Name: Chocolate Buttermilk Cake
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 2 1/2 cups cake flour; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 3 large eggs; 2 teaspoons pure vanilla extract; 1 1/2 cups buttermilk; 1/2 cup hot water or coffee; 1 cup semi-sweet chocolate chips (optional); For the frosting:; 1 cup unsalted butter; 3 cups powdered sugar; 3/4 cup unsweetened cocoa powder; 4-6 tablespoons heavy cream or milk; 1 teaspoon vanilla extract; Optional garnish: fresh raspberries and chocolate shavings or curls

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This rich and moist Chocolate Buttermilk Cake is a decadent dessert that delivers intense chocolate flavor with a soft, tender crumb. Layered with luscious chocolate frosting and topped with fresh raspberries, this cake is a true showstopper for any occasion. Whether I’m baking for a birthday, holiday, or just to satisfy a craving, this cake always hits the spot.

Why You’ll Love This Recipe

I love how the buttermilk transforms the texture of the cake, making it incredibly moist and velvety. The chocolate flavor is deep and satisfying, and the pairing with raspberries adds a touch of freshness and a pop of color. It’s a foolproof recipe that’s great for both beginner bakers and seasoned pros. I also enjoy how versatile it is—I can switch up the toppings or even bake it as cupcakes.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cake flour
unsweetened cocoa powder
baking soda
baking powder
salt
unsalted butter, softened
granulated sugar
eggs
pure vanilla extract
buttermilk
hot water or coffee (to intensify the chocolate flavor)
semi-sweet chocolate chips (optional, for extra richness)

For the frosting:
unsalted butter
powdered sugar
unsweetened cocoa powder
heavy cream or milk
vanilla extract

Optional garnish:
fresh raspberries
chocolate shavings or curls

Directions

I preheat my oven to 350°F (175°C) and grease and line two or three round cake pans.
In a bowl, I whisk together the cake flour, cocoa powder, baking soda, baking powder, and salt.
In a large mixing bowl, I cream the butter and sugar until light and fluffy. Then I beat in the eggs, one at a time, followed by the vanilla extract.
I alternate adding the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry. Then I stir in the hot water or coffee.
I pour the batter evenly into the pans and bake for about 25–30 minutes, or until a toothpick inserted comes out clean.
After letting the cakes cool in the pans for 10 minutes, I transfer them to wire racks to cool completely.
To make the frosting, I beat the butter until smooth, then gradually mix in the powdered sugar and cocoa powder. I add the cream and vanilla and beat until fluffy.
I frost each layer generously, stack them up, and finish with a smooth coating on the outside. I like to top it with fresh raspberries and a sprinkle of chocolate curls for a final touch.

Servings and timing

This recipe makes 12 servings. The prep time is about 25 minutes, baking takes 30 minutes, and cooling plus decorating takes an additional 45 minutes. Altogether, I usually spend around 1 hour and 40 minutes from start to finish.

Variations

Sometimes I use dark cocoa powder for a more intense flavor or add espresso powder to the batter for a mocha twist. If I’m in the mood for something fruity, I layer raspberry jam between the cake layers. For a more indulgent experience, I mix mini chocolate chips into the batter or add a ganache glaze over the frosting.

Storage/Reheating

I keep leftover cake in an airtight container at room temperature for up to 2 days or refrigerate it for up to 5 days. For longer storage, I wrap slices in plastic wrap and freeze them for up to 3 months. When I want to reheat a slice, I let it thaw and then microwave it for 10–15 seconds to bring back that fresh-from-the-oven taste.

FAQs

How do I keep the cake moist?

I make sure not to overbake the cake and always use buttermilk, which helps keep the crumb tender and moist.

Can I make this cake in advance?

Yes, I often bake the layers a day ahead and wrap them tightly in plastic wrap. Then I frost them the next day for easier assembly.

What can I use if I don’t have buttermilk?

I mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk and let it sit for 5 minutes before using as a substitute.

Can I make this cake gluten-free?

Absolutely. I use a good quality 1:1 gluten-free flour blend in place of the cake flour and it turns out beautifully.

How do I prevent the layers from sticking to the pans?

I grease the pans, line the bottoms with parchment paper, and lightly dust with flour to ensure easy release every time.

Conclusion

This Chocolate Buttermilk Cake is the kind of dessert that wins hearts and leaves everyone asking for seconds. I love how it combines rich flavor, beautiful texture, and stunning presentation in one unforgettable slice. It’s the ultimate treat for chocolate lovers like me, and it never fails to impress.

Chocolate Buttermilk Cake

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Author: Sue
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 1 hour 40 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

This rich and moist Chocolate Buttermilk Cake features a deep chocolate flavor, velvety texture, and a luscious frosting, topped with fresh raspberries—perfect for any celebration or indulgent craving.

Instructions

Preheat oven to 350°F (175°C). Grease and line two or three round cake pans with parchment paper.
In a bowl, whisk together cake flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
Alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry. Stir in hot water or coffee.
Fold in chocolate chips if using. Divide batter evenly into prepared pans.
Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat butter until smooth. Gradually add powdered sugar and cocoa powder. Add cream and vanilla and beat until fluffy.
Frost each cake layer, stack them, and apply frosting to the outside. Garnish with raspberries and chocolate shavings.