Let's Bake

Chocolate Buttermilk Cake

Yield Serves 12 1x
Prep: 60 minutesCook: 50 minutesTotal: 1 hour 50 minutes

A gorgeous one layer chocolate buttermilk cake with real chocolate frosting.


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
  • 12 tablespoons full fat or whole milk
  • 75 grams (1/2 cup) chocolate chips


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add half the sugar and one tablespoon of milk and beat until combined. Add the remaining sugar and beat until smooth.
  7. 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.


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.

Nutrition Information

Serving Size: 1 slice of cake Calories: 540
Nutrition information is a guide only.
Author: Jessica HolmesCategory: CakeCuisine: American
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