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Easy Moist Chocolate Buttermilk Cake Recipe

Easy Moist Chocolate Buttermilk Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 139 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12-16 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Easy Moist Chocolate Buttermilk Cake is the perfect treat for chocolate lovers looking for a quick and fuss-free dessert. With the rich goodness of cocoa and the subtle tang of buttermilk, this cake bakes up incredibly moist, tender, and flavorful. It’s an ideal choice for birthdays, celebrations, or cozy nights in—no special tools required.

Ingredients

Units Scale

For the Cake

  • 1 and 3/4 cups (220g) all-purpose flour
  • 3/4 cup (65g) unsweetened cocoa powder
  • 2 cups (400g) granulated sugar
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) hot water or hot coffee

For Optional Chocolate Frosting

  • 1/2 cup (115g) unsalted butter, softened
  • 1/4 cup (22g) unsweetened cocoa powder
  • 2 cups (240g) powdered sugar
  • 2–3 tablespoons (30-45ml) milk
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan or two 9-inch round pans to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined and lump-free.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry mixture. Mix until just combined; the batter will be thick.
  5. Add Hot Water or Coffee: Gradually add the hot water (or hot coffee if desired) to the batter, mixing slowly. The batter will become thin, which is perfect for a moist cake.
  6. Bake: Pour the batter into your prepared pan(s) and gently smooth the surface. Bake for 32-35 minutes for a 9×13-inch pan, or 28-30 minutes for round pans, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
  7. Cool the Cake: Let the cake cool in the pan for 10-15 minutes, then turn out onto a wire rack to cool completely before frosting.
  8. Optional: Make the Frosting: In a bowl, beat together the butter and cocoa powder until creamy. Gradually add powdered sugar, then milk and vanilla. Beat until fluffy and smooth. Spread over the cooled cake as desired.

Notes

  • For enhanced chocolate flavor, hot coffee can replace hot water in the batter.
  • This cake pairs well with chocolate, vanilla, or cream cheese frosting.
  • Store leftover cake covered at room temperature for 2 days or in the refrigerator for up to 5 days.
  • You can freeze unfrosted cake layers for up to 2 months.
  • Add chocolate chips or nuts to the batter for extra texture.

Nutrition

  • Serving Size: 1 slice (1/16 of cake, no frosting)
  • Calories: 260
  • Sugar: 24g
  • Sodium: 330mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 25mg

Find it online: https://newsvks.com/easy-moist-chocolate-buttermilk-cake-recipe/