Moist Chocolate Buttermilk Cake
Fluffy, rich, and with the kind of fudgy depth you only get from buttermilk and cocoa, this chocolate buttermilk cake is a moist, decadent classic. Hot coffee and buttermilk are the secret behind its velvety crumb and deep chocolate flavor, while the easy cocoa frosting sets just firm enough for perfect slicing. A no-fuss, crowd-pleasing dessert for any occasion!
12
pieces
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.
Notes
This cake can be made in advance—if possible, frost the day you serve for best texture. Store at room temperature up to 2 days or covered in the fridge 4–5 days. Freeze slices (unfrosted) for up to 2 months; thaw before frosting and serving.
Variations: Use hot water (instead of coffee), add a cup of mini chocolate chips to the batter, or try a peanut butter twist by substituting 1/4 cup of butter in the frosting with creamy peanut butter.
Nutrition
Calories: 470kcal | Carbohydrates: 68g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 340mg | Potassium: 180mg | Fiber: 3g | Sugar: 49g | Vitamin A: 500IU | Calcium: 70mg | Iron: 2.4mg