before frosting: If the cake is too hot, the frosting will melt right through and lose its beautiful glossy look.
Troubleshooting & FAQs
Buttermilk breaks down tough gluten strands for an incredibly soft crumb. Its natural acidity also reacts with the baking soda to give the cake a beautiful, light rise while balancing the sweetness with a tiny hint of tang.
Add 1 tablespoon of lemon juice or white vinegar to a measuring cup. Pour in enough milk to reach the 1-cup line, stir gently, and let it sit on the counter for 10 minutes until it looks slightly curdled.
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
Cover the cake with plastic wrap or aluminum foil and keep it at room temperature for up to 4 days.
Freezing
Let the cake cool completely. Wrap the entire pan (or individual slices) tightly in plastic wrap, followed by a layer of foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving.
Substitutions
Dairy-Free: Swap the buttermilk for almond milk mixed with a tablespoon of vinegar, and use vegan butter in the frosting.
Egg-Free: Replace the two eggs with ⅔ cup of unsweetened applesauce.
Gluten-Free: Swap the all-purpose flour for a high-quality 1:1 gluten-free baking flour blend.
Make a Layer Cake: Divide the batter into two greased 8- or 9-inch round pans and bake for 25–30 minutes. Note: Use a thick chocolate buttercream to stack them, as this glossy pour-on icing is too soft for layers!
Small Batch: Halve the recipe exactly and bake it in an 8-inch round pan for 20–25 minutes.
Variations
Espresso: Add 1 teaspoon of instant espresso powder to the dry ingredients to deepen the chocolate notes.
Chocolate Chip: Fold 1 cup of chocolate chips into the batter. Toss them in a teaspoon of flour first so they don't sink to the bottom!
Peanut Butter: Swap the chocolate icing for a creamy peanut butter frosting for a classic flavor combo.
Orange Zest: Stir 1 tablespoon of fresh orange zest into the batter for a bright citrus twist.
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- 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 Water 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 mixing bowl, add the flour, granulated sugar, kosher salt, baking powder, and baking soda. Sift in the cocoa powder and mix with a whisk until combined.
- Add the buttermilk, vegetable oil, vanilla extract, and room-temperature eggs to the bowl. Whisk until almost combined.
- Pour in the hot water and mix gently until just combined. The batter will be quite runny and smooth, which is exactly what you want.
- Pour the batter into your prepared pan. Bake for 30–40 minutes. It is done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 20–30 minutes.
Make the frosting & assembly
- Sift in the powdered sugar, add the buttermilk and vanilla extract, and whisk until the icing is completely smooth and shiny.
- Pour the warm frosting directly over the cooled cake and smooth it out with an offset spatula. Let the frosting set for about 10 minutes, then slice and serve!
Notes
- Use full-fat buttermilk: This gives the cake its signature rich texture and moisture.
- Keep ingredients at room temp: Make sure your eggs and buttermilk are not freezing cold, or they will cause the batter to separate or seize.
- Fluff your flour: Do not scoop your measuring cup straight into the flour bag, which packs it down and makes cakes dry. Fluff the flour with a spoon, scoop it into the cup, and level it off with the back of a knife.
- Don't overmix: Stop whisking as soon as the dry flour pockets disappear. Overmixing develops the gluten, making the cake dense instead of light.
- Cool before frosting: If the cake is too hot, the frosting will melt right through and lose its beautiful glossy look.
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.