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.
Looks & sounds heavenly!! 🙂
Thanks, Tess! Hope you get to try it soon! 🙂
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..
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.
Hi, Kelly! That makes me so happy to hear! Thank you. 🙂
This is by far the best chocolate cake recipe. So many other recipes leave you lacking that real chcocolate hit, but this one is so chocolatey, rich but not sickly, and super moist! I love making a cream cheese chocolate frosting to go on mine. It lasts for so long in the fridge (if you can resisit) and does not dry out at all!
Thank you, Jess! I totally agree. So chocolatey! I bet the cream cheese chocolate frosting is delish. 🙂
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.
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!
I never leave comments on recipes but oh my god, this cake is life changing. I made it for a friend’s birthday and the compliments I got on it were insane. Now I get requested to make this cake *constantly* it’s honestly insane. I substitute the eggs for peanut butter and I swear that’s why everyone adores it so much. 10/10 recommend.
This makes me so happy to hear, Shannon. Thanks for the tip about the peanut butter. I’ll have to try that!
Ooh, that sounds amazing! How much peanut butter do you use?
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.
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!
From Cape Town South Africa thank you for sharing the best chocolate cake recipe I have ever tried and tested.
Yay! So glad that you love it, Megan! 🙂
Best cake I’ve made! I cut the recipe in half and used a 9×9 pan. Your notes were very helpful.
Thank you, Carol! We’re so glad you enjoyed it!
Wow! This is good cake. I made half of the recipe and baked it in a 9″ round cake pan. I used hot coffee instead of water and added pecans after icing. I love that you can have a delicious dessert ready in no time and without a bunch of dirty dishes or having to lug out the stand mixer. 🙂
Thank you, Amanda! We’re so glad you enjoyed it and were able to adjust the recipe to suit your preferences. Thank you for taking the time to leave a review!
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
Thanks, Wema!
I have unbleached flour and double dark cocoa will this work in this cake recipe?
Hi, Sallie! Yes, I think those should work fine!
Can you recommend how to store the left overs?
Wonderful cake and frosting!
Thank you, Judith! 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.
Best chocolate cake – thanks for the beautiful recipe!!
We’re so glad you enjoyed it, Gail!
Love this recipe. Used olive oil and added some cinnamon to batter. Also used hot coffee for water. So moist and chocolaty
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!!!
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! 🙂
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!
Wonderful! Thank you so much, Elizabeth!
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.
Yay! Thank you, Mari. I’m so glad that you love it!
Batter was very runny, but more like a milkshake than a batter. Didn’t bake well for me sadly.
We’re sorry to hear this! Did it turn out too moist? We’re happy to help troubleshoot!
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!
Thank you so much for taking the time to leave a note, Kelly! 🙂
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 !
Perfect, Sunita! I love that you can share this treat with your grandchildren! 🙂
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
Yay! I’m so glad that you liked it, Ruth. It’s definitely a favorite around here, too! 🙂
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!
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
Oh, good! Thank you, Zanele!
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!
Awesome! Thank you, Belinda!
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.
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. 🙂
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.
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! 🙂
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! 🙂
Awesome! Enjoy, and have a great weekend!
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 🙂
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! 🙂
Thank you for the Birthday and Mother’s Day wishes Blair!
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.
Thank you so much, Michelle! I really appreciate your kind note! 🙂
Hello. So if I only have light buttermilk to use, how will that affect the cake?
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!
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.
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! 🙂
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?
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. 🙂
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!
That frosting sounds delicious! Hope you enjoyed the cake, Sue!
Thanks!!! Since we’re only a household of two (kids grown and gone!), I’m sharing this cake with friends!!
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!
Hah! I love to hear that, Judy. So glad that you’re putting all of your leftover buttermilk to good use! 🙂
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?
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. 🙂