Chocolate Buttermilk Cake Recipe


This rich, velvety chocolate cake is a showstopper—moist crumb, deep cocoa flavor, and a buttery buttermilk tang that’s almost sinful. Perfect for birthdays, holidays, or just because…

Ingredients (Serves 8–10)

For the Cake:

  • 2 cups (250g) all-purpose flour
  • 1 cup (210g) granulated sugar
  • ¾ cup (90g) unsweetened cocoa powder (Dutch-process for deeper flavor )
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp vinegar, let sit 5 mins )
  • ½ cup (120ml) vegetable oil
  • 2 large eggs (room temperature )
  • 2 tsp vanilla extract
  • 1 cup (240ml) hot coffee or water (for extra richness )

For the Frosting (Optional):

  • ½ cup (115g) unsalted butter (softened )
  • 3 cups (360g) powdered sugar
  • ¼ cup (60ml) heavy cream
  • 2 tbsp cocoa powder
  • 1 tsp vanilla extract

Step-by-Step Recipe 🥄

1. Preheat & Prep:

  • Preheat oven to 350°F (175°C) . Grease two 9-inch round pans or line with parchment.

2. Dry Ingredients:

  • Whisk flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl. Sift if lumpy!

3. Wet Ingredients:

  • In another bowl, mix buttermilk, oil, eggs, vanilla, and coffee. The coffee enhances chocolate flavor—trust us!

4. Combine:

  • Pour wet ingredients into dry and mix until just combined (no lumps!). Overmixing = dense cake.

5. Bake:

  • Divide batter evenly into pans. Bake 30–35 minutes , until a toothpick comes out clean.

6. Frosting:

  • Beat butter until creamy. Add powdered sugar, cocoa, cream, and vanilla. Mix until smooth.

7. Assembly:

  • Let cake cool 10 mins in pans, then transfer to a wire rack. Frost layers once completely cool.


 

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