Indulge in the rich and decadent flavors of a buttermilk chocolate cake made with ease using just one bowl and a whisk. The tangy buttermilk adds a delightful depth of flavor to the moist and tender crumb of the cake.
This delicious cake is topped with a buttermilk chocolate glaze for a perfect finish!
One-bowl chocolate cake
Savor the irresistible allure of a homemade buttermilk chocolate cake, made effortlessly in just one bowl with a whisk. The buttermilk adds a tangy twist to the classic chocolate flavor, resulting in a cake that is moist, tender, and utterly delicious.
The simplicity of the one-bowl method means less fuss and more enjoyment as you mix and whisk your way to cake perfection.
And the indulgence doesn't stop there! Top off your buttermilk chocolate cake with a luscious buttermilk chocolate glaze. The glossy, velvety glaze adds a rich and creamy layer of sweetness to the cake, taking it to a whole new level of decadence.
The buttermilk in the glaze provides a delightful tanginess that perfectly balances the sweetness of the chocolate, creating a harmonious flavor profile that will leave your taste buds craving for more.
Whether it's a special occasion or simply a moment of self-care, treat yourself to the heavenly combination of buttermilk and chocolate in this one-bowl cake.
It's a delightful treat that will satisfy your chocolate cravings and impress your loved ones with its rich flavor and effortless preparation.
My husband isn't a huge dessert fan and will often skip it altogether! However, when I make this buttermilk chocolate cake, he'll come back for seconds or thirds! It's that delicious!
Key ingredients
Ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Buttermilk - Use regular buttermilk, not a low-fat version. If you don't have buttermilk on hand, place 1 tablespoon of white distilled vinegar or 1 tablespoon of fresh lemon juice into a glass measuring cup. Add milk until it reaches the one cup measure. Stir and let rest for 10 minutes, then use. Check out the complete directions and all about making homemade buttermilk.
- Unsweetened Cocoa Powder - I use regular cocoa powder, not dutch process
- Flour - Use all-purpose flour
- Sugar - Two types of sugars are used in this recipe. Granulated sugar is used in the cake and powdered sugar in the icing.
- Oil - Use a light-tasting oil like vegetable oil or canola oil
- Leaveners - Both baking soda and baking powder are used
Step by step directions
How to make it
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
Cake
- Combine flour, sugar, cocoa powder, baking soda, baking powder, and salt in a bowl.
- Add buttermilk, oil, eggs, and vanilla. Mix until combined
- Stir in boiling water and stir until well incorporated
- Add immediately into a greased 9x13-inch cake pan and put into a preheated oven.
- Bake for 35-40 minutes until the cake is cooked through
- Remove from oven and allow the cake to cool in the pan
Icing
- Melt butter in a saucepan over medium-low heat
- Turn off the heat and whisk in cocoa powder
- Add buttermilk, vanilla, and powdered sugar
- Whisk until smooth. If small lumps of powdered sugar exist, just keep stirring until they disappear.
- While the cake is still warm, pour icing over the cake. Level the icing with a spatula and allow icing to fully cool and set up before slicing
Recipe tips
- The cake batter and icing can be completely mixed using a whisk
- As soon as you add the boiling water, mix thoroughly, and place directly into the cake pan and into the oven. The boiling water helps develop flavors with the cocoa powder but also activates the baking soda and powder and gives the cake the proper rise.
- Check to see if your cake is done by inserting a toothpick into the center of the cake. If it comes out clean, with no batter and just a few crumbs sticking to it, the cake is done. If there is batter, continue baking the cake for a few more minutes and test again.
- If using chocolate icing, add it while the cake is still warm. The icing will become slightly firm once cool and will have a crackly surface. If cutting the cake too soon, the icing will run off each slice.
- You may also use your favorite frosting. Allow cake to fully cool before frosting cake.
Frequently asked questions
Lightly cover a fully cool cake and store it at room temperature. The cake can also be refrigerated. If refrigerated, remove at least 30 minutes before serving.
This cake is best consumed within 4-5 days.
Scrumptious variations
- Add a cup of mini chocolate chips to the batter
- Stir in a cup of chopped pecans or walnuts to the batter
- Sprinkle finely chopped toasted pecans or walnuts onto the icing while it's still warm
- Use chocolate buttercream frosting instead of the icing
- Leave unfrosted and sprinkle with powdered sugar
- Serve with a dollop of whipped cream or a scoop of ice cream
More delicious chocolate desserts
- Chocolate Brownie Ice Cream
- Chocolate Mayonnaise Cupcakes
- Chocolate Walnut Tart
- Chocolate Cream Pie
- Chocolate Crinkle Cookies
- Chocolate Mousse
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious desserts!
Buttermilk Chocolate Cake
Ingredients
Cake
- 2 cups flour
- 2 cups sugar
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- 1 cup buttermilk
- ½ cup oil (canola or vegetable oil)
- 1 teaspoon vanilla
- 1 cup boiling water
Icing
- ½ cup butter (salted)
- ⅓ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ½ cup buttermilk
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F
- Lightly spray a 9x13-inch cake pan with a non-stick spray
- Combine flour, sugar, cocoa powder, baking soda, baking powder, and salt in a bowl.2 cups flour, 2 cups sugar, ½ cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, ½ teaspoon salt
- Add buttermilk, oil, eggs, and vanilla. Mix until combined2 eggs, 1 cup buttermilk, ½ cup oil, 1 teaspoon vanilla
- Stir in boiling water and stir until well incorporated1 cup boiling water
- Add immediately into a greased 9x13-inch cake pan and put into a preheated 350°F oven.
- Bake for 35-40 minutes until the cake is cooked through
- Remove from oven and allow the cake to cool in pan
Icing
- Melt butter in a saucepan over medium-low heat½ cup butter
- Turn off the heat and whisk in cocoa powder⅓ cup unsweetened cocoa powder
- Add buttermilk, vanilla and powdered sugar. Whisk until smooth. If small lumps of powdered sugar exist, just keep stirring until they disappear. The icing will be very thin and pourable.3 cups powdered sugar, ½ cup buttermilk, 1 teaspoon vanilla
- While the cake is still warm, pour icing over the cake. Level the icing with a spatula and allow icing to fully cool and set-up before slicing
Notes
- The cake batter and icing can be completely mixed using a whisk
- As soon as you add the boiling water, mix thoroughly, and place directly into the cake pan and into the oven. The boiling water helps develop flavors with the cocoa powder but also activates the baking soda and powder and gives the cake the proper rise.
- Check to see if your cake is done by inserting a toothpick into the center of the cake. If it comes out clean, with no batter and just a few crumbs sticking to it, the cake is done. If there is batter, continue baking the cake for a few more minutes and test again.
- If using chocolate icing, add it while the cake is still warm. The icing will become slightly firm once cool and will have a crackly surface. If cutting the cake too soon, the icing will run off each slice.
- You may also use your favorite frosting. Allow cake to fully cool before frosting cake.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Recipe adapted from The Seasoned Mom.
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