Buttermilk Chocolate Cake


Chocolate Buttermilk Cake is a classic dessert that combines the rich flavor of chocolate with the tangy taste of buttermilk. This cake is moist, tender, and perfect for any occasion.

Why we love this recipe:

  • It’s a timeless dessert that’s always a hit with chocolate lovers.
  • The addition of buttermilk adds a unique tanginess and helps keep the cake moist.
  • This cake is easy to make and can be customized with your favorite frosting or toppings.


  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt


  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water


  • You can use Dutch-processed cocoa powder for a deeper chocolate flavor, but be sure to use baking powder instead of baking soda.
  • Leftovers can be stored in an airtight container at room temperature for up to 3 days.


  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Carefully stir in the boiling water, mixing until the batter is smooth.
  6. Pour the batter into the prepared baking pan and smooth the top with a spatula.
  7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.


Q: Can I use a different type of oil? A: Yes, you can use melted butter or coconut oil instead of vegetable oil.

Q: Can I use a different type of milk? A: Yes, you can use regular milk or almond milk instead of buttermilk. If using regular milk, you can add 1 tablespoon of vinegar or lemon juice to the milk to create a buttermilk substitute.



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