Chocolate Buttermilk Cake
This classic chocolate cake is inspired by old-fashioned Southern baking traditions, where buttermilk is the secret to incredible moisture and flavor. Similar to traditional American layer cakes and even reminiscent of the famous Devil’s Food Cake, this version is rich, soft, and perfect for birthdays, celebrations, or whenever you need serious chocolate comfort.
Prep Time: 20 minutes
Bake Time: 30–35 minutes
Total Time: About 1 hour
Pan Size: Two 9-inch round pans or one 9×13-inch pan
Oven Temperature: 350°F (175°C)
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
1 cup buttermilk, room temperature
1/2 cup vegetable oil
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup hot water
Optional Chocolate Buttercream Frosting
1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup heavy cream or milk
1 teaspoon vanilla extract
Pinch of salt
Instructions
Step 1: Prepare the Oven and Pans
Preheat your oven to 350°F (175°C).
Grease and flour your cake pans or line them with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Make sure everything is well combined and lump-free.
Step 3: Add the Wet Ingredients
Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry mixture.
Beat with a hand mixer or whisk until smooth and fully combined. The batter will be thick at this stage.
Step 4: Add the Hot Water
Slowly pour in the hot water while mixing on low speed.
The batter will become thin — this is completely normal and gives the cake its ultra-moist texture.
Step 5: Bake
Divide the batter evenly between prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 6: Cool
Let cakes cool in the pans for 10 minutes.
Transfer to a wire rack and cool completely before frosting.
Chocolate Buttercream Frosting
Beat softened butter until creamy and fluffy.
Add cocoa powder and mix well.
Gradually add powdered sugar, alternating with cream or milk.
Add vanilla and salt.
Beat for 3–5 minutes until light and fluffy.
Assembly
Place one cake layer on a serving plate.
Spread a generous layer of frosting on top.
Add the second layer and frost the top and sides evenly.
Smooth with a spatula for a classic finish or swirl for a rustic look.
Tips for the Best Chocolate Buttermilk Cake
Use room-temperature ingredients for a smoother batter.
Do not overmix once combined.
If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit 5 minutes.
For deeper flavor, substitute hot coffee for the hot water.
Storage
Store covered at room temperature for up to 3 days.
Refrigerate up to 5 days.
Freeze unfrosted layers tightly wrapped for up to 2 months.
Why This Cake Is So Good
Buttermilk adds tenderness and a slight tang that enhances the chocolate flavor.
The hot water blooms the cocoa for a richer taste.
Oil keeps the cake incredibly moist for days.
This is the kind of chocolate cake that tastes even better the next day — soft, rich, and perfectly balanced.