Buttermilk Chocolate Cake Recipe

Introduction to the Cake

This homemade buttermilk chocolate cake is rich, fudgy, delicious, and very moist. It is topped with a shiny chocolate frosting. Use a whisk to mix all the ingredients for this old-fashioned chocolate cake in one bowl. This is the perfect chocolate cake for birthdays, holidays, family get-togethers, or just because you want something sweet.

Chocolate cake is my favorite dessert. I enjoy the blog’s handmade chocolate cake recipes, such Matilda Chocolate Cake, Brownie Cake, Almond Flour Chocolate Cake, and Chocolate Tahini Buttercream Cake. I’m very happy to add this chocolate buttermilk cake to my expanding list of the finest chocolate cake recipes. I know you’ll love it because:

• It has the perfect rich, moist and tender texture.  This chocolate cake with buttermilk is really moist and nearly fudgy, but it still has some fluffiness. The buttermilk chocolate frosting is creamy, rich, and shiny, and it goes perfectly with this cake that you made from scratch.
• Simple to build with common things.You can make this buttermilk cake with things you probably already have in your kitchen, such flour, cocoa powder, sugar, eggs, oil, butter, and of course, buttermilk. The best thing about this cake is that it only takes one bowl to make.

Buttermilk Chocolate Cake Overview

This buttermilk chocolate cake is a rich, fudgy, indulgent and incredibly moist handmade cake topped with a glossy chocolate frosting. Make this old-fashioned chocolate cake in one bowl with a whisk. This is the perfect chocolate cake for birthdays, holidays, family gatherings or as a simple, but decadent dessert.

• 1 9X13 baking pan
• 1 parchment paper
• 1 big mixing bowl
• 1 whisk

This chocolate cake is scrumptious and only needs a few things to make. Just mix the ingredients in a dish, pour the batter into a cake pan, and bake it.

Chocolate Cake with Buttermilk

• All-purpose flour
• cocoa powder
• baking powder
• baking soda
• salt
• Oil
• melted butter
• sugar
• eggs
• buttermilk
• hot water or coffee

Frosting with Buttermilk Chocolate

• butter
• cocoa powder
• buttermilk
• vanilla essence
• powdered sugar

Recommended Ingredient Substitutes

• Unsweetened Cocoa Powder: This is the suggested cocoa powder for this buttermilk cake recipe.
• Oil: I like to bake with canola oil. However, any neutral baking oil will work well in this chocolate cake recipe.
• Melted Butter: Use salted butter if needed. Just make sure to eliminate the additional salt. Vegan, dairy free butter or extra oil can also be used if needed.
• Sugar: This recipe hasn’t been tried using different types of sugar.
• Eggs: This recipe hasn’t been tested without eggs.
• Buttermilk: This is a vital ingredient for chocolate buttermilk cake. If you don’t have buttermilk, combine 1 tablespoon lemon juice or white vinegar with enough milk to reach 1 cup. Mix thoroughly and let sit at room temperature for about 10-15 minutes to curdle.
• Warm water: Use an equal amount of warm coffee.

Variations

• Buttermilk Chocolate Layer Cake: To make this chocolate cake into a 2  layer cake, simply prepare the recipe as given and bake in, (2) 8-inch pans or (2) 9-inch pans. The 8-inch or 9-inch layer cakes will take about 25-35 minutes. Chill each cake layer before icing, just after assembling and applying the crumb coat. Layer this cake with my favorite chocolate frosting or use a store purchased type. I do not recommend stacking this cake with the chocolate buttermilk frosting as it’s more of a glaze or ganache like consistency.
• 8-inch or 9-inch Chocolate Cake: Make this buttermilk chocolate cake recipe as a smaller single layer cake by halving the recipe. Bake the cake in the oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

How to Make the Chocolate Buttermilk Cake

1. Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and long sides of a 9 x 13 inch cake pan with parchment paper.
2. In a large mixing bowl, whisk the all purpose flour, cocoa powder, sugar, baking soda, baking powder and salt until thoroughly blended.
3. Whisk in the oil, melted butter, eggs, and buttermilk until completely blended. Carefully whisk in the warm water until well mixed.
4. Pour the chocolate buttermilk cake into the prepared cake pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out with a few wet crumbs.
5. Cool the buttermilk cake in the cake pan for 15-20 minutes. Using the parchment paper, gently remove the cake out of the pan to continue cooling on a cooling rack. While the cake cools, create the chocolate buttermilk frosting.
6. Melt the butter in a sauce pan over low heat. Once the butter has melted, whisk in the cocoa powder and simmer over low heat for about 1 minute. This helps to bloom the cocoa powder for even more chocolate flavor. Remove the pan from the heat.
7. Whisk in the buttermilk, powdered sugar and vanilla extract until smooth and well blended.
8. Transfer the cooled chocolate buttermilk cake back into the cake pan or onto a serving dish. Pour the buttermilk chocolate frosting onto the cooled cake. Allow the frosting to harden, slice the luscious chocolate cake and enjoy!

M’s Expert Tips

• Use full fat buttermilk. This adds richness, moisture and a bit of a tangy background taste that fits so beautifully in this handmade chocolate cake. If needed, swap with a DIY version of buttermilk (see substitution section)
• Bring chilled ingredients to room temperature. This allows the ingredients to blend together more evenly, resulting in a softer cake.
• Don’t over bake the cake. Start monitoring the doneness of the cake on the early side of the baking range. Insert a toothpick into the center of the cake. A few wet crumbs should come out on the toothpick. The sides of the cake should also somewhat pull away from the sides of the pan.
• Sift the powdered sugar. I highly recommend sieving the powdered sugar and cocoa powder in order to avoid any lumps in the buttermilk icing. The cocoa powder will be mixed into the warm butter, so sifting isn’t as necessary. However, the powdered sugar will clump up a bit in the frosting. Sifting the sugar creates a smooth, lump free chocolate frosting.

Storage and Serving Suggestions

Store this chocolate cake with buttermilk in an airtight container at room temperature for up to 3-4 days or in the fridge for about one week.

Freeze the buttermilk cake: Make, bake and cool the cake to room temperature. Store the unfrosted chocolate cake wrapped tightly, in an airtight and freezer safe container for up to 2 months. Thaw the moist chocolate cake at room temperature for a few hours or in the fridge overnight.

Serve the greatest chocolate cake with a scoop of vanilla ice cream or a glass of cold milk.