Chocolate Buttermilk Cake Recipe

This chocolate buttermilk cake is rich, moist, and deeply chocolatey—the kind of classic cake that never goes out of style. Made with buttermilk for that signature tender crumb and depth of flavor, it’s the perfect dessert for birthdays, celebrations, or just when I need a chocolate fix. Whether I top it with a simple glaze or a thick layer of frosting, it’s always a crowd-pleaser.

Why You’ll Love This Recipe

I love this cake because it’s incredibly soft and full of real chocolate flavor without being overly sweet. The buttermilk adds tang and tenderness, keeping the cake moist for days. It’s simple enough for casual baking but impressive enough for a special occasion. And it pairs beautifully with just about any kind of frosting—from chocolate ganache to whipped cream.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
unsweetened cocoa powder
baking soda
baking powder
salt
granulated sugar
eggs
buttermilk
vegetable oil or melted butter
vanilla extract
hot coffee or boiling water (enhances the chocolate flavor)

Optional frosting or glaze:
chocolate ganache
buttercream
powdered sugar glaze

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch pan or two 9-inch round cake pans.

2. In a large bowl, I whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugar.

3. In a separate bowl, I whisk together the eggs, buttermilk, oil, and vanilla extract.

4. I pour the wet ingredients into the dry and mix until just combined.

5. I stir in the hot coffee or water gradually—the batter will be thin, but that’s what makes the cake so moist.

6. I pour the batter into the prepared pan(s) and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

7. I let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.

Servings and timing

This recipe makes 1 standard 9×13-inch cake or a 2-layer 9-inch cake, serving 12–16 slices.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

Sometimes I fold chocolate chips into the batter for extra richness. When I want a more intense chocolate flavor, I use dark cocoa powder. I’ve also added a teaspoon of espresso powder to deepen the flavor. For a fruity twist, I top it with raspberry preserves between layers or garnish with fresh berries.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If frosted with cream cheese or whipped toppings, I keep it chilled. I microwave individual slices for 10–15 seconds if I want them warm, and it freezes well—just wrap slices tightly and thaw as needed.

FAQs

Can I make this cake without buttermilk?

Yes, I mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes as a substitute.

Can I use butter instead of oil?

Yes, I’ve used melted butter for a richer flavor. The cake will be slightly denser but still delicious.

What does the hot coffee do?

It deepens the chocolate flavor without making the cake taste like coffee. If I don’t have coffee, I use hot water instead.

Can I turn this into cupcakes?

Yes, I divide the batter into lined muffin tins and bake for 18–22 minutes, or until a toothpick comes out clean.

What frosting works best?

I love pairing this cake with chocolate buttercream, whipped ganache, or a simple dusting of powdered sugar if I want to keep it light.

Conclusion

This chocolate buttermilk cake is the kind of recipe I keep in my back pocket because it never lets me down. It’s rich, moist, and full of deep chocolate flavor with a texture that stays soft for days. Whether I dress it up with frosting or enjoy it plain with a cup of coffee, it’s a timeless treat that always satisfies.