This Chocolate Buttermilk Cake Recipe is my absolute go-to when I need a surefire crowd-pleaser. It delivers the richest chocolate flavor and an incomparably tender crumb thanks to velvety buttermilk and a touch of brewed coffee. Every bite is decadently moist and soft, making it nearly impossible to stop at just one piece. Whether you’re baking for a birthday, family gathering, or simply craving a bit of indulgence, I promise this cake will steal the show and become your new baking staple.
Ingredients You’ll Need
Gathering these ingredients is easy, and every single one plays a starring role—giving the cake its deep color, luscious texture, and chocolatey aroma. Don’t be tempted to swap or skip; they’re essential for the incredible results you’ll soon have cooling on your counter.
- All-purpose flour: This forms the sturdy backbone of the cake, creating that perfect soft-but-structured crumb.
- Unsweetened cocoa powder: For deep, rich chocolate flavor and an irresistible dark hue in every slice.
- Baking soda: Helps the batter rise tall and fluffy, working especially well with buttermilk’s acidity.
- Baking powder: Double-leavens for an extra-light, airy texture.
- Salt: Just a touch heightens and balances the sweet chocolate notes.
- Granulated sugar: Adds classic sweetness and keeps the crumb moist and tender.
- Brown sugar: Brings a gentle caramel depth and extra moisture for a dreamlike texture.
- Vegetable oil: Oil, rather than butter, delivers unbeatable moistness and a light, melt-in-your-mouth feel.
- Large eggs: Bind everything together while adding richness and structure.
- Vanilla extract: A dash elevates all the chocolate flavors and adds a beautiful aroma.
- Buttermilk: The secret to the softest crumb and a subtle tang that brings the chocolate to life.
- Hot water or brewed coffee: Hot liquid “blooms” the cocoa powder for maximum flavor—try coffee for ultimate depth!
How to Make Chocolate Buttermilk Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or two 8-inch round pans to prevent sticking—there’s nothing sadder than a cake that won’t release beautifully! This little prep step ensures a cake that’s easy to remove and present.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Mixing the dry ingredients first distributes the leaveners and cocoa powder evenly, which is essential for even baking and a consistent, rich chocolate color throughout your Chocolate Buttermilk Cake Recipe.
Step 3: Blend Wet Ingredients
In a separate bowl, beat together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Take your time here—mix until it’s smooth and creamy, which will guarantee a beautifully tender and uniform crumb in your finished cake.
Step 4: Combine Wet and Dry Ingredients with Buttermilk
Now comes the magic. Add the dry ingredients to the wet in three parts, alternating with the buttermilk. Start and finish with the dry ingredients. Stir gently and only just enough to combine—over-mixing can lead to a dense cake, and you want that wonderfully light result that makes this Chocolate Buttermilk Cake Recipe legendary!
Step 5: Add Hot Water or Coffee
Slowly pour in the hot water or hot brewed coffee and stir until the batter is smooth. The batter will be fairly thin; that’s exactly what you want, as it bakes up into pure moist perfection. The heat amplifies the cocoa and adds an extra layer of depth, especially if you go the coffee route.
Step 6: Bake
Pour the silky batter into your prepared pan and slide it into the oven. Bake for 30 to 35 minutes, or until a toothpick inserted into the center emerges clean. Your kitchen will fill with the most amazing smell—pure chocolate bliss!
Step 7: Cool and Enjoy
Let your cake cool in the pan for about 10 minutes before transferring it to a wire rack to finish cooling completely. Patience is key here; it’ll set up perfectly and be ready for whatever frosting or topping you choose. Now, stand back and admire your gorgeous Chocolate Buttermilk Cake Recipe!
How to Serve Chocolate Buttermilk Cake Recipe
Garnishes
Top your masterpiece with a swirl of rich chocolate ganache, fluffy buttercream, or classic cream cheese frosting for a truly decadent touch. For something simple and elegant, a dusting of powdered sugar and a few berries are always a hit.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream, fresh raspberries, or a dollop of whipped cream. If you want to go extra-indulgent, serve it alongside a hot espresso or ice-cold milk for that dreamy dessert experience.
Creative Ways to Present
Try cutting the cake into neat rectangles and serving them on a chic platter for parties, or get fancy by layering slices with whipped cream and berries in elegant glasses. For birthdays, decorate with colorful sprinkles or edible flowers—this Chocolate Buttermilk Cake Recipe always welcomes a personal touch!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. The moisture from the buttermilk keeps every bite soft, even a day or two later.
Freezing
This cake freezes like a dream! Once completely cooled, slice and wrap individual pieces or the whole cake (without frosting) in plastic wrap and foil. Freeze for up to three months. To serve, thaw overnight in the fridge and let it come to room temperature before enjoying.
Reheating
If you crave a warm treat, gently microwave individual slices for about 10 seconds. This brings back the just-baked softness, making your Chocolate Buttermilk Cake Recipe taste like it just came out of the oven!
FAQs
Can I use Dutch-processed cocoa in this recipe?
Absolutely! Though regular unsweetened cocoa gives a classic taste, Dutch-processed cocoa will make your Chocolate Buttermilk Cake Recipe even richer and slightly less tangy. Just make sure your baking soda and baking powder are fresh.
Is buttermilk necessary, or can I substitute something else?
Buttermilk is key to the ultra-moist texture and subtle tang of this cake. If you don’t have it, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk, letting it sit for a few minutes before using.
Can I bake this Chocolate Buttermilk Cake Recipe as cupcakes?
Yes, you can! Simply divide the batter among cupcake liners in a muffin tin and bake for 18–20 minutes. You’ll end up with perfectly moist, chocolatey cupcakes—ideal for parties or sharing.
Does coffee make the cake taste like coffee?
Not at all! The brewed coffee intensifies the chocolate flavor without adding any noticeable coffee taste, so even non-coffee lovers will adore it. For best results, use freshly brewed, hot coffee.
What kind of frosting works best with this cake?
This versatile Chocolate Buttermilk Cake Recipe pairs beautifully with so many frostings: luscious chocolate ganache, cream cheese frosting, or a classic chocolate or vanilla buttercream. Choose your favorite or mix things up each time!
Final Thoughts
I can’t think of a better way to make any occasion sweeter than baking up this Chocolate Buttermilk Cake Recipe. Every bite is pure joy, with its deeply chocolatey flavor and melt-in-your-mouth crumb. Give it a try—you’ll find yourself reaching for this recipe again and again!
Print
Chocolate Buttermilk Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, moist goodness of this Chocolate Buttermilk Cake. Perfect for any occasion, this easy-to-make cake is a chocolate lover’s dream come true.
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup hot water or brewed coffee (for richer flavor)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan or two 8-inch round pans.
- Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Prepare wet ingredients: In another bowl, beat together the sugars, oil, eggs, and vanilla until creamy.
- Combine ingredients: Add dry ingredients in three additions, alternating with buttermilk, mixing just until combined. Slowly stir in hot water or coffee.
- Bake: Pour batter into prepared pan(s) and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- This cake pairs well with chocolate ganache, cream cheese frosting, or classic buttercream.
- You can also use this recipe for cupcakes—just reduce baking time to 18–20 minutes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 230mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
