Introduction
There are desserts—and then there is Buttermilk Chocolate Cake, a Southern classic known for its unbelievably moist crumb, deep chocolate flavor, and soft, melt-in-your-mouth texture. Using buttermilk in chocolate cake is one of the oldest baking secrets in the book. It creates tenderness, richness, and that signature velvety bite people fall in love with after the very first forkful.
The beauty of this cake lies in its simplicity. No complicated steps, no fancy tools, no rare ingredients. Just buttermilk, cocoa powder, butter, sugar, and a few pantry staples. But the result? A luxurious, dark, chocolatey cake that tastes like it came out of a bakery pastry case.
Whether you frost it with chocolate buttercream, pour on a warm chocolate glaze, or leave it plain with powdered sugar, this cake never disappoints. It’s perfect for birthdays, potlucks, holidays, school events—or when you simply need a comforting chocolate fix. Rich, fluffy, tender, and nostalgic, a good Buttermilk Chocolate Cake becomes a recipe you return to over and over again.
Ingredients:
Dry Ingredients:
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
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Wet Ingredients:
2 large eggs
1 cup buttermilk
½ cup melted butter or vegetable oil
1 cup hot coffee (or hot water)
2 teaspoons vanilla extract
Optional Frosting:
Chocolate buttercream
Ganache glaze
Cream cheese chocolate frosting
Simple dusting of powdered sugar
Preparation
Step 1: Prepare the Oven & Pans
Preheat oven to 350°F (175°C). Grease two 9-inch cake pans or one 9×13 baking dish. Line pans with parchment paper for easy removal.
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