Buttermilk Chocolate Cake

Buttermilk Chocolate Cake

I’ve always loved adding buttermilk to baked goods because it leaves them wonderfully tender and moist. We add buttermilk to just about everything including biscuits, pies, ice cream, cakes, cornbread and pancakes. If you’re looking for ways to use up the extra buttermilk in your fridge, we’ve got you covered!

In this recipe the tang of buttermilk enhances the cocoa flavor while creating a tender, velvety crumb that practically melts in your mouth. We also use buttermilk in our chocolate glaze which is similar to the icing found on a Texas Sheet Cake.

If you prefer, this cake would also be great topped with a chocolate ganache frosting or chocolate buttercream like the frosting we use on our Chocolate Birthday Cake. It’s all good!

Ingredients Overview for Chocolate Buttermilk Cake

For the cake:

• For the dry ingredients you’ll need cake flour, cocoa powder, baking soda, espresso powder and salt.

• The wet ingredients include buttermilk and vanilla extract. We recommend using full-fat buttermilk in this recipe to ensure a moist crumb.

• To round out the recipe we use granulated sugar, brown sugar, unsalted butter, a little vegetable oil and eggs. You can use all white sugar or all brown sugar if preferred. I personally like the combination of both.

For the buttermilk glaze:

• This simple glaze is made with just a few ingredients including buttermilk, cocoa powder, unsalted butter, powdered sugar, vanilla and a pinch of salt. Easy peasy!

How to make Buttermilk Chocolate Cake

There is nothing complicated about this cake recipe. We use the classic method of creaming the butter and sugars together then adding the eggs. Finally, alternate adding the dry and wet ingredients until blended.

Make the cake:

• First combine the dry ingredients and whisk until blended. Set aside.
• Next stir together the buttermilk, espresso powder and vanilla in a liquid measuring cup. Set aside.
• Combine the sugars, butter and vegetable oil and beat until smooth and creamy.
• Add the eggs, one at a time, blending just until incorporated.
• With the speed set on low, add the flour mixture in 3 additions alternating with 2 additions of the buttermilk.
• Pour into the prepared greased and floured 13×9-inch cake pan.
• Bake until a toothpick inserted in the center comes out mostly clean. Moist crumbs are good.

Make the glaze:

• While the cake is cooling, combine the buttermilk, cocoa powder and butter in a small saucepan.
• Bring to a boil then remove from the heat.
• Whisk is the sugar, salt and vanilla.
• Pour the glaze over the warm cake and gently spread to cover.

Cool completely or serve slightly warm. If served warm or hot, the cake will crumble a little bit. It holds together better once cooled.

Frequently Asked Questions

• Can I use Dutch-process cocoa? No, you should not use Dutch-process cocoa as it’s less acidic than natural cocoa. Since this recipe includes baking soda (and buttermilk) Dutch-process cocoa will cause the cake to be more dense and not rise properly.

• What if I don’t have buttermilk? No buttermilk, no worries. You can make your own by placing 1 and 1/2 tablespoons white vinegar in a two cup measuring cup. Add enough regular milk to reach 1 and 1/2 cups. Stir and set aside for a few minutes before using.

• Why is my cake dry? You might have over-baked the cake. Since we add both vegetable oil and full fat buttermilk this cake should not come out dry. Also, you could have added too much flour. Check our Baking Tips for the best way to measure flour accurately.

• Can I make this into cupcakes? Yes, but please note that the glaze is not very thick and may drip down the sides. You’re welcome to use another frosting that can be piped. This will make approximately 24 standard cupcakes. Fill each cupcake liner to 2/3 full. Bake at 350 degrees F for 13-17 minutes.

• Can I use all-purpose flour in place of cake flour? Yes, you can. Measure the same amount of AP flour, then remove two tablespoons. Replace that little bit of flour with cornstarch. This will have a similar effect on the cake making it more tender than with AP flour alone.

Tips for success

• Use room temperature ingredients for even mixing.
• Don’t skip the espresso powder. This simple addition enhances the chocolate flavor without tasting like coffee.
• Measure flour correctly (spoon and level) or use weight measurements.
• Check doneness with a toothpick or gentle press a few minutes before your timer goes off.
• Avoid overbaking to keep the cake moist.
• For a darker color and richer chocolate flavor, substitute up to two tablespoons of natural cocoa powder with black cocoa powder. Since black cocoa is a Dutch-process cocoa, it will affect the texture and rise of the cake if you add too much.

Storage and serving tips

Cover the cake and store at room temperature for the best flavor and glaze consistency. The cake will keep for up to 5 days in a cool location.

Serving Suggestions

• Serve with fresh berries like strawberry or blueberries
• Pair with coffee or a cold glass of milk
• Perfect for birthdays and easy to decorate
• Travels well making it great for casual gatherings
• Fold in a cup of mini semisweet chocolate chips into the batter for added chocolate flavor