Chocolate Buttermilk Cake | The Perfect Everyday Chocolate Cake

What makes the ultimate everyday chocolate cake?

It should be simple enough for a Tuesday night but indulgent enough to make you pause after the first bite. Moist, rich, and easy to whip up with pantry staples—this Chocolate Buttermilk Cake checks every box. It’s the kind of recipe that doesn’t need a special occasion. In fact, it turns any day into one.

With a deeply chocolatey crumb, fluffy buttermilk cocoa frosting, and just the right balance of sweetness, it’s the dessert you’ll find yourself coming back to again and again.

Overview

This is a no-fuss, failproof cake that stays moist for days thanks to buttermilk and hot water in the batter. It bakes in two standard 9-inch pans and is topped with a smooth, lightly tangy chocolate frosting that spreads like a dream.

Total time: 1 hour
Hands-on time: 25 minutes
Skill level: Easy
Servings: 12 generous slices

Essential Ingredients

For the Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk (room temperature)
• 1/2 cup vegetable oil
• 2 large eggs (room temperature)
• 2 teaspoons vanilla extract
• 1 cup hot water

For the Frosting

• 1 cup unsalted butter, softened
• 3 1/2 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup buttermilk (room temperature)
• 2 teaspoons vanilla extract
• Pinch of salt

Why This Cake Works

• Buttermilk keeps the cake incredibly moist and gives a slight tang that enhances the cocoa
• Hot water intensifies the chocolate flavor and loosens the batter for a light, tender crumb
• One-bowl mixing method makes cleanup easy and keeps the texture consistent every time

Pro tip: Always use room-temperature eggs and buttermilk to ensure the batter mixes evenly.

Step-by-Step Instructions

1. Prepare your pans and oven

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for extra easy removal.

2. Mix the dry ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

3. Add wet ingredients

Pour in the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk or mix on low speed until just combined and smooth.

4. Incorporate hot water

Slowly pour in the hot water while stirring. The batter will become very thin—this is normal and creates a wonderfully moist cake.

5. Bake the layers

Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

6. Make the frosting

In a large mixing bowl, beat the softened butter until creamy. Gradually add in the powdered sugar and cocoa powder. Once combined, add the buttermilk, vanilla extract, and a pinch of salt. Beat on medium-high speed until the frosting is fluffy and spreadable.

7. Assemble the cake

Place one cooled cake layer on a serving plate or cake stand. Spread a thick, even layer of frosting on top. Add the second cake layer and continue frosting the top and sides of the cake until fully covered.

Decorate as you like—simple chocolate shavings, a light dusting of cocoa powder, or fresh berries all pair beautifully.

Presentation Tips

• Serve slices with a scoop of vanilla ice cream for extra indulgence
• Add chocolate sprinkles or curls on top for a nostalgic bakery-style finish
• Drizzle melted chocolate in a zigzag pattern across the top for added flair

Storage & Make-Ahead Tips

• Room temp: Store covered at room temperature for up to 2 days
• Fridge: Keeps well in the fridge for up to 5 days; let come to room temperature before serving
• Freezer: Wrap individual slices or whole frosted cake tightly and freeze for up to 2 months
• Make-ahead: Bake layers a day ahead, cool, and wrap tightly. Frost just before serving

Flavor Variations

• Mocha Buttermilk Cake: Add 1 tablespoon instant espresso powder to the hot water
• Chocolate Orange: Add 1 tablespoon orange zest to the batter and a splash of orange extract to the frosting
• Nutty Crunch: Fold 1/2 cup chopped walnuts or pecans into the batter for texture

Troubleshooting Guide

Issue	Cause	Fix
Cake sinks in center	Underbaked or overmixed	Bake fully and mix until just combined
Dry texture	Overbaked or not enough liquid	Check at 30 mins and use accurate measurements
Frosting too runny	Buttermilk too warm or added too quickly	Add buttermilk slowly and chill if needed
Cake sticks to pan	Pans not greased properly	Always grease and flour, or use parchment paper

Nutrition (Per Serving)

Calories: 450
Fat: 24g
Carbs: 58g
Sugar: 42g
Protein: 4g

Conclusion

This Chocolate Buttermilk Cake is the dessert equivalent of your favorite cozy sweater—reliable, warm, and always comforting. With minimal effort and maximum flavor, it’s a go-to for birthdays, bake sales, or slow Sundays at home. It’s moist without being dense, chocolatey without being overpowering, and sweet without being cloying.

Once you try it, you’ll never need to search for an everyday chocolate cake again. Just bookmark this one, bake it often, and let the compliments roll in.

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FAQs

Can I make this as a sheet cake?
Yes, the batter works beautifully in a 9×13-inch pan. Bake for 35–40 minutes.

Can I use a different frosting?
Absolutely. Cream cheese, whipped ganache, or even a dusting of powdered sugar all work.

How do I ensure moist cake every time?
Don’t overbake, measure liquids carefully, and use room temperature ingredients.

Can I halve the recipe?
Yes—just bake in one 9-inch pan or use a square 8×8-inch dish.

Is the hot water really necessary?
Yes! It blooms the cocoa powder and keeps the crumb ultra moist.