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.
Let’s Bake
Chocolate Buttermilk Cake
A gorgeous one layer chocolate buttermilk cake with real chocolate frosting.
Ingredients
Chocolate buttermilk cake
- 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
- 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 sugar or powdered sugar
- 100 grams (2/3 cup) dark chocolate
- 1–2 tablespoons full fat or whole 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 pan with baking or parchment paper.
- In a large mixing bowl, add flour, cocoa powder, sugars, baking powder, baking soda and salt. 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
Buttermilk: Make your own buttermilk by adding 1 teaspoon white vinegar to 1/2 cup milk.
Chocolate frosting: If your frosting is too thick, add an extra tablespoon or two of milk and beat until smooth.
Haya says
The most delicious and moist chocolate cake I’ve ever made.
I actually sub baking spread for butter in the buttercream but tastes smooth and rich!
★★★★★
Jessica Holmes says
I’m so glad you enjoyed it Haya!
Theresa says
Planning to make this cake for a birthday soon. I’m going to make it in an 8 x 8 square pan, will this affect the bake time at all? Also, when making buttermilk, I usually add lemon to milk instead of white vinegar. I’m not sure if there is a difference or if one will work better than the other. Will using the lemon work fine?
Jessica Holmes says
Hi Theresa, excited you are going to make this one. Using a square pan should be fine, no changes to the bake time. But do check it by inserting a skewer into the middle, if it comes out clean, your cake is ready. And the diy buttermilk with lemon will work fine! Hope you enjoy it.
Sue says
That looks great, am very keen to make it! One question please, I use Baking Cocoa (in NZ), would that be too rich as half a cup, should I buy a packet of actual cocoa? Many thanks.
Jessica Holmes says
Hi Sue, does your baking cocoa have sugar added? Or is it straight 100% cocoa? It’d be best to use 100% cocoa if possible.
Jf says
I must have done something wrong because this was dry and bland. I followed the instructions and not sure what happened. Very disappointed.
Jessica Holmes says
I’m sorry to hear that! The cake should be lovely and moist thanks to the buttermilk. Over-mixing and/or over-baking are usually the common culprits of dry cake.
Polly says
This chocolate cake is so delicious and so easy to make. I love the frosting too. My tip with the cake batter is not to use a loose-bottomed tin!!
★★★★★
Jessica Holmes says
Yay! Love hearing that! And good tip re: pan.
Gary White says
I have just come across your recipe on Pinterest and intend to make it soonest. I have also recently become infatuated with blackberries, which I can get delivered fresh to my Bangkok door from Chiang Mai. If the cake is moist, I think putting blackberries in it would make it mushy. But on it as added decoration should be ok, yes. I mean, I can try it anyway and remove if not a good move, but thought I would ask. Signed up to the Sweet Club, too. Promise to send picture etc when I make it, berries or not!
Jessica Holmes says
Hi Gary, glad you found me! I think you could fold through a few blackberries into the batter if you liked. Otherwise, yes, decorating it with blackberries sounds wonderful! I hope you enjoy the cake.
Emma says
This is the best, most moist chocolate cake I’ve ever had!! Was such a hit with the whole fam
★★★★★
Jessica Holmes says
Yaaaay! So happy to hear that Emma!
Jody says
Can this recipe be doubled and baked in a 9×13 pan? Baking for church and need a bigger cake.
Jessica Holmes says
Hi Jody, I haven’t tried to doubling the recipe. For the perfect 9 by 13 sized cake, you could try my Chocolate Olive Cake or my Chocolate Fudge Cake.
Danie says
Method seemed a bit unorthodox but this was truly the best chocolate cake I have ever made – and believe me I have made many. Would not hesitate to make it again and again. Highly recommended! Thank you so much for this recipe which I had originally searched just to use up some buttermilk!
★★★★★
Jessica Holmes says
How brilliant is that! Thank you for your lovely review Danie! So glad you enjoyed it.
Chelsea says
Love this recipe! It’s my go-to chocolate cake, I made it as my own wedding cake!
Just wondering how I would go about making it into a sheet cake in a 13×9” pan?
★★★★★
Jessica Holmes says
No way! That’s amazing Chelsea! If you made it as is and used a 9 by 13 inch pan, it would work but may be a little thin. You could try my Chocolate Olive Oil Cake or my Chocolate Fudge Cake if you wanted a 9 by 13 inch cake that’s a bit thicker.
Comien says
This cake is definitely the best chocolate cake I have ever had/made. It comes out perfect everytime and is so moist and delicious. I use natural, greek yogurt instead of buttermilk and have also made the batter into cupcakes. I’ve lost track of how many times I’ve made it! Thanks for sharing your recipe!
★★★★★
Jessica Holmes says
Well that just made my day! Thank you so much for your kind review Comien!
Aurélie says
One of the best chocolate cakes ever! The whole family agrees 🙂 Thanks again for a great recipe!
★★★★★
Jessica Holmes says
Oh I LOVE hearing that!
Hey im says
Can I use indian buttermilk or chaas for this recipe . It is way more watery
Jessica Holmes says
Hi, I haven’t tried but could be worth a shot! Let me know how you go.
Cynthia Gomez says
Super excited to try this recipe! Looks delicious! It will be my first time trying a chocolate cake so excuse what may seem like a “silly” question. For the butter, should I measure out 170 grams and then melt it or vice versa?
Jessica Holmes says
Not silly at all Cynthia. As a general rule, ingredients are usually weighed first and then melted. In this case, the butter will weigh the same whether you measure it solid or melted. Hope you enjoy it!
Zulakha says
Hi
Would I be able to layer this up? My cakes normally take on 4 layers… I would like to make it as my sons bday cake
Jessica Holmes says
Yes absolutely!