Description
This rich and moist chocolate buttermilk cake is layered with a creamy chocolate frosting that’s light and fluffy. Perfect for birthdays, celebrations, or any time you’re craving a deeply chocolatey treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk (room temperature)
- ½ cup vegetable oil
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 cup hot water
- 1 cup unsalted butter, softened
- 3½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ cup buttermilk (room temperature, for frosting)
- 2 teaspoons vanilla extract (for frosting)
- Pinch of salt (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined.
- Slowly pour in the hot water, stirring continuously. The batter will be thin.
- Divide the batter evenly between the pans and smooth the tops.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the butter in a large bowl until creamy and smooth.
- Gradually add the powdered sugar and cocoa powder, mixing well.
- Add the buttermilk, vanilla extract, and a pinch of salt. Beat until the frosting is light, fluffy, and spreadable.
- To assemble, place one cake layer on a serving plate or cake stand.
- Spread a thick, even layer of frosting over the top, then place the second layer on top.
- Frost the top and sides of the cake generously. Decorate as desired with chocolate shavings, sprinkles, or berries.
Notes
- Ensure ingredients are at room temperature for best mixing and texture.
- Don’t skip the hot water—it makes the cake extra moist.
- The batter will be thin, but this is normal and ensures a soft, moist crumb.
- Cool the cake layers completely before frosting to prevent melting.
- The cake can be made a day in advance and stored covered at room temperature or in the fridge.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 47 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 80 mg
