Buttermilk Chocolate Cake Recipe

Nothing beats the rich, moist delight of a Buttermilk Chocolate Cake when you want to celebrate or simply crave something indulgent yet comforting. This cake combines the tangy smoothness of buttermilk with the deep, luscious flavor of cocoa, creating a tender crumb that practically melts in your mouth. Whether you’re baking for a special occasion or a cozy weekend treat, this Buttermilk Chocolate Cake is a true crowd-pleaser that carries a perfect balance of sweetness and richness, making every bite unforgettable.

Ingredients You’ll Need

Every ingredient in this recipe plays an essential role in building the perfect Buttermilk Chocolate Cake, from the fluffy texture to the intense chocolate flavor. Keeping it simple allows each component to shine, giving you a cake that’s balanced, moist, and bursting with flavor.

• All-purpose flour (2 cups / 240 g): Provides the sturdy base and structure that holds the cake together.
• Granulated sugar (2 cups / 400 g): Sweetens and tenderizes the crumb for that perfectly soft texture.
• Unsweetened cocoa powder (½ cup / 40 g): Delivers deep, rich chocolate flavor without extra sweetness.
• Baking soda (1½ tsp): Helps the cake rise and keeps it light and airy.
• Baking powder (1 tsp): Works alongside baking soda to give the cake extra lift.
• Salt (¼ tsp): Balances and enhances the flavors, especially the chocolate.
• Large eggs, room temperature (2): Bind ingredients and contribute moisture and richness.
• Melted butter (½ cup / 118 ml): Adds a silky richness and helps create a tender crumb.
• Canola oil (½ cup / 118 ml): Keeps the cake moist for days and adds softness.
• Buttermilk, room temperature (1 cup / 237 ml): Brings acidity that reacts with leavening agents for fluffiness and a hint of tang.
• Hot water, very warm (1 cup / 237 ml): Bloom the cocoa powder and create a moist, rich batter.
• Unsalted butter for frosting (¾ cup / 170 g): Forms the decadent base of the smooth chocolate buttermilk frosting.
• Unsweetened cocoa powder for frosting (½ cup / 40 g): Infuses the frosting with intense chocolate taste.
• Buttermilk for frosting, room temperature (1/3 cup / 79 ml): Adds creaminess and a subtle tang to balance sweetness.
• Vanilla extract (1 tsp): Enhances the chocolate flavor and adds warmth.
• Powdered sugar, sifted (2½ – 3 cups / 300 – 360 g): Sweetens and thickens the frosting to the perfect spreadable consistency.

How to Make Buttermilk Chocolate Cake

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350 degrees Fahrenheit (177 Celsius) to get it perfectly hot and ready. Lightly grease a 9 x 13 inch cake pan and line the bottom and long sides with parchment paper. This step will help your cake release easily once baked and cooled.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt. This dry mix is the foundation of your Buttermilk Chocolate Cake, ensuring even distribution of leavening and flavor throughout.

Step 3: Add the Wet Ingredients

Whisk in the canola oil, melted butter, eggs, and buttermilk until you get a smooth, combined batter. Make sure the ingredients are at room temperature to avoid any curdling and to create a luscious texture in the finished cake.

Step 4: Incorporate the Hot Water

Carefully whisk in the hot water. The warm water helps bloom the cocoa powder, enhancing the chocolate flavor and making the batter thinner, which surprisingly leads to a soft, moist cake. Don’t worry if the batter looks runny—that’s exactly what you want.

Step 5: Bake to Perfection

Pour the batter into your prepared pan and bake for 30 to 35 minutes. Check doneness by inserting a toothpick in the center, which should come out with a few moist crumbs clinging to it. This ensures your Buttermilk Chocolate Cake is moist but fully baked.

Step 6: Cool Before Frosting

Allow the cake to cool in the pan for 15 to 20 minutes to set, then gently lift the cake out using the parchment paper to a cooling rack. Cooling completely is crucial before frosting to prevent your frosting from melting.

Step 7: Make the Chocolate Buttermilk Frosting

In a saucepan over low heat, melt the unsalted butter. Whisk in the cocoa powder and cook for about a minute to bloom the cocoa, intensifying the depth of chocolate flavor. Take it off the heat and whisk in the buttermilk, sifted powdered sugar, and vanilla extract until you achieve a smooth, fluffy frosting.

Step 8: Frost and Enjoy Your Buttermilk Chocolate Cake

Place your cooled cake back into the cake pan or on your serving dish. Pour the frosting over the cake, spreading it evenly with a spatula. Allow the frosting to set a bit before slicing. Now you can dive into the most delightfully moist and flavorful Buttermilk Chocolate Cake you’ve ever tasted!

How to Serve Buttermilk Chocolate Cake

Garnishes

Simple garnishes can elevate your Buttermilk Chocolate Cake to party-level elegance. Try fresh berries like raspberries or strawberries for a pop of color and tartness, or sprinkle some chocolate shavings or chopped toasted nuts for added texture and richness.

Side Dishes

Pair this luscious cake with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to balance its rich chocolate flavor. Alternatively, serve alongside a fresh fruit salad to lighten the indulgence and add refreshing contrast.

Creative Ways to Present

For a stunning presentation, turn your Buttermilk Chocolate Cake into a layered dessert by slicing it in half horizontally and adding layers of raspberry jam or chocolate mousse between. Dust with powdered sugar or drizzle with chocolate ganache for an extra wow factor.

Make Ahead and Storage

Storing Leftovers

Store any leftover Buttermilk Chocolate Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. This helps maintain its moist texture and keeps the frosting fresh.

Freezing

You can freeze this cake by wrapping it tightly in plastic wrap and aluminum foil to protect it from freezer burn. It will keep well for up to 3 months. Thaw in the refrigerator overnight before serving, then bring to room temperature for the best taste.

Reheating

If you want to enjoy your cake warm, briefly microwave individual slices for about 15-20 seconds. This softens the cake and intensifies the chocolate flavor, almost like a fresh-baked treat all over again.

FAQs

What makes a Buttermilk Chocolate Cake different from a regular chocolate cake?

Buttermilk adds a subtle tang and acidity that reacts with the leavening agents to produce an especially tender, moist crumb that sets this cake apart from standard chocolate cakes.

Can I substitute regular milk for buttermilk?

You can, but to mimic buttermilk’s acidity, add a tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5 minutes before using. This trick helps maintain the cake’s tender texture and flavor.

Is it necessary to have room temperature eggs and buttermilk?

Yes, bringing ingredients to room temperature helps them blend smoothly, preventing the batter from curdling and ensuring your cake bakes evenly with a great texture.

How do I know when the cake is done baking?

Use the toothpick test: insert a toothpick in the center of the cake, and if it comes out with just a few moist crumbs but no raw batter, your cake is perfectly baked.

Can I make this cake gluten-free?

Yes, by substituting the all-purpose flour with a gluten-free flour blend designed for baking, you can enjoy a gluten-free version of Buttermilk Chocolate Cake. Just make sure the blend contains xanthan gum or add it separately for structure.

Final Thoughts

This Buttermilk Chocolate Cake is a treasure in any baker’s repertoire—rich, moist, and wonderfully simple to make. Whether you’re sharing it with family, friends, or indulging solo, the tender crumb and luscious frosting will keep you coming back for more. So grab your ingredients and give it a try; I promise it will quickly become a favorite in your kitchen!

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