Chocolate Buttermilk Cake
This Chocolate Buttermilk Cake is sure to become your go to chocolate cake recipe. It can be made into layers, as a sheet cake, divide into cupcakes or bake in mini cupcake pans. You can frost it with whatever flavor of frosting your heart desires.
Ingredients to Make Chocolate Buttermilk Cake Recipe
This chocolate buttermilk cake recipe is suitable for most any event when cake is on the dessert menu. Whether it’s a birthday celebration, Christmas, Thanksgiving, Easter or Valentine’s day, this cake will always hit the sweet spot. Buttermilk lends a tangy flavor and tender texture to this chocolate cake. This chocolate cake batter can be baked in any shape you like. Ingredients to make a Chocolate Buttermilk Cake: (Scroll down for full printable recipe card.)
- Flour: All-purpose flour forms the base of the cake batter.
- Cocoa Powder: Unsweetened cocoa powder or dutch-processed cocoa powder for a deeper chocolate flavor.
- Buttermilk: Whole buttermilk for a creamy moist cake batter and tangy flavor.
- Leavening: Baking soda, baking powder and salt give lift to the batter while baking.
- Butter: One cup salted butter, softened.
- Sugar: One cup granulated sugar and one cup light brown sugar for sweetness.
- Flavoring: One teaspoon vanilla extract and almond extract balances the chocolate flavor.
- Whole Eggs: Three large eggs bind the batter.
How to Make Southern Style Chocolate Buttermilk Cake Recipe
- Heat Oven and Prepare Pans – Preheat the oven to 350°F. Butter and flour two round cake pans. Set aside.
- Creamed Ingredients – In the bowl of a stand mixer, cream together the butter, sugar, brown sugar and flavorings. Cream for 2-3 minutes until combined.
- Eggs – Add the eggs, beating well after each.
- Dry Ingredients – Use a whisk to sift together the flour, cocoa, baking soda, baking powder and salt.
- Combine – Add to the creamed mixture alternately with the buttermilk starting and ending with flour. After all of the dry ingredients have been added stop and scrape the sides and bottom of the bowl. Beat the chocolate cake batter for 30 seconds on medium-high until creamy.
- Transfer the Batter to the Pans – Pour the buttermilk chocolate cake batter into the cake pans.
- Oven – Place into the oven and bake per the recipe until a toothpick inserted into the center comes back clean.
- Cool – Carefully remove buttermilk chocolate cake layers from the cake pans.
- Frost and Serve – Cool chocolate cake layers completely on a wire rack. Frost as desired.
Tips for Making Southern Buttermilk Cake
- Kitchen Tools You’ll Need: 8-inch or 9-inch round cake pans, stand mixer or hand mixer, large mixing bowl, medium mixing bowl, whisk, measuring cups and spoons, wire rack.
- All Purpose Flour: This chocolate buttermilk cake is made using all purpose flour. In this instance, you could adapt with cake flour, but it’s not necessary. The buttermilk lends such a tender crumb to the cake, all purpose flour works perfectly.
- Room Temperature Eggs and Buttermilk: Room temperature ingredients tend to combine more easily and bake more evenly.
- When to Serve Chocolate Buttermilk Cake: You can enjoy this cake for dessert when celebrating birthdays, Valentine’s Day, Christmas, Thanksgiving, New Years’ Eve, summer picnics, cookouts, entertaining, tea parties and casual family dinners.
How Do You Make Homemade Buttermilk?
To make your own cup buttermilk, to each one cup of whole milk add one tablespoon of fresh lemon juice or white vinegar. Let it stand on the counter for 5-10 minutes then stir and proceed with the recipe.
Recipe Variations
- Cocoa Powder Substitutions: You’ll need classic unsweetened cocoa powder to make this chocolate cake. You could use Dutch-processed cocoa powder or Hershey’s special dark cocoa powder for a more intense and deeper chocolate flavor. Use the same amount.
- Coffee: You can also add a teaspoon of espresso powder to the cake batter for depth of flavor.
- Buttermilk: Whole buttermilk is best for the making a creamy cake batter. If you’re unable to find it, low fat will work but this is one instance fat free isn’t the best choice.
- Butter: You can use unsalted butter. When doing so, add 1/4 teaspoon salt to the dry ingredients.
- Pan Options: This recipe makes 2 [9-inch] rounds, 3 [8-inch] rounds, 24-30 regular cupcakes, 48 mini cupcakes, 1 [13×9-inch] sheet cake 1 bundt cake.
Storage and Leftovers
- Leftovers: When making a chocolate layer cake, you can make, bake and cool the layers then wrap in plastic wrap or an airtight container. Store them in the refrigerator for up to 2 days then frost with chocolate buttercream or vanilla buttercream or any of your favorite frostings.
- Freezer Storage: Wrap buttermilk chocolate cake in plastic wrap and aluminum foil and store frozen for up to 2 months. Thaw in the refrigerator and frost just before serving.
More Southern Cake Recipes to Make
- Tall and gorgeous Banana Pudding Layer Cake.
- Hummingbird Cake is a Southern Classic.
- Three layer Boston Cream Layer Cake.
- My recipe for Italian Cream Cake is the only one you’ll ever need.
- This scratch made Raspberry Cake is a stunner!
- Best Chocolate Cake Recipe is the perfect all occasion cake.
- Red White and Blue Ice Cream Cake for your next Patriotic celebration.
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Helpful Kitchen Items:
Chocolate Buttermilk Cake
Servings: 16 servings (may vary)
Calories: 396kcal
Ingredients
- 1 cup salted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 3 large eggs room temperature
- 2 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder or dutch-processed cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups whole buttermilk room temperature
Instructions
- Preheat the oven to 350°F. Butter and flour two 8-inch or 9-inch round cake pans. Set aside.
- In the bowl of a stand mixer, cream together the butter, sugar, brown sugar and flavorings. Cream for 2-3 minutes until combined. Add the eggs 1 at a time beating well after each.
- Use a whisk to sift together the flour, cocoa, baking soda, baking powder and salt. Add to the creamed mixture alternately with the buttermilk starting and ending with flour.
- After all of the dry ingredients have been added stop and scrape the sides and bottom of the bowl. Beat the batter for 30 seconds on medium-high until creamy. Divide between the pans.
- Place into the oven and bake for 30-40 minutes or until a toothpick inserted into the center comes back clean. Cool in the pan for 30 minutes until the sides release from the pan.
- Carefully remove from the pans and cool completely on a cooling rack. Frost as desired.
- This Recipe Makes: 2 [9-inch] rounds, 3 [8-inch] rounds, 24-30 regular cupcakes, 48 mini cupcakes, 1 [13×9-inch] sheet cake, 1 bundt cake.
Notes
- This Recipe Makes: 2 [9-inch] rounds, 3 [8-inch] rounds, 24-30 regular cupcakes, 48 mini cupcakes, 1 [13×9-inch] sheet cake 1 bundt cake.
- Adapt the Baking Time: Bake time varies by shape, please adjust using the toothpick method to check the middle for doneness: Rounds 30-40 minutes, Cupcakes 20-25 minutes, Sheet Cake 30-40 minutes, Mini Cupcakes 8-10 minutes.
- How Do You Make Homemade Buttermilk? To make your own buttermilk, to each one cup of whole milk add one tablespoon of fresh lemon juice or white vinegar. Let it stand on the counter for 5-10 minutes then stir and proceed with the recipe.
Nutrition
Serving: 1serving | Calories: 396kcal | Carbohydrates: 55g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 380mg | Potassium: 226mg | Fiber: 2g | Sugar: 36g | Vitamin A: 590IU | Calcium: 86mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!
Love this cake, so much it’s my go to Chocolate Cake Recipe. I was looking at all of your recipes and found the Best Chocolate Cake Recipe with Sour Cream Frosting. It’s the same as recipe but you use Dutch process unsweetened cocoa powder. I will try that next time, and will let you know which one I like. I have done some other changes, but didn’t know if I should put them here. You may like them.
I’m so happy you enjoyed this cake, thank you!
I bake alot but not cakes very often. I’ve had terrible luck with cakes breaking and just falling to pieces. This cake is wonderful! It came out perfect and tastes delicious. Thank you for this recipe.
I’m so happy to hear that, thanks so much!
Hello! This looks absolutely divine and I plan to make it for my mother’s birthday. Can it be made with GF flour?
I haven’t specifically tested it using gluten free flour, but my thought is that it could be adapted. If you try it let us know how it goes.
I want to make this cake !!!
Do you know any special way I can do this in A convection oven? My oven does not allow me to switch from convection to conventional and all the cakes I bake from scratch seem to settle.
I haven’t tested this recipe strictly using a convection oven. Cakes do best rising with steady heat and baking in a convection oven can affect that process as the hot air circulates around all of the batter removing air. It could be why you have an issue. You can bake cakes in a convection oven but it’s a trickier process.
Melissa
How long for a Bundt cake.?
I’ve had it in for 45 minutes , and the center is still similar wet.
Thank you
If it’s still not done in the middle, lay foil on top and bake it until a toothpick inserted into the center comes back clean.
Hello Melissa, I made your “Chocolate Buttermilk Cake” for my husband’s birthday and, wow, are we ever glad I did! It is now my “go to” chocolate cake recipe, too! Buttermilk is one of my favorite ingredients to use in baked goods, so that is what initially drew me to this recipe. I followed the recipe exactly, including the almond extract and am so happy I didn’t leave that ingredient out. Although, I couldn’t taste it in the cake, it added depth to the flavor and paired well with the chocolate, taking it up a notch. You have encouraged me to not shy away from using it in other baked goods when called for! Thank you and I look forward to trying more of your recipes in the future.
Hi Deborah, I’m delighted you chose this recipe for such a special occasion. Almond is very intense but, if you go easy, it does just as you said, adds dimension to the flavor. Thanks so much!
How long would this bake in a bundt pan?
Check it at 30 minutes with a toothpick and add time from there.
Hello! I am making this cake tonight. Does it matter if Dutch process cocoa powder is used or not?
Thanks!
It does matter if you want the cake to taste the same. The recipe will work using regular cocoa, if you prefer.
Hey Linda,
Your recipe looks amazing! Just the texture I was looking for. I’m thinking of trying these in a doberge cake (traditional New Orleans cake) that uses buttermilk sponge, which is typically 6 layers. Would 2 9″ cakes be sturdy enough to be torted into 3 layers each or should I try to scale the recipe up to make 3 cakes to split in half? Let me know, thanks!
– Daniel
Hi Daniel, great question. If you’re really good at splitting cake layers you might be OK with the amount from one batch. My thought is that you may need to make enough batter for 3 nine inch layers that can be split in half. I think you’d likely be more happy with the result.
Hi Melissa, do you use real butter or margarine for the chocolate buttermilk cake? I make a buttermilk cake and have made it both ways. I didn’t know if one is better to use than the other since this has chocolate in it.
I’m prepping to make this today. Can’t wait; it sounds delish!!
Hi Dana, I use butter pretty much always when baking unless there’s a specific reason shortening or margarine is preferred. Since I can’t remember the last time I actually bought any margarine, it’s safe to say butter is my go-to.
Hello ☆♡☆ I came across your wonderful recipe on fb and thought this is the recipe I need in my life for all occasion. Thank you! Could you share the cooking times on all your different size of pans please, since I’m sure they will be different …. 2 [9] inch rounds, 3 [8] inch rounds, 24-30 regular cupcakes, 48 mini cupcakes, 1 [9 x 13] sheet cake, bunt cake. Thank you so much in advance and for sharing☆♡☆ Oralia
I’m not a fan of anything with Almond Extract in it, can it be omitted?
If you prefer, sure.
No problem at all!
Miss Melissa, can I use this cake recipe in a bundt cake pan? The bundt pan I have holds about 10cup plumb full. Also should I add more baking soda we’re at about 4800ft above sea level. Sorry if these questions are dumb to you but I’m new to this cooking deal and mom is gone so I need some guidance at times. Can I use a hand mixer instead of a stand mixer, and a hammer or rolling pin to crush up them cookies? Thanks for your help.
I’m in northwest Wyoming about 80miles east of Yellowstone Park.
Hi Sonny, this cake can be made in a bundt pan, sure. As far a adding baking soda, I don’t think so however, it will take longer to bake due to elevation and using a bundt pan. You can use a hand mixer to make he batter, use whatever you have on hand. A rolling pin can be used to break-up cookies.
Ma’am can you give me frosting recipe for this cake,or will a generic ganache in chocolate work? Thanks
You can search frosting options in the MSSK recipe index here.
Miss.Melissa , you have made this cake a bunch I’m sure. Please recomend a icing or frosting or maybe powdered sugar thru a strainer. Making this cake for a stock dog handlers supper. Mostly middle aged adults. I had made a Dr Pepper before , it was great if you are 16yrs old .kinda on the sweet side. So any recommendations will be appreciated
You can’t go wrong with chocolate cake, however have you thought about a German Chocolate Cake? You can see my recipe here. Also, search here for icings in the MSSK recipe index.
Sure, just adjust the baking time accordingly it will take longer to bake.
Cookies????? Where are the cookies in this cake?????
What kind of icing should I put in it?
That’s the beauty of this cake you can turn it into anything you want. Chocolate, vanilla, caramel are all delicious frosting choices.
I cannot find full fat buttermilk anywhere! How will this affect this recipe? It sounds so yummy!
Hi Robin, whole buttermilk gives it a richer flavor. However, if you can find a lower fat version it will still be tasty. Alternatively, add 1 Tbsp of lemon juice or white vinegar per 1 cup of whole milk called for in the recipe. Let it sit for 5 minutes on the counter then proceed with the recipe.
This sounds yummy and would like to make it…but can you tell me the baking times for all the different pans please…thanks
This cake is the bomb! I totally suck at baking but this turned out delicious. Thanks Melissa
Wonderful that makes me happy, thanks Josie!
Made this cake tonight…before I start my 5 week clean eating diet. The cake is so moist and delicious!! The buttermilk makes it taste heavenly rich!! Love it!
Glad you enjoyed it best wishes to you!
Of course I did Linda. ☺ Thank you!
I know you posted this just for me Melissa, lol. Simple and I know it’s delish. Thank you!