This old-fashioned buttermilk chocolate cake requires just one bowl and a whisk! You don’t even need an electric mixer to stir together the simple batter or the rich, fudgy icing. Best of all, it’s a light, fluffy, and incredibly moist chocolate cake that’s perfect for every occasion.
My mother-in-law shared this recipe, and it’s been a hit ever since! You might also love my Vanilla Buttermilk Cake, Chocolate Pound Cake, or Chocolate Bundt Cake (Using Cake Mix).
Table of Contents
Before You Get Started
A few simple things make all the difference between a good chocolate cake and a great one:
- Use thick, whole buttermilk. Low-fat versions won’t give you the same richness or tender crumb. The acid in buttermilk reacts with the baking soda to help the cake rise, and it adds a subtle tang that balances the chocolate beautifully.
- Bring your ingredients to room temperature. Cold eggs and buttermilk don’t blend as smoothly, which can lead to over-mixing. Letting everything come to room temperature first helps create a lighter, more even texture.
- Don’t over-bake. This is the biggest mistake with chocolate cake. Even one or two minutes too long can dry it out. Start checking at the 30-minute mark, and pull it from the oven as soon as a toothpick comes out clean or with just a few moist crumbs.
How to Make Buttermilk Chocolate Cake
This chocolate buttermilk cake recipe comes from my mother-in-law, who got it from one of her friends. I’ve added my own chocolate buttermilk icing, but all of the credit and inspiration goes to Chi-Chi, who shares my undying love for all things cake!
The beauty of this recipe is its simplicity: one bowl, one whisk, and about 30 minutes of hands-on time.
Step 1: Mix the Batter
Start by whisking together the dry ingredients in a large bowl: flour, sugar, cocoa powder, baking soda, baking powder, and salt. Give it a good whisk to break up any cocoa clumps.
Add the eggs, oil, and buttermilk, then whisk well until everything is combined. The batter will be thick at this point.
Now add the hot water (or hot coffee for deeper chocolate flavor). Whisk until the batter is smooth. Don’t be alarmed when it looks thin. That’s exactly what you want. The liquid batter bakes up incredibly moist and tender.
⇢ Use hot coffee or hot water, not boiling. The heat helps “bloom” the cocoa powder for richer chocolate flavor, but boiling water can affect the leavening.
Step 2: Bake the Cake
Transfer the batter to a 9×13-inch baking pan that’s been greased and floured or lined with parchment paper. Tap the pan gently on the counter a few times to release any large air bubbles.
Bake at 350°F for 30 to 35 minutes. Start checking early.
The cake is done when a toothpick inserted in the center comes out clean or with just a couple of lightly moist crumbs. The top should look set and spring back slightly when touched.
⇢ Let the cake cool completely in the pan before frosting. This is important! Warm cake will melt the frosting and make it slide right off.
Step 3: Make the Frosting
While the cake cools, you can prepare the buttermilk chocolate frosting. This icing reminds me of the ganache-like frosting on a Texas Sheet Cake. It’s thinner than a traditional buttercream, sets up beautifully, and comes together in just a few minutes.
Melt the butter in a saucepan over medium-low heat.
Whisk in the cocoa powder and cook for about 2 minutes, stirring constantly. Don’t let it boil. This step deepens the chocolate flavor.
Remove the pan from the heat. Add the sifted powdered sugar and buttermilk, whisking until smooth. Stir in the vanilla extract.
The frosting should be glossy and pourable but thick enough to spread. If it seems too thick, add an extra tablespoon of buttermilk.
⇢ Sift your powdered sugar first to avoid lumps in the frosting. It only takes a minute and makes a big difference.
Step 4: Frost and Serve
Work quickly here. The frosting sets as it cools, so you want to spread it while it’s still warm. Pour it over the cooled cake and use an offset spatula or the back of a spoon to spread it evenly to the edges.
Let the frosting set for about 15 to 20 minutes before slicing. You’ll know it’s ready when it loses its shine and feels firm to a light touch.
Serve slices with a cold glass of milk or a scoop of vanilla ice cream for the ultimate chocolate cake experience.
⇢ If you love easy chocolate cakes, you might also enjoy this Easy Chocolate Cake with Cream Filling with simple pantry ingredients, a rich Earthquake Cake (with Cake Mix), or this nostalgic Southern Coca Cola Cake with Cake Mix.
Absolutely the best chocolate cake I’ve ever made and tasted.
– Tracey S.
Buttermilk is the secret.
Thank you for sharing the perfect recipe.
Recipe Variations
- For a vanilla version, try my One-Bowl Vanilla Buttermilk Cake for an equally delicious alternative to chocolate.
- For extra chocolate, fold a cup of miniature chocolate chips into the batter or sprinkle them on top before baking.
- For a smaller cake, cut all of the ingredients in half and bake in a 9-inch or deep 8-inch square pan.
- For a layer cake, divide the batter evenly between two 8-inch or 9-inch round cake pans. Decrease the baking time by about 5 minutes and check early. Note that this ganache-style icing is thinner, so you may want a sturdier chocolate buttercream for stacking layers.
- For cupcakes, fill lined cupcake tins about two-thirds full. Bake at 350°F for 18 to 22 minutes, or until a toothpick comes out clean. This recipe makes about 24 cupcakes.
How to Store
At room temperature: Keep the frosted cake covered on the counter for 3 to 4 days. The frosting will stay soft at room temperature.
In the refrigerator: Store covered for up to 1 week. The frosting will firm up when chilled. Let the cake sit at room temperature for about 30 minutes before serving for the best texture.
Make it ahead: This cake actually tastes even better the next day! The flavors meld and the crumb gets even more tender. Make it a day before you plan to serve it.
To freeze: Wrap the unfrosted cake tightly in plastic wrap and foil, then freeze for up to 2 months. You can also freeze leftover frosted cake in an airtight container. The frosting might not look quite as pretty when thawed, but it will still taste delicious. Thaw overnight in the refrigerator.
Frequently Asked Questions
What does buttermilk do in chocolate cake?
Buttermilk does three important things: it adds moisture and richness, creates a tender crumb thanks to its acidity, and reacts with the baking soda to help the cake rise. The result is a lighter, more tender cake with a subtle tang that complements the chocolate perfectly.
How do you make buttermilk if you don’t have it?
You can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Stir it together, let it sit for about 5 minutes until it thickens slightly, then use it in place of buttermilk.
For the frosting, just substitute regular whole milk or cream for the buttermilk. For more recipes that use buttermilk, check out this collection of recipes with buttermilk.
Can I use this recipe to make cupcakes?
Yes! Fill lined cupcake tins about two-thirds full and bake at 350°F for 18 to 22 minutes. Start checking around 18 minutes. The cupcakes are done when a toothpick inserted in the center comes out clean. This recipe makes about 24 standard cupcakes.
Why did my chocolate cake turn out dry?
The most common culprit is over-baking. Chocolate cake can go from perfectly moist to dry in just a minute or two. Start checking at the 30-minute mark, and remember that oven temperatures vary. Pull the cake as soon as a toothpick comes out clean or with just a few moist crumbs. Also make sure you’re using enough buttermilk and oil, as measured.
More Easy Cake Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
One-Bowl Buttermilk Chocolate Cake
Equipment
- 9 x 13 baking pan
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup vegetable oil
- 1 cup whole buttermilk, shaken
- 1 cup hot coffee (or hot water)
For the Chocolate Buttermilk Icing:
- ½ cup (1 stick) salted butter
- ⅔ cup unsweetened cocoa powder
- 3 cups confectioners' sugar, sifted
- ⅓ cup whole buttermilk, shaken
- 1 teaspoon vanilla extract
Instructions
Bake the Cake:
- Preheat oven to 350°F. Grease and flour a 9 x 13-inch baking pan or line with parchment paper. Set aside.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until combined and no cocoa clumps remain.
- Add the eggs, oil, and buttermilk. Whisk well until combined.
- Add the hot coffee (or hot water) and whisk until the batter is smooth. The batter will be thin.
- Transfer the batter to the prepared baking pan. Tap gently on the counter to release air bubbles.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Start checking at 30 minutes.
- Cool completely in the pan before frosting.
Make the Icing:
- Melt the butter in a saucepan over medium-low heat.
- Whisk in the cocoa powder and cook over low heat for 2 minutes, stirring constantly. Do not let it boil.
- Remove from the heat. Add the sifted powdered sugar and buttermilk, whisking until smooth.
- Add the vanilla and whisk to combine. The icing should be glossy and spreadable. If too thick, add extra buttermilk one tablespoon at a time.
- Spread the warm icing over the cooled cake. Let the icing set for 15 to 20 minutes before slicing and serving.
Notes
- Use all-purpose flour, not cake flour. The cocoa powder already has a soft, dry texture. Cake flour combined with cocoa can result in a flimsy cake. All-purpose flour keeps it sturdy.
- Use thick, whole buttermilk for the best richness, moisture, and flavor. Low-fat varieties won’t give the same results.
- Bring ingredients to room temperature before mixing. This helps them blend smoothly and prevents over-mixing.
- Don’t over-mix the batter. Too much mixing incorporates excess air (which deflates in the oven) and develops too much gluten (which makes the cake tough).
- Don’t over-bake. Start checking at 30 minutes. Even a minute or two too long can dry out the cake.
- Sift the powdered sugar to avoid lumps in your frosting.
- Spread the frosting while warm. It sets as it cools, so work quickly for even coverage.
- Make it ahead. The cake tastes even better the next day as the flavors meld and the crumb becomes more tender.
- For cupcakes: Fill lined tins two-thirds full. Bake at 350°F for 18 to 22 minutes. Makes about 24 cupcakes.
- For a layer cake: Divide batter between two 8-inch or 9-inch round pans. Reduce baking time by about 5 minutes. Use a sturdier buttercream for stacking.
- Buttermilk substitute: Mix 1 tablespoon lemon juice or white vinegar with 1 cup milk. Let sit 5 minutes before using.
Nutrition
Originally published in July, 2021, this post was updated in February, 2026.
Oh my goodness. That’s all I have to say!!!
We’re so glad you enjoyed it, Lindsay!
Super good & super easy. Had some buttermilk I needed to use up & so glad I found your recipe! Only change made on the cake was adding 1 tsp pure vanilla extract, & 1/2 tsp butter extract with the wet ingredients. Topped the warm cake with a quick, simple Boiled Fudge Glaze, & it was amazing!! Thank you for posting this recipe, The Seasoned Mom, it’s a keeper!
Thank you for the feedback, Leesa! We’re so glad you found us and enjoyed the recipe.
Very good and easy! We ate warm without frosting with homemade ice-cream.
Thank you, Vanessa! Homemade ice cream sounds perfect!
Bump the salt up to 1 tsp. and add a teaspoon of vanilla and this is perfect.
Thank you for the feedback, Elissa!
I’ve made this specific recipe many times, and it is always absolutely delicious. Just now, I’m making this to take to Girl Scout camp because my daughter’s birthday is tomorrow. This cake travels well, and everyone loves it. I love how simple and easy it is to whip up, and how well it travels, not needing refrigeration.
Thank you for such lovely feedback, Theresa! We hope it’s a hit at camp and that your daughter has a very happy birthday!
Theresa,
I cannot tell you how many times I have made this delicious recipe..mostly I make into cup cakes..21 as I decrease the sugar to 1 1/2 cup…It’s so easy and very economical….
Thank you so much for this recipe…cupcake grandma West Aust….
This recipe is good, but in my opinion your chocolate cherry cake is more moist and easier to prepare. I’ve been making that recipe for 20+ years (got it from my aunt Sally), and that one for me, is the gold standard for chocolate cakes! I kept taking bites of the buttermilk cake waiting for the tangy cherries, but they weren’t there…still a very good chocolate cake but it didnt knock the chocolate cherry cake out of first place for me!
We’re sorry you didn’t love it quite as much but appreciate the feedback, Lorraine!
One of the best chocolate cakes out there!
Woohoo, I’m so glad you agree! Thanks, Michelle!
Can I freeze this cake?
Yes! Wrapped tightly, you can freeze the unfrosted cake for up to 2 months. You can also freeze the leftover frosted cake in an airtight container for up to 2 months — the frosting just might not look quite as pretty when thawed. It will still taste delicious, though!
Hi,
I was wondering if this one-bowl buttermilk chocolate cake recipe could be used to make cupcakes?
Thank you!
Gillian
Hi Gillian,
It should work! Just be sure to keep an eye on your oven, and adjust the baking time as needed. We’d love to know how it goes if you give it a try.
I bake a lot. I have made many cakes over the years, including chocolate, but I do believe this is the best one I’ve ever made. My young granddaughters agree!
Thank you very much, Debbie!
Very easy recipe. However, after first taste, the cake was missing something. I checked several other recipes and each one had added vanilla to the cake batter.
I will make this recipe again with the addition of a teaspoon of vanilla to the cake batter. Icing was very good, however did not make up for the rather bland cake.
Thank you for the feedback, Jaki!