Buttermilk Chocolate Cake

This Buttermilk Chocolate Cake is perfectly moist, has a tender crumb, and features a rich chocolate flavor. The addition of buttermilk makes the cake much moister than a typical chocolate cake. This cake is incredibly easy to make, using just 2 mixing bowls and a whisk, so let’s get baking!

I love chocolate cake, but honestly, sometimes they are way too dense and heavy, and even too rich! I love that this cake has that decadent chocolate flavor, but even when finished with a chocolate buttermilk buttercream frosting, it’s light, fluffy, and not too sweet. The frosting complements the cake perfectly!

Chocolate Cake Using Buttermilk

Why should you use buttermilk in cake batter? Well, buttermilk has a higher fat content than regular milk, resulting in a rich, more flavorful cake. At the same time, it tenderizes the cake and helps it to rise, which means a tender, fluffy cake. 

Equipment Needed

You need all your standard baking tools to make this scrumptious chocolate cake:

9 x 13-inch sheet pan

Parchment paper

2 large mixing bowls

Whisk

Stand mixer with wire whisk attachment (or electric mixer)

Ingredients for Buttermilk Chocolate Cake

Gather all these pantry basics to make this homemade chocolate cake recipe:

All-purpose flour – I tested the recipe with all-purpose flour, but you could use cake flour, too.

Granulated white sugar – you could also use brown sugar, or a combination of 1 cup granulated sugar and 1 cup of brown sugar.

Unsweetened cocoa powder – Use a good quality variety for best results

Baking powder 

Baking soda

Salt – The amount of salt added can be increased or decreased to suit personal tastes.

Buttermilk – Use a whole-fat buttermilk. The buttermilk could be replaced with whole milk; however, this will affect the taste and texture of the cake. The buttermilk in the frosting could be substituted with milk or heavy cream.

Oil – Use a mild flavored oil, such as vegetable oil, canola oil, or extra mild olive oil. You could also use ¾ cup melted butter.

Large Eggs 

Pure Vanilla extract

Hot water – Use hot but not boiling water.

Chocolate Frosting Ingredients

Butter – Either unsalted butter or salted butter will work, though you might want to omit the salt if you choose salted butter.

Powdered sugar

Unsweetened cocoa powder

Buttermilk

Vanilla extract

Salt 

​Make sure you scroll down to the recipe card at the end of the post for a detailed list of ingredients and instructions!

How to make my Chocolate Buttermilk Cake Recipe

First, preheat the oven to 325°F. Line a 9×13-inch sheet pan or baking dish with parchment paper and set it aside.

Add the dry ingredients (all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt) to a large mixing bowl. Whisk until well combined and set aside.

Add the buttermilk, oil, egg, and vanilla extract to another large bowl. Whisk until well combined.

Pour the wet ingredients into the bowl with the flour mixture. Whisk until just combined. Add the hot water and whisk until just combined, starting the whisking gently to ensure the hot water doesn’t splash out of the bowl.

Pour the cake batter into the prepared sheet pan. Bake for 35 minutes or until cooked through. Set the warm cake aside on a wire rack to cool completely in the pan.

How to Make Chocolate Buttermilk Frosting

Now comes my favorite part– the frosting!

To make the buttermilk frosting, add the softened butter to the bowl of a stand mixer. Beat using a wire whisk attachment on a high speed for 2 minutes or until smooth.

Add the powdered sugar to the butter, 1 cup at a time, beating on a low speed, then increasing to high speed until well incorporated. Repeat with the cocoa powder.

Add the buttermilk, vanilla extract, and salt, and beat on a medium speed until well combined, scraping the sides of the bowl as necessary. Increase the speed to medium-high and beat for 1-2 minutes or until smooth and fluffy.

Spread the frosting over the cooled cake before slicing and serving.

Recipe Notes

This cake batter could also be baked in round cake pans; simply adjust the baking time as necessary. The number of cake pans required for this quantity of cake batter will depend on the size of the cake pans. 

It’s best to let this cake cool in the pan completely before removing, or the cake may be too soft and break apart.

The frosting can be made using a large mixing bowl and an electric mixer in place of a stand mixer.

Prefer a different frosting? Replace it with your favorite frosting recipe, this Marshmallow Frosting or my Peppermint Frosting when the holidays roll around!

Add Chocolate chips to the cake batter for extra chocolate flavor.

If your frosting is too thick, add more buttermilk as required for a more spreadable consistency.

FAQs

How do I know when my cake is done?

The cake is cooked through if it springs back when lightly touched in the center. Alternatively, insert a skewer or toothpick into the center of the cake. If the skewer or toothpick comes out clean or with a few moist crumbs, the cake is done!

How do I store this Buttermilk Chocolate Cake?

Store this cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.

Can I freeze it?

I recommend freezing it before you frost it. Freeze in an airtight container for up to 3 months. Thaw at room temperature, then frost it before enjoying.

You could also slice the frosted cake into individual slices, flash freeze them for 15 minutes, then wrap them tightly in plastic wrap and store them in an airtight container in the freezer. Thaw overnight in the fridge.

Can I use sour milk instead of real buttermilk?

Yes, you can! Make your own “buttermilk” (sour milk) by adding 1 tablespoon of white vinegar or lemon juice per cup of milk. Let it sit for 5 minutes before adding it to the recipe as directed.

What should I serve with this chocolate cake?

We like eating our cake with a scoop of vanilla ice cream or a dollop of homemade whipped cream and some fresh berries!

More Delicious Chocolate Cake Recipes You’ll Love

Chocolate Cherry Dump Cake brings together rich chocolate and juicy cherries in one easy dessert recipe. Only four ingredients and one baking pan needed!

Super easy and delicious, this Chocolate Peanut Butter Pudding Cake will please those chocolate peanut butter lovers in your life and have them coming back for more!

Double Chocolate Coconut Cream Filled Bundt Cake – a moist and rich chocolatey bundt filled with a delicious coconut cream.

It’s Oreo Cake with a surprise inside! Layers of moist chocolate cake are sandwiched with a cream filling, covered with a thick layer of homemade chocolate frosting, and stuffed with whole Oreos.

Mississippi Mud Cake – a rich chocolate cake with pecans and coconut, topped with a layer of marshmallow cream, chocolate frosting, and more pecan pieces. 

Pin or print this recipe for Chocolate Buttermilk Cake for your next baking session!

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