Buttermilk Chocolate Cake is a moist single-layer confection that’s perfect for birthdays or any occasion! This cake is extra flavorful and fluffy thanks to the addition of buttermilk and it takes less than an hour to make!
A thick layer of cocoa and buttermilk-laced frosting topped with crunchy chopped pecans make this dessert even more decadent. And did I mention that it takes less than an hour to make and you don’t have to wait for it to cool to frost and enjoy it!
Most cakes call for milk, but this Chocolate Buttermilk Cake Recipe calls for (you guessed it!) buttermilk, instead. Buttermilk impacts flavor and texture, which makes this Chocolate Cake Recipe a little extra special!
This sheet cake is much easier to make than layer cakes. Just top it with my favorite Chocolate Frosting recipe — which also has buttermilk! — and a handful of chopped pecans.
While this cake is simple, it has layers of flavor that taste rich and complex.
What’s In The Cake?
- Butter – The fat helps the cake stay moist and delicious.
- Cocoa Powder– For rich, dark chocolate flavor.
- Coffee – My baking secret for emphasizing the taste of chocolate!
- Sugar – The combination of light brown and granulated sugars adds more flavor dimension.
- Flour – Use all-purpose flour to maintain the proper texture.
- Buttermilk – One of the recipe’s key ingredients! This cannot be substituted for regular milk. The acid from the buttermilk is essential to the structure of the cake. It helps to tenderize the gluten giving it a softer texture and rise. (See my Buttermilk Substitute below).
- Baking Soda – This leavening agent lends a bit more acidity to help the cake rise.
- Eggs – Keep these lightly beaten, as whipping them will throw off the cake’s texture. To do this, whisk with a fork instead of an electric mixer. This is also why they are added into the mix at the very end.
- Vanilla – A flavor staple in most baked desserts!
Why Use Buttermilk?
Buttermilk is more acidic than milk, so it reacts differently to the rest of the ingredients. It gives cakes a fluffier texture while retaining moistness, plus it adds a subtle tang that compliments the chocolate flavor.
Because of its acidity, buttermilk cannot be used to replace milk without other recipe adjustments. To swap out one for the other, the amounts of baking soda and/or baking powder must also be changed.
You might also like my Buttermilk Pancakes and Buttermilk Panna Cotta!
Buttermilk Substitute:
Check out my full guide to making a Buttermilk Substitute.
- Add 1 cup of milk (whole or 2%) into a large bowl or 4 cup measuring cup.
- Stir in 1 tablespoon of lemon juice OR white vinegar into the bowl with the milk and whisk to combine. Viola! You have a buttermilk substitute!
How Do You Make It?
- Combine the butter, cocoa, and coffee in a saucepan and bring to a boil.
- Whisk together the dry ingredients.
- Add the butter mixture to the dry ingredients.
- Add in the buttermilk and mix until combined.
- Add in the eggs and vanilla until fully incorporated.
- Transfer to a greased cake pan and bake until a toothpick comes clean when inserted into the center of the cake.
Top With Chocolate Frosting & Nuts!
- Whisk together melted butter and cocoa powder.
- Whisk in the powdered sugar.
- Spread over the top of the warm cake and top with nuts, if desired.
This cake is really similar to a Texas Sheet Cake and I really think you’re going to love it!
More Chocolate Cake Recipes:
- Chocolate Wacky Cake – Amazingly, this vegan cake is made without eggs, butter, or milk!
- Flourless Chocolate Cake – Indulgent, fudgy, and gluten-free!
- Black Magic Chocolate Cake – This is THE perfect 3-layer chocolate cake.
- Chocolate Peanut Butter Poke Cake – Everyone’s favorite combination in a delicious, easy-to-make cake.
- Chocolate Guinness Cake – The hint of stout flavor pairs wonderfully with the chocolate.
Buttermilk Chocolate Cake
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Buttermilk Chocolate Cake
Video
Ingredients
Cake
- 1 cup unsalted butter
- ¼ cup cocoa powder
- 1 cup coffee
- ½ cup light brown sugar
- ¾ cup granulated sugar
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- ½ cup buttermilk
- 1 teaspoon baking soda
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
Frosting
- ½ cup unsalted butter
- ¼ cup cocoa powder
- ¼ cup buttermilk
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ¾ cup chopped pecans
Instructions
Cake
- Preheat oven to 350°F. Grease a 9×13-inch baking dish and set aside.
- In a saucepan bring the butter, cocoa, and coffee to a boil.
- Whisk the brown sugar, white sugar, flour, and salt together in a large mixing bowl.
- Pour the cocoa mixture over the dry ingredients and mix well.
- Mix the baking soda into the buttermilk and add it to the large mixing bowl with the cocoa/flour mixture. Add the eggs and vanilla and mix well.
- Pour the batter into the prepared dish and bake for 30-35 minutes, until middle is set.
Frosting
- Melt the butter and mix in the buttermilk and the cocoa.
- Stir in the powdered sugar and vanilla extract.
- Spread the frosting over the warm cake and top with chopped nuts.
- Let the cake cool for about 15 to 20 minutes and the frosting set before cutting.
Notes
- Add 1 cup of milk (whole or 2%) into a large bowl or 4 cup measuring cup.
- Stir in 1 tablespoon of lemon juice OR white vinegar into the bowl with the milk and whisk to combine. Viola! You have a buttermilk substitute!
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