This Buttermilk Chocolate Cake Recipe is deeply chocolatey, tender, and incredibly moist. It’s a classic dessert that’s simple to prepare and perfect for gatherings, birthdays, or any time you want a reliably delicious chocolate cake.
Why This Recipe Works
Homemade without the hassle. Clear steps make this cake approachable for bakers of all levels and likely to become a family favorite.
Tender crumb. Buttermilk plus careful folding of wet and dry ingredients helps create a light, tender crumb.
Rich chocolate flavor. Special dark cocoa and a touch of espresso powder intensify the chocolate notes for a deep, satisfying taste.
What You Need for This Chocolate Cake Recipe
Instant espresso powder (optional) — boosts and deepens the chocolate flavor.
Special dark cocoa powder — gives the cake a rich, dark chocolate profile. Regular cocoa works in a pinch but yields a lighter color and flavor.
Buttermilk — keeps the cake moist and tender. If you don’t have it, you can make a quick substitute by stirring 1 tablespoon vinegar or lemon juice into 1 cup milk and letting it sit for 5 minutes.
Extra-large eggs — contribute structure and moisture; if you only have large eggs, see substitutions below.
Cake flour — yields a softer, lighter crumb than all-purpose flour.
Substitutions
Espresso powder: Optional. Omitting it is fine but it does enhance the chocolate depth.
Dark cocoa powder: Swap for regular cocoa if needed; flavor will be slightly lighter.
Extra-large eggs: Use 7 large eggs total (5 whole eggs + 2 yolks) if you don’t have extra-large eggs.
Buttermilk: Use the milk + acid substitute (1 cup milk + 1 tablespoon vinegar or lemon juice, rest 5 minutes) if you’re out of buttermilk.
Cake flour: You can use all-purpose flour in a pinch, but expect a slightly denser crumb.
How To Make Buttermilk Chocolate Cake
- Step 1: Stir instant espresso into very hot water until dissolved. Add dark cocoa, then whisk in buttermilk and vanilla until smooth.
- Step 2: Whisk together cake flour, baking soda, and salt in a separate bowl.
- Step 3: In a stand mixer, beat butter and sugar until light and fluffy (about 8–10 minutes).
- Step 4: Add eggs and additional yolks one at a time, mixing after each. Mix in oil, then beat on medium-high until the batter is airy and light.
- Step 5: Fold half the flour mixture into the batter, then fold in half the buttermilk mixture. Repeat with the remaining flour and buttermilk until just combined.
- Step 6: Divide batter among three greased 9-inch pans and bake at 350°F for about 20–25 minutes, or until a toothpick comes out clean. Cool completely before frosting.
Expert Tips
Fold gently. Folding retains the air whipped into the batter—use a rubber spatula and bring the mixture from the bottom toward the center, turning the bowl as you go. Avoid stirring or overmixing.
Weigh flour. For consistent results, weigh your flour: 280 g (about 2 2/3 cups) yields the best texture and prevents sinking centers.
Frosting Recommendations
This cake pairs beautifully with a rich chocolate buttercream. A double batch of chocolate buttercream is ideal if you plan a fully frosted finish without crumb coating. For different flavor profiles, try vanilla buttercream, cream cheese frosting, salted caramel buttercream, or brown sugar buttercream between the layers.
Does This Cake Need a Crumb Coat?
If you’re aiming for a rustic, textured finish you can skip the crumb coat. For a very smooth finish, apply a thin crumb coat, chill the cake for 10 minutes, then apply the final coat and smooth.
Frequently Asked Questions
To make a two-layer 9-inch cake or three-layer 6-inch cake, divide the recipe in half.
Buttermilk tenderizes the crumb, reacts with baking soda for lift, and helps balance sweetness for a better texture and flavor.
Keep the cake in an airtight container in the refrigerator. It stays best for up to five days.
Yes. Once cooled, wrap each layer tightly in plastic wrap, then in foil or a freezer-safe container. Freeze up to three months. Thaw in the refrigerator before frosting.
More Related Recipes
If you enjoyed this cake, consider trying other dessert recipes for variety and inspiration.
-
Easy Chocolate Strawberry Cake
-
Easy Birthday Cupcakes
-
Churro Cheesecake
-
Cream Filled Chocolate Cupcakes
If you try this recipe, please leave a rating and comment to share your results. Thank you for reading and happy baking!
Buttermilk Chocolate Cake Recipe
Ingredients
- 1 teaspoon instant espresso
- 2/3 cup very hot water
- 2/3 cup special dark cocoa powder*
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 2 2/3 cups cake flour (280 g)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 1/2 cups sugar
- 1 cup unsalted butter
- 4 extra-large eggs
- 2 extra-large egg yolks
- 1/2 cup vegetable oil
Chocolate Buttercream (quantities shown are for a double batch)
- 2 cups unsalted butter
- 1 teaspoon espresso powder
- 1 cup cocoa powder
- 1/4 teaspoon salt (omit if using salted butter)
- 2 teaspoons vanilla
- 10 cups powdered sugar
- 1.5 cups heavy whipping cream
Instructions
- Preheat oven to 350°F. Grease and flour three 9-inch round pans.
- Mix hot water and espresso powder until dissolved.
- Add cocoa, then whisk in buttermilk and vanilla.
- Whisk together cake flour, baking soda, and salt.
- Beat sugar and butter in a stand mixer until fluffy (about 8–10 minutes).
- Add eggs and extra yolks one at a time, mixing between additions. Add oil and beat until light and airy.
- Fold in half the flour mixture, then half the buttermilk mixture. Repeat with the remaining flour and buttermilk until just combined.
- Bake 20–25 minutes or until a toothpick comes out clean. Bake pans on the same rack for even baking. Cool completely before frosting.
- While cakes cool, prepare frosting.
Chocolate Frosting
- Whip butter until fluffy.
- On low speed, mix in espresso powder, cocoa powder, vanilla, and salt.
- Alternate adding powdered sugar and heavy cream until you achieve the desired consistency, then beat on high 20–30 seconds.
- To assemble: Spread frosting between layers, chill 10 minutes if needed, then frost the outside of the cake.
Notes
- King Arthur special dark cocoa was used here for a deep chocolate color, but any cocoa will work.
- A double batch of frosting is usually enough if you skip a heavy crumb coat. For crumb coat plus final coat and piping, you may want a third batch.
- For a smaller cake, halve the recipe.
- Buttermilk substitute: mix 1 cup milk with 1 tablespoon vinegar, let sit 5 minutes.
Nutrition
| Carbohydrates: 102 g
| Protein: 6 g
| Fat: 43 g