Indulge in the rich, velvety goodness of this Chocolate Buttermilk Cake—a moist, decadent dessert that’s perfect for any occasion! Whether you’re celebrating a special moment or simply treating yourself, this cake will satisfy your sweet tooth with its deep chocolate flavor and tender crumb. Top it off with a dusting of powdered sugar or your favorite frosting, and you’ve got a showstopper!

Why You’ll Love Chocolate Buttermilk Cake

This cake is everything you’ve ever wanted in a chocolate dessert! Here’s why you’ll absolutely love it:

Super Moist and Tender: Thanks to the buttermilk, this cake stays incredibly moist and soft, making each bite melt in your mouth.
Rich Chocolate Flavor: The perfect balance of cocoa and sweetness ensures you get that deep, satisfying chocolate flavor without being overwhelming.
Easy to Make: No complicated steps here! This recipe is simple and perfect for bakers of all skill levels.
Versatile: Whether you’re making it for a birthday, a casual get-together, or just because, this cake is sure to impress everyone at the table.
Frosting Friendly: This cake pairs wonderfully with frosting—chocolate, vanilla, or cream cheese—and it’s a great base for layer cakes or sheet cakes.

Ingredients

Let’s take a look at the key ingredients that make this cake so delicious:

All-Purpose Flour

The base of this cake, providing structure and a soft texture. Be sure to measure it correctly for the perfect crumb.

Cocoa Powder

Unsweetened cocoa powder gives this cake its rich, chocolate flavor. Choose a high-quality cocoa for the best taste!

Baking Soda & Baking Powder

A combination of these leavening agents ensures that the cake rises properly and has a light, airy texture.

Salt

A pinch of salt helps enhance the chocolate flavor and balances the sweetness.

Granulated Sugar

Sweetness is key, and granulated sugar gives the cake its soft, tender texture while balancing the deep chocolate flavor.

Buttermilk

The buttermilk not only makes the cake ultra-moist but also adds a subtle tang that complements the sweetness and richness.

Vegetable Oil

Oil keeps the cake moist and tender, adding a nice texture without being heavy.

Eggs

Eggs help bind everything together and contribute to the cake’s structure and moisture.

Vanilla Extract

A dash of vanilla enhances the overall flavor and brings out the richness of the chocolate.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Making this Chocolate Buttermilk Cake is simple! Just follow these steps:

Preheat Your Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set this aside.

Combine Wet Ingredients

In a large bowl, whisk together the sugar, eggs, vegetable oil, buttermilk, and vanilla extract until smooth and well-combined.

Add Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing gently to avoid over-mixing. Stir until just combined, but be careful not to overwork the batter.

Pour the Batter

Divide the batter evenly between the two prepared cake pans, smoothing the top with a spatula.

Bake

Bake for 30–35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. If using different size pans, adjust the baking time accordingly.

Cool the Cakes

Allow the cakes to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely before frosting or serving.

Serve and Enjoy

Once cooled, frost with your favorite frosting (chocolate buttercream, cream cheese frosting, or even whipped cream) and enjoy the soft, rich layers of chocolate cake!

Nutrition Facts

Servings: 12
Calories per serving: 350

Preparation Time

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

How to Serve Chocolate Buttermilk Cake

This cake is a treat all on its own, but here are a few ideas for serving it:

With Frosting: Go all out with a rich chocolate frosting, a vanilla buttercream, or even a dusting of powdered sugar.
With Ice Cream: Serve a slice warm with a scoop of vanilla ice cream for the ultimate indulgence.
With Fresh Berries: Pair the cake with fresh strawberries, raspberries, or blueberries for a burst of freshness and color.
As a Layer Cake: For a more impressive dessert, stack the cake with frosting in between the layers for a beautiful layered cake.

Additional Tips

Cake Texture: Make sure not to over-mix the batter, as this can lead to a denser cake.
Customizing the Frosting: Feel free to get creative with the frosting. A cream cheese frosting or chocolate ganache would complement this cake perfectly.
Make it Ahead: You can make this cake in advance and store it in an airtight container for up to 3 days.
Storage: Store leftovers at room temperature for up to 3 days or refrigerate if you have frosting that requires it.

FAQ Section

Q1: Can I use a different type of cocoa powder?
A1: Yes! You can use Dutch-processed cocoa for a smoother, milder flavor, or stick with natural cocoa for a more intense chocolate taste.

Q2: Can I make this recipe without buttermilk?
A2: Yes, you can substitute buttermilk with a mixture of regular milk and a tablespoon of lemon juice or vinegar.

Q3: Can I bake this as a single layer cake?
A3: Absolutely! If you prefer a single-layer cake, just bake it in a larger pan and adjust the baking time accordingly.

Q4: Can I freeze this cake?
A4: Yes, this cake freezes well. Wrap the cooled cakes tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge before frosting and serving.

Q5: Can I use a store-bought frosting?
A5: Yes, store-bought frosting is a great time-saver and works wonderfully with this cake. However, homemade frosting always adds that extra touch of love!

Q6: How do I prevent the cake from sticking to the pan?
A6: Grease and flour your pans well, or line them with parchment paper. This ensures that the cakes come out easily without breaking apart.

Q7: Can I add chocolate chips to the batter?
A7: Yes, folding in some mini chocolate chips or chunks will give your cake an extra chocolatey kick!

Q8: How do I know when the cake is done baking?
A8: Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done.

Q9: Can I double this recipe?
A9: Yes! Just double the ingredients and bake in two 9-inch pans, or bake in a larger pan (adjusting the baking time).

Q10: Can I make this recipe into cupcakes?
A10: Yes, this batter works great for cupcakes! Bake for 18-22 minutes at 350°F (175°C).

Conclusion

This Chocolate Buttermilk Cake is the ultimate indulgence for chocolate lovers! It’s moist, flavorful, and easy to make, with the perfect balance of sweetness and richness. Whether you’re baking it for a special occasion or a casual treat, it’s sure to be a crowd-pleaser. So, grab your ingredients and start baking—you’re in for a chocolatey masterpiece! Enjoy!