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!
A tasty and quick cake to make. The family loved it. Will make again.
Thank you, Bill!
This cake is so delicious! Have you ever made it into cupcakes? I want to make these for my daughter’s birthday party.
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
Thank you!
This cake was so easy to make and do delish. I’d give it 10 stars if I could.
Thank you, Maria!
I’m trying for the 1st time. I made a buttermilk chocolate cake a long time ago and it came out fantastic so I hope this one is the same. Only the frosting I poured over the cake instead of spread on. I can’t wait to try it.
Hope it turns out well, Lisa! It’s definitely a favorite around here. 🙂
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!!
Thank you, Edie!
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!
Wonderful! I’m so glad to hear that, Ariana. Thank you!
Why so much water???
It works, promise! The batter seems thin, but it bakes into the most moist, delicious chocolate cake. 🙂
THE CHOCOLATE BUTTERMILK CAKE IS JUST AMAZING!
THANKS FOR SHARING.
Thank you, Maria!
Awesome!!!
Thank you so much!
this cake is transcendent. i use a mix of regular and black/onyx cocoa powder in the cake and frosting and it’s amazing.
Thank you so much, Rachel!
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.
Love the addition of peanut butter frosting! We’re so glad you enjoyed it, Susan!
Excellent!! Moist tasty and so delicious
Thank you so much, Sela!
I am gonna make this tonight with your sour cream chicken. I love your recipes and easy to follow instructions.
Thank you so much, Sherry! Enjoy!
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!
We’re so happy to hear it, Anne! Happy birthday to your uncle!
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.
We’re so happy to hear this, Kristy!
I made that cake yesterday and it came so good. I loved it.
Thank you for sharing❤️
We’re so happy to hear this, Nivya! Thank you for trying it out.
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.
Sounds wonderful, AnneMarie! Thanks for letting me know!
Can I make this cake in a Bundt pan? Has anyone tried?
We have had several readers make it in a bundt pan and report that it turned out well!
Does this buttermilk chocolate cake with buttermilk chocolate frosting need to be refrigerated?
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!
Question, does the calorie per serving include the frosting? If so, what is the per serving calories without frosting?
Thanks
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!
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.
Thank you so much, Helen!
WOW! This is the ABSOLUTE BEST Chocolate Cake recipe! I cut the sugar by half in the cake – perfect sweetness.
Awesome! Thank you!
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!
Thank you, Maryjane! That’s such a huge compliment! I bet the espresso powder was a delicious addition.
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.
Thank you so much, Linda!