Chocolate Buttermilk Cake

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Chocolate Buttermilk Cake

Introduction

This Chocolate Buttermilk Cake is rich, moist, and deeply chocolatey—the kind of cake that feels indulgent yet comforting. Buttermilk gives the crumb a tender texture, while cocoa powder and hot coffee (or water) intensify the chocolate flavor. Whether you frost it with buttercream, ganache, or keep it simple with a dusting of powdered sugar, this cake is a timeless dessert perfect for birthdays, holidays, or any occasion that calls for chocolate.

Why You’ll Love This Recipe

Moist & tender: Buttermilk and oil keep the cake soft and rich.

Deep chocolate flavor: Cocoa powder plus hot coffee enhances the intensity.

Versatile: Works beautifully as a layer cake, sheet cake, or cupcakes.

Crowd-pleaser: Classic flavor that appeals to everyone.

Recipe Details

Yields: 12–14 servings

Prep Time: 20 minutes

Bake Time: 30–35 minutes

Total Time: ~55 minutes

Ingredients

2 cups all-purpose flour

2 cups granulated sugar

¾ cup unsweetened cocoa powder

2 tsp baking powder

1½ tsp baking soda

1 tsp salt

1 cup buttermilk (room temperature)

½ cup vegetable oil

2 large eggs (room temperature)

2 tsp vanilla extract

1 cup hot water or hot coffee

Step-by-Step Instructions

  1. Preheat & Prep

Preheat oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans, or line with parchment paper.

  1. Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

  1. Combine Wet Ingredients

In a separate bowl, whisk buttermilk, vegetable oil, eggs, and vanilla extract until smooth.

  1. Mix Together

Gradually add wet ingredients to dry ingredients.

Stir gently until just combined—avoid overmixing.

  1. Add Hot Liquid

Stir in hot water or hot coffee until batter is smooth.

Batter will be thin—this is normal and ensures a moist cake.

  1. Bake

Divide batter evenly between prepared pans.

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

  1. Cool

Let cakes cool in pans for 10 minutes.

Transfer to wire racks to cool completely before frosting.

Tips for Success

Room temperature eggs & buttermilk: Helps batter mix evenly.

Use coffee for depth: Enhances chocolate flavor without tasting like coffee.

Thin batter is good: Don’t worry—it bakes into a moist, tender cake.

Check early: Ovens vary, so start checking at 28 minutes.

Variations

Cupcakes: Divide batter into lined muffin tins, bake 18–20 minutes.

Sheet cake: Bake in a 9×13-inch pan for 35–40 minutes.

Layered indulgence: Frost with chocolate buttercream or cream cheese frosting.

Ganache topping: Pour warm ganache over cooled cake for a glossy finish.

Serving Ideas

Pair with fresh berries for a refreshing contrast.

Add a scoop of vanilla ice cream for a decadent dessert.

Dust with powdered sugar for a simple, elegant presentation.

Storage

Room temperature: Store covered for up to 3 days.

Refrigerator: Keeps fresh for up to 5 days.

Freezer: Freeze unfrosted cake layers for up to 2 months. Thaw before frosting.

Conclusion

This Chocolate Buttermilk Cake is a true classic—moist, rich, and irresistible. With its tender crumb and deep chocolate flavor, it’s the kind of cake you’ll bake again and again for every celebration.

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