Old-Fashioned Chocolate Buttermilk Cake

Author:Elizabeth
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Chocolate cake is always a crowd-pleaser, and this Chocolate Buttermilk Cake is one of the richest, most flavorful versions you can bake. The buttermilk keeps it moist and tender, while cocoa powder gives it deep chocolate flavor. This cake is simple enough for a weeknight dessert yet special enough for birthdays, celebrations, or holidays.

Chocolate cake

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Why You’ll Like This Recipe

  • Ultra-moist texture thanks to buttermilk.
  • Deep chocolate flavor that pairs well with many frostings.
  • Easy one-bowl mixing method.
  • Perfect base for layering or serving as a simple sheet cake.

Ingredients & Success Tips

Ingredients You’ll Need

  • All-purpose flour
  • Sugar
  • Cocoa powder
  • Baking soda
  • Baking powder
  • Salt
  • Buttermilk
  • Vegetable oil
  • Vanilla extract
  • Eggs

Tips for Success

  • Use room temperature ingredients: This helps the batter mix evenly.
  • Don’t overmix: Stir until combined to avoid a dense cake.
  • Check for doneness early: Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool before frosting: Let the cake cool completely to keep frosting from melting.

All About Ingredients and Substitutions

  • Buttermilk: Adds tang and keeps the cake tender. If you don’t have it, make your own by mixing 1 tablespoon vinegar or lemon juice with 1 cup milk.
  • Vegetable Oil: Keeps the cake extra moist. You can substitute canola or melted coconut oil.
  • Cocoa Powder: Unsweetened works best; for a richer flavor, try Dutch-processed cocoa.
  • Eggs: Bind the batter and add structure. Flax eggs can be used for an egg-free version, though the texture will differ slightly.

For more details, check out my baking ingredients guide for substitutions and tips.

Variations to Try

  • Chocolate Peanut Butter Cake: Top with creamy Peanut Butter Frosting for the ultimate flavor combo.
  • Double Chocolate Cake: Frost with Easy Chocolate Frosting and sprinkle with mini chocolate chips.
  • Mocha Cake: Add 1 teaspoon espresso powder to the batter to enhance the chocolate flavor.
  • Holiday Cake: Mix in crushed candy canes for a festive touch.

Storage Tips

  • Store the cake covered at room temperature for up to 3 days.
  • Refrigerate for up to 5 days, but bring to room temperature before serving for best flavor.
  • Freeze unfrosted cake layers tightly wrapped for up to 2 months. Thaw in the fridge overnight.

FAQ

Can I use regular milk instead of buttermilk?

Yes, but the cake won’t be quite as moist. If possible, make a quick substitute with lemon juice or vinegar.

Do I need to use oil instead of butter?

Oil makes the cake softer and more moist than butter would, but melted butter can be substituted for a slightly different texture.

What pan works best?

This recipe works in a 9×13-inch pan, two 9-inch round pans, or as cupcakes (adjust baking time accordingly).

Can I make this ahead of time?

Yes! Bake and cool completely, then wrap tightly and store at room temperature overnight or freeze for later.

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Moist and rich Chocolate Buttermilk Cake made with cocoa powder and tangy buttermilk. Pair it with peanut butter frosting or chocolate frosting for the ultimate dessert!

Slice of chocolate layer cake
Elizabeth

Irresistibly Moist Chocolate Buttermilk Cake

This Chocolate Buttermilk Cake is moist, tender, and deeply chocolatey. Made with simple pantry ingredients and buttermilk for extra richness, it’s perfect for birthdays, celebrations, or any time you crave a classic chocolate cake.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 8
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • ¾ cup cocoa powder
  • 1 ½ tsp baking soda
  • ¾ tsp baking powder
  • ½ tsp salt
  • 1 ½ cups buttermilk
  • ¼ cup vegetable oil
  • 2 tsp vanilla extract
  • 2 large eggs

Equipment

  • 1 bowl
  • 1 Spatula
  • 1 set measuring spoons and cups
  • 1 9×13 pan or 2 8-inch round pans

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour your cake pan or line with parchment paper.
  2. Mix dry ingredients
  3. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  4. Mix wet ingredients
  5. In a large bowl, whisk together buttermilk, vegetable oil, vanilla extract, and eggs until smooth.
  6. Combine wet and dry ingredients
  7. Gradually add the dry ingredients to the wet mixture, mixing until fully combined and smooth. Do not overmix.
  8. Bake
  9. Pour batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool
  11. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.

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