Why You’ll Love This Chocolate Buttermilk Cake

Rich Texture: The combo of buttermilk and hot coffee results in an extraordinarily moist and tender crumb. Plus, this cake stays fresh for days, making it perfect for meal prep.

Easy Assembly: This recipe calls for a one-bowl mixing method, like for a simple sheet cake, so you can frost it directly in the baking dish—no fancy baking skills necessary!

Perfect for Parties: With its generous 9×13 size, this cake easily feeds a crowd and cuts into clean, professional-looking squares.

Deep, Chocolatey Taste: Each bite offers a rich, slightly tangy, and perfectly sweet experience that everyone will adore.

Ingredients

• All-Purpose Flour: Ensures the cake holds its shape and remains tender.
• Granulated Sugar: Provides sweetness and contributes to a soft, moist texture.
• Unsweetened Cocoa Powder: Infuses the cake with that rich chocolate flavor we love.
• Baking Powder & Baking Soda: These leavening agents help create a light and fluffy cake.
• Salt & Vanilla Extract: They work together to enhance the chocolate flavor and balance sweetness.
• Vegetable Oil & Melted Butter: Add richness and extra moisture, promoting tenderness.
• Eggs: Bind the ingredients and lend structure to the cake.
• Buttermilk: Introduces a tangy flavor and acidity that reacts with the leavening agents for a soft crumb. This is also used in the frosting!
• Hot Coffee: Elevates the chocolate flavor and helps thin the batter. You can substitute it with hot water, but coffee offers a richer taste.
• Chocolate Buttermilk Frosting: A creamy topping made with butter, cocoa powder, powdered sugar, buttermilk, and vanilla that complements the cake perfectly.

Why Use Buttermilk in Cakes?

If you’re not already using buttermilk in your baking, it’s time to start! This magical ingredient elevates cakes, biscuits, muffins, and more, making them incredibly scrumptious.

Buttermilk enhances taste, adds moisture, and creates a tender crumb. Its slight tang pairs beautifully with sweet flavors while guaranteeing extra fluffiness!

And if you don’t have buttermilk on hand, you can easily make your own by adding a splash of vinegar or lemon juice to whole milk.

How to Make Chocolate Buttermilk Cake

This cake, crowned with a velvety chocolate buttermilk frosting, mirrors the feel of an everyday indulgence yet holds its own for special occasions. Best of all, it’s quite simple to prepare!

1. PREHEAT: Set your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper. Set aside.
2. WHISK: In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well-mixed.
3. ADD: Crack the eggs into the bowl, giving them a light whisk to break the yolks. Then, add the buttermilk and vanilla extract. Whisk until the mixture is smooth with no streaks of flour.
4. POUR: Carefully add the hot coffee to the batter and whisk gently until fully combined. You’ll notice the batter is thinner than typical cake batters – that’s perfect!
5. BAKE: Place the batter in the oven and bake for 30 to 35 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs. Allow to cool completely in the pan on a wire rack.
6. BEAT: For the frosting, start by creaming the softened butter in a large mixing bowl until smooth. Add in the cocoa powder, whisking until incorporated.
7. MIX: Alternately add powdered sugar and buttermilk, stirring on low until fully smooth. Finally, mix in the vanilla extract and salt, beating until fluffy and light.
8. SPREAD: Generously frost the cooled cake, then chill for 15–20 minutes to let the frosting set. Once ready, slice and enjoy your delightful creation!

Tips for the Best Chocolate Buttermilk Cake

This cake is my top choice for when I crave something indulgent yet straightforward. Its moistness and rich flavor almost melt in your mouth, and the frosting is so delicious you might consider skipping the cake and just eating it with a spoon!

Here are some handy tips to ensure your cake turns out perfectly:

• Cocoa Quality Matters: I prefer using Dutch-processed cocoa for a richer flavor, but any high-quality unsweetened cocoa will work beautifully.
• Use Room-Temperature Ingredients: Let your eggs and buttermilk sit out before mixing—this ensures a better emulsion for a smoother batter.
• Use Full-Fat Buttermilk: Thicker, whole buttermilk adds a richness and depth of flavor that low-fat versions just don’t provide.
• Sift Dry Ingredients: Sifting or whisking together your dry ingredients eliminates lumps and ensures even distribution.
• Bloom the Cocoa Powder: Mix it with a little hot water or coffee before adding it to the batter to deepen the chocolate flavor.
• Adjust the Frosting Consistency: If your frosting appears too thick, add buttermilk gradually until you find the desired consistency.
• Garnish Creatively: Consider topping the cake with chocolate shavings, chips, sprinkles, or fresh berries for an added visual appeal and flavor.
• Recipe Variations: Feel free to experiment—add mint extract for a refreshing twist, or increase the coffee for a more robust mocha flavor!

How to Store

This cake retains its moisture for quite a while! If you wish to freeze it, remember to do so without the frosting.

To Store: Keep the frosted cake in an airtight container at room temperature for 1-2 days, or in the refrigerator for 5-6 days.

To Freeze: Wrap the unfrosted cake securely with plastic wrap and then with aluminum foil. It can be frozen for up to 3 months. Just thaw it in the fridge overnight before adding frosting and serving.

Note: For the best experience, allow chilled leftovers to come to room temperature before serving.

More Chocolate Cake Recipes to Try

• Chocolate Cake with Cream Cheese Frosting
• Triple Chocolate Cake
• Moist Chocolate Cake
• Ina Garten’s Chocolate Cake