Description
This Chocolate Buttermilk Cake is rich, deeply chocolatey, incredibly moist, and tender thanks to the buttermilk. It has a soft crumb, intense cocoa flavor, and stays moist for days. Perfect for birthdays, celebrations, or anytime you want a classic homemade chocolate cake that never fails.
Ingredients
Dry Ingredients
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
Wet Ingredients
1 cup buttermilk, at room temperature
1/2 cup vegetable oil
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup hot water
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan. Line the bottoms with parchment paper for easy release.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk well to fully combine and remove any cocoa lumps.
- In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and well blended.
- Add the wet ingredients to the dry ingredients and mix gently using a whisk or spatula until just combined. Do not overmix.
- Slowly pour in the hot water while stirring continuously. The batter will be thin, this is normal and gives the cake its moist texture.
- Divide the batter evenly between the prepared pans.
- Bake for 30–35 minutes for round pans or 40–45 minutes for a 9×13 pan, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove from the oven and let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
Optional Chocolate Frosting
Ingredients
1/2 cup unsalted butter, softened
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk or cream
1 teaspoon vanilla extract
Method
Beat butter until creamy. Add cocoa powder and mix well. Gradually add powdered sugar and milk, alternating, until smooth and fluffy. Mix in vanilla extract.
Tips for Best Results
- Use room-temperature ingredients for a smoother batter
- Do not skip the hot water, it enhances the cocoa flavor
- For extra richness, replace hot water with hot coffee
- This cake freezes well, unfrosted, for up to 2 months
Serving Ideas
Serve plain, dusted with powdered sugar, or layered with chocolate frosting. Pairs beautifully with vanilla ice cream, whipped cream, or fresh berries.