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.

Ingredients

Scale

Dry 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

Wet Ingredients

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

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

Nutrition

Serving Size: 1 slice (1/8 of cake)
Calories: 320
Sugar: 27g
Sodium: 210mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 3g
Protein: 5g
Cholesterol: 65mg

Keywords: chocolate cake, buttermilk cake, moist chocolate cake, easy chocolate cake recipe, homemade chocolate cake