Chocolate Buttermilk Cake is a delicious and moist chocolate cake recipe made with cocoa powder and buttermilk. This simple and moist buttermilk chocolate cake recipe has the most tender crumb and is perfect for special occasions!
One bite of this chocolate buttermilk cake recipe and you'll be hooked! With its moist crumb and chocolate flavor, it's one recipe you don't want to miss.
If you love tender chocolate cakes, you have to try this Torta Tenerina, which literally means "tender cake" in Italian. For a truly simple chocolatey treat, try these Chocolate Chip Brownies made with just a few ingredients!
The Best Chocolate Buttermilk Cake
This Chocolate Buttermilk Cake is the perfect treat for any chocolate lovers in your life! Plus, it's a simple recipe that's perfect for first time bakers and seasoned pros!
If you love a delicious chocolate cake, then you need to give this recipe a try. Made with tangy buttermilk, this delicious cake has the most tender crumb and an amazing Chocolate Buttermilk Frosting.
This is a great layer cake and has a simple homemade chocolate frosting. You can make this into cake layers using two round cake pans, or bake in a large baking pan or sheet pan.
I like to have this rich buttermilk chocolate cake around as a birthday cake or any special occasion. It stays moist for days and pairs perfectly with a scoop of vanilla ice cream.
So, if you love chocolate, give this Chocolate Buttermilk Cake a try. It's one simple dessert you don't want to miss!
What does Buttermilk do for Baking?
Buttermilk is used in baking to create a lighter, fluffier texture in baked goods due to its acidity, which reacts with baking soda to produce carbon dioxide bubbles that help the batter rise.
The buttermilk in this recipe also adds a subtle tangy flavor and contributes to a tender crumb by partially breaking down gluten strands in the flour.
Ingredients
- Flour: use all purpose flour. Weigh the flour for accurate measurement. You can also use cake flour.
- Cocoa Powder: unsweetened cocoa powder can be found in the baking aisle in your grocery store. Avoid using dutch-process cocoa powder.
- Baking Soda: make sure you are using baking soda and not baking powder.
- Salt: kosher salt is best for baking.
- Buttermilk: use room temperature buttermilk to ensure a moist cake.
- Vanilla: a bit of vanilla extract adds great flavor.
- Sugar: granulated sugar is needed for the cake batter.
- Butter: you can use either salted butter or unsalted buttter. Just be sure to use softened butter so it incorporates easily into the cake batter.
- Eggs: use three large eggs.
- Frosting: my Chocolate Buttermilk Frosting is the perfect way to frost this chocolate buttermilk cake!
How to Make Homemade Buttermilk
No buttermilk? No problem! Make your own at home with this easy recipe:
To make buttermilk at home, mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk, stir, and let it sit for 5–10 minutes until it curdles.
For this recipe, you would need to make enough for two cups since you will need extra for the frosting.
How to Make Buttermilk Chocolate Cake
This delicious Chocolate Buttermilk Cake is simple to make and topped with a chocolate buttermilk frosting. You'll love this this recipe comes together fast and stays moist for days.
To start, you'll need to grease two 9-inch cake pans with nonstick spray and line the bottoms with parchment paper rounds; set aside.
Step 1: mix dry ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined; set aside.
Step 2: make the cake batter
In a large bowl or stand mixer fitted with paddle attachment, use an electric mixer to beat together the granulated sugar and butter until light and creamy; about 3 minutes. Add in the eggs and vanilla and mix until combined.
Then, mix in about a third of the flour mixture, then half of the buttermilk, repeating until all of the ingredients are well combined. Scrape down the sides of the bowl using a rubber spatula.
Step 3: bake and cool
Divide the batter between the prepared pans ands spread evenly. (I like to weigh the pans with a kitchen scale to ensure even weights). Bake on the center rack in preheated oven for about 30 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Cool in pans on a wire rack for 10 minutes, then run a thin knife around the edges of the pan. Invert the cakes onto the racks to cool completely. Carefully remove and discard the wax paper.
Step 4: make frosting
While the cake cools, make the Chocolate Buttermilk Frosting. In a large bowl, use an electric mixer to beat the butter until light and fluffy. Mix in half of the powdered sugar, cocoa powder, vanilla, and buttermilk.
Then, add in remaining powdered sugar and mix until the frosting is well combined and light and fluffy; about 2 minutes.
Frost the Chocolate Buttermilk Cake
- Level the Cake Layers: Use a serrated knife to trim the domed tops of each layer, creating a flat surface for even stacking. Alternatively, you can keep them domed, like I do below.
- Prepare the Base: Place one layer on a cake stand or serving plate, securing it with a small dab of frosting underneath to prevent sliding. If you are using domed cakes, place the domed part face down on the cake stand.
- Add Filling Between Layers: Spread an even layer of chocolate buttermilk frosting over the top of the first layer, then place the second layer on top, cut side down.
- Apply a Crumb Coat: Spread a thin layer of frosting over the entire cake to seal in crumbs, then refrigerate for 20–30 minutes to set.
- Frost the Cake Smoothly: Use an offset spatula to apply a thick, even layer of frosting over the top and sides, smoothing it out as desired.
- Decorate as Desired: Finish with piped decorations, optional, then chill briefly to set before serving.
How to Freeze Cake Layers
You can make this Chocolate Buttermilk Cake layers ahead and freeze while keeping them fresh. (Note that this is for an unfrosted cake). Here’s how to do it:
- Cool the Layers Completely: Allow the cake layers to cool fully on a wire rack to prevent condensation and sogginess.
- Wrap Each Layer Securely: Wrap each cake layer tightly in plastic wrap, ensuring no part of the cake is exposed to air. Use two layers of plastic wrap for extra protection.
- Add a Layer of Aluminum Foil (Optional): For extended freezing or additional protection, wrap the layers in aluminum foil over the plastic wrap.
- Label and Freeze: Label the wrapped layers with the date, then place them in a freezer-safe bag or container. Freeze for up to 3 months.
- Thaw Before Use: When ready to use, thaw the layers in their wrapping at room temperature for 2–3 hours or overnight in the refrigerator.
Tips for Chocolate Buttermilk Cake
- Make sure you are using room temperature eggs, buttermilk, and butter.
- Weigh the flour and cocoa powder for accurate measurement.
- Make sure the cake layers are well chilled before frosting.
- Store leftover cake in an airtight container at room temperature for two days, or refrigerate for up to a week. You can also freeze in an airtight container for up to a month.
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Chocolate Buttermilk Cake
Equipment
- 2 9-inch cake pans
Ingredients
- 2 cups all purpose flour (270 grams)
- 1 cup unsweetened cocoa powder (96 grams)
- 1 ½ teaspoons baking soda
- ¾ teaspoon kosher salt
- 1 ½ cups buttermilk
- 2 teaspoons vanilla
- 1 ¾ cups granulated sugar
- ¾ cups unsalted butter, softened (one and a half sticks)
- 3 large eggs
Chocolate Buttermilk Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ⅔ cup unsweetened cocoa powder
- 1 teaspoon vanilla
- ⅓ cup buttermilk
Instructions
- Preheat oven to 350 degrees. Grease two 9-inch round cake pans with nonstick cooking spray and line the bottoms of pan with a parchment paper round; set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined; set aside.
- In a large bowl, use an electric mixer to beat together the granulated sugar and butter until light and creamy; about 3 minutes. Add in the eggs and vanilla and mix until combined. Then, mix in about a third of the flour mixture then half of the buttermilk, repeating until all of the ingredients are well combined. Scrape down the sides of the bowl using a rubber spatula.
- Divide the batter between the prepared pans ands spread evenly. (I like to weigh the pans with a kitchen scale to ensure even weights). Bake on the center rack in preheated oven for about 30 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Cool in pans on a wire rack for 10 minutes, then run a thin knife around the edges of the pan. Invert the cakes onto the racks to cool completely. Carefully remove and discard the wax paper.
Chocolate Buttermilk Frosting
- While the cake cools, make the frosting. In a large bowl, use an electric mixer to beat the butter until light and fluffy. Mix in half of the powdered sugar, cocoa powder, vanilla, and buttermilk. Then, add in remaining powdered sugar and mix until the frosting is well combined and light and fluffy; about 2 minutes.
- To frost the cake, place a cooled cake, rounded side down, on a serving plate. Then spread on about 1 cup of frosting. Add on the top layer and spread the remaining frosting on the top and sides of the cake. Cut into slices and serve.
Notes
- Make sure you are using room temperature eggs, buttermilk, and butter.
- Weigh the flour and cocoa powder for accurate measurement.
- Make sure the cake layers are well chilled before frosting.
- Store leftover cake in an airtight container at room temperature for two days, or refrigerate for up to a week. You can also freeze in an airtight container for up to a month.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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