Chocolate Cake Recipe That Uses Buttermilk

This moist, and rich buttermilk chocolate cake is made in just one bowl and combines the richness of chocolate with the tanginess of buttermilk.

This moist, fudgy, and fluffy cake is a favorite among chocolate lovers. The addition of buttermilk not only adds a subtle tang to the flavor but also helps to keep the cake moist and tender.

For more chocolate cakes, check out my chocolate ganache cake, one bowl chocolate cake, chocolate sour cream pound cake, small chocolate cake, dark chocolate sheet cake, Ferrero rocher cake, matildas chocolate cake, andding dong cake.

Double Chocolate Buttermilk Cake Recipe

Before you start to make this chocolate cake with buttermilk recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.

Dutch cocoa powder– we like to use Dutch-process cocoa powder for our chocolate cake because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!

Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking.Caster sugar will work great as well.

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Buttermilk- gives the cake extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.

Powder sugar- you will need powdered sugar for this recipe. you don’t have to buy powdered sugar, you can simply make it at home by blending granulated sugar in ablenderorfood processor.

Into a largemixing bowl, add the flour, granulated sugar, kosher salt, baking powder, andbaking soda, sift the cocoa powder, and mix with awhisk.

Chocolate Buttermilk Cake By Charlotteree

Add the hot water and mix until just combined and there are no lumps of flour visible. The batter should be pretty runny and smooth.

Pour the batter into the prepared baking pan and bake the cake in a 180c (350f) preheated oven for about 30-40 minutes or until a toothpick inserted into the cake comes out clean.

Melt the butter in a saucepan over low heat until it's completely melted. Remove it from the heat and sift the cocoa powder into the melted butter. Mix well until well combined with a whisk.

Heavenly Chocolate Buttermilk Cake

Pour the frosting on the cooled cake and smooth it out with an offset spatula. Allow the frosting to set for about 10 minutes. Slice and enjoy!

In addition, buttermilk's acidic nature reacts with leavening agents like baking soda or baking powder, helping the cake rise and achieve a lighter texture.

To make it, you will need two main ingredients - milk and lemon juice or vinegar. Start by pouring one tablespoon of lemon juice or vinegar into a measuring cup.

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Then, add enough milk to reach the one-cup mark. Stir the mixture gently and let it sit for about 10 minutes to allow the acid to react with the milk.

Yes! If you want to add more chocolate, you can add 1 cup of chocolate chips to the cake mixture. To prevent the chocolate chips from sinking, coat them with a little bit of flour before adding them to the batter.

This cake will last up to 4 days at room temperature. Cover the cake with plastic wrap or foil to prevent it from drying out. This cake tastes amazing for 4 days!

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My tip is not to freeze it decorated or covered with frosting, because it can ruin the decorating of the cake, I suggest freezing the cake and decorating it when you defrost it.

Thaw in the fridge overnight or at room temperature for a few hours, then make the icing and top the cake with the warm icing.

Zest-lots of people like the orange and chocolate combinations. If you do, add 1 tablespoon of orange zest to this cake to add a zesty orange flavor.

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Layer cake- you can make this into a chocolate buttermilk layer cake by baking the cake in two 8-inch cake pans. Then use the frosting from my chocolate cake since this frosting is too runny for a layer cake.

Chocolate rice Krispie treats-These chocolate rice krispie treats are loaded with chocolate flavor and are gooey, and chewy, take 20 minutes to prep, and are always a crowd-pleaser!

Chocolate fudge frosting- This glossy chocolate fudge frosting is silky and rich in chocolate flavor and is the most delicious chocolate frosting ever made!

Easy Chocolate Buttermilk Layer Cake

Triple chocolate cookies- These triple chocolate cookies are made with cocoa powder, chocolate chips, and chocolate chunks! These are the ultimate cookies for real chocolate lovers.

Calories: 329 kcal Carbohydrates: 65 g Protein: 4 g Fat: 18 g Saturated Fat: 6 g Polyunsaturated Fat: 6 g Monounsaturated Fat: 4 g Trans Fat: 0.3 g Cholesterol: 38 mg Sodium: 271 mg Potassium: 136 mg Fiber: 2 g Sugar: 26 g Vitamin A: 240 IU Calcium: 67 mg Iron: 2 mgButtermilk chocolate cake is a deliciously soft cake with an intense chocolate flavor. This cake is simple to make, even though it’s made from scratch, and it’s just the thing for birthdays and holidays—or any day!

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Old Fashioned Chocolate Buttermilk Cake

You guys! I’m so excited to share this recipe with you today! This is my adaptation of Dorie Greenspan’s incredible Cocoa-Buttermilk Birthday Cake, which has been one of my favorite desserts for

The cake layers are soooooo delicious, just the thing when you’re craving chocolate cake but don’t want to spend forever in the kitchen making one.

Top your cake with chocolate buttercream and you’ll please all the chocoholics in your life (I speak from experience as a certified chocolate aficionado).

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Just note: I think this cake is best a day or two after it’s made. Freezing and/or refrigerating the cake will dry it out a bit. There’s a lot of frosting to make up for any dryness, but just keep that in mind if you want to store your cake very long.

I realize that if you want to make something called buttermilk chocolate cake, you probably intend to use buttermilk. But you can absolutely substitute whole milk mixed with white vinegar or lemon juice if you want to.

Both the cake layers and the frosting here call for room temperature butter. If your butter is too cold it won’t mix properly with the other ingredients.

Moist Buttermilk Chocolate Cake Recipe

Butter takes anywhere from 20 minutes to an hour to come to room temperature depending on the temperature of your kitchen. It’s the proper temperature for baking when you press it lightly with your finger and it gives slightly but still holds its shape.

For cupcakes, start checking for doneness after about 15 to 18 minutes; they might take longer but you don’t want to over-bake them!

Did you make this buttermilk chocolate cake? That’s great! Let me know what you think with a comment and a rating below. Then post a pic on IG–tag @the so I can see your delicious creations!This recipe and post were created for #SummerDessertWeek! Sponsor companies, Dixie Crystals, Adam’s Extract, Wilton , Sweets and Treats Shop and Anolon sent me samples, but as always opinions are 100% mine.

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I’ve shared some great buttermilk recipes that have been a hit with readers, including my Buttermilk Texas Sheet Cake, Homemade Cinnamon Rolls with Buttermilk, and even one of my favorite chicken recipes, Baked Buttermilk Chicken Strips.

For this buttermilk chocolate cake recipe, both the cake and the frosting start out in a saucepan, which is pretty typical of sheet cakes.

You most likely have most, if not all, of the ingredients at home for this delicious recipe. And you might not even have to go to the grocery store to make this.

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Have you ever eaten dry cake? You go to take a bite, and it dries out your mouth, and that’s not good. Not good at all.

And let’s talk about the frosting. I love the way it cools and crackles on the top. There’s a tee-tiny touch of a crunch, and that makes this cake pretty much perfect.

Don’t skimp here and use margarine. Be sure to use the real butter because it will add so much more flavor to your cake.

Moist Buttermilk Chocolate Cake

Once the ingredients are melted and mixed well together, take the saucepan off of the burner and set it aside. Let the mixture cool.

You can use this in any recipe that calls for vanilla extract, including pound cake, ice cream, cookies, and so much more.

Pour the cake mixture into the cake pan. Bake for about 30-35 minutes or until a cake tester comes out clean. Let the cake cool for at least half an hour before frosting it.

Southern In Law: Recipe: Lightened Up Chocolate Buttermilk Cake

The pan is great for cakes, brownies, cookie bars, and more.A 9″ x 13″ pan is the perfect size to hold the cake.

I used a whisk to make sure everything mixed well and made sure I got all of the lumps out. Doesn’t take too much mixing action.

If you’re in a hurry, you can put it in the fridge. You want it to still be pourable consistency but not so thin that it runs off the side of the cake.

Dark Cocoa Buttermilk Cake With Cocoa Mascarpone Frosting

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