This buttermilk chocolate cake is hands down one of the richest and most decadent cakes I’ve ever had! This is a 9×13 cake that’s super easy to make and only requires unsweetened cocoa powder, so no fancy chocolate required!
There’s something about single-layer cakes that transport me to my childhood. My mom always made them and I absolutely loved them growing up. Hopefully, you love this buttermilk chocolate cake recipe as much as I do and make it for your family. Although if you’re a fan of two-layer cakes and don’t have buttermilk on hand, here’s the perfect two layer chocolate cake for you.
How to Make Buttermilk Chocolate Cake
- Preheat oven to 350 degrees F and butter a 9×13 baking dish. You can use nonstick spray instead of butter if you prefer.
- Mix the wet ingredients – In a large bowl, mix the eggs, buttermilk, sugar, vanilla extract, sour cream, and vegetable oil.
- Sift the dry ingredients – In a separate bowl, sift the all-purpose flour, unsweetened cocoa powder, salt, baking powder, and baking soda.
- Add the dry ingredients to the wet ingredients and mix until well combined. Do not overmix.
- Pour the cake batter into the prepared baking dish and bake for 26-28 minutes. Do not overbake. Once the cake is done baking let it cool completely.
- To make the chocolate frosting, mix the softened butter with an electric mixer until smooth. That should take about 1 minute. Add the unsweetened cocoa powder, powdered sugar, vanilla extract, and mix for 1 minute. Finally, add the whole milk. Mix it for 3-4 minutes or until nice and fluffy. The longer the buttercream sits at room temperature, the darker it will become. Don’t be alarmed if the frosting isn’t too dark at first.
- Frost the cake and decorate with sprinkles, if desired.
Recipe Tips
- Use a good quality unsweetened cocoa powder since it’s the main ingredient.
- Please use room-temperature eggs and softened unsalted butter.
- Allow the cake to cool completely before frosting.
- Don’t like sprinkles? Use chocolate chips to decorate the cake instead.
Can I Use Whole Milk Instead of Buttermilk?
You can, however, for best results, I strongly encourage you to use real store-bought buttermilk.
How Many People Does This Cake Feed?
This recipe should feed 12-16 people generously.
Top Tip
Enjoy a slice of this delicious buttermilk chocolate cake with a cold glass of milk or cup of coffee.
More Cake Recipes
This strawberry cake is made with real strawberries and topped off with a delicious strawberry cream cheese frosting. Carrot cake is super moist and another fantastic option! Definitely give those a try as well. You can find more delicious recipes and cooking tutorial videos on Youtube and Facebook.
Buttermilk Chocolate Cake
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder sifted
- 1 1/2 cups granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3 eggs room temperature
- 1 1/2 cups buttermilk
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
Chocolate Buttercream
- 8 tbsp unsalted butter softened
- 2 1/3 cups powdered sugar
- 3/4 cups unsweetened cocoa powder
- 1/3 cup whole milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F and grease a 9x13 baking dish.
- Sift the flour, unsweetened cocoa powder, salt, baking powder, and baking soda. Set aside.
- Using an electric mixer or a whisk, mix the vegetable oil, sour cream, eggs, buttermilk, vanilla extract, and sugar. Add the wet ingredients to the dry ingredients and mix until well combined.
- Pour the cake batter into the baking dish and bake for 26-28 minutes. Allow the cake to cool completely before frosting.
- To make the chocolate buttercream, mix the softened butter with an electric mixer until smooth. Add the powdered sugar, unsweetened cocoa powder, and vanilla extract. Mix for 1 minute and then add the milk. Mix for 3-4 minutes or until fluffy.
- Frost the cake and decorate with sprinkles, if desired. Enjoy!
Notes
- Use a good quality unsweetened cocoa powder since it's the main ingredient.
- Please use room-temperature eggs and softened unsalted butter.
- Allow the cake to cool completely before frosting.
- Don't like sprinkles? Use chocolate chips to decorate the cake instead.
Nutrition
I made this cake,but in a Bundt pan,turned out great. I also added coffee and Coca-Cola mixed in the buttermilk ( i used powder buttermilk) with almond flavoring..the choc . Gives the choc flavor a boost.
This recipe is something like what my mom always made off the hersheys cocoa can,but without all my add-ons.
I also make a fudgy type frosting,family favorite.
All in all cake is delicious!