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!
I made this for my boyfriend’s birthday yesterday and it was a big hit! Easy to make, perfect texture, moist and delicious. I used two recyclable 8×8” party pans. I frosted them in the pans, added some mini chocolate chips and stabilized whipped cream because that’s just the way he likes them. I loved how simple the recipe is and the texture of the frosting was better than buttercream for this cake. I will be using this recipe again!
Thank you, Sarah! We’re so glad it turned out well for you and appreciate you taking the time to leave a review. Happy birthday to your boyfriend!
This is so freaking good. I use half the amount of sugar. Delish.
Thank you, Sharon!
This is a fabulous cake–moist, chocolatey, and easy. I paired it with the chocolate sour cream frosting–made with semi-sweet chocolate rather than milk–from the Land O Lakes website. It makes a much less sweet, more creamy icing, and the two went well together.
I substituted yogurt thinned with a little milk (maybe 4:1) for the thick buttermilk–similar texture and acidity, which I’ve done many times in other recipes and it works well. The cake rose beautifully, and keeping in mind your advice about not overbaking, I took it out after 30 minutes after checking that it was done. I was somewhat dismayed that the middle of the cake sank while cooling. It was all hidden by icing, and there was no change in the texture of the cake, but it was disappointing to lose some of the rise. After looking around a little, I’m wondering if substituting part of the oil with butter would help.
Anyway, thought you’d like to know. It’s a great cake, and I’ll definitely keep making it.
Hi Colleen,
Thank you for the feedback! We’re sorry your cake sank in the center.The most common reasons for sinking are too small of a pan, too much liquid, opening the oven too many times during baking, and underbaking. We’re glad you still enjoyed the recipe! We would love to know if it stays up if you give it a second try.
I tried the recipe again. The things that were stated as causes for the cake sinking were not my problem. However, I realized I’m probably at a much higher elevation (3,348 ft) than you are, which may be causing the cake to over-rise. I cut back the baking soda and baking powder each by 1/4, and the resulting cake, while not as high as the first time, also sank very little. There was still a bit of sinking in the middle, but I think I’m on the right track.
Oh, yes, we haven’t tested this recipe at higher elevation. We’re glad it turned out a bit better the second time around!
Hi, could this cake bake in a bunt pan. Thanks
Hi Sandy! We’ve had several readers report that it does well as a bundt cake. We’d love to know how it goes if you try it out.
Delicious cake. I substituted 1/2 GF flour and 1/2 Stevia and added tart dried cherries. Doesn’t even need icing! Thank you for such a simple delicious recipe!
Thanks, Joanna! Glad to know that it worked with those adaptations. Thanks for your note!
Best “old fashioned “ chocolate cake! I have a chocolate cake recipe from the back of 1920’s a swansdown flour box, but it is complicated. This recipe is quick, simple, and just as good as (maybe better).
I’m so happy to hear that, Jeanne. Thank you!! 🙂
Simple yet so delicious. Very moist cake and the frosting is deeply chocolate yet not too sweet. Definitely going to keep this recipe for future use.
Thank you, Pam!
I made this for Father’s Day today and it was a hit! The cake is moist, fluffy, and flavorful. The frosting is fudge and oh, so good! Will definitely make this again!
Thank you, Suzanne! We’re so glad you enjoyed it.
Hello Blair!
Can you make this cake in a Bundt cake pan?
Thank you!
Hi, Susy! I haven’t tried it, but I worry that it might be too moist and delicate for that pan.
If you’re looking for a delicious chocolate Bundt cake, this is my go-to favorite: https://www.theseasonedmom.com/triple-chocolate-cake/
And here’s a chocolate pound cake — also great! https://www.theseasonedmom.com/chocolate-pound-cake/
Beyond delicious!!!
Thank you, Holly!
Absolutely the best chocolate cake I’ve ever made and tasted.
Buttermilk is the secret.
Thank you for sharing the perfect recipe.
Yay! I’m so glad that you loved it, Tracey. Thank you!
Can you replace the hot water with hot coffee? I have read that the coffee enhances the chocolate flavor?
Hi Betsy! We haven’t tested it but several readers have had success using coffee. It does enhance chocolate’s flavor. We’d love to know how it goes if you give it a try!
I made this cake today and it was the BEST I have ever had!!!
Thank you so much, Pat!
This was the best cake I ever made or even ate! Don’t tell my Mom!!!
Your secret is safe with us! Thank you, Kristin! This made our day.
Made this once as a trial for a cake I’ll make tomorrow for my daughter. So light and perfect. I bought fresh baking powder and baking soda for the occasion. The product i has was old! I DECREASED the granulated sugar from 2 cups to 1 1/2 cups. I would definitely recommend this. Love having reason to buy more buttermilk. Thanks Blair!!
Thank you, Adam! We’re so glad it turned out well for you and hope your daughter enjoys it, too.
Hi! For the frosting, can homo/full fat milk be used instead of buttermilk? (Will it still set?)
Hi! For the frosting, can homo/full fat milk be used instead of buttermilk? (Will it still set?)
Hi, April! Yes, ma’am! That will work fine. Enjoy the cake!
I made this cake last week for my family, and it was a HUGE hit!! I’ve made many chocolate sheet cakes in my life from lots of different recipes (Coca Cola cake, Texas sheet cake, Ree Drummond’s Best Chocolate sheet cake, etc.), but this one tops them all. I’m in love!
I followed the directions exactly as written, and it turned out perfectly.
Thank you so much for sharing this fabulous recipe! It’s a keeper for sure. 😀
Yay! I’m so happy to hear that, Julie. Such kind praise. Thank you!
Simply delicious! Very easy to make, thank you!
We’re so glad you enjoyed it, Rosa!
We love this. We had some leftover buttermilk, and I went searching for some way to use it. Now this is become a regular thing at our house. The only change we make is, sometimes we use a vanilla buttercream frosting instead of the chocolate because it’s so rich. We make the cake exactly as described, and it comes out perfectly.
We’re so happy to hear this and are glad you are able to adjust the recipe to your preferences. Thank you for taking the time to leave a review!
Love this recipe. Used olive oil and added some cinnamon to batter. Also used hot coffee for water. So moist and chocolaty
Thank you! We’re so glad you enjoy it.