Have you ever tasted a chocolate cake so rich, moist, and decadent that it feels like a warm hug in dessert form? Well, buckle up, because I’m about to share a recipe that will make your taste buds do a happy dance. This Buttermilk Chocolate Cake is not just any cake—it’s the cake. The one people beg you to bring to every family gathering, birthday party, or holiday feast. And guess what? It’s surprisingly easy to whip up.
If you’ve been searching for the ultimate homemade chocolate cake , look no further. With its velvety buttermilk frosting and melt-in-your-mouth texture, this recipe is destined to become your go-to. Let’s dive in!
Why This Cake Is a Game-Changer
Picture this: a slice of cake so tender, it practically melts on your fork. That’s exactly what you get with this fluffy chocolate cake . Here’s why you’ll fall head over heels:
- Perfectly Balanced Texture: Thanks to buttermilk, this cake strikes the ideal balance between fudgy richness and light fluffiness.
- Simple Ingredients, Big Flavor: No fancy gadgets or hard-to-find ingredients here—just pantry staples like flour, cocoa powder, sugar, eggs, oil, and (of course) buttermilk.
- One-Bowl Wonder: Yes, you read that right. This entire masterpiece comes together in one bowl . Less mess, more magic.
And let’s not forget the star of the show—the glossy buttermilk frosting. Smooth, rich, and oh-so-chocolatey, it’s the perfect finishing touch.
What You’ll Need: Ingredients for Success
Here’s everything you need to create this dreamy dessert:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs (room temperature)
- ½ cup melted butter
- ½ cup canola oil
- 1 cup buttermilk (room temperature)
- 1 cup hot water (or coffee for an extra kick)
For the Frosting:
- ¾ cup unsalted butter
- ½ cup unsweetened cocoa powder
- ⅓ cup buttermilk (room temperature)
- 1 teaspoon vanilla extract
- 2½–3 cups powdered sugar (sifted for a lump-free finish)
How to Make This Amazing Chocolate Cake Recipe
Ready to roll up your sleeves? Follow these simple steps:
Step 1: Prep Your Pan
Preheat your oven to 350°F (177°C). Grease a 9×13-inch baking pan and line it with parchment paper for easy removal later.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
Step 3: Add the Wet Ingredients
Whisk in the melted butter, oil, eggs, and buttermilk. Once smooth, carefully stir in the hot water. Don’t worry if the batter looks thin—it’s supposed to be!
Step 4: Bake to Perfection
Pour the batter into your prepared pan and bake for 30–35 minutes. To check if it’s done, insert a toothpick into the center. A few moist crumbs clinging to it? Perfect.
Step 5: Cool and Frost
Let the cake cool in the pan for 15–20 minutes before transferring it to a wire rack. While it cools, prepare the frosting by melting the butter in a saucepan, whisking in the cocoa powder, and stirring in the remaining ingredients until silky smooth. Pour the frosting over the cooled cake, spread evenly, and let it set.
Tips for Baking Bliss
Want to take your cake from good to amazing ? Here are my expert tips:
- Use Full-Fat Buttermilk: It adds richness and a subtle tang that complements the sweetness beautifully. If you don’t have buttermilk, mix 1 tablespoon lemon juice or vinegar with enough milk to reach 1 cup. Let it sit for 10 minutes—it’s a lifesaver!
- Bring Ingredients to Room Temperature: Cold eggs or buttermilk can affect how smoothly everything mixes. Patience pays off here.
- Don’t Overbake: Keep an eye on the clock and test early. Remember, a few moist crumbs mean perfection.
Serving Suggestions
Serve this moist chocolate cake with a glass of cold milk or a scoop of vanilla ice cream for an indulgent treat. Whether it’s for a special occasion or just because, this cake never fails to impress.
FAQs About This Cake Recipe
Q: What does buttermilk do for a cake?
A: Buttermilk works wonders! It keeps the cake super moist, helps it rise beautifully, and adds a hint of tanginess that balances the sweetness.
Q: Can I freeze this cake?
Absolutely! Wrap the unfrosted cake tightly and store it in the freezer for up to two months. Thaw at room temperature before frosting.
Q: Can I substitute the oil?
Yes, you can use another neutral oil or even melted vegan butter if needed.
Final Thoughts
There’s something truly magical about baking a cake from scratch. And when it’s as foolproof and delightful as this Buttermilk Chocolate Cake, you’ll find yourself making it again and again. So, why wait? Grab those ingredients, preheat that oven, and get ready to wow everyone who takes a bite.
Buttermilk Chocolate Cake: The Best Moist & Fluffy Homemade Recipe
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs room temperature
- ½ cup melted butter
- ½ cup canola oil
- 1 cup buttermilk room temperature
- 1 cup hot water or coffee for an extra kick
For the Frosting:
- ¾ cup unsalted butter
- ½ cup unsweetened cocoa powder
- ⅓ cup buttermilk room temperature
- 1 teaspoon vanilla extract
- 2½ –3 cups powdered sugar sifted for a lump-free finish
Instructions
- Prep Your Pan: Preheat your oven to 350°F (177°C). Grease a 9×13-inch baking pan and line it with parchment paper for easy removal later.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- Add the Wet Ingredients: Whisk in the melted butter, oil, eggs, and buttermilk. Once smooth, carefully stir in the hot water. Don’t worry if the batter looks thin—it’s supposed to be!
- Bake to Perfection: Pour the batter into your prepared pan and bake for 30–35 minutes. To check if it’s done, insert a toothpick into the center. A few moist crumbs clinging to it? Perfect.
- Cool and Frost: Let the cake cool in the pan for 15–20 minutes before transferring it to a wire rack. While it cools, prepare the frosting by melting the butter in a saucepan, whisking in the cocoa powder, and stirring in the remaining ingredients until silky smooth. Pour the frosting over the cooled cake, spread evenly, and let it set.
Notes
- Store the cake in an airtight container at room temperature for up to 3–4 days or refrigerate for up to one week.
- Freeze unfrosted cake layers for up to 2 months; thaw at room temperature before frosting.
- Serve with a glass of cold milk or a scoop of vanilla ice cream for an extra treat.
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Tried This Recipe?
I’d love to hear how this recipe turned out! To show off your creation, leave a comment or tag @foodiecreator on Instagram and #foodiecreator.
