A gorgeous one layer Chocolate Buttermilk Cake with a tender crumb. Covered in creamy real chocolate frosting and a boatload of chocolate chips, it’s THE best chocolate cake EVER.
This cake👆🏻is the answer.
To what, you ask? To EVERYTHING. I’m talking a one bowl, face-plant-worthy, I-must-have-seconds kind of chocolate cake.
If you’re looking for a go-to Chocolate Buttermilk Cake recipe, then this is your day.
It took a number of tries to get this cake just right, but it was more than worth it. All I knew was that I wanted a chocolate cake that was THE chocolate cake.
You know the one. The cake that everyone requests for their birthday. The cake recipe that you print out and keep in your recipe box because it’s THAT good. The cake that when served, everyone asks for seconds.
And yes, this is THE cake.
When I started recipe testing 👆🏻 I knew I wanted a thick one layer chocolate cake that could be made with just a bowl and spoon. My first attempt used melted butter, and while it looked great in form, it was too dense and dry. I cannot stand dry cake, so I knew we had some work to do.
I then switched to vegetable oil as the main fat, as it tends to lend itself to moist chocolate cakes, as I know from my favourite Mint Chocolate Layer Cake. However the cake rose too much in the middle and tasted vaguely of oil – ew.
However the third time round we got lucky. ❤️ Like seriously lucky. The perfect Chocolate Buttermilk Cake was born. It’s soft and tender with a rich cocoa flavour and a gorgeous texture.
I went back to melted butter, but this time added a little more sugar, a little less buttermilk and a little more water – yes hot water is the ultimate ingredient in chocolate cake. And then and there my new favourite chocolate cake was born.
Once you take that cake and add my favourite real chocolate frosting AND a boatload of chocolate chips, you have one downright delicious treat. It’s chocolate on chocolate on chocolate. And I love it.
It’s the ultimate chocolate lovers cake. And the fact that it can be made with a bowl and spoon, just makes it all the more tempting.
There’s no exotic flavours. No outrageous ingredients. Just an old-fashioned, lick-the-bowl, chocolate cake. Even though the cake only uses cocoa powder for it’s chocolate flavour, it is oh-so-choco-licious.
And once you add lashes of luscious chocolate frosting, you are all set. And this frosting is next level. Made with melted dark chocolate, it’s a fluffy, creamy, melt-in-your-mouth kinda buttercream.
Honestly, I can’t wait to make this Chocolate Buttermilk Cake again. And handy tip, if you don’t have store bought buttermilk on hand, you can make your own. Just take 1/2 cup of regular milk and add 1 teaspoon of white vinegar. Voila! Homemade buttermilk.
I really hope you enjoy this lovely chocolate cake. If you do make it, be sure to take a photo and share it with me on Instagram.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
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Chocolate Buttermilk Cake
- Prep Time: 60 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 50 minutes
- Yield: Serves 12
- Category: Cake
- Cuisine: American
Description
A gorgeous one layer chocolate buttermilk cake with real chocolate frosting.
Ingredients
Chocolate buttermilk cake
- 210 grams (1 and 1/2 cups) plain flour
- 40 grams (1/2 cup) cocoa powder
- 90 grams (1/2 cup) brown sugar
- 150 grams (3/4 cup) caster sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 170 grams (3/4 cup or 1.5 stick) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) buttermilk*
- 120 ml (1/2 cup) hot water
Chocolate frosting
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 375 grams (3 cups) icing or powder sugar
- 100 grams (2/3 cup) dark chocolate
- 1–2 tablespoons milk*
- 75 grams (1/2 cup) chocolate chips
Instructions
- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8 inch round cake tin with baking or parchment paper.
- In a large mixing bowl, add flour, cocoa powder, sugars, baking powder and baking soda. Boil the kettle and pour out 1/2 cup of hot water and set aside.
- In a separate bowl, add butter, eggs, vanilla and buttermilk and stir briefly. Add butter mixture to dry ingredients and stir to combine. Add hot water and stir until chocolate cake batter is smooth. It will be a thin batter – that’s ok.
- Place in the oven for 45-50 minutes or until a skewer inserted in the middle comes out clean. Leave on a wire rack to cool completely.
- To make the frosting, place butter in a large mixing bowl and beat with an electric mixer on medium speed until pale and creamy. Meanwhile melt the chocolate in a microwave, stirring in between 20 second bursts, until just melted and set aside.
- Add half the sugar and one tablespoon of milk and beat until combined. Add the remaining sugar and beat until smooth.
- Add melted chocolate, ensuring the chocolate is still smooth and melted but is not warm. Beat until the chocolate is completely mixed through. If frosting is too thick, add an extra tablespoon of milk. Generously frost the top and sides of the cake using a spatula. Sprinkle over chocolate chips.
Notes
*Make your own buttermilk by adding 1 teaspoon white vinegar to 1/2 cup milk.
*If your frosting is too thick, add an extra tablespoon or two of milk and beat until smooth.
Nutrition
- Serving Size: 1 slice of cake
- Calories: 540
Keywords: Chocolate, Cake, Frosting, Buttermilk, Dessert
Can you freeze this cake
Hi Rachel, yes you can.
Can I use cocoa powder instead of the dark chocolate in the buttercream? If so what measurement, I made the cake and it is so good
So glad you like the cake Rose! You can if you like, try following this buttercream recipe here.
Thank you for your hard work put into this recipe ! My family keep asking me to make the cake as it’s a chocolaty but light and moist cake!
So glad you liked it!
Hi,
How can I keep the cake and it will remain soft the next day ?
Hi May, you can wrap the cake in plastic wrap and store it at room temperature. You can then add the frosting on the day of serving.
Loved the cake it was very moist but I would recommend using half the quantity of sugar in frosting as it was VERY sweet. Other than that it’s delicious 😋
★★★★
Glad you enjoyed it Natasha!
Hi. Could I make a layer cake with this recipe? Thank you in advance
Hi Doxa, you could slice the cake into two layers after you bake it.
Hi Jess
Made this today and even though it’s for a friend it looks super good. I will be given a slice so looking forward to that. I made a mistake and put the batter in 2 pans 😅 however I was not unhappy with this as there was enough buttercream for the filling. I loved the buttercream and I’ll definitely use your recipe as I have found other recipes use too much sugar. Thank you!
★★★★★
So glad you enjoyed the buttercream Vanessa! I hope you get to try a big slice from your friend 😉
Hi Jess.
It was a success and I almost didn’t get a slice! The cake wasn’t super sweet so the buttercream complimented it very well. It goes on my favourite list.
★★★★★
Love that!
I made this today and as someone else mentioned, I had too much batter for an 8 inch pan, so I made 6 cupcakes in addition to the 8 inch cake. Both turned out great. I did use salted butter and added a scant tsp of salt to the recipe.. will become a go-to chocolate cake recipe for sure!
★★★★★
Hi, so pleased you enjoyed the recipe! And thanks for the feedback on the pan sizes – love that you make some extra cupcakes!
Just made this. Turned out perfectly. I used the instructions just as you have them in a 8 inch round pan with no issues. Thank you again for another great recipie.
★★★★★
Aww so happy to hear that Peggy! Thanks for the lovely feedback!
Made this cake and went according to the recipe and used an 8″ pan. Well, the cake ran all over the bottom of the oven. When I put it in the pan to bake, I thought it looked like a lot of batter in the pan. It should have been made in a 9″ pan. Who tests these recipes? I should have known better than to bake it in an 8 inch pan.
Hi Karen, sorry to hear that! I test all the recipes on this site. I haven’t had that happen to me before but appreciate your feedback.
I made this cake today and it was very good! We loved it without the salt. In fact, my husband is watching his sodium so this was a plus. Great job on developing this delicious recipe!
★★★★★
Aww thank you so much Barbara! I’m so glad you and your husband enjoyed it!
Is this recipe for one singlecake
Yes Sandra, one 8-inch cake!
This would have been delicious but your recipe calls for no salt. We realized as soon as we tasted it that it was missing something and then it came to me. No salt and your recipe calls for unsalted butter as well ! This could have been so good but you can definitely tell it doesn’t taste right without the salt.
★★★
Hi Stephie, glad the cake worked out for you. Feel free to add as much salt as you like next time.
I am.about to bake this cake … what kind of cocoa powder? Dutch processed or just regular unsweetened cocoa? Also what brand do you use ? Thanks
★★★★★
Hi Stephie, just regular cocoa powder for this one. I use Cadbury or Nestle brand.
Hi Jessica, Made this cake tonight and it was absolutely to die for, it was everything You said it would be and more. Turned out perfect with Tons of moist Chocolate flavor and just the right size. My husband & I enjoyed it immensely and it will definitely go in my recipe Box & the husband said he wouldn’t mind having this chocolate cake pretty often. Thank you so much.
★★★★★
Aww thank you so much Sara! Your kind feedback just made my day ☺️ I’m so glad you love this cake as much as I do x
Can this cake be made slightly ahead of time? I were thinking like, bake this on Saturday evening and serve on Sunday.
Yes absolutely!
Hi Jessica,
I am a little confused by the measures. Can you pmease clatify?. You have the cup quantities in a brackey next to the grams. Eg 210 gram (1 and 1/2 cups) flour. My measuring is 250 grams = 1 cup..
You have 40grams (1/2 cup) cocoa, but 125grams is 1/2 a cup.. i am.unsure what to follow.
Your cake sounds delicious and MUST be attempted. Hope you can assist.
Kindest regards,
Stella
Hi Stella, I always recommend using gram measurements where you can. You need to use a very light hand when measuring dry ingredients such as flour and cocoa and never pack it down. Go with my measurements if you can!
Thank you for your prompt response Jessica. Will be baking over the weekend 💖