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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 recipe that’s perfect for every occasion! Serve a slice with a scoop of vanilla ice cream or a cold glass of milk for the best dessert ever.

Slice of one bowl buttermilk chocolate cake on a white plate.

Moist Chocolate Cake Recipe

Thanks to my mother-in-law who sent me this recipe, I feel like I’ve finally hit the chocolate cake jackpot! No one can resist a slice of moist homemade buttermilk chocolate cake that’s slathered in a rich, chocolate fudge frosting. It’s the perfect go-to dessert for birthdays, cookouts, or Sunday suppers with family. Best of all, the easy cake requires just one bowl, no electric mixers, and simple ingredients that I always have on hand. Skip a trip to the grocery store and toss out the box of cake mix, because this is the best chocolate cake recipe you’ll ever taste!

What makes a cake moist and fluffy?

There are a few keys to a super moist chocolate cake recipe with buttermilk:

  • Whole Buttermilk. This ingredient adds moisture and richness to the batter, and the acid in the buttermilk yields a cake with a tender crumb.
  • Use Oil. While butter adds flavor, you can’t beat oil when it comes to keeping a cake super moist!
  • Add a Leavener. In this recipe, the baking powder and the baking soda react with the acid in the buttermilk to lift the cake and create a light, fluffy texture.
  • Don’t Over-Mix. Mixing for too long incorporates too much air in the batter, which will deflate in the oven and result in a dense cake. It also increases the gluten production, which yields a tough texture.
  • Don’t Over-Bake. This is incredibly important. Even over-baking by a minute or so can result in a dry cake. Since oven temperatures can vary, and total baking times will depend on the type of pan used (as well as other factors), be sure to keep a close eye on your cake and start checking it at least 1-2 minutes before you think it should be done. I typically look at the cake by the 30-minute mark, even though it usually requires about 35 minutes of total baking time. The cake is done when a toothpick inserted in the center comes out clean or with a couple of lightly-moist crumbs.
Slice of easy chocolate cake on a white plate with chocolate frosting

Ingredients

This is a quick overview of the ingredients that you’ll need for both the chocolate cake and the chocolate icing. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.

  • All-purpose flour: I prefer all-purpose flour in this recipe rather than cake flour, because the cocoa powder already has a fine, soft texture. All-purpose flour keeps the cake sturdy.
  • Granulated sugar: just enough for a cake that’s sweet, but not too sweet.
  • Unsweetened cocoa powder: this ingredient gives the cake and the icing rich chocolate flavor. I use Hershey’s cocoa powder, but any similar brand will work.
  • Baking soda and baking powder: leavening agents that help the cake rise.
  • Salt: to enhance the other flavors in the cake and to balance the sweetness.
  • Eggs: give the cake structure.
  • Vegetable oil: for moisture. You can substitute with another neutral oil, such as canola.
  • Buttermilk: use thick, whole buttermilk if possible. It’s creamy, tangy, adds moisture to the cake and yields a tender crumb. The buttermilk also reacts with the baking soda to help the cake rise.
  • Hot water: the hot liquid helps “bloom” cocoa powder, creating a deeper, more rich chocolate flavor. Do not use boiling water.
  • Salted butter and confectioners’ sugar: for the icing.
  • Vanilla extract: adds flavor to the icing.

What does buttermilk do to a cake?

Whole buttermilk is my preference for this cake, since it has a rich flavor and a thick texture that you don’t get with low-fat buttermilk. The acid in the buttermilk yields a tender crumb, helps the cake rise, and gives a subtle hint of tangy flavor. If you’re in a pinch and you don’t have buttermilk in your fridge, you can substitute with a “homemade buttermilk” instead.

how to make buttermilk

Again, my preference is always thick, rich, whole buttermilk. That said, if it’s an emergency and you just don’t have any buttermilk on hand, you can make 1 cup of homemade buttermilk by using regular milk and either lemon juice or white vinegar. To do so, pour 1 cup of regular milk into a small bowl. Add either 1 tablespoon of freshly squeezed lemon juice or 1 tablespoon of white vinegar. Give it a stir, let it sit for about 5 minutes, and then use it in the recipe as directed! You’ll need to do the same for the buttermilk called for in the icing, but just use 1/3 cup of milk and 1 teaspoon of vinegar or lemon juice.

Ingredients for buttermilk chocolate cake

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!

  1. Whisk together the dry ingredients.
  2. Add the eggs, oil and buttermilk; whisk well to combine.
  3. Whisk in the hot water until the batter is smooth.
  4. Transfer the batter to a 9 x 13-inch baking pan that’s lined with parchment or greased and floured.
  5. Tap gently on the counter to release any big air bubbles.
  6. Bake in a 350°F oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool completely before icing.
Process shot showing how to make a one bowl chocolate buttermilk cake recipe

Buttermilk Chocolate Frosting

Once the cake is cool, you can slather it with a rich, fudgy, buttermilk chocolate frosting. This icing sets up as it cools, so you’ll want to spread quickly while it’s still warm. It’s thinner than a buttercream frosting, and reminds me of the ganache-like icing on top of a Texas Sheet Cake. I love that it comes together really quickly, uses basic pantry staples, and doesn’t require an electric mixer. An easy icing for an easy cake!

Buttermilk chocolate icing in a pan with a whisk
  1. Melt the butter in a saucepan.
  2. Whisk in the cocoa powder and cook for 2 minutes (do not boil).
  3. Remove from the heat and whisk in the powdered sugar and buttermilk.
  4. Add vanilla extract and whisk until smooth.
  5. Spread the warm frosting on the cool cake.
  6. Let the frosting set, then slice and serve!
Square image of a pan of chocolate sheet cake with buttermilk

Serving Suggestions

You can’t beat a slice of old-fashioned buttermilk chocolate cake that’s paired with a cold glass of milk or a scoop of vanilla ice cream!

Square image of moist chocolate cake on a white surface

How to Store One Bowl Chocolate Cake

Store the frosted cake covered on the counter at room temperature for 3-4 days, or in the refrigerator for up to 1 week. The frosting will firm up when chilled, so if your house is warm and you’d like the frosting to set more, just pop it in the refrigerator. If the cake is refrigerated, let it sit at room temperature for about 30 minutes before slicing and serving.

To Freeze

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!

Front shot of one bowl chocolate cake on a white plate

Recipe Variations

  • Try this one-bowl vanilla buttermilk cake for an equally delicious alternative to chocolate.
  • For a smaller cake, cut all of the ingredients in half and bake the cake 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. You will likely need to decrease the baking time by about 5 minutes for the smaller cakes.
  • This icing is thinner and more like a ganache, so it’s perfect for this single-layer 9 x 13 cake. If you want to stack a layer cake, I would recommend a sturdier frosting like this chocolate buttercream.
  • Fold miniature chocolate chips into the cake batter or sprinkle mini chocolate chips on top for even more flavor and texture!
Side shot of a cake server lifting a slice of one bowl buttermilk chocolate cake from a pan

Tips for the best chocolate cake recipe

  • While most cakes do best with cake flourI recommend all-purpose flour for this recipe. That’s because the chocolate cake includes cocoa powder – which already has a soft, dry texture. The combination of both cake flour and cocoa powder can result in a flimsy cake. All-purpose flour has a higher protein content and is milled to a slightly coarser consistency, which keeps this cake nice and sturdy.
  • Use thick, full-fat buttermilk. This adds richness, moisture and flavor to the cake that you won’t get with low-fat varieties.
  • Make sure that all of your ingredients are at room temperature. This helps them blend together more easily and smoothly, and helps to avoid over-mixing (which can result in a dry, dense cake).
  • Sift the confectioners’ sugar to avoid any lumps in your frosting.
  • Do not over-bake the cake or it can become dry. Start checking for doneness by the 30-minute mark, since total baking times will vary depending on your personal oven and the pans that you use.
  • Make the cake about 1 day ahead of when you plan to serve it. The cake just gets better as it sits!
Fork with a bite of homemade buttermilk chocolate cake
Slice of buttermilk chocolate cake on a white plate

One-Bowl Buttermilk Chocolate Cake

4.87 from 46 votes
Prep: 30 minutes
Cook: 35 minutes
Cooling Time 2 hours
Total: 3 hours 5 minutes
Servings 16 people
Calories 445 kcal
This old-fashioned buttermilk chocolate cake requires just one bowl and a whisk! You'll love the moist texture and the rich, fudgy icing.

Ingredients
  

FOR THE CAKE:

FOR THE CHOCOLATE BUTTERMILK ICING:

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. Add the eggs, oil and buttermilk; whisk well to combine. Add the hot water and whisk until the batter is smooth.
  • Transfer the batter to the prepared baking pan. Tap gently on the counter to release air bubbles.
  • Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

MAKE THE ICING:

  • Melt the butter in a saucepan over medium-low heat. Whisk in the cocoa powder, cook over low heat for 2 minutes (do not let it boil). Remove from the heat. Add the powdered sugar and buttermilk, whisking until smooth. Add the vanilla; whisk to combine. The icing should be a thick, spreadable consistency, so if you need to thin the icing, add extra buttermilk, one tablespoon at a time.
  • Spread the icing on the cool cake. Let the icing cool and set before slicing and serving.

Notes

  • While most cakes do best with cake flour, I recommend all-purpose flour for this recipe. That’s because the chocolate cake includes cocoa powder – which already has a soft, dry texture. The combination of both cake flour and cocoa powder can result in a flimsy cake. All-purpose flour has a higher protein content and is milled to a slightly coarser consistency, which keeps this cake nice and sturdy.
  • Use thick, full-fat buttermilk. This adds richness, moisture and flavor to the cake that you won’t get with low-fat varieties.
  • Make sure that all of your ingredients are at room temperature. This helps them blend together more easily and smoothly, and helps to avoid over-mixing (which can result in a dry, dense cake).
  • Sift the confectioners’ sugar to avoid any lumps in your frosting.
  • Do not over-bake the cake or it can become dry. Start checking for doneness by the 30-minute mark, since total baking times will vary depending on your personal oven and the pans that you use.
  • Make the cake about 1 day ahead of when you plan to serve it. The cake just gets better as it sits!

Nutrition

Serving: 1sliceCalories: 445kcalCarbohydrates: 64gProtein: 4gFat: 22gSaturated Fat: 16gTrans Fat: 1gCholesterol: 38mgSodium: 292mgPotassium: 175mgFiber: 3gSugar: 48gVitamin A: 240IUCalcium: 50mgIron: 2mg
Keyword: best chocolate cake recipe, buttermilk chocolate cake, one bowl chocolate cake
Course: Dessert
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

      1. I have had several cakes that you used hot water to bloom the cocoa. This is the first one you didn’t dissolve the cocoa in the hot water and then ad to the batter..

      2. 5 stars
        Beyond a doubt the most moist chocolate cake I’ve ever made. My family enjoys it without icing, cut straight from the pan.

        Home run with this one, will never need another chocolate cake recipe.

  1. 5 stars
    Blair, it’s hard to believe that such an easy recipe can be so very good! I woke this morning at four A M to bake this for my four year old granddaughter! She loves it and so do I! Thank you for sharing your mother-in-law’s wonderful chocolate cake.

    1. Oh, I’m so glad that you both enjoyed it. Thank you for letting me know! You are truly a special grandmother to get up at 4:00 to make sure that it’s in the oven. She’s a lucky little girl!

  2. It’s 5:15 in the morning. I just saw this recipe for the first time. It looks so delicious, I’m getting out of bed right now to start the prep “work” for it. Plus, my precious neighbor gave me some buttermilk last night. She & her family will be getting to share in the enjoyment of it.

    1. That’s awesome, Georgette! I can’t think of a better reason to get out of bed early than a homemade chocolate cake. 🙂 Hope you and your neighbors enjoy it!

    2. Awesome recipe, easy to follow and super delicious ,cut down the amount of sugar added one more egg and its yummy to the end. thank you for sharing

  3. I was looking for a way to use up an extra pint of Buttermilk and found 2 great recipes to use it. Saving this forever!!!

    1. Excellent! Buttermilk is a staple in my fridge, so you’ll find LOTS of different recipes with it on this site. So glad that you enjoyed the cake! 🙂

  4. 5 stars
    This cake recipe is perfect. It’s easy, light, fluffy, and not too sweet. I skipped the frosting and just ate the cake as is. The light and fluffy texture of box cake with much better flavor!

      1. This is by far the best chocolate cake ever! I have made it numerous times and my family never gets tired of it. It is super easy to make, takes no time to whip up this delicious dessert.

          1. We’re sorry to hear this! Did it turn out too moist? We’re happy to help troubleshoot!

  5. 5 stars
    The is my first time posting a review but this cake is fantastic! It’s so easy to make and the flavor was so super chocolatey, this will be my new go to recipe. Thanks!

  6. I tried my hand at baking after a long time and found this cake a dream to make and yum to eat .
    However since our Indian eggs are smaller than the American ones I used 3 . But otherwise this recipe is perfect and the perfect way to use up my buttermilk .
    I make my own homemade butter once a month and always am at a loss again what to do with the buttermilk.
    Since my girls are grown up and almost always on a diet I have stopped Baking but this cake will be used for the grandkids’ tea time snacks !

  7. 5 stars
    Soo yummy
    I followed the recipe, but used a mixture of melted coconut and butter and olive oil, instead of the vegetable oil. It turned out delicious. I think it’s the best chocolate cake I’ve ever baked

    1. Yay! I’m so glad that you liked it, Ruth. It’s definitely a favorite around here, too! 🙂

  8. 5 stars
    Best chocolate cake I’ve ever tasted. I halved the recipe and split the layer to stack-perfect for a small family. This is going to be everyone’s choice for birthday cakes- deliciously moist!

    1. OMW…this is the easiest, most delicious chocolate cake I have ever made and the fact that it gets better as it sits…bonus. Thank you for sharing this recipe

  9. 5 stars
    Best chocolate cake I’ve ever tasted. I halved the recipe and split the layer to stack-perfect for a small family. This is going to be everyone’s choice for birthday cakes- deliciously moist!

  10. 5 stars
    The cake was great but the frosting was an epic fail. I think 2/3 cups if cocoa is too much. The frosting was bitter and I threw it out.

    1. Hi, Ruth! I’m glad that the cake tasted good, but I’m not sure why the icing was a fail. It shouldn’t taste bitter at all. I’m wondering if maybe you accidentally mis-measured an ingredient? 2/3 cup of cocoa powder is the correct amount, and should just taste really chocolatey when combined with all of that powdered sugar, butter, and buttermilk. 🙂

  11. Hi Blair. Your cake looks delicious, and I love the fact that the recipe has buttermilk in it. Have you ever made cupcakes with this recipe, and if so, what adjustments did you make for baking time? Thank you.

    1. Hi, Lisa! No, I haven’t personally made cupcakes with this recipe. I think it would work fine, though! I would try baking at 350 degrees F for about 18-20 minutes (similar to muffins). Let me know if you give it a try! 🙂

      1. Thank you for getting back to me so quickly. I plan to make either the smaller version of the cake, or maybe the cupcakes tomorrow. I’m still trying to decide. I will let you know if I do make the cupcakes how they come out. I am really excited to try your recipe! 🙂

          1. 5 stars
            Hi again Blair! I made your recipe over the weekend. What an easy and delicious cake. I love the texture … it is SO moist! The fudgy chocolate frosting was the perfect accompaniment to this cake. I did make the cupcakes instead of the smaller version of the cake. You asked me to let you know how they turned out. Although the cake portion of the cupcake was absolutely delicious, I think since the batter is so loose which is what makes the cake so moist, the cupcakes did not dome up, so the tops spread out to more like “muffin tops” if that makes sense. I will definitely make your recipe again, but from here on out, I will make the actual cake version. Thank you! This was a great addition to my Birthday/Mother’s Day meal yesterday 🙂

          2. Ah, yes — that makes sense since the batter is relatively thin. Glad to know that the cake version is the way to go! Thank you for taking the time to come back here and let me know. Happy birthday and happy Mother’s Day! 🙂

  12. This recipe is the best! I’ve used it twice now. Once for a Bundt cake and once for cupcakes. It is so much better than a box but just as easy as a box. Now I am going to try your red velvet.

    1. Hi, Tia! You can use it. It’s kind of like using low-fat milk versus whole milk. The texture and taste of the cake may not be quite as rich, moist, and flavorful, but the recipe will still “work.” Hope you enjoy the cake!

  13. Just made it. The batter was concerningly runny, but really turned out well. I did the mini chocolate chips idea and replaced the hot water with leftover coffee from earlier. Turned out sooo good. The coffee taste is subtle but you can tell if you know its in there.

    1. Hi, Mike! I’m so glad that you liked it. The coffee is a great addition. And yes, the batter definitely looks thinner than you would expect before baking…but it turns out tasty! 🙂

  14. 5 stars
    I made this cake because I had buttermilk I needed to use! It was so delicious it was gone in less than 2 days so right away I made another one! I now made it for the third time but used powdered buttermilk mix. I can tell the icing was not as thick and not quite as sweet. I am hoping the cake is as good and
    makes up for the icing! Should never sway from a sure thing.
    Is there a vanilla version?

    1. Thank you, Kim! I’m so glad that you like it. Funny that you ask — I’ve been working on a vanilla version, so hopefully I’ll have one to share soon. 🙂

  15. 5 stars
    Love, love, love baking/cooking with buttermilk! Decided I wanted to make a chocolate cake today, one that incorporated buttermilk, so I went online…..and there was your recipe! Only change will be the frosting ~ my choice is a creme de menthe one, absolutely delicious on a chocolate cake!

      1. Thanks!!! Since we’re only a household of two (kids grown and gone!), I’m sharing this cake with friends!!

  16. 5 stars
    I made this cake to use up some buttermilk I had. Took it to a friend’s house for dinner. Everyone raved about it. Loved it so much that I made it again 3 days later to use up more of the buttermilk! I plan to freeze it this time – I divided it between two small square pans. It is really delicious. My husband does not usually enjoy desserts, but somehow, the left over cake has just disappeared and it wasn’t because I ate it!

    1. Hah! I love to hear that, Judy. So glad that you’re putting all of your leftover buttermilk to good use! 🙂

  17. 5 stars
    Blair, we’ve baked the cake several times. The cake is the best chocolate cake we’ve ever had. Every time it comes out with a dark area in the middle that looks like it’s not done, but the toothpick comes out clean. Is this normal? What causes it?

    1. Hi, Lynn! I have no idea what would cause that! I don’t think that I’ve noticed that issue with our cakes. As long as it’s cooked through and the icing covers the darker area, though, I wouldn’t worry about it. 🙂

    1. This cake is so delicious! Have you ever made it into cupcakes? I want to make these for my daughter’s birthday party.

      1. Hi, Julie! I haven’t tried it as cupcakes, but another reader did. This was her comment, so hopefully it’s helpful to you:

        Hi again Blair! I made your recipe over the weekend. What an easy and delicious cake. I love the texture … it is SO moist! The fudgy chocolate frosting was the perfect accompaniment to this cake. I did make the cupcakes instead of the smaller version of the cake. You asked me to let you know how they turned out. Although the cake portion of the cupcake was absolutely delicious, I think since the batter is so loose which is what makes the cake so moist, the cupcakes did not dome up, so the tops spread out to more like “muffin tops” if that makes sense. I will definitely make your recipe again, but from here on out, I will make the actual cake version. Thank you! This was a great addition to my Birthday/Mother’s Day meal yesterday

  18. 5 stars
    Blair, thank you so much for sharing this recipe. I made it exactly as written and it is wicked good!! Oh my goodness, how delicious!! And I love that it really is a one-bowl recipe. Definitely a keeper!!

  19. 5 stars
    This cake was so easy to make and so perfectly delicious. I’ve made so many chocolate cake and chocolate icing recipes and this is my favorite. This will be my go to from now on!

  20. 5 stars
    this cake is transcendent. i use a mix of regular and black/onyx cocoa powder in the cake and frosting and it’s amazing.

    1. I made this cake using all purpose gluten free flour and it was amazing! Didn’t even need xantham gum.

      I used a peanut butter frosting which just added to it.

  21. I am gonna make this tonight with your sour cream chicken. I love your recipes and easy to follow instructions.

  22. 5 stars
    I made this cake for my Uncle’s 88th birthday. What a hit this was, and so fresh and moist!
    This will be a go to Birthday cake!

  23. 5 stars
    This chocolate cake is next level delicious! I followed the recipe exactly. It takes a while to cook fully but just keep checking it. The frosting is addictive and so easy to spread. This is my new go to way to use up extra buttercream. I think I have a new addiction.

  24. 5 stars
    Saturday March 18 2023
    Hello, I made the Buttermilk Cake today. So luscious & delicious. I made white icing instead of chocolate. It all came out so good & very easy, the whole recipe. Thank you.

    1. Hi Michael,
      You can store the frosted cake covered on the counter at room temperature for 3-4 days, or in the refrigerator for up to 1 week. The frosting will firm up when chilled. So, if your house is warm and you’d like the frosting to set more, just pop it in the refrigerator. If the cake is refrigerated, let it sit at room temperature for about 30 minutes before slicing and serving. We hope you enjoy!

  25. Question, does the calorie per serving include the frosting? If so, what is the per serving calories without frosting?
    Thanks

    1. Hi Valdine,
      Yes, the calories included account for the frosting. Without it, one slice is roughly 300 calories with 39g carbs, 15g fat, 3g protein, 287mg sodium, and 26g sugar. Hope this helps!

  26. 5 stars
    Best chocolate cake I ever made. So soft and moist. I used hershey’s cocoa dark chocolate 100% cacao. It was so good I did not need icing. Thanks for sharing.

  27. 5 stars
    WOW! This is the ABSOLUTE BEST Chocolate Cake recipe! I cut the sugar by half in the cake – perfect sweetness.

  28. 5 stars
    This is THE BEST chocolate cake EVER. I’ve made it many times now and everyone just oohs and aaahs and gobbles it up and asks for more. The only thing I’ve ever done differently is to add 1/2 tsp. espresso powder to the batter, but not every time. This is just the absolute dream of a chocolate cake. Thank you so much!

    1. Thank you, Maryjane! That’s such a huge compliment! I bet the espresso powder was a delicious addition.

  29. 5 stars
    This is the moistest and lightest chocolate cake I have ever made! You have to try this recipe. I cut the sugar by 1/4 cup and it was great. This makes a large cake too. I didn’t try the icing yet. Figured I didn’t need the extra calories. This will be my go to chocolate cake recipe from now on. It stays fresh for days.

  30. Amazing. Had some Kate’s Buttermilk leftover from another project and wanted to make sure I used it up. This is a spectacular cake. I exchanged coffee for the hot water and sprinkled in some cinnamon to the dry ingredients. We’ve saved this recipe and it will be in our go-to repertoire.

  31. 3 stars
    It was ok not a fan of the vegetable oil in the cake my hubby didn’t like it unfortunately… I am going to bring the rest of it to work

  32. 5 stars
    This is the most heavenly recipe. Moist and very chocolatey. Thank you for the recipe – We love it!

  33. This looks wonderful! Can I make this and freeze it? I have a lot of company in a month but lots of buttermilk now.

  34. 5 stars
    Excellent recipe…just made butter so had fresh buttermilk and wanted to try a cake using it. This recipe easy to do and cake comes out moist and oh so good.

  35. I just put this cake in my oven.
    To add my own twist, I used coffee in place of the hot water and added a teaspoon or so of vanilla extract.
    The batter is quite thin which is normal.

  36. 5 stars
    Hi Blair, I started making another chocolate cake with 1 1/2 cups flour and 1 cup cocoa and then realized that I didn’t think it was going to be a very moist cake. I found your recipe and followed the rest of your instructions except for the ratio of flour and cocoa from the other cake since I had already poured it in the sifter. Much to my delight and surprise, it was the cake I have been trying to find a recipe for for years, a super dark, super moist chocolate cake!!! I am so happy. I frosted it with a cream cheese frosting to counter the more intense chocolate cake. Now I can’t wait to make your one bowl buttermilk vanilla cake with my leftover buttermilk. Glad I found your site.

    1. I’m so glad that you found the recipe, Leslie! I bet the cream cheese frosting was the perfect addition. Thanks for your note, and enjoy the vanilla version, too! 🙂

  37. 5 stars
    Absolutely wonderful. Made it for a grandson’s birthday party and it was a great hit.
    So easy to make and it’s now my ‘go to’ chocolate cake to bake. Thank you.

    1. Hi, Cymantha! The recipe says to add the eggs, oil and buttermilk in Step 2. Hope you enjoyed the cake!

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