Chocolate Buttermilk Cake
This chocolate buttermilk cake is ultra-moist, rich, and topped with a silky cocoa buttermilk frosting—perfect for birthdays, gatherings, or an indulgent weekend treat.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk at room temperature
- ½ cup vegetable oil
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 cup hot water
For the Frosting:
- 1 cup unsalted butter softened
- 3½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ cup buttermilk at room temperature
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans or line with parchment.
- Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Add buttermilk, oil, eggs, and vanilla. Mix on medium until mostly smooth.
- Slowly pour in hot water while mixing on low. Batter will be thin—that’s normal.
- Divide batter between pans. Bake 30–35 minutes until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack.
- Beat butter until creamy. Gradually mix in powdered sugar, cocoa, buttermilk, vanilla, and salt. Adjust thickness with a bit more buttermilk if needed.
- Frost one cake layer, top with the second, then cover top and sides with remaining frosting.