There is something utterly magical about a rich, tender Chocolate Buttermilk Cake Recipe that just melts in your mouth with every bite. This delightful treat brings together deep cocoa flavors with the gentle tang of buttermilk, creating a moist texture that feels like a warm hug. Whether you’re baking for a special occasion or simply craving a homey dessert, this cake never fails to impress with its balance of sweetness and luscious cocoa intensity. Get ready to fall in love with a cake that’s as easy to make as it is irresistible to eat!
Ingredients You’ll Need
This Chocolate Buttermilk Cake Recipe relies on simple pantry staples, but don’t let that fool you—each ingredient plays a key role in developing the cake’s unique flavor and perfect crumb. From the creamy butter providing richness to the buttermilk adding moistness and subtle tang, you’ll see how these essentials come together effortlessly.
- Salted butter, 1 cup: Softened to room temperature for smooth creaming and richness in every bite.
- Granulated sugar, 1 cup: Adds sweetness while helping to create a tender crumb.
- Brown sugar, 1 cup: Brings moisture and a hint of caramel flavor that deepens the chocolate notes.
- Pure vanilla extract, 1 teaspoon: Elevates the overall aroma and roundness of the flavors.
- Pure almond extract, 1/2 teaspoon: Provides a subtle nutty essence that complements the cocoa beautifully.
- Eggs, 3 large: Offer structure and help bind all ingredients perfectly.
- All-purpose flour, 2 cups: Forms the base of the cake’s tender texture.
- Unsweetened cocoa powder, 3/4 cup: The star ingredient delivering rich chocolate flavor.
- Baking soda, 1 teaspoon: Helps the cake rise and stay light.
- Baking powder, 1 teaspoon: Gives additional lift for a fluffy result.
- Salt, 1/2 teaspoon: Balances sweetness and enhances all flavors.
- Whole buttermilk, 1 1/2 cups: Adds moisture and a slight tang that makes the cake tender and flavorful.
How to Make Chocolate Buttermilk Cake Recipe
Step 1: Preheat and Prepare Your Pans
Begin by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly from the moment it goes in. Grease and flour either a bundt pan or two loaf pans for easy release and that gorgeous, classic shape.
Step 2: Cream the Butter and Sugars
In the bowl of your stand mixer, combine the softened butter, granulated sugar, brown sugar, vanilla extract, and almond extract. Beat these together for 2 to 3 minutes until the mixture is light, fluffy, and pale in color. This step is crucial for a tender and airy cake.
Step 3: Add the Eggs
One at a time, add the eggs into your creamed butter and sugar mix. Make sure to beat well after each addition, which helps the eggs incorporate fully and keeps the batter smooth.
Step 4: Sift Together the Dry Ingredients
In a separate bowl, sift the flour, cocoa powder, baking soda, baking powder, and salt. Sifting prevents any lumps and ensures everything is evenly combined for a cake with a flawless finish.
Step 5: Combine Dry Ingredients with Buttermilk
Add the dry ingredients alternately with the buttermilk into the creamed mixture, beginning and ending with the dry ingredients. Mix gently until just combined—overmixing can make the cake dense, so stop as soon as the batter looks uniform.
Step 6: Beat the Batter to Perfect Creaminess
Scrape down the sides and bottom of your bowl to fully incorporate any leftover flour, then beat the batter on medium-high speed for about 30 seconds until smooth and creamy. This gives the batter body without sacrificing softness.
Step 7: Bake the Cake
Pour your luscious batter evenly into the prepared pans and slide them into your preheated oven. Bake for 30 to 40 minutes, depending on your pan size, or until a toothpick inserted in the center comes out clean. That’s your clue the cake is perfectly cooked.
Step 8: Cool and Prepare for Serving
Cool the cake in the pan for about 30 minutes, allowing the sides to release naturally. Then carefully invert onto a cooling rack and let it cool completely. This prevents sogginess and prepares your cake perfectly for frosting or decoration.
How to Serve Chocolate Buttermilk Cake Recipe
Garnishes
The simple beauty of this cake means you can dress it up or keep it classic. Try dusting it with powdered sugar for a delicate touch or spread on a silky chocolate ganache or cream cheese frosting to add indulgent creaminess. Fresh berries or edible flowers also make elegant, fresh additions.
Side Dishes
This cake pairs wonderfully with light accompaniments. Serve alongside a scoop of vanilla ice cream, a dollop of whipped cream, or even fresh fruit salad to balance the richness with freshness. A cup of coffee or a rich red wine can also elevate your dessert experience.
Creative Ways to Present
For a fun twist, slice the cake into smaller squares and serve as bite-sized finger treats on a dessert platter. Alternatively, try layering slices with whipped cream and berries for an easy trifle. Wrapping individual slices in parchment paper with a ribbon also makes a charming gift!
Make Ahead and Storage
Storing Leftovers
Once frosted, keep your cake covered tightly with plastic wrap or a cake dome to maintain moisture. Stored at room temperature, it stays fresh for 2 to 3 days, making it perfect for enjoying over several days without losing any charm.
Freezing
You can freeze this Chocolate Buttermilk Cake Recipe either before or after frosting. Wrap the cooled cake layers tightly in plastic wrap and then aluminum foil to prevent freezer burn. Frozen cakes keep well up to 3 months—just thaw overnight in the refrigerator before serving.
Reheating
If you prefer your cake slightly warm, heat individual slices gently in the microwave for 10 to 15 seconds. This brings out the chocolate aroma beautifully and adds a comforting touch to each bite.
FAQs
Can I use regular milk instead of buttermilk?
While whole milk can be a substitute, it lacks the acidity that buttermilk contributes, which helps tenderize the cake and reacts with the baking soda for proper rise. You can mimic buttermilk by adding a tablespoon of lemon juice or vinegar to 1 1/2 cups milk and letting it sit for 5-10 minutes before using.
Is this recipe suitable for loaf pans or only a bundt pan?
This Chocolate Buttermilk Cake Recipe works well in either a bundt pan or two loaf pans. Loaf pans might require slight adjustments in baking time, typically a bit longer, so always test with a toothpick for doneness.
Can I omit the almond extract?
Absolutely! The almond extract adds a lovely nutty note, but it’s optional. If you prefer a purely vanilla chocolate cake, you can simply leave it out without affecting the texture or rise.
How do I make sure my cake is moist?
The buttermilk is key to this cake’s moistness, as is careful mixing to avoid overworking the batter. Also, don’t overbake—check the cake a few minutes before the minimum baking time to prevent dryness.
What’s the best frosting for this cake?
While classic cream cheese frosting, chocolate ganache, or a simple dusting of powdered sugar all work splendidly, feel free to get creative with flavored buttercreams or even a salted caramel drizzle for a delicious twist.
Final Thoughts
This Chocolate Buttermilk Cake Recipe is a keeper—the kind you’ll want to make again and again. It’s reassuringly simple, bursting with rich chocolate flavor, and blessedly moist thanks to the buttermilk. Whether you’re sharing it with loved ones or indulging in a quiet moment with a slice, this cake promises pure joy in every bite. So pull out your mixing bowl, preheat that oven, and treat yourself to this incredible homemade delight today!
Print
Chocolate Buttermilk Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This rich and moist Chocolate Buttermilk Cake combines the deep flavors of cocoa with the tangy moisture of buttermilk, resulting in a tender crumb and a deliciously soft texture. Perfect for any occasion, this cake is enhanced with almond and vanilla extracts for extra depth, and can be finished with your favorite frosting or a simple dusting of powdered sugar.
Ingredients
Wet Ingredients
- 1 cup salted butter, softened
- 1 1/2 cups whole buttermilk
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
Dry Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or two loaf pans to ensure the cake doesn’t stick.
- Cream the butter and sugars: In the bowl of a stand mixer, beat together the softened butter, granulated sugar, brown sugar, vanilla extract, and almond extract for 2-3 minutes until the mixture is light and fluffy. This incorporates air and develops a smooth base for the batter.
- Add eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate and create a smooth batter.
- Sift the dry ingredients: In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt to break up any lumps and ensure even distribution of leavening agents.
- Combine with buttermilk: Alternately add the sifted dry ingredients and buttermilk to the creamed butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
- Beat the batter: Scrape down the sides and bottom of the bowl, then beat the batter on medium-high speed for about 30 seconds to achieve a smooth and creamy consistency.
- Bake the cake: Pour the batter evenly into the prepared pan(s). Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool the cake: Let the cake cool in the pan for 30 minutes to allow it to set and release from the pan. Carefully remove the cake and transfer it to a cooling rack to cool completely.
- Frost as desired: Once completely cooled, frost the cake with your preferred frosting or dust lightly with powdered sugar before serving.
Notes
- Room temperature eggs help create a smoother batter and more even rise.
- Use high-quality cocoa powder for the best chocolate flavor.
- Allow the cake to cool completely before frosting to prevent melting.
- You can substitute buttermilk with milk mixed with 1 tablespoon lemon juice or vinegar if needed.
- This cake freezes well; wrap tightly and thaw before frosting.
