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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.
Tips
Work quickly. Both the cake and frosting should be hot so the topping spreads smoothly and settles into the surface.
Don’t overbake. Pull the cake as soon as it springs back to keep it moist and tender.
Check consistency. If the frosting thickens too much as it cools, add a splash of milk to loosen it.
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.
Chocolate Buttermilk Cake With Coconut Pecan Frosting
Ingredients
- Butter and flour for the baking pan
Chocolate Cake
- 2 cups all-purpose flour, (255 grams)
- 2 cups granulated sugar
- ½ tsp salt
- ½ cup butter, (113 grams)
- ½ cup shortening
- ¼ cup unsweetened cocoa powder, (not Dutch-process)
- 1 cup water
- ½ cup buttermilk, (113 grams)
- 1 tsp baking soda
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
Frosting
- ½ cup butter, softened, (113 grams)
- ¼ cup unsweetened cocoa powder, (not Dutch-process)
- 6 tbsp milk
- 1 pound confectioners' sugar, (about 3 3/4 cups unsifted)
- 1 tsp vanilla extract
- 2 cups sweetened flaked coconut
- 1 cup chopped pecans
Recommended Equipment
Instructions
- Preheat oven to 350°F. Grease and flour a 9-by-13-by-2-inch baking pan.Butter and flour for the baking pan
- In a large mixing bowl, combine the flour, granulated sugar, and salt; whisk or stir to blend thoroughly. Set aside.2 cups all-purpose flour | 2 cups granulated sugar | 1/2 tsp salt
- In a small saucepan, combine 1/2 cup butter, the shortening, 1/4 cup of cocoa, and 1 cup of water; bring to a boil over high heat. Pour the mixture over the flour mixture. Add the buttermilk, baking soda, eggs, and vanilla extract. Beat with an electric mixer until smooth.1/2 cup butter | 1/2 cup shortening | 1/4 cup unsweetened cocoa powder | 1 cup water | 1/2 cup buttermilk | 1 tsp baking soda | 2 eggs | 1 tsp vanilla extract
- Spoon the batter into the prepared baking pan and spread evenly.
- Bake in the preheated oven for 40 to 45 minutes, or until the cake springs back when lightly touched with a finger. The cake is frosted while hot, so make the frosting just before the cake is done.
Frosting
- Combine 1/2 cup of butter, 1/4 cup of unsweetened cocoa powder, and milk in a medium saucepan. Bring the mixture just to a boil over medium-high heat; remove from the heat.1/2 cup butter, softened | 1/4 cup unsweetened cocoa powder | 6 tbsp milk
- Add confectioners' sugar and vanilla extract to the saucepan and stir vigorously with a wooden spoon until smooth. Stir in coconut and pecans.1 pound confectioners' sugar | 1 tsp vanilla extract | 2 cups sweetened flaked coconut | 1 cup chopped pecans
- Spread the frosting on the hot cake as soon as it comes out of the oven. Cool the frosted cake on a rack, then slice and 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.
