This moist chocolate buttermilk cake is comforting and delicious. It’s the kind of dessert that brings back memories of potlucks, church socials, and grandma’s kitchen. The cake is made in a single layer and topped with a cooked chocolate frosting filled with coconut and pecans for a touch of texture and richness.

This cake recipe comes from a vintage newspaper clipping and has all the charm of an old-fashioned favorite. The frosting is poured over the cake while hot, so it sinks in just slightly to create a fudgy, decadent topping that’s hard to resist.

Why You’ll Love It

Moist and tender. Buttermilk keeps this chocolate cake soft and flavorful with a perfect crumb.

One-pan simplicity. Everything bakes in a 9×13-inch pan—no stacking or frosting layers needed.

Vintage charm. The coconut pecan frosting is an old-school touch that makes the cake stand out.

Feeds a crowd. Makes 24 servings—great for potlucks, holidays, or casual gatherings.

Ingredient Notes

Flour and sugar: The standard base for a classic cake—measured by weight for accuracy.
Butter and shortening: A mix for flavor and structure.
Cocoa powder: Natural cocoa gives a deep, authentic chocolate flavor—don’t use Dutch-process.
Buttermilk: Reacts with the baking soda for lift and adds richness.
Coconut and pecans: Stirred into the frosting just before spreading for a sweet, nutty texture.
Confectioners’ sugar: Sweetens and thickens the frosting smoothly.

Steps to Make Chocolate Buttermilk Cake

Preheat the oven and grease a 9-by-13-inch pan. Start the cake by whisking together the dry ingredients in a large bowl. In a saucepan, combine butter, shortening, cocoa, and water, and bring to a boil—then pour it into the dry ingredients.
Add the buttermilk, baking soda, eggs, and vanilla, and beat everything until smooth. Pour the batter into the pan and bake until it springs back lightly when touched.
Make the frosting while the cake bakes. Heat butter, cocoa, and milk just until boiling, then remove from heat and stir in the sugar and vanilla. Mix in the coconut and pecans and spread the frosting over the hot cake.
Let the cake cool in the pan on a rack before serving.

Recipe Variations

Add chocolate chips. Stir a cup of semisweet chocolate chips into the batter before baking for extra richness.
Try walnuts instead. Swap the pecans for chopped walnuts if preferred.
Make it spicy. Add 1/2 teaspoon of cinnamon to the batter for a subtle warm flavor.

Serving Suggestions

Serve with a scoop of vanilla ice cream for an extra indulgent dessert.
Pair with coffee or tea as an afternoon treat.
Add a dusting of extra coconut over the frosting while it’s still warm.

How to Store

Room temperature: Store the cake in an airtight container or cover the pan tightly. It will keep well at room temp for 2 to 3 days.

Refrigerate: For longer storage, refrigerate the cake for up to 5 days. Bring to room temperature before serving for best texture.

Freeze: Wrap slices in plastic wrap and a layer of foil, then freeze for up to 2 months. Thaw on the counter or overnight in the fridge.

To Refresh: Let slices stand at room temperature or microwave briefly—about 10 to 15 seconds—for a just-baked feel.