Indulge in the rich and moist flavors of this classic Buttermilk Chocolate Cake recipe. Made with simple ingredients like buttermilk, cocoa powder and oil, this cake is the perfect dessert for anyone who loves the comforting taste of homemade baked goods.
With a moist texture and a deliciously indulgent chocolate flavor, this cake is perfect for satisfying your sweet tooth and adding a touch of comfort to any occasion. Try out this recipe today and discover the perfect blend of rich chocolate and buttermilk in every bite!
The beauty of this cake is that you can eat it as is or…heat it up ever so slightly so the ganache becomes a chocolate sauce. Yep, that’s another reason why this cake is grand!
Why you'll love this
Rich and moist
This Buttermilk Chocolate Cake recipe is perfect for anyone who loves the rich and moist texture of homemade cakes. With a deliciously indulgent chocolate flavor and a moist texture, this cake is the perfect dessert for satisfying your sweet tooth and indulging in a little comfort food.
Easy to make
Despite its impressive flavor, this recipe is actually quite easy to make with simple ingredients, no mixer required and straightforward instructions. It's the perfect recipe for anyone who wants to impress their guests with a stunning dish without spending hours in the kitchen.
Perfect for any occasion
This Buttermilk Chocolate Cake is perfect for any occasion, from a casual family dinner to a formal celebration. It's a classic dessert that's loved by many, and the delicious blend of rich chocolate and buttermilk make it a surefire hit with everyone who tries it. Plus, it's a perfect dessert for those who want to add a touch of comfort and indulgence to their dessert menu.
Ingredients and substitutions for Buttermilk Chocolate Cake
- Eggs: The egg binds and adds structure to our cake resulting in that soft interior.
- Sugar: The best sugar here is a mix of light brown sugar which results in a depth of flavor alongside the coffee and the superfine or caster sugar which adds the sweetness to the cake resulting in our cake having a balanced flavor.
- Coffee and Hot Water: The coffee gives depth to the overall flavors within the cake and the hot water creates a nice light texture alongside the sunflower oil.
- Sunflower Oil: Sunflower oil instead of butter is better here because this makes for a light texture and lends more beautifully to the cake. You could substitute with olive oil for a more earthy flavor.
- Baking soda: This is the key to the cake rising thanks to the brown sugar and cocoa powder (the acid that baking soda needs to work with to rise) so don't leave out, unless you are using self raising flour.
- Baking powder: Alongside the baking soda, this helps our cake rise so it is not stodgy, but a nice light crumb inside.
- Plain flour: Plain flour or all purpose is best because it helps give the cake it’s light texture and nice crumb. You also don’t want to overwork the batter so you don’t end up with a firm cake texture.
- Cocoa Powder: The star ingredient here so you’ll want a nice high quality cocoa powder for a truly chocolate packed flavor. I do not recommend substituting melted chocolate in equal measure here as this can be quite dense, however, chocolate chips or chunks would work well as an addition.
- Salt: Without salt the chocolate flavors will be dull so it is essential to adding dimension to the cake. Sea salt is best, but rock salt also works well.
See recipe card for quantities.
Equipment needed to make this
Greaseproof paper: Lining your tin will make getting the cake out a breeze!
Mixing bowl: A medium mixing bowl is needed for the cake batter and for the ganache frosting.
Spatula: A rubber spatula will help you smear on that ganache on the edges for the thin crumb coating and swish and swoosh it on top.
Whisk: A nice large whisk will help you mix the batter as this doesn’t need to beaten with an electric mixer, making it an easy batter to whip up!
Cake tin: A spring form tin that is 20 cm or 8 inches was used to get the cake out of the tin easily, however, a standard cake tin of similar size would also work well.
FAQ’s for the best Buttermilk Chocolate Cake
Can I use homemade buttermilk in this cake?
Homemade buttermilk is usually more curdled thanks to the acidity from vinegar or lemon juice as opposed to smooth and tangy so it will likely result in a different texture or flavor in your cake. Homemade buttermilk is best in non baked goods because it will also affect the leavening ingredients (baking soda etc) in baked goods.
More easy chocolate cakes you’ll love
How to make Buttermilk Chocolate Cake:
Preheat the oven to 180C/350F and line the base of a baking tin with greaseproof paper.
Place the eggs, sugars, buttermilk, coffee, boiling water and sunflower oil into a bowl and combine with a whisk until the eggs are broken up and your mixture has a coffee hue.
In a separate bowl, place the cocoa powder, flour, baking powder, baking soda and salt and stir to combine with a fork (this will help remove large lumps).
Add the dry ingredients into the wet ingredients and combine until your batter is smooth.
Pour into your cake tin and bake for 45 minutes or until a skewer comes out clean.
Remove and allow to cool before removing from the tin.
Meanwhile, to make the ganache topping, heat the cream and sugar in a double boiler until simmering at the edges.
Add in the chocolate whisk until fully melted.
Allow to cool (or place in the fridge) until the frosting is thick and holds firm, approximately 15 minutes.
Place on top of the cake and spread evenly over the top and smear ever so thinly as a crumb coating over the edges of your cake, swishing on top.
Slice and serve up.
This Buttermilk Chocolate Cake recipe has a light tang and full on chocolate flavor thanks to the buttermilk. The beauty of this cake is that comes together without an electric beater and is topped with an easy ganache!
2 eggs, room temperature
100 grams / ½ cup superfine/caster sugar
175 grams / ¾ cup light brown sugar
225 grams / 1 cup buttermilk
111 grams / ½ cup brewed coffee
59 grams / ¼ cup boiling water
114 grams / ½ cup sunflower oil
111 grams / 1 cup cocoa powder
240 grams / 1 ½ cups plain flour, sifted
6 grams / 1 ½ teaspoons baking powder
3 grams / ½ teaspoon baking soda
½ teaspoon sea or kosher salt
160 grams / ⅔ cup heavy cream
28 grams / 2 tablespoons superfine/caster sugar
100 grams / 3.5 ounces dark chocolate, finely chopped
- Preheat the oven to 180C/350F and line the base of a baking tin with greaseproof paper.
- Place the eggs, sugars, buttermilk, coffee, boiling water and sunflower oil into a bowl and combine with a whisk until the eggs are broken up and your mixture has a coffee hue.
- In a separate bowl, place the cocoa powder, flour, baking powder, baking soda and salt and stir to combine with a fork (this will help remove large lumps).
- Add the dry ingredients into the wet ingredients and combine until your batter is smooth.
- Pour into your cake tin and bake for 45 minutes or until a skewer comes out clean.
- Remove and allow to cool before removing from the tin.
- Heat the cream and sugar in a double boiler until simmering at the edges.
- Add in the chocolate whisk until fully melted.
- Allow to cool (or place in the fridge) until the frosting is thick and holds firm, approximately 15 minutes.
- Place on top of the cake and spread evenly over the top and smear ever so thinly as a crumb coating over the edges of your cake, swishing on top.
- Slice and serve up.
- Dig in!
Recipe by Roamingtaste
- Calories: 458 calories per serve
Keywords: chocolate, cake