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.
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.
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.
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!
- Whisk together the dry ingredients.
- Add the eggs, oil and buttermilk; whisk well to combine.
- Whisk in the hot water until the batter is smooth.
- Transfer the batter to a 9 x 13-inch baking pan that’s lined with parchment or greased and floured.
- Tap gently on the counter to release any big air bubbles.
- Bake in a 350°F oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before icing.
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!
- Melt the butter in a saucepan.
- Whisk in the cocoa powder and cook for 2 minutes (do not boil).
- Remove from the heat and whisk in the powdered sugar and buttermilk.
- Add vanilla extract and whisk until smooth.
- Spread the warm frosting on the cool cake.
- Let the frosting set, then slice and serve!
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!
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!
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 chocolate buttercream.
- Fold miniature chocolate chips into the cake batter or sprinkle mini chocolate chips on top for even more flavor and texture!
Tips for the best chocolate cake recipe
- 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!
More Cake Recipes to Try
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!
One-Bowl Buttermilk Chocolate Cake
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 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. 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!
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. 🙂