There is nothing quite like the indulgent magic of a Chocolate Buttermilk Cake Recipe to brighten up any occasion or satisfy your chocolate cravings in the most delightful way. This cake is a perfect blend of rich cocoa flavor and tender crumb, thanks to the buttermilk which adds moisture and a subtle tang that beautifully balances the sweetness. Whether you are an experienced baker or just someone who loves to share homemade treats, this recipe will become one of your go-to favorites because it’s both approachable and irresistibly delicious.
Ingredients You’ll Need
Gathering the right ingredients for this Chocolate Buttermilk Cake Recipe is straightforward, and each one plays a starring role in building that perfect texture and flavor. These simple pantry essentials come together to create a cake that is moist, fluffy, and deeply chocolatey with a beautifully smooth frosting.
- All-purpose flour: The backbone of the cake, providing structure and a tender crumb.
- Baking soda and baking powder: These leavening agents help your cake rise beautifully with a light texture.
- Salt: Enhances the cocoa’s richness and balances the sweetness.
- Unsweetened cocoa powder: Preferably Dutch-processed for a deeper, smoother chocolate flavor.
- Granulated sugar: Adds sweetness and contributes to the cake’s tender texture.
- Brown sugar: Adds moisture and a subtle molasses undertone for extra depth.
- Large eggs: At room temperature to help bind ingredients and add richness.
- Vanilla extract: Boosts flavor complexity and complements the chocolate.
- Unsalted butter: Softened for a creamy batter and luscious frosting.
- Buttermilk: Adds moisture, acidity for tender crumb, and a slight tang.
- Hot water or hot coffee: Thins the batter and intensifies the chocolate taste perfectly.
- Powdered sugar: Key for a smooth, sweet frosting texture.
- Semi-sweet chocolate chips (optional): For extra richness when melted into frosting.
- Pinch of salt: Balances the sweetness in the frosting for a harmonious finish.
How to Make Chocolate Buttermilk Cake Recipe
Step 1: Preheat and Prepare Pans
Start by preheating your oven to 350°F (175°C). Preparing your pans properly is crucial—grease and flour two 9-inch round cake pans or line them with parchment paper to ensure your cakes come out easily and retain their beautiful shape.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cocoa powder, granulated sugar, and brown sugar. This dry mix ensures even distribution of ingredients and helps the cake bake uniformly with a balanced flavor.
Step 3: Beat Butter and Eggs
In a larger bowl, beat the softened butter and eggs together until the mixture lightens in color and becomes fluffy, about 2 to 3 minutes. This aeration step is essential as it builds structure and lightness. Then, mix in the vanilla extract to infuse lovely aroma and enhance the chocolate notes.
Step 4: Combine Dry and Wet Ingredients in Stages
Add half of your dry ingredients into the butter-egg mixture, beating on a low speed to avoid over-mixing, which can toughen the cake. Then pour in the buttermilk and mix gently until combined. Follow by gradually adding the rest of the dry ingredients, mixing just until smooth. This careful approach guarantees a tender crumb and excellent rise.
Step 5: Stir In Hot Liquid
Now, stir in the hot water or coffee—don’t be alarmed if the batter becomes thin and liquidy. This step is key to unlocking the cake’s moist texture and deep chocolate flavor, as the heat blooms the cocoa powder beautifully.
Step 6: Bake the Cake
Divide the batter evenly between your prepared pans, smoothing the tops for even baking. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Keep your oven door closed during the process to maintain steady heat for the best rise.
Step 7: Cool the Cake
Allow your cakes to cool in their pans for about 10 minutes—this helps them set and makes removal easier. Then invert them onto wire racks to cool completely before you move on to frosting. Patience here is key; frosting warm cake can cause melting.
Step 8: Prepare the Frosting
While the cakes cool, whip together softened butter, powdered sugar, cocoa powder, buttermilk, vanilla extract, and a pinch of salt in a medium bowl until the frosting is smooth and fluffy. Adjust thickness by adding more powdered sugar if necessary. For an extra luscious twist, melted chocolate chips can be folded in at this stage to create a glossy, decadent frosting.
Step 9: Assemble the Cake
Place one cake layer on your serving plate and generously spread frosting on top. Set the second layer carefully above and cover the entire cake with the remaining frosting, smoothing the sides and top. This layers a perfect marriage of moist cake and silky frosting that’s pure bliss.
Step 10: Serve and Enjoy
Slice into this stunning creation and watch faces light up with delight. You can sprinkle on chocolate shavings, festive sprinkles, or even dust cocoa powder for a refined touch. Each bite of this Chocolate Buttermilk Cake Recipe feels like a warm hug and an indulgent celebration all in one.
How to Serve Chocolate Buttermilk Cake Recipe
Garnishes
Simple garnishes like chocolate curls, fresh berries, or a dusting of powdered sugar can instantly elevate the look and taste without overwhelming the cake’s perfect chocolate flavor. They offer visual appeal and a hint of freshness or texture contrast.
Side Dishes
Pairing this cake with lightly whipped cream, vanilla ice cream, or a scoop of coffee gelato is a winning combo that complements the rich chocolate notes. Fresh fruit like raspberries or strawberries adds brightness and cuts through the richness beautifully.
Creative Ways to Present
For a special occasion, try serving the cake as mini layered cupcakes, or add a drizzle of caramel or espresso glaze on top. You can also create a chocolate trifle by layering the cake with fruity preserves and mousse for an impressive presentation and delightful variety of flavors and textures.
Make Ahead and Storage
Storing Leftovers
Once frosted, store your chocolate buttermilk cake tightly covered at room temperature for up to two days to keep it moist. If your kitchen is warm, refrigeration helps, but always bring slices to room temperature before eating for the best flavor.
Freezing
This cake freezes beautifully! Wrap it tightly in plastic wrap and foil to prevent freezer burn and freeze for up to three months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Reheating
If you prefer your cake warm, gently microwave slices for 10 to 15 seconds or let them sit in a warm environment to bring out that soft, just-baked comfort without drying out the cake.
FAQs
Can I substitute regular milk for buttermilk?
You can create a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes. This mimics buttermilk’s acidity, which is essential for the tender crumb in this recipe.
Why use hot coffee or water in the batter?
Hot liquid helps dissolve the cocoa powder properly and intensifies the chocolate flavor. Coffee enhances the depth without adding a coffee taste, while hot water is a great neutral option.
Is it necessary to use Dutch-processed cocoa powder?
While not absolutely necessary, Dutch-processed cocoa has a smoother and less acidic flavor, which pairs excellently with the buttermilk’s tang and results in a darker, richer cake.
Can I make this cake gluten-free?
Yes, by swapping the all-purpose flour with a gluten-free flour blend designed for baking. Be sure it contains xanthan gum or another binder to maintain cake structure.
How long does this cake stay fresh?
When stored properly in an airtight container, this cake stays moist and delicious for about 3 to 4 days at room temperature. Refrigeration can extend its life slightly but may change the texture.
Final Thoughts
There you have it—a truly wonderful Chocolate Buttermilk Cake Recipe that’s sure to become a beloved classic in your baking repertoire. It’s approachable, reliably delicious, and perfect for sharing with friends or savoring all by yourself. So gather your ingredients, preheat that oven, and treat yourself to a slice of chocolate heaven today!
Print
Chocolate Buttermilk Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Chocolate Buttermilk Cake is a moist, tender, and rich dessert perfect for any chocolate lover. Made with a balanced blend of cocoa powder and gently incorporated hot coffee, it enhances the chocolate flavor beautifully. The cake is layered and frosted with a creamy chocolate buttercream, offering a luscious finish that’s ideal for celebrations or a comforting treat.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened cocoa powder (preferably Dutch-processed)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
Wet Ingredients
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk, at room temperature
- 1/2 cup hot water or hot coffee (to enhance the chocolate flavor)
Frosting Ingredients
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons buttermilk (or heavy cream for a richer texture)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup semi-sweet chocolate chips (melted, optional for extra richness)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure easy removal of the cakes after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cocoa powder, granulated sugar, and brown sugar until well combined and airy.
- Mix Wet Ingredients: In a large bowl, beat the softened butter and eggs together using a mixer until the mixture becomes light and fluffy, approximately 2-3 minutes. Add the vanilla extract and continue mixing until incorporated.
- Combine Ingredients: Add half of the dry mixture to the butter and egg mixture. Beat on low speed to incorporate. Add the buttermilk and mix until just combined. Gradually add the remaining dry ingredients while mixing gently until the batter is smooth but not overmixed.
- Add Hot Liquid: Stir in the hot water or coffee carefully. This will thin the batter and help produce a moist, tender crumb with enhanced chocolate depth.
- Bake the Cake: Evenly divide the batter between the prepared pans. Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cakes to cool in the pans for about 10 minutes. Then turn them out onto wire racks and let cool completely before frosting.
- Prepare the Frosting (optional): While the cakes cool, beat together the softened butter, powdered sugar, cocoa powder, buttermilk, vanilla extract, and a pinch of salt until smooth and creamy.
- Adjust Frosting Consistency: If a thicker frosting is desired, add more powdered sugar incrementally until you reach your preferred thickness. For extra richness and shine, gently melt the chocolate chips and fold them into the frosting.
- Assemble the Cake: Once the cakes are fully cooled, spread frosting over the top of one cake layer, then carefully place the second layer on top. Frost the top and sides of the assembled cake evenly.
- Serve and Enjoy: Slice the cake and serve. Optionally, garnish with chocolate shavings, sprinkles, or a light dusting of cocoa powder to add flair and enhance presentation.
Notes
- Use room temperature eggs and buttermilk to ensure smooth batter and better rise.
- Hot coffee can be substituted with hot water to enhance chocolate flavor without caffeine.
- Do not overmix the batter after adding dry ingredients to keep the cake tender.
- Ensure cakes are completely cool before frosting to prevent melting the frosting.
- For a richer flavor, you can use heavy cream instead of buttermilk in frosting.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
