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Chocolate Buttermilk Cake

A decadent chocolate cake that's moist and rich, perfect for any occasion or just because you want a slice of happiness.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 350 kcal

Ingredients
  

Dry Ingredients

  • 2.5 cups 2½ cups (312 g) all-purpose flour
  • 1 cup 1 cup (100 g) unsweetened cocoa powder
  • 2.5 tsp 2½ tsp baking soda
  • 1 tsp 1 tsp baking powder
  • 1 tsp 1 tsp salt

Wet Ingredients

  • 1 cup 1 cup (227 g) unsalted butter, softened Make sure it's at room temperature.
  • 2.5 cups 2½ cups (500 g) granulated sugar
  • 4 large 4 large eggs, room temperature
  • 2 tsp 2 tsp vanilla extract
  • 1 cup 1 cup (240 ml) vegetable oil
  • 1.5 cups 1½ cups (360 ml) buttermilk, room temperature
  • 1 cup 1 cup (240 ml) hot coffee or boiling water Coffee enhances the chocolate flavor.

Instructions
 

Preparation

  • Preheat your oven to 175°C (350°F). Grease and line three 8-inch round cake pans with parchment paper.
  • In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

Mixing Batter

  • In another large bowl, cream together softened butter and sugar using a hand or stand mixer until light and fluffy (about 3–5 minutes).
  • Beat in eggs, one at a time, mixing well after each addition. Stir in vanilla extract and vegetable oil until smooth and emulsified.
  • Gradually add the dry ingredients in thirds, alternating with the buttermilk, starting and ending with the dry mix. Avoid overmixing!
  • Slowly pour in the hot coffee (or boiling water) and mix until the batter is smooth. The batter will be thin, which is essential for a moist cake!

Baking

  • Divide the batter evenly among the prepared pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
  • Cool the cakes in pans for 10 minutes, then turn onto wire racks to cool completely.

Notes

For serving, pair with whipped cream or vanilla ice cream. Add fresh berries for color and tartness. Store covered at room temperature for up to 3 days, or freeze for up to 3 months.
Keyword Buttermilk Cake, Chocolate Cake, Dessert Recipe, Easy Cake, moist cake