Chocolate Buttermilk Cake is the kind of dessert that captures both the richness of chocolate and the lightness of a well-baked cake. It’s moist, fluffy, and perfectly balanced with a deep chocolate flavor. This cake has a tender crumb thanks to the buttermilk, and the chocolate takes it to another level. It’s the perfect treat for any occasion, whether it’s a cozy afternoon with tea or a celebration.

Why You’ll Love This Recipe

I absolutely love this Chocolate Buttermilk Cake because it’s not only simple to make but also delivers an incredibly moist and flavorful cake. The combination of buttermilk and cocoa powder results in a light and tender texture. The richness of the chocolate is balanced perfectly by the tangy buttermilk, which keeps the cake moist and just the right amount of sweetness. Whether I’m serving it as a dessert for guests or enjoying a slice on my own, this cake never disappoints.

Ingredients

1 ½ cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup buttermilk, room temperature
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup hot water

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This should take about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
Finally, pour in the hot water and mix until the batter is smooth. The batter will be thin, but that’s perfect!
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

This recipe makes one 8-inch round cake, which serves approximately 8 slices. The total preparation and cooking time is about 45 minutes, with 10 minutes of cooling time before serving.

Variations

Chocolate Frosting: For an extra indulgent treat, top the cake with a rich chocolate buttercream frosting or cream cheese frosting.
Layer Cake: You can easily double the recipe and bake two cakes for a decadent layered cake. Just make sure to adjust the baking time accordingly.
Add-ins: I sometimes toss in some mini chocolate chips or chopped walnuts for added texture and flavor.
Flavored Cake: If I want a twist, I swap some of the cocoa powder for coffee, which deepens the chocolate flavor even more.
Gluten-Free Version: I’ve made this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend, and it still turns out wonderfully.

Storage/Reheating

I store this Chocolate Buttermilk Cake in an airtight container at room temperature for up to 3-4 days. If I want to keep it longer, I wrap the cake tightly in plastic wrap and store it in the refrigerator, where it will last for up to a week. To reheat, I simply warm individual slices in the microwave for 10-15 seconds, or I let it come to room temperature before serving again.

FAQs

Can I make this cake ahead of time?

Yes, I can make this cake a day or two ahead of time. It actually tastes even better after resting, as the flavors have time to meld. Just make sure to store it properly.

Can I use whole milk instead of buttermilk?

I wouldn’t recommend using whole milk instead of buttermilk. The buttermilk helps to create the soft texture and adds a slight tang that balances the chocolate flavor. If I don’t have buttermilk, I can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk, letting it sit for a few minutes before using.

How can I make the cake more chocolaty?

If I want an even richer chocolate flavor, I sometimes add a bit more cocoa powder or even melted chocolate into the batter. Just be sure not to overload the batter with too much extra liquid from melted chocolate.

Can I freeze the cake?

Yes, this cake freezes beautifully. I wrap it tightly in plastic wrap and then in foil before freezing. It will stay good for up to 3 months. To thaw, I leave it in the fridge overnight or at room temperature for a few hours.

What type of cocoa powder should I use?

I use unsweetened cocoa powder in this recipe for the best balance of flavor. Dutch-processed cocoa powder works great too, as it gives a smoother, more refined chocolate taste.

Conclusion

This Chocolate Buttermilk Cake is everything I love about baking—simple, quick, and absolutely delicious. The buttermilk gives it a light, moist texture, while the cocoa creates a deep chocolate flavor that satisfies every craving. Whether for a special occasion or a casual dessert, this cake is sure to be a hit.

Chocolate Buttermilk Cake Recipe

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Author: Sue
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Yield: 8 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

This Chocolate Buttermilk Cake recipe combines the richness of chocolate with the light, fluffy texture created by buttermilk. It’s the perfect balance of moist, tender crumb and deep chocolate flavor, making it a favorite for any occasion. Enjoy this deliciously simple, yet indulgent cake that will quickly become a go-to dessert.

Instructions

Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
Beat butter and sugar together in a large mixing bowl until light and fluffy (2-3 minutes).
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Gradually add dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with dry ingredients. Mix until just combined.
Add hot water and mix until the batter is smooth. (The batter will be thin.)
Pour batter into the prepared cake pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

The cake serves approximately 8 slices.
You can make this cake ahead of time, and it actually tastes better after resting for a day or two.
To make the cake more chocolaty, consider adding extra cocoa powder or melted chocolate.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.