Perfect Chocolate Buttermilk Cake

This cake is the definition of rich, moist, and chocolatey indulgence. The buttermilk ensures tenderness, the coffee deepens the cocoa flavor, and the optional chocolate buttercream makes it irresistible. Perfect for birthdays, celebrations, or whenever you need a comforting chocolate fix.

✨ Ingredients

For the Cake

• 2 cups (250g) all-purpose flour

• 2 cups (400g) granulated sugar

• ¾ cup (75g) unsweetened cocoa powder (sifted if lumpy)

• 2 teaspoons baking powder

• 1½ teaspoons baking soda

• 1 teaspoon salt

• 1 cup (240ml) buttermilk, at room temperature

• ½ cup (120ml) vegetable oil (neutral oil like canola or sunflower works best)

• 2 large eggs (room temperature)

• 2 teaspoons vanilla extract

• 1 cup (240ml) hot coffee (or hot water, if you prefer a milder flavor)

For the Frosting (Optional – Chocolate Buttercream)

• 1½ cups (340g) unsalted butter, softened

• 4 cups (500g) powdered sugar (sifted for smoothness)

• ½ cup (50g) unsweetened cocoa powder

• ¼ cup (60ml) heavy cream or milk (more if needed for spreading consistency)

• 1 teaspoon vanilla extract

Instructions

Step 1 – Prepare the pans

• Preheat oven to 350°F (175°C).

• Grease and line either two 8-inch (20cm) round pans or three 7-inch (18cm) round pans with parchment paper.

Step 2 – Make the cake batter

1. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

2. In a separate bowl, whisk the buttermilk, oil, eggs, and vanilla until smooth.

3. Pour the wet mixture into the dry mixture and mix until just combined.

4. Stir in the hot coffee (or water) – the batter will be thin and pourable, which is exactly right.

Step 3 – Bake

• Divide the batter evenly into the prepared pans.

• Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

• Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Step 4 – Make the chocolate buttercream (optional)

1. Beat butter with an electric mixer until light and fluffy (about 2–3 minutes).

2. Gradually add sifted powdered sugar and cocoa powder, mixing on low at first to prevent a sugar cloud.

3. Add vanilla extract and cream, beating until smooth and spreadable. Adjust with more cream for softness or more sugar for firmness.

Step 5 – Assemble

• Place one cake layer on a serving plate, spread with frosting.

• Repeat with the next layer(s).

• Frost the outside of the cake smoothly, or swirl for a rustic look.

• Decorate with chocolate curls, sprinkles, or a drizzle of melted chocolate.

Tips & Variations

• Buttermilk substitute: Mix 1 cup milk with 1 tbsp vinegar or lemon juice, let sit 5 minutes.

• Coffee boost: Strong brewed coffee enhances chocolate flavor without tasting like coffee. Use hot water if you prefer.

• Mocha twist: Add 1 tsp instant espresso powder to the batter or frosting.

• Extra moist: Brush cooled layers with chocolate syrup before frosting.

• Decoration ideas: Top with fresh berries, a dusting of cocoa powder, or a ganache drip for a showstopper finish.

Serving & Storage

• Serve at room temperature for the best texture.

• Store covered at room temp for 2 days or refrigerate for up to 5 days (bring to room temp before serving).

• Can be frozen (frosted or unfrosted) for up to 3 months. Wrap well to avoid freezer burn.