Buttermilk Chocolate Cake
55 min
|
intermediate
|
vegetarian
Recipe by Eunice
Introduction
I do not waste forkfuls on dry cake; this buttermilk chocolate cake bakes up ultra moist and tender, with Dutch cocoa for depth and hot coffee to amplify the chocolate without leaving a coffee taste.
Perfect for birthdays, potlucks, or a Tuesday flex, it comes together with pantry staples and finishes with a plush, creamy chocolate frosting that swoops on thick and makes the table go quiet.
Ingredients (12 servings)
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Ingredients for the Cake
- 2 cups all-purpose flour all-purpose flour 0.55 lb
- 2 cups granulated sugar granulated sugar
- ¾ cup unsweetened Dutch-process cocoa powder unsweetened Dutch-process cocoa powder 3.27 oz
- 2 tsp baking powder baking powder 0.33 oz
- 1½ tsp baking soda baking soda 0.25 oz
- 1 tsp salt salt
- 1 cup buttermilk, room temperature buttermilk 8 fl oz
- ½ cup vegetable oil vegetable oil
- 2 large eggs, room temperature large eggs 2 ct
- 2 tsp pure vanilla extract pure vanilla extract 2 tsp
- 1 cup hot coffee brewed coffee
Ingredients for the Chocolate Frosting
- 1 cup unsalted butter, softened unsalted butter 8 oz
- ¾ cup unsweetened cocoa powder unsweetened cocoa powder 3.27 oz
- 3½ cups powdered sugar powdered sugar 15.43 oz
- ½ cup heavy cream heavy cream 4 fl oz
- 2 tsp pure vanilla extract pure vanilla extract 2 tsp
- pinch salt salt
How to Make Buttermilk Chocolate Cake
-
Preheat and prep pans
Heat oven to 350 F with a rack in the center.
Grease and line two 9-inch round pans or one 9 by 13 inch pan with parchment.
Lightly flour the sides if using round pans.
Bring buttermilk and eggs to room temp for 20 to 30 minutes so the batter emulsifies properly.
-
Whisk the dry ingredients
In a large bowl whisk flour, sugar, Dutch-process cocoa, baking powder, baking soda, and salt until fully combined.
Sift the cocoa first if it is clumpy to avoid stubborn specks in the batter.
-
Combine the wet ingredients
In a second bowl whisk buttermilk, oil, eggs, and vanilla until smooth.
Brew or heat the coffee until very hot so it can bloom the cocoa later.
-
Make the batter
Pour the wet mixture into the dry and whisk just until you no longer see dry flour.
Slowly stream in the hot coffee while whisking until the batter is smooth and glossy.
The batter will be thin, which is correct for a tender crumb.
-
Bake
Divide batter evenly between pans and tap gently to release air bubbles.
Bake round pans for 28 to 32 minutes or a 9 by 13 inch pan for 32 to 36 minutes.
The cake is done when a toothpick comes out with a few moist crumbs and the top springs back lightly.
Rotate pans once if your oven has hot spots.
-
Cool
Cool cakes in pans 10 minutes.
Turn out onto a rack, peel parchment, and cool completely.
For tidy frosting, wrap layers and chill 30 to 60 minutes before assembly.
-
Make the chocolate frosting
Beat softened butter on medium speed until creamy and pale, about 2 minutes.
Sift cocoa and powdered sugar to remove lumps.
Beat in sifted cocoa, then add powdered sugar in 3 batches alternating with splashes of cream.
Add vanilla and a pinch of salt, then beat on medium-high until fluffy and spreadable, 2 to 3 minutes.
Adjust with a spoon of cream if too thick or a little powdered sugar if too loose.
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Frost and finish
Place one cake layer on a board, add a 1 cup scoop of frosting, and spread to the edge.
Top with the second layer and apply a thin crumb coat to seal in crumbs.
Chill 15 minutes, then apply the final coat and swoop confidently with an offset spatula.
Add chocolate shavings or a pinch of flaky salt if you like bold contrast.
Substitutions
- Buttermilk -> DIY soured milk or thinned yogurt
- Use 1 cup milk with 1 tablespoon white vinegar or lemon juice rested 5 minutes, or 3/4 cup plain yogurt thinned with 1/4 cup milk, which maintains acidity for lift and keeps the crumb tender and moist.
- Hot coffee -> Hot water with espresso powder or just hot water
- Swap in 1 cup hot water with 1 to 2 teaspoons instant espresso for similar cocoa bloom and depth, or plain hot water for a kid-friendly cake with a slightly lighter chocolate profile.
- Vegetable oil -> Neutral oil or melted refined coconut oil
- Canola or grapeseed work one-to-one for the same moist crumb, while melted refined coconut oil adds a faint coconut note and sets a touch firmer when chilled for cleaner slices.
Tips
- Bloom that cocoa like you mean it
- The very hot coffee wakes up the cocoa, deepening color and flavor without extra sweetness.
- Weigh and sift for a silky batter
- Use a digital scale and sift the cocoa and powdered sugar to dodge lumps and achieve a glossy, even crumb.
- Do not overmix
- Once wet hits dry, mix just until combined so gluten does not toughen the cake.
- Even layers, no guesswork
- Weigh the filled pans to divide batter evenly and get identical layers that stack without wobble.
- Chill for clean frosting edges
- A short chill firms the crumb so the frosting glides on smoothly and your swoops stay sharp.
- Room temp matters for buttercream
- Butter should be cool-soft, not greasy, so it whips with fine air bubbles and holds shape without slumping.
Nutrition Facts *
| Energy | 743 | kcal |
|---|---|---|
| Protein | 11 | g |
| Total Fat | 32 | g |
| Carbohydrates | 109 | g |
| Dietary Fiber | 7 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Will the cake taste like coffee?
- No, the coffee amplifies the chocolate and disappears, giving a richer cocoa flavor without a mocha vibe.
- Why did my cake sink in the center?
- Underbaking, an oven running cool, or opening the door early can collapse the structure, so bake until the center springs back and verify your oven with a thermometer.
- My frosting is too runny, how do I fix it?
- Beat in more powdered sugar a few tablespoons at a time or chill 10 minutes, then rewhip until fluffy and spreadable.
- Can I use natural cocoa instead of Dutch-process?
- Yes, but expect a slightly lighter color and tangier note, and keep all leaveners the same since the buttermilk and baking soda already balance acidity.
- Can I make cupcakes with this batter?
- Yes, fill liners two thirds full and bake at 350 F for 18 to 20 minutes until a toothpick shows moist crumbs.
- How do I store or make ahead?
- Wrap cooled layers and refrigerate up to 3 days or freeze up to 2 months, and keep the frosted cake covered at cool room temp for 1 to 2 days or refrigerated up to 5 days.
Serving Suggestions
This cake loves a thin layer of raspberry jam between the layers for a bright, tart snap against the chocolate.
Pair slices with cold milk, a shot of espresso, or a nip of tawny port if you want that grown-up glow.
If you are feeling extra, whisk a teaspoon of cinnamon or a splash of bourbon into the frosting for a sultry twist that still plays nice with the cocoa.
More pairings:
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