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Chocolate Buttermilk Cake

Posted on March 1, 2026 by Admin

Here’s a rich, moist, and tender Chocolate Buttermilk Cake recipe that’s perfect for dessert or celebrations:


Chocolate Buttermilk Cake

Ingredients

For the cake:

  • 2 cups (250 g) all-purpose flour
  • 2/3 cup (65 g) unsweetened cocoa powder
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (200 g) granulated sugar
  • 1 cup (200 g) brown sugar, packed
  • 3/4 cup (180 ml) vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 1/4 cups (300 ml) buttermilk
  • 1 cup (240 ml) hot water or hot coffee (coffee enhances chocolate flavor)

For the frosting (optional):

  • 1/2 cup (115 g) unsalted butter, softened
  • 2/3 cup (65 g) unsweetened cocoa powder
  • 3 cups (360 g) powdered sugar
  • 1/3 cup (80 ml) milk
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C).
    • Grease and flour two 9-inch round cake pans (or line with parchment).
  2. Mix dry ingredients:
    • In a bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
  3. Mix wet ingredients:
    • In a large bowl, whisk together granulated sugar, brown sugar, oil, eggs, and vanilla.
    • Add buttermilk and mix until smooth.
  4. Combine and add hot liquid:
    • Gradually mix in the dry ingredients until just combined.
    • Stir in hot water or coffee until smooth (batter will be thin—that’s normal).
  5. Bake:
    • Divide batter evenly between pans.
    • Bake 30–35 minutes or until a toothpick inserted in the center comes out clean.
    • Let cakes cool in pans 10 minutes, then transfer to a wire rack to cool completely.
  6. Prepare frosting (optional):
    • Beat butter and cocoa powder until smooth.
    • Gradually add powdered sugar and milk, alternating, until desired consistency.
    • Stir in vanilla.
  7. Assemble:
    • Frost cooled cakes and enjoy!

Tips

  • Use hot coffee instead of water to deepen the chocolate flavor.
  • Can be made in a sheet pan for a simpler, single-layer cake.
  • This cake stays moist for several days; store in an airtight container at room temperature.

If you want, I can also give a one-bowl version of chocolate buttermilk cake that’s ready in under 10 minutes with minimal cleanup.

Do you want me to give that version?

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