Name: Chocolate Buttermilk Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup buttermilk, room temperature; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 1/2 cup hot water

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If you’ve ever dreamed of a chocolate cake that’s irresistibly moist, tender, and rich without feeling heavy, this Chocolate Buttermilk Cake Recipe is your new best friend in the kitchen. It combines the deep, bittersweet flavor of cocoa with the tangy creaminess of buttermilk, creating a perfectly balanced dessert that feels both comforting and indulgent. Whether you’re baking for a special occasion or just because, this cake will quickly become a favorite, delivering that luscious chocolate experience in every single bite.

Chocolate Buttermilk Cake Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple pantry staples, but each one plays a crucial role in building the perfect texture, crumb, and flavor. From the cocoa powder’s rich depth to the buttermilk’s tenderizing magic, every element is essential to this cake’s charm.

1 1/2 cups all-purpose flour: Provides structure for a soft yet sturdy cake that holds up to frosting.
1 cup unsweetened cocoa powder: The heart of the chocolate flavor with a natural bitterness that balances the sweetness.
1 teaspoon baking soda: Helps the cake rise and keeps it light and fluffy.
1/2 teaspoon baking powder: Gives an extra lift for a perfect crumb.
1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
1 cup buttermilk, room temperature: Adds tang and makes the cake incredibly moist and tender.
1 cup granulated sugar: Sweetens the cake without overpowering the cocoa.
1/2 cup unsalted butter, softened: Brings richness and a velvety texture.
2 large eggs, room temperature: Bind ingredients together and add structure.
1 teaspoon vanilla extract: Amplifies the chocolate notes with warm, aromatic depth.
1/2 cup hot water: Unlocks the cocoa’s full flavor and ensures a smooth, luscious batter.

How to Make Chocolate Buttermilk Cake Recipe

Step 1: Prepare Your Baking Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper to make sure your cake pops out easily after baking. This small step saves you the frustration of a stuck cake later.

Step 2: Whisk Dry Ingredients

Grab a medium bowl and whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. This mix ensures your leavening is evenly distributed and every bite is perfectly balanced in flavor.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy—about 2 to 3 minutes. This process traps air, which helps the cake rise nicely and lends a tender texture.

Step 4: Add Eggs and Vanilla

Mix in the eggs one at a time, beating thoroughly after each addition so they incorporate smoothly. Stir in the vanilla extract to infuse your batter with a delicate warmth that brings the chocolate to life.

Step 5: Alternate Dry Ingredients and Buttermilk

Now, add the dry ingredients gradually into the butter mixture, alternating with the buttermilk. Start and finish with the dry ingredients, mixing gently until just combined. This technique prevents overmixing, keeping your cake soft and tender.

Step 6: Add Hot Water and Create Smooth Batter

Pour in the hot water and stir until the batter is smooth. Don’t worry if the batter looks thin; that’s exactly how it should be, ensuring a moist crumb with every slice.

Step 7: Bake to Perfection

Pour your batter evenly into the prepared cake pan and smooth the surface with a spatula. Bake for about 30 to 35 minutes or until a toothpick inserted into the center comes out clean. This is the moment when your kitchen starts to smell downright heavenly.

Step 8: Cool Before Serving

Allow the cake to cool in the pan for 10 minutes before gently transferring it onto a wire rack to cool completely. Cooling prevents the cake from becoming soggy and lets it set perfectly for slicing.

How to Serve Chocolate Buttermilk Cake Recipe

Garnishes

This cake is delicious on its own, but topping it with a dusting of powdered sugar, a dollop of freshly whipped cream, or even some fresh raspberries takes it to the next level. The subtle sweetness and texture contrast make the perfect finishing touch.

Side Dishes

Pair your Chocolate Buttermilk Cake with a scoop of vanilla ice cream, a drizzle of caramel sauce, or a cup of rich espresso. These accompaniments complement the cake’s flavor and create a balanced dessert experience.

Creative Ways to Present

Slice your cake into elegant layers and stack them with rich chocolate ganache for a decadent multi-layer cake. Alternatively, cut it into small squares for bite-sized treats at parties — either way, presentation is a fun way to showcase this standout recipe.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, wrap the cake tightly with plastic wrap or store it in an airtight container to keep it moist. It will stay fresh at room temperature for up to two days or refrigerated for up to four days.

Freezing

This Chocolate Buttermilk Cake Recipe freezes beautifully. Wrap individual slices or the whole cake securely in plastic wrap and aluminum foil, then freeze for up to three months. Thaw overnight in the refrigerator for best results.

Reheating

To enjoy your cake warm, gently heat slices in the microwave for 10 to 15 seconds. This brings out the chocolate aroma and returns the cake’s soft texture, making every bite feel fresh from the oven.

FAQs

Can I substitute regular milk for buttermilk?

While buttermilk adds a unique tang and helps tenderize the crumb, you can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using it in the recipe.

Why is my cake dense despite using baking soda and powder?

Overmixing the batter can lead to a dense cake because it develops gluten that tightens the crumb. Mixing just until ingredients are combined keeps the cake light and tender.

Can I use Dutch-processed cocoa instead of natural cocoa?

Yes, but since Dutch-processed cocoa is less acidic, the baking soda may not react properly. You might want to adjust leavening agents slightly or opt for natural cocoa for best results in this recipe.

What frosting pairs well with this Chocolate Buttermilk Cake Recipe?

Classic choices like cream cheese frosting, chocolate ganache, or a simple vanilla buttercream complement the rich chocolate flavor beautifully, adding moistness and richness.

Is this cake suitable for making a layered cake?

Absolutely! This cake holds up well for layering and frosting, making it perfect for birthdays or celebrations when you want a beautiful, moist chocolate cake.

Final Thoughts

You simply cannot go wrong by trying out this Chocolate Buttermilk Cake Recipe; it’s a timeless chocolate cake that combines simplicity with unbelievably delicious results. From the first bite to the last crumb, it delivers rich chocolate flavor balanced with moist, tender crumbiness. Trust me, once you bake this, it will become one of your go-to recipes for any occasion. So get ready to enjoy a slice of pure chocolate bliss that’s as easy to make as it is delightful to eat!

Chocolate Buttermilk Cake Recipe

★★★★★

4.9 from 10 reviews

Author: Ella
Total Time: 50 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This moist and rich Chocolate Buttermilk Cake combines the deep flavor of cocoa with the tangy moisture of buttermilk for a decadent dessert that’s perfect for any occasion. The recipe yields a tender crumb with a smooth chocolate taste, ideal for pairing with frostings or enjoying on its own.

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt to evenly distribute all leavening agents and cocoa.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, approximately 2-3 minutes. This helps incorporate air into the batter for a lighter texture.
Add Eggs and Vanilla: Add eggs one at a time to the creamed mixture, mixing well after each addition. Stir in the vanilla extract to enhance the cake’s flavor.
Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients. Mix each addition until just combined to avoid overmixing, which can toughen the cake.
Add Hot Water: Pour in the hot water and mix until the batter is smooth; the batter will be thin, which is normal and will result in a moist cake.
Prepare to Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula for even baking.
Bake: Bake the cake in the preheated oven for 30-35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
Cool: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.

Notes

Ensure all refrigerated ingredients are at room temperature for uniform mixing.
Do not overmix the batter once the dry ingredients are added to maintain a tender crumb.
The hot water helps bloom the cocoa powder, intensifying the chocolate flavor.
This cake pairs wonderfully with cream cheese frosting or whipped cream.
Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American