A moist Chocolate Buttermilk Cake covered in creamy chocolate buttercream and chocolate chips. This quick and easy chocolate cake recipe takes only minutes to make but tastes better than a box mix. It’s the perfect cake for parties, birthdays and celebrations!
Chocolate Buttermilk Cake = chocolate-covered bliss! ❤️
If you’re looking for a moist chocolate cake that’s quick and easy to make, look no further. This simple one-layer cake is perfect for chocolate lovers.
The (not-so) secret ingredient, buttermilk ensures this cake has a super soft crumb that stays moist for days.
And the frosting is a scaled-down version of my popular Chocolate Buttercream. It has real melted chocolate in it, which makes it super creamy and easy to worth with.
It takes only minutes to frost, making it the perfect chocolate cake recipe for birthday celebrations and special occasions.
Why you will love this recipe
- The cake is quick and easy to make (no electric mixer needed)
- Buttermilk ensures the cake has a moist and tender crumb
- The frosting is thick, creamy and oh-so-chocolatey
- This recipe makes a tall one-layer cake that takes just minutes to frost
Recipe testing
Chocolate cake can be a fickle thing. Sometimes it’s a little too dry, too dense or not chocolatey enough. And while I love my tried and true Chocolate Fudge Cake recipe, I wanted to add a quick and easy, no mixer chocolate cake to my repertoire.
And that’s where this recipe comes in. A thick, one-layer moist chocolate cake recipe that doesn’t require an electric mixer.
My first attempt used melted butter, and while it looked great in form, it was too dense and dry.
I then switched to vegetable oil as the main fat, as it tends to lend itself to moist chocolate cakes, just like my fave Malteser Cake and my Small Batch Chocolate Cupcakes. However, the cake tasted vaguely of oil.
The third time around I went back to melted butter, but added a little more sugar, a little less buttermilk and a little more water. The perfect Chocolate Buttermilk Cake was born ❤️
Why use buttermilk in cakes?
Buttermilk is the answer to moist cakes that stay fresh for days. The acidity in buttermilk helps to act as a tenderiser in baked goods, resulting in soft and tender cakes, muffins, scones and pancakes.
Buttermilk can also help cakes to rise when it reacts with baking soda. It can add a slightly tangy flavour to baked goods, but you can’t taste the sourness in a homemade chocolate cake like this one. It’s there to influence texture and rise.
TLDR: Looking for a delicate and moist crumb in your cakes? Try buttermilk.
Ingredients for Buttermilk Cake
You don’t need any special ingredients to make this Buttermilk Chocolate Cake recipe – except for buttermilk.
For best results, I recommend using full fat store-bought buttermilk but I have included a DIY substitute below.
Here are some of the key ingredients you’ll need to make a delicious chocolate cake from scratch.
- Plain flour: Or all purpose flour.
- Cocoa power: You can use either natural cocoa powder or Dutch-processed cocoa powder in this recipe. I’ve used natural 100% cocoa in these photos, but Dutch cocoa will give you a slightly darker crumb. Either way, make sure your cocoa is unsweetened.
- Brown sugar: Soft brown sugar or light brown sugar is best.
- Caster sugar: Or granulated sugar.
- Buttermilk: I recommend using storebought full-fat buttermilk for best results. If you cannot buy buttermilk, you can make a substitute by adding 2 teaspoons white vinegar or fresh lemon juice to 1/2 cup full fat or whole milk. My preferred substitute is using 1/4 cup Greek yogurt or sour cream along with 1/4 cup full fat or whole milk.
See recipe card below for a full list of ingredients and measurements.
BUTTERMILK SUBSTITUTE
If you don’t have buttermilk on hand, use 1/4 cup full fat Greek yogurt or sour cream along with 1/4 cup full fat or whole milk.
How to make Chocolate Buttermilk Cake
One of the best things about this easy Chocolate Buttermilk Cake recipe is that you don’t need an electric mixer to make it. It’s a simple one-bowl recipe that comes together in minutes.
Here’s a quick rundown of how to make buttermilk cake. Detailed instructions are included in the recipe card below.
- In a large bowl, stir together dry ingredients.
- In a separate bowl, add butter, eggs, vanilla and buttermilk. Stir briefly just to break up the egg yolks.
- Add wet ingredients to the dry ingredients and start to mix by hand. Pour in hot water and mix until combined.
- Transfer cake batter to prepared pan and bake until a skewer inserted in the middle comes out clean.
Leave your cake to cool for 10 minutes before carefully removing from the cake pan. Transfer cake to a wire rack to cool completely before frosting.
MAKE AHEAD INSTRUCTIONS: To make your Chocolate Buttermilk Cake ahead of time, leave it to cool completely before tightly wrapping in plastic wrap and placing it in the freezer.
When you’re ready to decorate and serve your cake, leave it to thaw at room temperature. Then frost and slice.
Ingredients for chocolate buttercream
This creamy homemade chocolate frosting is essentially an easy buttercream but with melted chocolate added into the mixture.
Using real chocolate not only ensures the buttercream is full of chocolate flavour, but it helps create a super smooth and creamy texture – perfect for frosting cakes!
Here’s everything you’ll need:
- Butter
- Icing sugar: Or powdered sugar.
- Dark chocolate: I recommend using good quality dark chocolate or semi-sweet chocolate that’s somewhere between 50-70% cocoa.
- Milk: Full fat or whole milk.
- Chocolate chips: For decorating only – entirely optional.
Tips for perfect buttercream
The perfect accompaniment to my Chocolate Buttermilk Cake is my easy chocolate frosting. You only need four ingredients and an electric mixer to get started.
Just like a regular Vanilla Buttercream, this recipe starts by mixing your butter until creamy, then adding your sugar. Then you’ll add your melted dark chocolate.
As you start mixing, you can gradually add your milk until you have a dreamy, creamy frosting.
Here are my tips for ensuring perfect chocolate buttercream every time:
- Use softened butter: The foundation of a smooth and creamy buttercream is softened butter. If your butter is too cold, you may end up with lumps in your frosting and you’ll also increase the risk of over-mixing.
- Sift your sugar: It is incredibly important to sift your sugar (you can even do it twice) so it easily incorporates with your butter. This will also prevent lumps or a gritty texture.
- Make sure your chocolate is cool: Your chocolate should be completely melted and smooth but it shouldn’t be hot. It is ok if it’s still a little warm.
- Add milk gradually: Add your milk, one tablespoon at a time, until you have your desired consistency. You may need more or less milk but remember – you can add milk but you can’t take it away, so go slow.
- Finish your frosting by hand: Once you have finished your frosting, swap the electric mixer for a spatula and give it one last stir by hand. This helps to get rid of any air bubbles.
How to store Buttermilk Cake
Keep unfrosted Chocolate Buttermilk Cake tightly wrapped in plastic wrap in an airtight container at room temperature.
Once frosted, you can store your cake in the fridge in an airtight container. Bring your cake back to room temperature before serving.
Recipe tips
- Weigh your ingredients: For best results, I highly recommend weighing your ingredients using a baking scale. It’s very easy to over-measure ingredients like flour and cocoa when using cup measurements.
- Avoid over-mixing your cake batter: Once your batter is combined, you can stop mixing. Over-mixing can result in a dry or tough cake.
- Don’t over-bake your cake: You’ll know your cake is ready when a skewer inserted in the middle comes out clean. Your cake should no longer have a sticky or wet top.
Frequently asked questions
I recommend using storebought full-fat buttermilk for best results. If you cannot buy buttermilk, you can make a substitute by adding 2 teaspoons white vinegar or fresh lemon juice to 1/2 cup full fat or whole milk. But my preferred substitute is using 1/4 cup Greek yogurt or sour cream along with 1/4 cup full fat milk.
This Chocolate Buttermilk Cake should be moist, not dry. Adding too much flour and/or cocoa powder will result in a dry cake, so be sure to measure your dry ingredients using a baking scale. Also, be careful not to over-mix your cake batter, or over-bake your cake.
Yes. You can easily slice this cake in half to make a two-layer cake if you prefer. You can use the buttercream to frost in between the cake layers.
Yes. This recipe will make around 16-18 cupcakes. Check them around the 18-20 minute mark – you’ll know they’re ready when they spring back lightly to the touch.
More chocolate cakes to love
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Let’s Bake
Chocolate Buttermilk Cake recipe
A gorgeous one layer chocolate buttermilk cake with real chocolate frosting.
Ingredients
Chocolate buttermilk cake
- 120 ml (1/2 cup) hot water
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 40 grams (1/2 cup) cocoa powder, sifted
- 90 grams (1/2 cup) brown sugar
- 150 grams (3/4 cup) caster sugar or granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 170 grams (3/4 cup or 1 and 1/2 sticks) unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) full fat buttermilk
Chocolate buttercream
- 115 grams (1/2 cup or 1 stick) unsalted butter, softened
- 375 grams (3 cups) icing sugar or powdered sugar, sifted
- 100 grams (2/3 cup) dark chocolate or semi-sweet chocolate (50-70% cocoa), melted and cooled
- 1–2 tablespoons full fat or whole milk, room temperature
- 50 grams (1/3 cup) chocolate chips
Instructions
- Chocolate buttermilk cake
Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper. - Boil the kettle and pour out 1/2 cup of hot water and set aside.
- In a large mixing bowl, add flour, cocoa powder, sugars, baking powder, baking soda and salt and stir briefly.
- In a separate bowl, add melted butter, eggs, vanilla and buttermilk and stir briefly using a fork just to break up the egg yolks.
- Add wet ingredients to dry ingredients and start to stir using a spatula or wooden spoon.
- Pour hot water down the side of the bowl and continue to stir until chocolate cake batter is combined and smooth. It will be a thin batter – that’s ok.
- Bake cake for 45-50 minutes or until a skewer inserted in the middle comes out clean. Leave cake to cool for 10 minutes before carefully removing from pan and transferring to a wire rack to cool completely.
- Chocolate buttercream
In a large mixing bowl, beat butter using an electric mixer on medium speed until pale and creamy. - 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 hot. 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
Cocoa powder: You can use either natural cocoa powder or Dutch-processed cocoa powder in this recipe. Make sure your cocoa is unsweetened.
Buttermilk: I recommend using storebought full-fat buttermilk for best results. If you can’t get hold of buttermilk, you can make a substitute by adding 2 teaspoons white vinegar to 1/2 cup full fat or whole milk. My preferred substitute is using 1/4 cup Greek yogurt or sour cream along with 1/4 cup full fat or whole milk.
Layer cake: You can easily slice this cake in half to make a two-layer cake if you prefer.
Storage: Cover unfrosted cake in plastic wrap and keep in an airtight container at room temperature. Once frosted, store cake in the fridge in an airtight container. Bring cake back to room temperature before serving.
Freezer instructions: Once baked, let your cake to cool completely before tightly wrapping in plastic wrap and placing it in the freezer. When you’re ready to decorate and serve your cake, let it to thaw at room temperature. Then frost and slice.
Barbara Cooper says
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!
Jessica Holmes says
Aww thank you so much Barbara! I’m so glad you and your husband enjoyed it!
Sandra says
Is this recipe for one singlecake
Jessica Holmes says
Yes Sandra, one 8-inch cake!
Stephie Scat says
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
Jessica Holmes says
Hi Stephie, just regular cocoa powder for this one. I use Cadbury or Nestle brand.
Sara Bell says
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.
Jessica Holmes says
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
Spigana says
Can this cake be made slightly ahead of time? I were thinking like, bake this on Saturday evening and serve on Sunday.
Jessica Holmes says
Yes absolutely!
Stella Campbell says
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
Jessica Holmes says
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!
Stella Campbell says
Thank you for your prompt response Jessica. Will be baking over the weekend 💖
Erika says
Can I make this in a regular cake pan 13×9?
Jessica Holmes says
Hi Erika, yes you can. The cake will be a bit smaller (less deep) so might cook a bit faster so keep an eye on it!
Joy says
Just baked this cake a few hours ago. After my very first bite it took me right back to my childhood days when my next door neighbor would bake her famed chocolate cake but never share her recipe. Well….I found it here!!
This cake is so wonderfully moist with a tender crumb. The buttermilk lends a fabulously creamy texture to this cake. Not too sweet, not too rich and very forgiving too. I added a whole cup of homemade buttermilk instead of half a cup and realized it only after it was in the oven.
I baked the cake in two 8 inch pans and adjusted the baking time as well. Rotated the cake pans midway for even baking and tested at around 23 minutes.
The cake layers baked evenly which I absolutely loved.
I had every intention to ice it but my daughter loves naked cakes so we went that route instead and enjoyed it with a cup of rooibos tea.
I’m sure it would stack beautifully if needed. Will try that next time.
All your recipe testing was totally worth it! This is chocolate cake perfection.
Jessica Holmes says
Joy, thank you so much for your lovely feedback! Isn’t it special the way food can transport you straight back to your childhood?! Love that it worked with a whole cup of buttermilk too xxx
Keshia R Fiffie says
I made this cake it was a big hit thanks for sharing
Jessica Holmes says
Amazing! Thanks for sharing Keshia!
Baci :) says
I did this recipe in layers, cooking time 15 minutes with 3x layers.
Used this for my birthday, thank you so much!!
Jessica Holmes says
Oh amazing! So glad you enjoyed it Baci!
vimla westwood says
Hi Jessica
I have made this cake quite a few times; a favourite with my grandsons. My grandson is celebrating his 11th birthday on Saturday with his 12 friends.
My daughter has asked me to make two of these . Can I make them tomorrow, which will be Thursday, in the UK, to be decorated on Saturday before the party.
How long can one keep this cake for.
Many thanks, Vimla
Jessica Holmes says
Hi Vimla, I’m so glad you like this cake – it’s one of my favourites. I think it would be fine to make the cake two days in advance. If you are worried about freshness, you can always freeze the cakes once they are cooled and then defrosted and frost on the day you are serving. Hope that helps!
Pat Johnson says
I decreased the butter by 1 Tbs. and added 1 Tbs. of oil. Used Droste cocoa, rounded 1/2 cup. DELICIOUS
Jessica Holmes says
Awesome!! So glad you enjoyed it Pat!! ☺️
JIWA says
WEll, I have been looking for a chocolate cake that highlight buttermilk, uses butter and NOT oil and is one layer! and this is it. So good. Now, sadly, I am intolerant of brown sugar/molassas. So I used all white sugar, reduced the full amount of sugar to ONE cup. And ADDED 1 1/2 tsp instant coffee powder to the chocolate mix. Both brown sugar and coffee enhance the flavor of the cocoa, and when I realized that I was not supposed to be dating brown sugar (and a while lot of other sugars, EXCEPT white–wierd, hunh?) I started substitution the instant coffee. This is one delicious, light luscious cake. The other change I made ws to use white whole wheat pastry flour. So a few changes to accommodate dietary needs, but it did not matter. This cake came out beautifully. Oh, did I mention that I baked it in a square 8×8′ pan in my ToASTER/Convection OVEN as I no longer have a conventional oven? Still GREAT. Thank you so much. I much prefer using butter in my cakes because I LOVE the flavor that it imparts. And I use salted, and reduce the added salt accordingly. So much better than unsalted. So thank you for a GREAT buttermilk chocolate cake. I also took a refi on your Black Forrest Cake and added in some dried cherries to the batter. Just mixed them in. Then we eat this with whipped cream.. No way to keep ice cream, and there is often stuff in the mix that I cannot eat. So thanks again for a delicious dessert. Surprised Hubby with this and he loved it as well. WE get to eat the WHOLE thing as there are no kids around right now.. Now I know it works for the holidays!.
Jessica Holmes says
Awesome! I’m glad it was still delicious with white sugar too. And love the idea of adding dried cherries to the batter.
Ruth says
Hello, I would like to know what type and brand of cocoa you use for this recipe, is it natural or Dutch processed? Thank you.
Jessica Holmes says
Hi Ruth, I just use natural cocoa for this recipe.
Alisar says
Hi Jessica, I would like to make this as a NUMBER 4 birthday cake. Do you think doubling this recipe would alter it in any way? I have doubled many recipes in the past, some work and others don’t but I’d really like to try this as it looks and sounds delicious 😀
Jessica Holmes says
Hi Alisar, I haven’t tried it myself but I think it would be ok. Alternatively, you could try my Chocolate Fudge Cake which produces an equally delicious cake but has a slightly larger batter, producing two 8 inch cakes.
Alisar says
Thanks so much 😊