Chocolate buttermilk cake is a rich, moist dessert made by blending cocoa with tangy buttermilk, creating a tender crumb and deep flavor.
The balance of sweetness and slight acidity makes each bite melt beautifully. Watching it come together in a warm kitchen sparks creativity and comfort.
I felt the pull to make it one rainy afternoon when quiet moments asked for something meaningful. Now, I guide you through this Chocolate Buttermilk Cake experience, shaped by emotion, not imitation.
Let your hands follow the rhythm of the process. Trust your senses. This Chocolate Buttermilk Cake is not just baked it’s felt, shared, and remembered.
About The Recipe
Chocolate buttermilk cake stands out as a luscious, tender dessert that combines rich cocoa with the tangy depth of buttermilk, resulting in a perfectly moist crumb.
The unique blend of melted butter and canola oil ensures a soft texture that stays fresh longer. Hot water intensifies the chocolate, creating a deep, full-bodied flavor.
Finished with a silky, creamy chocolate buttercream, this Chocolate Buttermilk Cake offers a decadent yet balanced taste experience.
Its delicate crumb and rich chocolate notes make it a favorite for celebrations or cozy gatherings, delighting chocolate lovers who appreciate a cake that’s both flavorful and irresistibly moist.
How To Prepare Chocolate Buttermilk Cake?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 60 minutes
Course: Dessert / Cake
Cuisine: American
Calories: Approximately 450 calories per serving
Yield: 12 servings
Kitchen Utensils Needed
- Two large mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- 9-inch round cake pans (2)
- Spatula
- Cooling rack
- Saucepan or microwave-safe bowl (for melting butter)
- Sifter (optional, for flour and cocoa powder)
Ingredients
For the Cake:
- ½ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- ½ cup melted butter
- ½ cup canola oil
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- 2 cups all-purpose flour
- 1 cup hot water (very warm, not boiling)
- ¼ teaspoon salt
For the Chocolate Buttercream Frosting:
- 1¼ cups unsalted butter, softened to room temperature
- ¾ cup unsweetened cocoa powder (natural or Dutch process)
- 3½ cups confectioners’ sugar
- 3–5 tablespoons heavy cream (or half-and-half or milk), at room temperature
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
How to Make Chocolate Buttermilk Cake
Step 1:
I always start by preheating my oven to 350°F (175°C). While it’s heating, I grease and flour two 9-inch round cake pans. Sometimes I line the bottoms with parchment paper for extra insurance against sticking—it just makes things smoother later.
Step 2:
In a large mixing bowl, I sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Sifting helps eliminate lumps and gives the cake a lighter texture. Once combined, I set this bowl aside.
Step 3:
In another bowl, I whisk together the granulated sugar, melted butter, and canola oil until smooth and glossy. Then I add the eggs one at a time, beating well after each addition. I pour in the buttermilk and stir until the mixture looks silky and well blended.
Step 4:
I gently fold the dry ingredients into the wet mixture a little at a time. It’s important not to over mix here—just stir until everything is incorporated. Over mixing can make the cake dense, and I always aim for a soft, airy crumb.
Step 5:
This part might seem unusual, but I slowly pour in hot water while stirring. The batter becomes a bit thin, but that’s exactly what helps keep the cake extra moist. Don’t worry—this step works magic in the oven.
Step 6:
I divide the batter evenly between the prepared pans and pop them into the oven. Bake for 35–40 minutes, or until a toothpick inserted into the center of each cake comes out clean. The tops should spring back lightly when touched.
Step 7:
Once baked, I let the cakes cool in their pans for about 10 minutes, then carefully transfer them to a wire rack. They need to cool completely before any frosting goes on. A warm cake and buttercream are not friends!
Step 8:
In a large bowl, I beat softened butter with unsweetened cocoa powder using an electric mixer. I mix until it’s completely smooth and fluffy. The aroma at this point is absolutely irresistible.
Step 9:
I add confectioners’ sugar one cup at a time, mixing thoroughly after each addition. This helps keep the texture even and lump-free. Then I mix in a splash of vanilla extract and a pinch of salt to round out the flavor.
Step 10:
To get the frosting light and spreadable, I add 3 tablespoons of heavy cream and beat the mixture on high speed for about 3 to 5 minutes. If the frosting feels too thick, I add a little more cream—just a tablespoon at a time—until it’s perfectly spreadable.
Step 11:
Once the cake layers are completely cooled, I place one layer on a serving plate or cake stand. I spread a generous layer of chocolate buttercream over the top.
Step 12:
Then I gently set the second layer on top and use the remaining frosting to cover the top and sides of the cake evenly. A little swirl with an offset spatula makes it look like it came straight from a bakery.
Expert Tips
1. Use room temperature ingredients: Eggs and buttermilk at room temperature blend better, creating a smoother batter and ensuring even baking.
2. Sift dry ingredients: Sifting cocoa powder, flour, and leavening agents removes lumps and helps incorporate air for a lighter cake.
3. Don’t skip the hot water: Adding hot water intensifies the cocoa flavor and creates a moist, tender crumb without making the batter too runny.
4. Measure flour accurately: Spoon and level the flour instead of scooping to avoid a dense cake caused by packing too much flour.
5. Cool completely before frosting: Cooling fully prevents the buttercream from melting and sliding off, giving a clean, professional finish.
Best Decorate Ideas
Decorating chocolate buttermilk cake can be simple yet stunning. Start by spreading a smooth layer of chocolate buttercream all over the cake for a classic look.
Add texture by swirling the frosting with a spatula or creating soft peaks with a piping bag. For extra flair, sprinkle chocolate shavings, cocoa nibs, or fresh berries on top.
A dusting of powdered sugar or edible flowers can add elegance. Keep decorations minimal to let the rich chocolate flavor shine while making the cake look irresistible and inviting.
How To Store Leftovers
Store leftover chocolate buttermilk cake in an airtight container at room temperature for up to 2 days to keep it moist and fresh.
For longer storage, refrigerate the cake, tightly wrapped in plastic wrap or covered, for up to a week. Before serving, bring the cake to room temperature for the best texture and flavor.
To freeze, wrap the chocolate buttermilk cake layers well in plastic wrap and foil, then freeze for up to 2 months. Thaw completely before frosting or enjoying.
FAQs About Chocolate Buttermilk Cake
Can I use regular milk instead of buttermilk?
Yes, but for best results, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes to mimic buttermilk’s tanginess.
Why is hot water added to the batter?
Hot water “blooms” the cocoa powder, enhancing the chocolate flavor and creating a moist, tender crumb.
Can I substitute oil for butter in the cake?
This recipe already uses both melted butter and canola oil for moisture and richness, but replacing butter entirely with oil may change the flavor and texture.
How do I prevent the cake from drying out?
Avoid overbaking and store the cake properly in an airtight container. Adding buttermilk and oil helps keep the cake moist.
Can this cake be made gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free baking flour blend designed for cakes, but texture might slightly vary.
I’m so glad to share this chocolate buttermilk cake recipe with you, and I hope you find as much joy making it as I did. The rich, moist cake and creamy frosting bring happiness to every bite.
Baking this chocolate buttermilk cake can turn any day into a special occasion. I’m confident it will become a favorite in your home.
Enjoy the delicious results and the smiles chocolate buttermilk cake creates around your table!
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Chocolate Buttermilk Cake
Equipment
- Two large mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- 9-inch round cake pans (2),
- Spatula
- Cooling rack
- Saucepan or microwave-safe bowl (for melting butter)
- Sifter (optional, for flour and cocoa powder)
Ingredients
For the Cake:
- ½ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 cup buttermilk at room temperature
- 2 large eggs at room temperature
- ½ cup melted butter
- ½ cup canola oil
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- 2 cups all-purpose flour
- 1 cup hot water very warm, not boiling
- ¼ teaspoon salt
For the Chocolate Buttercream Frosting:
- 1¼ cups unsalted butter softened to room temperature
- ¾ cup unsweetened cocoa powder natural or Dutch process
- 3½ cups confectioners’ sugar
- 3 –5 tablespoons heavy cream or half-and-half or milk, at room temperature
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
Step 1:
- I always start by preheating my oven to 350°F (175°C). While it’s heating, I grease and flour two 9-inch round cake pans. Sometimes I line the bottoms with parchment paper for extra insurance against sticking—it just makes things smoother later.
Step 2:
- In a large mixing bowl, I sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Sifting helps eliminate lumps and gives the cake a lighter texture. Once combined, I set this bowl aside.
Step 3:
- In another bowl, I whisk together the granulated sugar, melted butter, and canola oil until smooth and glossy. Then I add the eggs one at a time, beating well after each addition. I pour in the buttermilk and stir until the mixture looks silky and well blended.
Step 4:
- I gently fold the dry ingredients into the wet mixture a little at a time. It’s important not to over mix here—just stir until everything is incorporated. Over mixing can make the cake dense, and I always aim for a soft, airy crumb.
Step 5:
- This part might seem unusual, but I slowly pour in hot water while stirring. The batter becomes a bit thin, but that’s exactly what helps keep the cake extra moist. Don’t worry—this step works magic in the oven.
Step 6:
- I divide the batter evenly between the prepared pans and pop them into the oven. Bake for 35–40 minutes, or until a toothpick inserted into the center of each cake comes out clean. The tops should spring back lightly when touched.
Step 7:
- Once baked, I let the cakes cool in their pans for about 10 minutes, then carefully transfer them to a wire rack. They need to cool completely before any frosting goes on. A warm cake and buttercream are not friends!
Step 8:
- In a large bowl, I beat softened butter with unsweetened cocoa powder using an electric mixer. I mix until it’s completely smooth and fluffy. The aroma at this point is absolutely irresistible.
Step 9:
- I add confectioners’ sugar one cup at a time, mixing thoroughly after each addition. This helps keep the texture even and lump-free. Then I mix in a splash of vanilla extract and a pinch of salt to round out the flavor.
Step 10:
- To get the frosting light and spreadable, I add 3 tablespoons of heavy cream and beat the mixture on high speed for about 3 to 5 minutes. If the frosting feels too thick, I add a little more cream—just a tablespoon at a time—until it’s perfectly spreadable.
Step 11:
- Once the cake layers are completely cooled, I place one layer on a serving plate or cake stand. I spread a generous layer of chocolate buttercream over the top.
Step 12:
- Then I gently set the second layer on top and use the remaining frosting to cover the top and sides of the cake evenly. A little swirl with an offset spatula makes it look like it came straight from a bakery.