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.
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.