Chocolate Buttermilk Cake

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There’s nothing quite like a homemade chocolate buttermilk cake cooling on the counter, its aroma filling the kitchen. This classic cake earns its reputation with a tender crumb, a balanced tang, and a rich chocolate profile that never overpowers. Whether you’re baking for a birthday, a family dinner, or just to satisfy that persistent chocolate craving, this recipe offers both comfort and depth in every bite.

What Makes Chocolate Buttermilk Cake Stand Out

At the heart of this cake is buttermilk, a humble ingredient that transforms an ordinary chocolate cake into something memorable. Buttermilk’s natural acidity reacts with baking soda and powder, creating a light, fluffy structure. That tangy note cuts through the sweetness, keeping each forkful lively and balanced.

In this variation, the cake achieves extra depth from a splash of hot coffee, which amplifies the cocoa notes rather than leaving a coffee aftertaste. This small touch makes a world of difference.

Why pick this cake?
– It stays moist for days, perfect for busy weeks or make-ahead celebrations.
– The recipe calls for simple, methodical mixing—no special equipment or advanced frosting skills required.
– Each slice delivers a pillowy texture, layered with velvety chocolate buttermilk frosting.

Ingredients Breakdown

Every ingredient plays a significant role. Here’s a closer look at what you’ll need and why:

Cake

• All-purpose flour
  Provides structure while keeping the crumb soft.

• Granulated sugar
  Sweetens the cake and helps retain moisture.

• Unsweetened cocoa powder
  Deepens the chocolate flavor.

• Baking powder & baking soda
  Leavening agents that create rise and lightness.

• Salt
  Enhances every other flavor.

• Eggs
  Bind the ingredients and add richness.

• Vegetable oil
  Keeps the cake tender and moist.

• Melted butter
  For flavor depth and more moisture.

• Buttermilk
  Adds tang and helps the cake rise extra high.

• Pure vanilla extract
  Rounds out the chocolate with subtle sweetness.

• Hot coffee
  Infuses the cake with deeper cocoa aroma—hot water works in a pinch.

Frosting

• Unsalted butter
  Forms the creamy base.

• Powdered sugar
  Sweetens and thickens the mixture.

• Cocoa powder
  Intensifies the chocolate layer.

• Buttermilk
  Lends smoothness and a gentle tang.

• Vanilla extract
  Softens and balances the chocolate.

Step-by-Step: Making Chocolate Buttermilk Cake

Preparation

Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch cake pan, making sure every corner is coated to prevent sticking. For easier removal, lay a sheet of parchment paper inside, leaving some overhang.

Mixing Dry Ingredients

In a large mixing bowl, whisk the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. If your cocoa is especially lumpy, sift it first for a silky batter. Sifting the dry ingredients encourages even mixing and a smooth crumb.

Adding Wet Ingredients

Crack in the eggs. Whisk briskly until the yolks are broken and just incorporated. Pour in the oil, melted butter, buttermilk, and vanilla extract. Stir until combined, but avoid overmixing at this stage.

Bringing in the Coffee

Gently pour in the hot coffee. The batter will look thin, but that’s expected. Whisk until everything is cohesive and the batter gleams. Using hot coffee helps “bloom” the cocoa, unlocking more chocolate flavor.

Baking

Transfer the batter to the prepared pan. Smooth the top with a spatula and give the pan a gentle tap on the counter to remove air bubbles. Bake for 30–35 minutes. The cake is ready when a toothpick emerges clean or with a few moist crumbs.

Cool the cake in the pan on a wire rack. Cooling completely prevents the frosting from melting and soaking in.

Chocolate Buttermilk Frosting

While the cake cools, make the frosting. Beat softened butter in a bowl until creamy. Sift in cocoa powder, mixing until the blend darkens and becomes smooth. Add powdered sugar and buttermilk in alternating portions, beating at low speed until fluffy. Stir in vanilla.

Taste the frosting. If it’s too thick, add another splash of buttermilk. If too thin, mix in more powdered sugar.

Once the cake is fully cool, spread the frosting evenly. Use an offset spatula for a smooth finish or swirl the surface for a rustic look. If desired, refrigerate for 20 minutes to let the frosting set before slicing.

Tips and Tricks for a Perfect Cake

• Choose premium cocoa.
  Dutch-processed cocoa gives a smoother, more intense chocolate taste. Natural cocoa works too, but the flavor profile will be slightly fruitier.

• Use room temperature ingredients.
  Let eggs, buttermilk, and butter sit out for about 30 minutes before baking. This ensures a uniform texture and helps them blend seamlessly.

• Don’t overmix.
  Once wet and dry ingredients meet, mix until the flour disappears, then stop. Overmixing leads to a denser crumb.

• Bloom cocoa for extra punch.
  If using hot coffee, you’re already doing this step. If not, dissolve cocoa powder in 2 tablespoons of hot water before adding it in.

• Try fun add-ins.
  Fold chopped dark chocolate, toasted pecans, or a hint of orange zest for unique twists.

• Adjust the frosting.
  Butter and buttermilk brands can vary, so tweak with extra powdered sugar or buttermilk to hit your ideal consistency.

Creative Serving Ideas

• Sprinkle the frosted cake with chocolate shavings, chopped nuts, or freeze-dried berries for texture and color.
• For a layer cake, bake in two 9-inch round pans and double the frosting.
• A scoop of vanilla or coffee ice cream next to a slice makes dessert even more indulgent.

Frequently Asked Questions

Can I Use Homemade Buttermilk?

Absolutely. Mix 1 tablespoon white vinegar or lemon juice with 1 cup whole milk. Let it sit for 5 minutes and use as you would store-bought buttermilk.

What’s the Best Way to Make This Cake Ahead?

Bake the cake up to two days before serving; cover tightly. Add the frosting just before serving for the freshest taste and texture.

Do I Need Coffee?

Coffee isn’t mandatory, but it blends beautifully with cocoa, intensifying the chocolate flavor. Skip it if preferred, and use hot water instead.

Storing and Freezing

To store:
Keep the cake covered at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days, letting the slices reach room temperature before serving for best texture.

To freeze:
Wrap the unfrosted cake in a double layer of plastic and foil, then freeze for up to 3 months. Thaw overnight in the fridge, then frost.

Recipe: Chocolate Buttermilk Cake

Instructions:
1. Heat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan.
2. In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Mix well.
3. Add eggs, oil, melted butter, buttermilk, and vanilla. Whisk until just combined.
4. Gradually pour in hot coffee, stirring gently until the batter is smooth.
5. Transfer to pan and bake 30–35 minutes or until a toothpick comes out clean.
6. Cool cake in pan on a rack.
7. For frosting: Beat butter until creamy. Add cocoa; mix. Alternate adding powdered sugar and buttermilk. Add vanilla and salt. Beat until fluffy.
8. Spread frosting over cooled cake. Chill briefly to set if needed.

A Final Note

Chocolate buttermilk cake belongs in every baker’s repertoire. With its crave-worthy taste, approachable method, and adaptable canvas for toppings or twists, it suits beginners and seasoned bakers alike. Make it once, and you’ll keep coming back.

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Chocolate Buttermilk Cake

⭐⭐⭐⭐⭐

4.5 from 1 votes

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Course: Dessert / Cuisine: American

Prep Time 20 minutes

Cooking Time 30 minutes

Servings 16 servings

Calories 389 cal

This rich chocolate buttermilk cake is moist and fluffy. It is topped with dreamy chocolate buttermilk frosting. It’s a decadent treat, perfect for any occasion!

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup hot coffee (or hot water)
• 1 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk, room temperature
• 1/2 cup unsweetened cocoa powder
• 3 cups powdered sugar, sifted
• 1 teaspoon baking soda
• pinch salt
• 2 teaspoons baking powder
• 2 cups granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1/4 cup buttermilk
• 1/2 cup vegetable oil
• 2 cups (240g) all-purpose flour
• 1/2 cup unsalted butter, melted and cooled

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking pan. Line the pan with parchment paper. Set aside.
2. Make the Cake: In a large mixing bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
3. Make a well in the center of the dry ingredients. Add the eggs. Lightly beat to break up the yolks. Add the oil, butter, buttermilk, and vanilla extract. Whisk into the flour just until no streaks of flour remain. It will be thick at this stage.
4. Carefully pour in the hot coffee. Whisk gently until combined. The batter will be quite thin. This is normal.
5. Pour the batter into the baking pan. Bake for 30-35 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs. Let the cake cool completely in the pan. Place the pan on a wire rack before frosting.
6. Make the Frosting: In a large bowl, beat the softened butter with an electric mixer on medium speed. Beat until smooth and creamy. Add the cocoa powder. Beat until fully incorporated.
7. Turn the mixer to low. Alternate adding the sifted powdered sugar and the buttermilk. Increase speed to medium after each addition. Mix until smooth. Add the vanilla extract and salt. Beat until fluffy.
8. Spread the chocolate buttermilk frosting evenly over the cooled cake. Chill for 15-20 minutes so it can set. Slice. Serve. Enjoy!