Chocolate Buttermilk Cake

This chocolate buttermilk cake is everything a chocolate lover wants in a single-pan dessert—rich, moist, deeply flavored, and impossibly easy to prepare. The hot cocoa–butter mixture blooms the cocoa powder, enhancing its chocolate intensity, while the buttermilk ensures a tender crumb with just the right hint of tang. The result is a soft, fudge-kissed cake that bakes quickly and delivers big flavor without complicated steps.

The warm poured glaze is what truly sets this cake apart. As it sinks into the tender crumb, it creates a glossy, ultra-chocolatey layer that keeps the cake moist for days. It’s equally perfect for potlucks, birthdays, casual gatherings, or whenever you need a reliable chocolate dessert that feeds a crowd. Serve it warm with ice cream or cooled with whipped cream—it works either way beautifully.

What You’ll Like About This Recipe

• Intense chocolate flavor. Blooming cocoa in melted butter and hot water brings out deeper chocolate notes than dry-mixed cake batters, resulting in a richer, fuller taste.
• Moist, tender crumb. Buttermilk and brown sugar work together to create a soft, moist texture that stays fresh longer than typical sheet cakes.
• Easy, no-fuss preparation. The batter mixes quickly, and the warm stovetop glaze pours directly over the cake—no special equipment or frosting skills required.
• Perfect for sharing. Baked in a 13×9 pan, it cuts cleanly into squares and serves a crowd, making it great for parties, holidays, or gifting.

Ingredient Notes

• Butter – Used in both the cake and the glaze for richness. Melting it with cocoa deepens the chocolate flavor through blooming.
• Unsweetened cocoa – Natural cocoa works well here, offering a classic chocolate flavor. Sift if lumpy to ensure a smooth batter.
• Buttermilk – Adds tang and tenderness. Full-fat buttermilk yields the best texture; if substituting, use a mixture of milk and a teaspoon of vinegar.
• Eggs – Provide structure and hold the very moist batter together. Bring to room temperature for better incorporation.
• Brown sugar – Adds moisture and mild molasses notes. Light or dark brown sugar both work; dark brown creates a deeper flavor.
• Flour – All-purpose flour keeps the cake sturdy yet tender. Measure by weight when possible for accuracy.
• Confectioners’ sugar – Sweetens and thickens the glaze. Sift before mixing to prevent lumps.
• Vanilla extract – Balances the chocolate and adds warm aroma to both cake and glaze.

Steps to Make Chocolate Buttermilk Cake

1. Prepare your baking pan and preheat the oven so the batter can go in immediately after mixing.
2. Melt butter, cocoa, and water together to bloom the cocoa and create a smooth chocolate base.
3. Mix the buttermilk, eggs, soda, salt, and vanilla until smooth, building the foundation for the cake batter.
4. Slowly mix in the warm chocolate mixture so the eggs temper gently without scrambling.
5. Add the sugars and flour, blending just until smooth to avoid overmixing.
6. Spread the batter into the pan and bake until the cake springs back lightly when touched.
7. Cool briefly, then poke holes over the cake to help the warm glaze seep in for extra moisture.
8. Prepare the glaze by melting butter and cocoa, then adding brown sugar, buttermilk, and vanilla until smooth.
9. Pour the glaze over the still-warm cake so it settles into the holes and forms a glossy finish.
10. Let the glaze set before slicing into squares.

Pro Tips

• Bloom the cocoa fully by melting it with butter and hot water—this gives the cake deeper chocolate flavor.
• Don’t overmix after adding the flour; mixing too long creates a denser cake.
• Use a warm cake when pouring the glaze so it absorbs properly and creates a fudgy top layer.
• Poke small holes rather than large ones so the glaze seeps in evenly without creating pockets.
• Test for doneness by lightly pressing the center—the cake should spring back rather than feel wet.

Recipe Variations

• Add nuts. Sprinkle chopped pecans or walnuts over the warm glaze.
• Mocha version. Stir in a teaspoon of instant espresso powder with the cocoa.
• Extra chocolatey. Add a handful of mini chocolate chips to the batter.
• Classic frosting. Skip the glaze and top with chocolate buttercream instead.
• Bundt cake. Bake in a greased Bundt pan and drizzle the glaze over the top.

How to Store

• Refrigerate: Store tightly covered for up to 5 days. The glaze keeps the cake moist and flavorful.
• Freeze: Freeze portions or the whole cake (unglazed or glazed) for up to 3 months. Thaw overnight in the refrigerator.
• Reheat: Warm slices briefly in the microwave to restore a fresh-from-the-oven feel.

Chocolate Buttermilk Cake

Diana Rattray

This decadent chocolate buttermilk cake is a chocolate lover’s dream!

No ratings yet

Servings 20 servings

Calories 314

Print Recipe Pin Recipe

Course chocolate cakes

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Ingredients

  

1x2x3x

For the Cake

• 1 cup butter, (227 grams)
• 1 cup water
• 1/3 cup unsweetened cocoa, (35 grams)
• 1/2 cup buttermilk, (113 grams)
• 2 large eggs
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup light brown sugar, packed ( 212 grams)
• 1 cup granulated sugar, (198 grams)
• 2 cups all-purpose flour, (255 grams )

For the Topping

• 4 ounces butter, (113 grams)
• 1/3 cup cocoa, (35 grams)
• 1/4 cup brown sugar, packed, light or dark (52 grams)
• 1/4 cup buttermilk, (57 grams)
• 1 teaspoon vanilla
• 1 1/2 cups confectioners' sugar, (170 grams )

Instructions

Cook ModePrevent your screen from going dark

• Oven and Pan Prep: Preheat the oven to 350°F. Grease and flour a 13-by-9-inch baking pan or spray it with baking spray.
  
• Chocolate Mixture: Combine the butter, water, and cocoa in a saucepan and heat over medium-low heat until the butter is melted.
• Cake Batter: In a mixing bowl with an electric mixer on low, combine the buttermilk, eggs, soda, salt, and vanilla. Beat until smooth and well blended. Beat in the butter and cocoa mixture slowly. Add the sugar and flour and beat until blended. Spread the batter in the prepared baking pan.
  
• Bake: Bake the cake for 25 minutes, or until the cake springs back when gently pressed with a finger. Let the cake cool for 15 minutes, then poke holes evenly over the cake.
  
• Make the Glaze: Just before the cake is fully cooled, combine the butter and cocoa in a saucepan and heat over medium-low until the butter melts. Remove the pan from the heat and stir in the brown sugar, buttermilk, and vanilla; stir until smooth. Pour the glaze over the top of the warm cake, spreading it to cover, letting it sink into the holes.
  
• Serve: Cool for at least 25 to 30 minutes, then cut the cake into squares and serve with ice cream or whipped cream. Enjoy!
  

Nutrition

Calories: 314kcalCarbohydrates: 44gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 56mgSodium: 244mgPotassium: 99mgFiber: 1gSugar: 33gVitamin A: 467IUCalcium: 35mgIron: 1mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword buttermilk cake, chocolate cake

Tried this recipe?Let us know how it was!