Buttermilk Chocolate Cake: The Best Moist & Fluffy Homemade Recipe
Indulge in the rich, decadent flavor of this Buttermilk Chocolate Cake , a moist and fluffy homemade dessert topped with a glossy buttermilk frosting. Perfect for birthdays, holidays, or any occasion, this one-bowl recipe is quick, easy, and packed with chocolatey goodness.
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 9x13-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.