This Buttermilk Chocolate Cake Recipe is rich, moist, and full of deep chocolate flavor that melts in every bite. Perfect for any occasion, it’s a classic dessert that’s as easy to make as it is to love.
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Why This Recipe Works
Homemade but not difficult!- With easy to follow steps this recipe will be a family favorite for years to come!
Tender Crumb- Both using buttermilk and folding in the dry and wet ingredients help make this the most tender and fluffy chocolate cake!
Flavorful- with the dark cocoa powder and espresso powder, you will have a very chocolaty cake!
If you love this recipe, make sure to check out my Easy Chocolate Cake Pops, Pink and Gold Cake, and this fun Portal Chocolate Cake!
What You Need for This Chocolate Cake Recipe
Espresso Powder- This is optional but really brings out the chocolaty flavor!
Dark Cocoa Powder- This add a delicious richness to the cake! I tend to use the King Arthur Brand but Hershey's makes a version too!
Buttermilk- This makes the cake moist and tender! (Check out my orange buttermilk scones and crispy chicken tenders if you have leftover you need to use up!) If you don't have any buttermilk, see my instructions below on how to make a substitute! Also read all about how to tell if buttermilk is bad here!
Extra Large Eggs- It's worth the splurge for this cake! The extra protein and liquid help with the struct and moisture on the cake!
Cake Flour- Cake flour has a lower protein content than all-purpose and produces a softer, lighter crumb.
Substitutions
Espresso Powder- This is optional and can be left out. However, it does add richness and brings out the chocolate flavor more.
Dark Cocoa Powder- Use regular cocoa powder instead. It will still be delicious, just not quite as dark and rich.
Extra Large Eggs- Use 7 regular/large eggs total. 5 whole eggs and 2 yolks.
Buttermilk- If you don't have buttermilk on hand, make some! Just mix 1tbs lemon juice or vinegar plus 1 cup of milk, let sit for 5 minutes. Use this instead for the recipe.
Cake Flour- If you must use all purpose flour you can but cake flour produces a better crumb/lighter texture.
How To Make Buttermilk Chocolate Cake Recipe?
- Step 1: Combine boiling water and instant espresso. Then mix in the cocoa powder, buttermilk, and vanilla.
- Step 2: In a separate bowl, mix together the cake flour, baking soda, and salt.
- Step 3: In the bowl of a standup mixer beat your butter and sugar together until light and fluffy.
- Step 4: Then add in your eggs and yolks one at a time, mixing in between each egg. Mix in your oil, then beat on high until batter is light and airy.
- Step 5: Fold in half the flour mixture, then fold in half the buttermilk mixture. Then repeat until everything is incorporated.
- Step 6: Pour into three 9-inch greased baking pans, then bake until done! Allow cake to cool completely before frositng.
Expert Tips
Folding In the Dry and Wet Ingredients by Hand: Folding in ingredients allow the batter to retain the air you whipped into it- resulting in a lighter cake.
To fold in an ingredient, use a rubber spatula and gently scrape from the inside bottom of the bowl towards the center of the bowl. You want to bring the spatula around the bowl while lifting and folding the mixture in on itself.
You don’t want to just stir the mixture because that will remove all the air from the batter.
Weigh Your Flour- This was a game changer for me and produces the most consistent results (I do this for my delicious chocolate chip cookies too!). Using a food scale weigh out 280g flour (2 ⅓ cup) and use that in the recipe.
Not weighing the flour can cause too little (or too much) to be mixed into the batter and cause the center of the cake to sink, as shown in the picture below.
Frosting Recommendations
I love pairing this cake with a double batch of my chocolate fudge frosting. However, my dark chocolate buttercream would be incredible too!
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You could also use a vanilla buttercream, cream cheese frosting, caramel frosting, or brown sugar buttercream in between the layers for some tasty variety.
Does This Cake Need A Crumb Coat?
It depends. If you are just wanting to frost it with wavy/ kind of messy designs (like the majority of the pictures)- then no.
If you want a very smooth finish to your frosting and want to add a drip/ piping to the cake (like the picture below) then I would recommend crumb coating the cake, refrigerating for 10 minutes, then adding your final coat and smoothing it out.
Frequently Asked Questions
To make a 2-layer 9-inch cake or a 3-layer 6-inch cake, just divide the recipe in half. That’s what did for my German Chocolate Cake, and it turned out amazing!
Buttermilk helps the cake rise, gives a softer texture, and helps balance the sweetness sin the cake.
Store cake in an airtight container in the refrigerator. Best eaten within 5 days.
Yes! After the cake is baked and completely cooled, wrap in a seran wrap. Wrap each round in aluminum foil and then place in a freezer-safe container and freeze for up to 3 months. Thaw cakes in the refrigerator within the wrapping, then frost and enjoy!
More Related Recipes
If you like this recipe make sure to check out my easy lemon loaf, chocolate truffle cake, grapefruit cupcakes, and this tasty Toll House pie!
If you like this recipe make sure to give it a 5-star review and leave a comment down below!
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Buttermilk Chocolate Cake Recipe
Ingredients
- 1 teaspoon instant espresso
- ⅔ cup very hot water
- ⅔ cup special dark cocoa powder*
- 1 cup buttermilk
- 2 teaspoon vanilla extract
- 2 ⅔ cup cake flour 280 grams
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ½ cup sugar
- 1 cup unsalted butter
- 4 extra-large eggs at room temperature
- 2 extra-large yolk at room temperature
- ½ cup vegetable oil
Chocolate Buttercream (quantities are for a double batch!)
- 2 cup unsalted butter
- 1 teaspoon espresso powder
- 1 cup cocoa powder
- ¼ teaspoon salt omit if using salted butter
- 2 teaspoon vanilla
- 10 cups powdered sugar
- 1.5 cups heavy whipping cream
Instructions
- Preheat oven to 350°F. Spray 3 9 inch round cake pans with Bakers Joy (flour and oil spray) or butter each pan and coat with flour.
- Mix hot water and espresso powder, stirring until dissolved.1 teaspoon instant espresso, ⅔ cup very hot water
- Mix cocoa powder, then buttermilk and vanilla into the water/espresso mixture.⅔ cup special dark cocoa powder*, 1 cup buttermilk, 2 teaspoon vanilla extract
- Stir flour, baking soda, and salt into a separate bowl.2 ⅔ cup cake flour, 1 ½ teaspoon baking soda, ½ teaspoon salt
- Using a stand mixer, Mix sugar and butter until fluffy. About 10 minutes.2 ½ cup sugar, 1 cup unsalted butter
- Add each egg and the yolks, one at a time, into the butter mixture, letting each one fully mix into the batter before adding the next. Add in the oil and mix until fully combined. Then beat mixture on medium-high speed for a minute- the mixture will be light and fluffy.4 extra-large eggs at room temperature, 2 extra-large yolk at room temperature, ½ cup vegetable oil
- Fold in ½ of the flour mixture and then fold in ½ of the buttermilk mixture into the batter. Then fold in the remaining flour and the remaining buttermilk mixture.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean. Try baking the cakes on the same rack or baking them one at a time. This will ensure even baking.
- While cakes are cooling, make the frosting.
Chocolate Frosting
- In a mixer whip the butter until it is fluffy.2 cup unsalted butter
- On low, mix in the espresso powder, cocoa powder, vanilla, and salt. Mix until combined.1 teaspoon espresso powder, 1 cup cocoa powder, ¼ teaspoon salt, 2 teaspoon vanilla
- Add in powdered sugar and heavy whipping cream. Alternating between the two. I like to add 1 cup of powdered sugar, followed by a few tablespoons of heavy whipping cream, let it combine, and then add the next round of powdered sugar and cream.10 cups powdered sugar, 1.5 cups heavy whipping cream
- Once everything is added, mix on high for 20-30 seconds.
- To frost the cake: Add a nice layer of frosting between each layer. Then refrigerate for ten minutes to help it set. Then use the remaining frosting to frost the outside of the cake.
Notes
- *I used King Arthur's dark cocoa powder for the cake to make it a dark chocolate cake, but you can use any cocoa powder you have.
- *A double batch of frosting is perfect if you are not doing a crumb coat. If you are doing a crumb coat and a final coat, plus piping on decorations, you will need at least a 3rd batch of frosting.
- *If you want to make a smaller cake, see notes in post above.
- *For a buttermilk substitute, mix 1 cup milk with 1 tbs vinegar, let sit 5 minutes, then use in place of buttermilk in recipe.
Sam says
I dont have espresso & cant buy whole jar for just 1 tsp . Will regular instant coffee like Nestle work here?
Lisa says
Yes that should be fine 🙂 and even if you leave it out you will still have a delicious cake!
Sam says
Thank you. I will add regular coffee. I like to add coffee in chocolate cakes. 🙂
Lisa says
You're welcome!
Meg says
I'm trying this recipe out this week with a view to baking it for an event, it looks beautiful! I'm in the UK and so I wanted to ask if you could confirm what kind of sugar you used? In cakes we usually use caster sugar, but google tells me that in American recipes, you usually use granulated sugar. Thanks in advance!
Lisa says
Oh fun! Let me know how it turns out! And I did use granulated sugar for this recipe. I've read that caster sugar can be used instead of granulated but not the other way around. So if you do want to try caster I'd love to know how it turns out! May turn out even better who knows! I did use powdered sugar for the frosting though.
Stephanie says
This cake looks so delicious! I love nothing more than a big slice of chocolate cake and a cold glass of milk!
Jyothi(Jo) says
So moist and delicious! Cake looks absolutely delicious! One slice for me please
April says
I've seen too many delicious cakes today. I think this one is my most favorite one! It looks like something straight out of the bakery. I wish I could reach out and pick the shaved chocolates off and pop them in my mouth. Yummy!
Mayuri Patel says
Seriously have idea what you're talking about as I'm not a computer game person but love board games. However, that aside, the sinful chocolate cake look so delicious. Wouldn't mind a slice;)
sondria Harp says
Portal sounds like a fun game, I've never heard of it, but now I have to try the game and this cake.
camila hurst says
Girl this cake looks absurdly delicious!! Loving this! Youre doing an awesome job, Lisa!
Casey says
This cake looks so decadent and absolutely delicious! I have been craving chocolate so I am definitely going to make it! I may or may not share it with others. In all honesty I probably wont even share a bite!