Chocolate Buttermilk Cake
Enjoy the ultimate chocolate cake experience with a chocolate buttermilk cake. Moist and decadent, it’s a dessert lover’s dream.
This isn’t an ordinary chocolate cake. It’s a rich, gooey, delicious chocolate cake. The cake is topped with a buttermilk chocolate icing that sinks into the cake, making it unbelievably moist.
Serve the cake warm or at room temperature with a big scoop of ice cream or a dollop of whipped cream.
Why You’ll Love It
Extra moist. The warm glaze seeps into the cake and keeps it soft and gooey.
Simple ingredients. Everything comes from the pantry — no fancy steps or mixers needed.
Makes plenty. Baked in a 13×9 pan, it’s perfect for sharing or bringing to a get-together.
Ingredient Notes
- Butter: Adds flavor and richness to both the cake and the glaze.
- Cocoa powder: Unsweetened cocoa gives the cake deep chocolate flavor.
- Buttermilk: Keeps the cake tender and gives it that subtle tang.
- Eggs: Help hold everything together and give the cake structure.
- Brown and white sugar: The mix keeps the cake soft with a hint of caramel flavor.
- Flour: All-purpose flour gives just the right texture — soft but sturdy.
- Vanilla: Brings everything together.
- Confectioners’ sugar: Sweetens and smooths out the glaze.
Steps to Make Chocolate Buttermilk Cake
- Start the chocolate mixture. Melt butter with water and cocoa on the stove until smooth.
- Mix the batter. Combine buttermilk, eggs, vanilla, and the cocoa mixture, then stir in the sugars and flour.
- Bake the cake. Spread the batter in a 13×9 pan and bake until set and springy.
- Make the glaze. Melt butter and cocoa again, then whisk in buttermilk, brown sugar, and confectioners’ sugar until glossy.
- Glaze and cool. Pour the warm glaze over the warm cake and let it soak in before slicing.
- Serve. Enjoy warm or at room temperature with ice cream or whipped cream.
Tips for Chocolate Buttermilk Cake
- Use a good cocoa for the richest flavor.
- Let the glaze cool slightly if you want a thicker topping.
- Poke the cake while it’s still warm so the glaze seeps in evenly.
- Warm leftover slices briefly in the microwave to refresh the texture.
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 and Reheat Chocolate Buttermilk Cake
Room temperature: Keep covered for 2 to 3 days. The glaze helps it stay moist.
Refrigerate: If it’s warm or humid, cover tightly and refrigerate for up to a week. Bring to room temperature before serving.
Freeze: Freeze slices on a tray, wrap well, and store up to 3 months. Thaw overnight in the fridge and warm slightly before serving.
Chocolate Buttermilk Cake
Ingredients
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
- 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
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.
