This buttermilk chocolate cake is a rich, fudgy, decadent and super moist homemade cake topped with a glossy chocolate frosting. Make this old-fashioned chocolate cake in one bowl with a whisk. This is the best chocolate cake for birthdays, holidays, family gatherings or as a simple, but indulgent dessert.
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Why Should You Make This Recipe
I absolutely adore chocolate cake. My Matilda Chocolate Cake , Brownie Cake, Almond Flour Chocolate Cake and Chocolate Tahini Buttercream Cake are just a few homemade chocolate cake recipes I love from the blog. I am so excited to add this chocolate buttermilk cake to my growing collection of the best chocolate cake recipes. I know you’ll love it because:
- It has the perfect rich, moist and tender texture. This buttermilk chocolate cake is incredibly moist and almost fudgy, while still retaining some fluffiness. The buttermilk chocolate frosting is smooth, rich, glossy and the perfect topping for this from scratch cake.
- Easy to make with simple ingredients. This buttermilk cake is made with pantry basics such a flour, cocoa powder, sugar, eggs, oil, butter and of course, buttermilk. What I love most about this homemade cake is that it’s made in one bowl.
Ingredients
This moist chocolate cake requires only a handful of ingredients to make and is as simple as mixing the ingredients in a bowl, pouring the batter into a cake pan and baking it.
Buttermilk Chocolate Cake
Dry Ingredients: All purpose flour, cocoa powder, baking powder, baking soda and salt.
Wet Ingredients: Oil, melted butter, sugar, eggs, buttermilk and hot water or coffee.
Buttermilk Chocolate Frosting
Gather butter, cocoa powder, buttermilk, vanilla extract and powdered sugar.
Substitutions
This chocolate buttermilk cake is meant to be quick, easy and so delicious. Here are my recommended substitutions for this recipe if you need them:
- Unsweetened Cocoa Powder: This is the recommended cocoa powder for this buttermilk cake recipe.
- Oil: I like to bake with canola oil. However, any neutral baking oil will work well in this chocolate cake recipe.
- Melted Butter: Use salted butter if needed. Just make sure to omit the added salt. Vegan, dairy free butter or more oil can also be used if needed.
- Sugar: This recipe hasn’t been tested using other types of sugar.
- Eggs: This recipe hasn’t been tested without eggs.
- Buttermilk: This is an essential ingredient for chocolate buttermilk cake. If you don’t have buttermilk, combine 1 tablespoon lemon juice or white vinegar with enough milk to reach 1 cup. Mix well and let sit at room temperature for about 10-15 minutes to curdle.
- Warm water: Use an equal amount of warm coffee.
Variations
Buttermilk Chocolate Layer Cake: To make this chocolate cake into a 2 layer cake, simply prepare the recipe as written and bake in, (2) 8-inch pans or (2) 9-inch pans. The 8-inch or 9-inch layer cakes will need about 25-35 minutes. Chill each cake layer before frosting, right after assembling and applying the crumb coat. Layer this cake with my favorite chocolate frosting or use a store bought variety. I do not recommend layering this cake with the chocolate buttermilk frosting as it’s more of a glaze or ganache like consistency.
8-inch or 9-inch Chocolate Cake: Make this buttermilk chocolate cake recipe as a smaller single layer cake by halving the recipe. Bake the cake in the oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
How To Make
This deliciously decadent chocolate cake is ready to bake in as little as 10 minutes. Here’s how to make moist buttermilk chocolate cake in a few easy steps.
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and long sides of a 9 x 13 inch cake pan with parchment paper. In a large mixing bowl, whisk the all purpose flour, cocoa powder, sugar, baking soda, baking powder and salt until well combined.
- Whisk in the oil, melted butter, eggs, and buttermilk until well combined. Carefully whisk in the warm water until well combined.
- Pour the chocolate buttermilk cake into the prepared cake pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the buttermilk cake in the cake pan for 15-20 minutes. Using the parchment paper, gently lift the cake out of the pan to continue cooling on a cooling rack. While the cake cools, make the chocolate buttermilk frosting.
- Melt the butter in a sauce pan over low heat. Once the butter has melted, whisk in the cocoa powder and cook over low heat for about 1 minute. This helps to bloom the cocoa powder for even more chocolate flavor. Remove the pan from the heat. Whisk in the buttermilk, powdered sugar and vanilla extract until smooth and well combined.
- Transfer the cooled chocolate buttermilk cake back into the cake pan or onto a serving dish. Pour the buttermilk chocolate frosting onto the cooled cake. Allow the frosting to set, slice the moist chocolate cake and enjoy!
How To Store, Freeze and Serve
- Store this chocolate cake with buttermilk in an airtight container at room temperature for up to 3-4 days or in the fridge for about one week.
- Freeze the buttermilk cake: Make, bake and cool the cake to room temperature. Store the unfrosted chocolate cake wrapped tightly, in an airtight and freezer proof container for up to 2 months. Thaw the moist chocolate cake at room temperature for a few hours or in the fridge overnight.
- Serve the best chocolate cake with a glass of cold milk ir with a scoop of vanilla ice cream.
M’s Expert Tips
- Use full fat buttermilk. This adds richness, moisture and a bit of a tangy background flavor that works so well in this homemade chocolate cake. If needed, substitute with a DIY version of buttermilk (see substitution section)
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly, resulting in a softer cake.
- Don’t over bake the cake. Start checking the doneness of the cake on the early side of the baking range. Insert a toothpick into the center of the cake. A few moist crumbs should come out on the toothpick. The sides of the cake should also slightly pull away from the sides of the pan.
- Sift the powdered sugar. I highly recommend sifting the powdered sugar and cocoa powder in order to avoid any lumps in the buttermilk frosting. The cocoa powder will be whisked into the warm butter, so sifting isn’t as necessary. However, the powdered sugar will clump up a bit in the frosting. Sifting the sugar ensures a smooth, lump free chocolate frosting.
FAQs
Buttermilk does many different things in baked goods such as cake. It acts as a tenderizer, making baked goods super moist. Buttermilk also helps cakes to rise and balances out the sweetness with an underlying tangy hint. This gives baked goods a rich and almost buttery taste.
Cakes made with buttermilk can be kept at room temperature for several days. However, if the cake is covered in a frosting with cream cheese, whipped cream or eggs, it will need to be stored in the fridge.
More Cake Recipes to Try
If you try this Buttermilk Chocolate Cake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Buttermilk Chocolate Cake
Equipment
- 1 9X13 baking pan
- 1 parchment paper
- 1 large mixing bowl
- 1 whisk
Ingredients
Buttermilk Chocolate Cake
- 2 cups (240 g) all purpose flour
- 2 cups (400 g) granulated sugar
- ½ cup (40 g) unsweetened cocoa powder
- 1½ teaspoon baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 2 large eggs (US), room temperature
- ½ cup (118 ml) melted butter
- ½ cup (118 ml) canola oil
- 1 cup (237 ml) buttermilk, room temperature
- 1 cup (237 ml) hot water (very warm, but not boiling)
Buttermilk Chocolate Frosting
- ¾ cup (170 g) unsalted butter
- ½ cup (40 g) unsweetened cocoa powder
- ⅓ cup (79 ml) buttermilk, room temperature
- 1 tsp vanilla extract
- 2½ - 3 cups (300 - 360 g) powdered sugar, sifted
Instructions
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and long sides of a 9 x 13 inch cake pan with parchment paper.
- In a large mixing bowl, whisk the all purpose flour, cocoa powder, sugar, baking soda, baking powder and salt until well combined.
- Whisk in the oil, melted butter, eggs, and buttermilk until well combined. Carefully whisk in the warm water until well combined. Pour the chocolate buttermilk cake into the prepared cake pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the buttermilk cake in the cake pan for 15-20 minutes. Using the parchment paper, gently lift the cake out of the pan to continue cooling on a cooling rack. While the cake cools, make the chocolate buttermilk frosting.
- Melt the butter in a sauce pan over low heat. Once the butter has melted, whisk in the cocoa powder and cook over low heat for about 1 minute. This helps to bloom the cocoa powder for even more chocolate flavor. Remove the pan from the heat.
- Whisk in the buttermilk, powdered sugar and vanilla extract until smooth and well combined.
- Transfer the cooled chocolate buttermilk cake back into the cake pan or onto a serving dish. Pour and spread the buttermilk chocolate frosting onto the cooled cake. Allow the frosting to set, slice the moist chocolate cake and enjoy!
Becka says
Hi! How much buttermilk is in the frosting? There is only a ? next to the amount.
Megan says
Hi Becka, my apologies for any confusion. It seems there is a glitch for 1/3. It should read 1/3 cup (79 ml) buttermilk.
Melissa says
In the ingredients list for the frosting, the amount of buttermilk has a question mark (?). Can you please clarify?
Megan says
Hi Melissa, apologies for any confusion. There seems to be a glitch in the recipe card. It should read 1/3 cup (79 mL) buttermilk.
Cheryl says
There wasn’t an amount of milk listed for the frosting. Is this an oversight or add milk according to consistency?
Megan says
Hi, there seems to be a glitch in the recipe card. It should read 1/3 cup (79 ml) buttermilk.
Lisa says
Hello! This looks delicious! Can the “buttermilk” substitute be used (milk with vinegar or lemon juice)?
Megan says
Hi Lisa,
Yes, you can use a buttermilk substitute with white vinegar or lemon juice. Enjoy!
Megan says
Hi Cecilia, thank you so much for the kind words and wonderful review. This chocolate cake is something special and I am so happy to read how much everyone enjoyed the cake. Cream cheese frosting is an excellent choice!
Christine Prines says
This is easily the best chocolate cake recipe I have ever made. Moist, perfectly balanced, and just all around GOOD. I will be making this again soon. I have been searching for the ‘perfect’ chocolate cake recipe, and I think I just found it! Truly a keeper.
Megan says
HI Christine, thank you so much for the kind words. I am so happy to read how much you love this chocolate cake recipe. I hope you enjoy this recipe for many years to come!
Martha says
I made this it is so Delicious my sister said she wants 1 for her birthday the cake was very easy and oh so Moist.
Megan says
Hi Martha, I am so happy you loved this buttermilk cake! I hope your sister enjoyed it for her birthday as well.
Maria says
Can I substitute canola oil for vegetable oil?
Megan says
Hi Maria, you can use canola oil for this recipe. Enjoy!
Caroline says
Really delicious cake for chocolate lovers like myself. It’s extremely chocolatey. Definitely needs some vanilla ice cream on top to cut it 🙂 I was worried the batter looked too runny (actually worried that I’d left out some flour) but it was perfectly baked at the low end of the bake time.
Caroline says
Hi Megan! I am returning to this recipe for Thanksgiving this year because I've been tasked with bringing a chocolate dessert again, and this cake was beyond delicious. I was thinking of making it into a layer cake, and perhaps coating it with your peanut butter cream cheese frosting. I love the ganache-style buttermilk frosting in this recipe so much, though, and I noticed you didn't recommend layering the cake with it. How strong is that recommendation? Do you think it would present a structural problem to use this frosting as the middle layer?
Sofia Silva says
Hello ?
Can I use a regular cake pan for this?
Thanks
Megan says
Hi Sofia, this cake is baked in a 9x13 cake pan. This volume of cake batter can also be made in (2) 8x8 (20 cm) round cake pans. Start checking for doneness around 30 minutes.
Laura says
I have made this cake twice now and it is absolutely delicious. I love the strong chocolate flavor and how fudgy it gets after it has chilled for a bit. Anyone I’ve served it to has also loved it. A perfect way to use up buttermilk!
Megan says
Hi Laura, I am so happy you loved this buttermilk chocolate cake. It's so simple, but makes such a decadnt cake. Thanks for making the recipe!
Brooke says
It's absolutely incredible, the frosting especially. The only chocolate cake I'll ever need for the cravings.
Megan says
Thank you so much for the kind review Brooke. It's such a delicious cake and I am honored that it will be your go to chocolate cake!
Nicki says
Super moist , fluffy and delicious! The frosting is so incredible I could eat it by itself .
Megan says
Hi Nicki, I am so happy you love the buttermilk chocolate cake. It's such a simple but decadent cake!
Jessica says
Hello! This cake is now the most requested dessert I’ve made! I’m just curious if it can be made into cupcakes or would they be too runny? Thank you for putting this out in the world!!!
Megan says
Hi Jessica, thank you so much for the kind words! I love this chocolate cake as well. I think the recipe can be made into cupcakes. Prepare the recipe as written, pour the batter into a muffin pan lined with cupcake liners. Aim to fill them no more than 2/3 full. Bake the cupcakes at 350 F for 15 - 20 minutes. I'm not sure about the icing. It may work. If you try to top the cupcakes with the same buttermilk chocolate icing, I would dunk the tops of the cooled cupcakes and gently shake any excess off. Please let me know how they turn out if you give it a try.
Nicole says
I tried to leave a long review about how amazing this cake was and it disappeared on me twice. Anyways, this recipe was incredible! Will make again.
Megan says
Hi Nicole, I am sorry you had issues leaving a review. Thank you for taking the time to write a 3rd! I am so happy you loved this cake so much that you would leave a review (3 times!!).
Teresa says
I made this recipe yesterday to use up some buttermilk I had on hand. To my surprise, it is THE most moist cake I've ever made and perhaps ever tasted. I will definitely be making this for my family on the regular. I did add some espresso powder to the water in the icing. I think it made the chocolate taste even richer. Thanks for sharing this recipe!
Megan says
Hi Teresa, buttermilk is such a game changer in cakes. It makes the moistest (is that a word, haha) cake ever. Nice move adding espresso powder to the water in the icing. I'm sure it was divine.