Fluffy, rich, and with the kind of fudgy depth you only get from buttermilk and cocoa, this chocolate buttermilk cake is a dream made from flour, sugar, eggs, butter, buttermilk, and hot coffee. You’ll smell it baking before you even peek through the oven door—cozy, warm, and slightly mischievous.
This cake is the kind of bake that doesn’t need an excuse. Dense yet soft, with a silky chocolate frosting that stays just barely firm on top, it’s decadence without too much fuss. If you’ve got a 9×13 pan and a whisk, you’re halfway there.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Chocolate Buttermilk Cake
No need to hype it up with flowery monologues—this is just a solid, moist chocolate cake with a little extra flair from buttermilk and coffee. It hits that nostalgic spot, but with enough oomph to make you proud if you bring it to a potluck.
- Craveably moist: The buttermilk and hot coffee combo makes this cake velvety-light but rich at the same time. No dry bits here.
- Death-by-chocolate vibe (without actually dying): Layers of chocolate flavor come from both the cake and the creamy, cocoa-laced frosting.
- Forgiving batter: It’s one of those mix-it-all-in jobs. No complicated sifting or creaming or praying to the baking gods.
- Flexible pan vibes: It works in a 9×13, but you could totally split it into two 8-inch rounds for a layer cake moment.
- The frosting sets just right: Creamy when you spread it, but it firms up a bit after chilling, so you don’t lose half of it to the knife.
- Perfect make-ahead dessert: Somehow it tastes even better the next day (and bonus—it slices cleaner too).
Ingredient Notes
There’s not a massive ingredient list here, but every component gets to shine. Let’s break it down the way I’d go over it with a friend poking around my pantry.
- All-purpose flour: This is the base of the cake. Stick with AP flour for a sturdy, sliceable crumb that’s still tender.
- Granulated sugar: It keeps things sweet without being too sweet—plus it gives that lovely crackly crust when baked just right.
- Unsweetened cocoa powder: Go for natural cocoa powder unless you’re adjusting leaveners; it gives the cake its signature deep chocolate color and bold flavor.
- Baking powder & baking soda: A little duo action for rise. Make sure they’re fresh—those little tins lose their pep over time.
- Salt: A pinch of salt balances all that rich sweetness. Trust me, it matters more than you think.
- Eggs (room temp): They bind, they tenderize, they fluff. Room temp really helps everything mix smoothly.
- Vegetable oil: For moisture and a touch of plushness. Don’t skip or replace with butter—you’ll lose that extra softness.
- Unsalted butter (melted): Adds richness and a teensy buttery flavor to the base. Melt it, then cool it so it doesn’t scramble the eggs.
- Buttermilk: This is the real MVP. It keeps things moist, adds tang, and reacts with the leaveners to give lift.
- Vanilla extract: Rounds out the chocolate flavors without shouting over them.
- Hot coffee (or hot water): Trick of the trade! Hot coffee enhances cocoa’s intensity. If you’re caffeine-sensitive, go for hot water.
How To Make This Chocolate Buttermilk Cake
Let’s grab bowls and get messily excited about flour and butter, ok? This isn’t a hard cake, but there are a few little quirks that make it extra satisfying to whip up.
- Preheat and prep the pan: Set your oven to 350°F. Grease a 9×13-inch pan, line it with parchment if you’re fancy (or just paranoid, like me), and set it aside.
- Mix the dry ingredients: In a big bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. Make sure it’s all evenly distributed—no cocoa clumps left behind.
- Add in the wet stuff (mostly): Make a little well in the center, crack in the eggs, and give them a loose stir. Then bring in the oil, cooled melted butter, buttermilk, and vanilla. Whisk gently until there are no more visible pockets of flour. It’ll be thick, almost awkwardly gloopy at this point.
- Add the hot coffee (slowly!): Pour in the hot coffee while gently whisking. It’ll seem too thin, but that’s right. The batter should glide off your spoon in a cozy ribbon.
- Bake it up: Pour that silky batter into the prepared pan. Bake for 30–35 minutes until a toothpick inserted comes out mostly clean (a few crumbs are okay). Let it cool completely in the pan—you’re building patience here.
- Make the frosting: Beat the softened butter until creamy. Then beat in the cocoa powder until dark and dreamy. Once that’s smooth, alternate adding powdered sugar and buttermilk, starting and ending with the sugar. Finally, toss in the vanilla and salt and beat until fluffy and a little glossy.
- Frost the cake: Spread that chocolate frosting over the cooled cake. I use an offset spatula, but a butter knife and a good mood work too. Chill for 15–20 minutes to help it set before slicing.
Storage Options
Let’s be real: this isn’t going to last long. But if you must store leftovers (first of all, congrats on your restraint), here’s how to keep it happy.
You can cover the cake and leave it at room temp for up to 2 days, especially if your kitchen isn’t roasting. After that, pop it in the fridge—but wrap it well or use an airtight container so it doesn’t absorb fridge funk.
Yes, you can freeze it! Slice the cake first, then wrap each portion in plastic wrap and freeze in a zip-top bag or container. It’ll keep for a couple of months easy. Defrost at room temp or in the fridge overnight. Pro tip: zap it in the microwave for 10–15 seconds to gently revive that just-baked feel.
Don’t try to frost it before freezing though. The texture gets weird. If you really want to make it ahead, freeze the unfrosted cake and whip up the frosting fresh when you’re ready.
Variations and Substitutions
Want to tweak it a little? I’ve got a few ideas to play with—nothing overcomplicated, but just enough to suit your tastes or whatever’s in the fridge.
- Swap the coffee for hot water: You’ll lose a bit of that cocoa depth, but it still works and stays plenty moist.
- Add chocolate chips to the batter: Toss in a cup of mini chips for little melty pockets throughout. They sink a bit, but I kind of like that.
- Top with fruit: Fresh raspberries or sliced strawberries on top of the frosting add a sweet-tart moment I fully support.
- Make cupcakes instead: This recipe yields about two dozen cupcakes. Bake time drops to around 18–20 minutes, so keep an eye out.
- Try a peanut butter frosting twist: Replace 1/4 cup butter in the frosting with creamy peanut butter. Chocolate + peanut = no-brainer heaven.
What to Serve with Chocolate Buttermilk Cake
This cake doesn’t scream for a sidekick, but pairing it up can turn “dessert” into more of an experience. Trust your vibe. Here are a few fun ways to serve it.
- A scoop of vanilla bean ice cream melts just a little over the warm cake. That creamy contrast? Dreamy. If you’re feeling bold, you could take it next-level and use these banana ice cream sandwiches as inspiration.
- Brew up a strong dark roast if you’re serving this as an afternoon treat. Something about the bitter notes balances the sweetness beautifully. Add a splash of milk if you like it softer.
- A simple glass of cold milk still never fails with this cake. Whole milk, oat milk, goat milk—whatever’s in your fridge right now will probably work just fine.
- Want savory before sweet? A light main like this pan-seared cod with rainbow chard balances things out so dessert feels well-earned.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use Dutch-process cocoa instead of natural?
Technically yes, but here’s the thing: Dutch-process cocoa is less acidic, which can mess with how the cake rises. This recipe relies on baking soda and the acidity from natural cocoa and buttermilk. If you swap it, your cake might turn out a bit flatter and denser. Not a cake-ruiner, but definitely a vibe-shifter.
What if I don’t have buttermilk?
You can DIY it! For 1 cup, mix just under a cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5–10 minutes. It won’t be *exactly* the same, but it’ll get the job done and play nice with the baking soda.
How do I know when the cake is done?
Look for the top to spring back slightly when touched and a toothpick to come out mostly clean. A few moist crumbs are fine (even preferred). If you wait until the toothpick is bone dry, you’ve gone too far and might end up with a dry cake tragedy.
Can I make this cake ahead of time?
Absolutely! This cake honestly tastes better the next day. Bake it, cool it completely, and store (unfrosted) in an airtight container. Whip up the frosting fresh right before serving if you can, though it holds up fine in the fridge for a day, too.
Moist Chocolate Buttermilk Cake
Ingredients
Chocolate Buttermilk Cake
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 3/4 cup (65 g) unsweetened cocoa powder natural preferred
- 2 tsp (8 g) baking powder
- 1 tsp (5 g) baking soda
- 1/2 tsp (3 g) salt
- 2 large eggs room temperature
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (113 g) unsalted butter melted and cooled
- 1 cup (240 ml) buttermilk well-shaken
- 2 tsp (10 ml) vanilla extract
- 1 cup (240 ml) hot coffee or hot water
Chocolate Frosting
- 3/4 cup (170 g) unsalted butter softened
- 1/2 cup (45 g) unsweetened cocoa powder
- 3 cups (360 g) powdered sugar more as needed
- 1/3 cup (80 ml) buttermilk at room temp, more as needed
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (1.5 g) fine sea salt
Equipment
- 9x13-inch Baking Pan
- Large mixing bowl
- Whisk
- Electric mixer or stand mixer (for frosting)
- Offset spatula or butter knife
- Parchment paper (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and optionally line it with parchment paper. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until no clumps remain.
- Make a well in the center of the dry ingredients. Add eggs and loosely whisk in the well. Then add vegetable oil, cooled melted butter, buttermilk, and vanilla extract. Whisk gently until just combined and no pockets of dry flour remain (the batter will be thick).
- Slowly pour in the hot coffee (or hot water) while gently whisking. The batter will become smooth and somewhat thin—this is correct.
- Pour the batter into the prepared pan and smooth into an even layer. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
- Let cake cool completely in the pan on a wire rack before frosting.
- For the frosting: In a mixing bowl, beat softened butter until creamy. Sift in cocoa powder and beat until fluffy and dark. Alternately add powdered sugar and buttermilk, starting and ending with sugar, beating until smooth and fluffy after each addition. Beat in vanilla and salt until frosting is shiny and spreadable. Add more powdered sugar or buttermilk as needed for desired consistency.
- Spread frosting evenly over cooled cake using an offset spatula or butter knife. Chill frosted cake for 15–20 minutes to help set frosting before slicing and serving.
