Buttermilk Chocolate Cake Recipe

Buttermilk Chocolate Cake Recipe 

Rich, moist, and perfect for celebrations.

Ingredients

• For the Cake:

• All-purpose flour – 2 cups (250g)
• Unsweetened cocoa powder – ¾ cup (65g)
• Baking powder – 1½ tsp
• Baking soda – 1½ tsp
• Salt – ½ tsp
• Granulated sugar – 2 cups (400g)
• Eggs – 2 large
• Buttermilk – 1 cup (240ml)
• Vegetable oil – ½ cup (120ml)
• Hot water – 1 cup (240ml)
• Vanilla extract – 2 tsp

• For the Chocolate Frosting:

• Unsalted butter (softened) – 1 cup (226g)
• Unsweetened cocoa powder – ¾ cup (65g)
• Powdered sugar – 3½ cups (420g)
• Heavy cream or milk – ¼ cup (60ml), more as needed
• Vanilla extract – 1½ tsp
• A pinch of salt

Instructions

Sift flour, cocoa powder, baking powder, baking soda, and salt into a bowl. In another large bowl, whisk sugar, eggs, buttermilk, oil, and vanilla until smooth. Gradually mix in the dry ingredients. Add hot water and whisk gently to combine—it will be a thin batter.

Divide the batter evenly between two greased and floured 8-inch or 9-inch round cake pans. Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then turn them out onto a rack to cool completely.

To make the frosting, beat the butter until creamy. Add cocoa powder and beat again. Gradually add powdered sugar, alternating with cream, until smooth and fluffy. Mix in vanilla and a pinch of salt.

Frost the cooled cakes generously between layers and over the top and sides. Use a spatula to swirl the frosting beautifully.

This cake pairs beautifully with chocolate chips or berries for decoration.