This chocolate buttermilk cake recipe is a rich homemade dessert built from cocoa powder, buttermilk, and oil that create a tender crumb and deep chocolate flavor.
The taste is moist, balanced, and gently sweet showing a smooth cocoa finish from the frosting. My real work is creating chocolate buttermilk cake recipes and discovering new details through testing.
The specialty comes from buttermilk reacting against cocoa for softness. Additions like coffee, nuts, or chocolate chips work well.
The cake traces back to American home baking traditions. I will now show step by step preparation clearly.
Homemade Chocolate Buttermilk Cake Recipe
This chocolate buttermilk cake recipe delivers a deep cocoa taste with a soft, moist texture that feels comforting and homemade.
The buttermilk adds gentle tang and keeps the crumb tender while the cocoa brings a smooth chocolate depth without bitterness.
The chocolate buttermilk cake recipe feels rich but not heavy, making it easy to enjoy. When baked at home, the flavors develop naturally, filling the kitchen with warmth and familiarity.
The homemade touch allows control over sweetness and texture, resulting in a cake that tastes fresh, balanced, and lovingly prepared from simple pantry ingredients.
How To Prepare Chocolate Buttermilk Cake Recipe?
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Yield: 12 servings
Course: Dessert
Cuisine: American
Kitchen Utensils
- Mixing bowls (large and medium)
- Whisk
- Electric mixer or hand mixer
- Measuring cups and spoons
- Rubber spatula
- Two 9-inch round cake pans
- Parchment paper
- Cooling rack
- Offset spatula or knife for frosting
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsweetened cocoa powder
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup buttermilk
- 1 cup hot water
For the Frosting
- 1 cup unsalted butter, softened to room temperature
- â…“ cup buttermilk
- 4 cups powdered sugar (add more if needed for thickness)
- â…” cup unsweetened cocoa powder
- 2 teaspoons almond extract
- ½ teaspoon vanilla extract
- â…› teaspoon salt
Instructions
1. Start by heating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them well, then lining the bottoms with parchment paper so the cakes release easily later.
2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and cocoa powder. Whisk everything together until the mixture looks uniform and there are no streaks of cocoa.
3. Add the vegetable oil, vanilla extract, eggs, and buttermilk to the dry ingredients. Mix until the batter is smooth and fully combined; making sure nothing is stuck at the bottom of the bowl.
4. While mixing, slowly pour in the hot water. Continue stirring until the batter becomes thin and smooth, with no lumps remaining.
5. Pour the batter evenly into the prepared cake pans and place them in the oven. Bake for about 30 to 35 minutes, checking for doneness by inserting a toothpick into the center of the cakes. If it comes out clean, they’re ready. Let the cakes sit in the pans for about 10 minutes, then carefully turn them out onto a cooling rack and allow them to cool completely.
6. To prepare the frosting, beat the butter until it is soft and creamy. Add the cocoa powder, powdered sugar, salt, almond extract, vanilla extract, and buttermilk. Beat until the frosting is smooth and fluffy, adjusting the powdered sugar if you need a thicker consistency.
7. Once the cakes are completely cool, spread frosting over the top of one cake layer. Place the second layer on top, then frost the top and sides evenly until the cake is fully covered and smooth.
Cooking Method Explained Simply
This chocolate buttermilk cake recipe uses the mixing method where dry ingredients are combined first, and then wet ingredients are added to form a smooth batter.
Hot water helps bloom the cocoa powder, making the chocolate flavor stronger. The cake is baked until set and cooled before frosting to prevent melting.
Notes: Make sure the chocolate buttermilk cake recipe is completely cool before frosting to prevent melting. If the frosting is too thick, add a tablespoon of buttermilk at a time. This chocolate buttermilk cake recipe tastes even better the next day as the flavors settle.
Nutrition Facts Of Chocolate Buttermilk Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 520 |
| Carbohydrates | 68 g |
| Protein | 6 g |
| Fat | 26 g |
| Saturated Fat | 9 g |
| Sugar | 52 g |
| Sodium | 320 mg |
Why It’s a Favorite among Dessert Lovers
This chocolate buttermilk cake recipe is a favorite among dessert lovers because it combines rich chocolate flavor with a tender, moist texture that melts in the mouth.
The subtle tang of buttermilk balances the sweetness, making each slice feel indulgent without being too heavy. Homemade freshness adds a warmth and comfort that store-bought cakes rarely match.
The smooth cocoa buttercream frosting enhances the chocolate depth and creates a creamy finish that everyone enjoys. Its ability to stay soft for days, along with the option to add extras like nuts or chocolate chips, keeps people coming back for more.
How It Works
This chocolate buttermilk cake recipe works through a simple chemical and physical process that creates a soft, moist texture. The baking powder and baking soda react with the acidic buttermilk, producing tiny bubbles that make the cake rise and become airy.
The hot water blooms the cocoa powder, intensifying the chocolate flavor and helping the batter mix smoothly. Oil keeps the chocolate buttermilk cake recipe tender and prevents it from drying out.
When baked, the heat sets the structure while the crumb remains soft. Once cooled, the frosting spreads easily, adding flavor and moisture to every slice.
Decorate And Serving Ideas
Decorating and serving this chocolate buttermilk cake recipe can be simple or creative. A smooth layer of the cocoa almond frosting works beautifully, and a spatula or butter knife can create gentle swirls on top.
For extra flair, sprinkle chocolate shavings, cocoa powder, or chopped nuts over the frosting. Fresh berries, like raspberries or strawberries, add a bright contrast and subtle tartness.
Slice the cake into even pieces and serve on a plate with a dollop of whipped cream or a small scoop of vanilla ice cream. The cake can also be presented in layers with frosting in between for a classic layered look.
My Tips For Success!
1. Measure all dry ingredients carefully using a kitchen scale for accurate results; too much flour or cocoa can make the cake dry or dense.
2. Bring eggs and butter to room temperature so they blend evenly with the other ingredients, helping the cake rise better.
3. Sift flour and cocoa powder before mixing to remove lumps and create a light, soft texture in the batter.
4. Pour hot water slowly into the batter while stirring; this helps the cocoa release its full chocolate flavor and makes the batter smooth.
5. Mix the batter gently after adding wet and dry ingredients; over mixing develops gluten and can make the cake heavy.
6. Check the cake by inserting a toothpick in the center; it should come out clean or with a few crumbs to know it’s done.
7. Allow the cake to cool completely on a rack before frosting so the icing stays smooth and doesn’t melt or slide off.
Best Variations Chocolate Buttermilk Cake Recipe
➤ Mocha Chocolate Buttermilk Cake – Add 1–2 teaspoons of instant coffee or espresso powder to the batter. This brings a subtle coffee flavor that deepens the chocolate taste.
➤ Nutty Chocolate Buttermilk Cake – Fold in ½ cup chopped walnuts, pecans, or hazelnuts. The nuts add a crunchy texture and a rich, earthy flavor.
➤ Berry Chocolate Buttermilk Cake – Mix in fresh or frozen raspberries, blueberries, or chopped strawberries. The fruit gives a natural sweetness and a slightly tart contrast.
➤ Chocolate Orange Buttermilk Cake – Stir in 1–2 teaspoons of orange zest into the batter and a few drops of orange extract in the frosting. This adds a bright, citrusy note that complements the cocoa.
➤ Layered Chocolate Buttermilk Cake – Bake the batter in two or three thinner pans, then stack with frosting in between. This creates a visually stunning cake with extra frosting between layers for added richness.
Additions For Extra Delicious Ideas
➢ Chocolate Chunks or Chips – Fold in semi-sweet, milk, or dark chocolate chunks into the batter. While baking, they melt slightly, creating pockets of gooey chocolate that make every bite richer.
➢ Caramel or Dulce de Leche Swirl – Add a swirl of caramel sauce or dulce de leche into the batter or between layers. This creates a sweet, buttery contrast that complements the deep chocolate flavor.
➢ Toasted Nuts and Crunch – Mix toasted walnuts, pecans, or hazelnuts into the cake or sprinkle on top of the frosting. Toasting intensifies their flavor and adds a crunchy texture to the soft cake.
➢ Fruit Additions – Fresh or lightly macerated berries such as raspberries, strawberries, or cherries add natural sweetness and a hint of tartness. They can be layered inside the cake or placed on top for a colorful, fresh look.
➢ Flavored Extracts or Zests – Add a teaspoon of almond extract, peppermint extract, or orange/ lemon zest to the batter or frosting. These subtle flavors elevate the chocolate and make the cake feel more unique and aromatic.
FAQs About Chocolate Buttermilk Cake Recipe
Can I use regular milk instead of buttermilk?
Yes, you can swap regular milk with buttermilk by mixing 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and letting it sit for 5–10 minutes to mimic buttermilk’s acidity. This acidity helps tenderize the crumb and keep the cake moist.
Why is my cake dry even though it has buttermilk?
Dry cake can happen if you over-measure flour or cocoa, over mix the batter, or bake too long. Measuring by weight and stopping mixing once ingredients are combined helps preserve moisture.
Do the ingredients need to be at room temperature?
Yes, bringing eggs and buttermilk to room temperature helps them blend evenly into the batter. Cold liquids can cause lumps or uneven texture.
Can I make this cake as cupcakes or a single layer?
Yes, this chocolate buttermilk cake batter can be baked as cupcakes or as a different pan size. For cupcakes, bake about 18–20 minutes. It can also be used for a one-layer cake instead of two.
Why do we pour hot water into the batter?
Hot water blooms the cocoa powder, intensifying chocolate flavor and dissolving lumps, which deepens the overall taste. Coffee can be used instead of water for even richer notes.
Conclusion
This chocolate buttermilk cake recipe is a recipe that everyone loves and enjoys because of its rich chocolate flavor, soft texture, and creamy frosting.
I make this chocolate buttermilk cake recipe often for serving family, friends, or special occasions, and every time it brings smiles and delight.
Baking Chocolate Buttermilk Cake Recipe at home gives a warm, comforting feeling, and the homemade touch makes it even more special.
I hope you try making this Chocolate Buttermilk Cake Recipe yourself, experience the delicious taste, and enjoy sharing it with others as much as I do every time I bake it.
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Chocolate Buttermilk Cake Recipe
Equipment
- Mixing bowls (large and medium)
- Whisk
- Electric mixer or hand mixer
- Measuring cups and spoons
- Rubber spatula
- Two 9-inch round cake pans
- Parchment paper
- Cooling rack
- Offset spatula or knife (for frosting)
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsweetened cocoa powder
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup buttermilk
- 1 cup hot water
For the Frosting
- 1 cup unsalted butter softened to room temperature
- â…“ cup buttermilk
- 4 cups powdered sugar add more if needed for thickness
- â…” cup unsweetened cocoa powder
- 2 teaspoons almond extract
- ½ teaspoon vanilla extract
- â…› teaspoon salt
Instructions
- Start by heating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them well, then lining the bottoms with parchment paper so the cakes release easily later.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and cocoa powder. Whisk everything together until the mixture looks uniform and there are no streaks of cocoa.
- Add the vegetable oil, vanilla extract, eggs, and buttermilk to the dry ingredients. Mix until the batter is smooth and fully combined; making sure nothing is stuck at the bottom of the bowl.
- While mixing, slowly pour in the hot water. Continue stirring until the batter becomes thin and smooth, with no lumps remaining.
- Pour the batter evenly into the prepared cake pans and place them in the oven. Bake for about 30 to 35 minutes, checking for doneness by inserting a toothpick into the center of the cakes. If it comes out clean, they’re ready. Let the cakes sit in the pans for about 10 minutes, then carefully turn them out onto a cooling rack and allow them to cool completely.
- To prepare the frosting, beat the butter until it is soft and creamy. Add the cocoa powder, powdered sugar, salt, almond extract, vanilla extract, and buttermilk. Beat until the frosting is smooth and fluffy, adjusting the powdered sugar if you need a thicker consistency.
- Once the cakes are completely cool, spread frosting over the top of one cake layer. Place the second layer on top, then frost the top and sides evenly until the cake is fully covered and smooth.
Notes
Nutrition Facts Of Chocolate Buttermilk Cake Recipe
Calories: 520 | Carbohydrates: 68 g | Protein: 6 g | Fat: 26 g | Saturated Fat: 9 g | Sugar: 52 g | Sodium: 320 mgHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.