Chocolate Buttermilk Cake is the ultimate moist, tender, and ridiculously easy chocolate cake recipe you’ll find, perfect for any occasion, from a simple weeknight dessert to a show-stopping birthday celebration.
Key Ingredients for Chocolate Buttermilk Cake
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or hot brewed coffee
How to Make Chocolate Buttermilk Cake
This Chocolate Buttermilk Cake recipe is designed for ultimate ease and incredible flavor, promising a moist, tender crumb that melts in your mouth. It’s a wonderfully satisfying dessert that comes together quickly, making it perfect for last-minute cravings or planned gatherings. With a preparation time of just about 20 minutes for the batter and 30-35 minutes for baking, you’ll be enjoying a slice of chocolate heaven in no time.
Step-by-Step Instructions
Preheat and Prep: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line a muffin tin with paper liners. This ensures your cake won’t stick and will release beautifully.
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure these dry ingredients are thoroughly combined to distribute the leavening agents evenly, which is crucial for a good rise.
Add Wet Ingredients (Except Hot Liquid): To the bowl with the dry ingredients, add the two large eggs (make sure they are at room temperature for better emulsification), the room temperature buttermilk for that signature tang and moisture, the vegetable oil for richness, and the vanilla extract for aromatic depth.
Mix the Batter: Using an electric mixer on low speed, or a whisk and a bit of elbow grease, mix the ingredients until just combined. Be careful not to overmix at this stage; a few lumps are okay.
Introduce the Hot Liquid: Gradually add the hot water or hot brewed coffee to the batter while mixing on low speed. This step is transformative! The hot liquid blooms the cocoa powder, intensifying the chocolate flavor, and also helps to create that incredibly tender and moist crumb. The batter will be quite thin, and this is exactly what you want for this recipe.
Pour and Bake: Pour the thin batter evenly into your prepared baking pan. If making cupcakes, fill each liner about two-thirds full. Bake in the preheated oven for 30-35 minutes for a 9×13 pan, or 18-22 minutes for cupcakes, or until a wooden skewer or toothpick inserted into the center comes out clean.
Cool and Enjoy: Once baked, let the cake cool in the pan on a wire rack for about 10-15 minutes before attempting to invert it onto the rack to cool completely. This prevents it from breaking.
Why You’ll Love This Chocolate Buttermilk Cake
You’ll fall head over heels for this Chocolate Buttermilk Cake because of its unbelievably moist and tender texture, a direct result of the clever use of buttermilk and the hot liquid. Unlike drier chocolate cakes, this one remains indulgently fudgy, even days after baking. Plus, whipping this up at home is incredibly budget-friendly, saving you a bundle compared to store-bought or bakery versions, allowing you to enjoy decadent chocolate cake more often.
The secret weapon here is the perfect balance of classic ingredients, creating a rich chocolate flavor that’s both deep and satisfying. Imagine pairing this with a swirl of your favorite frosting, a dusting of powdered sugar, or even a luscious chocolate ganache – the possibilities are endless, and each topping elevates its already amazing taste. Don’t let another craving go unfulfilled; give this simple yet spectacular Chocolate Buttermilk Cake a try today!
Storing and Reheating Tips
Properly storing your Chocolate Buttermilk Cake ensures it stays delicious for days. If you have leftovers, once the cake has cooled completely, you can store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap, then in aluminum foil, and refrigerate it for up to a week.
To reheat slices for that freshly baked warmth, you can microwave them for about 10-15 seconds, or gently warm them in a low oven (around 300°F or 150°C) for a few minutes until heated through. If you’re planning for future enjoyment, this cake freezes beautifully. Wrap individual slices or the entire cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before serving.
Final Thoughts
This Chocolate Buttermilk Cake is a testament to how simple ingredients can create truly magical results, offering unparalleled moistness and rich chocolate flavor. I highly encourage you to bake this wonderful cake at home; it’s an easy path to pure chocolate bliss that everyone will adore.
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Chocolate Buttermilk Cake
Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line a muffin tin with paper liners. This ensures your cake won’t stick and will release beautifully.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure these dry ingredients are thoroughly combined to distribute the leavening agents evenly, which is crucial for a good rise.2 cups all-purpose flour, 1 3/4 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- To the bowl with the dry ingredients, add the two large eggs (make sure they are at room temperature for better emulsification), the room temperature buttermilk for that signature tang and moisture, the vegetable oil for richness, and the vanilla extract for aromatic depth.2 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil, 2 teaspoons vanilla extract
- Using an electric mixer on low speed, or a whisk and a bit of elbow grease, mix the ingredients until just combined. Be careful not to overmix at this stage; a few lumps are okay.
- Gradually add the hot water or hot brewed coffee to the batter while mixing on low speed. This step is transformative! The hot liquid blooms the cocoa powder, intensifying the chocolate flavor, and also helps to create that incredibly tender and moist crumb. The batter will be quite thin, and this is exactly what you want for this recipe.1 cup hot water or hot brewed coffee
- Pour the thin batter evenly into your prepared baking pan. If making cupcakes, fill each liner about two-thirds full. Bake in the preheated oven for 30-35 minutes for a 9×13 pan, or 18-22 minutes for cupcakes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Once baked, let the cake cool in the pan on a wire rack for about 10-15 minutes before attempting to invert it onto the rack to cool completely. This prevents it from breaking.