Chocolate Buttermilk Cake is the perfect, moist (I know people hate that word, but it’s a fact), super-dark, Old Fashioned Chocolate Cake. Fill it with buttercream, whipped cream or fruit fillings.
Really? ANOTHER chocolate cake recipe? Yep! Much as I love my Chocolate Butter Cake‘s melt-in-your-mouth texture and the super light and airy crumb of my Chocolate Genoise, there is also a place on our menu for this Buttermilk Chocolate Cake recipe.
I call this “Old Fashioned” Chocolate Cake because it has a very soft and moist crumb that is reminiscent of a cake made from a box-mix.
WHAT??? How dare I talk about cake mix in this everything-baked-from-scratch-all-the-time blog.
But wait, stay with me a minute. While I’m convinced that I can always spot a cake made from a mix because there is a certain artificial flavor that comes through, cake mixes do have one thing going for them.
Cakes made from a mix have a the super soft, very fine crumb that many, many people think of as the quintessential old fashioned chocolate layer cake. It’s the kind of cake that I grew up with, and maybe you did too.
But we don’t have to resort to using cake mix.
Why is Chocolate Buttermilk Cake so soft and tender?
- There are two secret ingredients in this recipe that create the type of super-fine crumb you get from a cake mix — buttermilk and oil.
- Buttermilk is acidic and acidic ingredients tenderize the cake crumb.
- Buttermilk has a lovely tangy flavor and helps moisturize the cake.
- Oil stays liquid at room temperature, so cakes made with oil are softer than cakes made with butter.
- Oil has more water than butter, so the wet batter bakes up into a very moist (again, sorry it’s just the best description) cake.
- Because we don’t “cream” the batter as we do with a butter cake, the air in the batter comes from emulsifying the batter and from the leavening. This means we get lots and lots of tiny air bubbles in the batter. That translates to a very fine and even crumb with melts in your mouth.
Scroll through the step by step photos to see how to make Old Fashioned Chocolate Buttermilk Cake:
What’s the perfect icing for this Old Fashioned Chocolate Cake? Why, Old Fashioned Chocolate Frosting, of course.
I’ll even go so far as to suggest that you skip the pastry chef-y, smooth-icing technique and ice the cake with the “Betty Crocker swirls” that make it look like a cake from a 1960s TV commercial (and I mean that in a good way).
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
- 1/2 cup (2 oz, 55 g) Dutch process cocoa powder
- 1/2 tsp baking soda
- 1/2 cup (4 oz, 125 ml) boiling water
- 2 cups (9 oz, 255g) cake flour
- 1 tsp baking powder
- 1/2 tsp table salt
- 1 cup (8 oz, 255 ml) vegetable oil
- 4 large eggs
- 1 cup (8 oz, 240 ml) buttermilk
- 1 tablespoon vanilla extract
- 2 cups (16 oz, 448g) granulated sugar
- Preheat the oven to 350°F. Line the bottom of two 8" round cake pans with parchment paper, or butter and flour the bottom of the pans (don't butter/flour the sides).
- Combine the cocoa and the baking soda in a small heat-proof bowl. Whisk the boiling water into the cocoa, it will foam up a bit from the baking soda. Set aside to cool while preparing the other ingredients.
- Sift the flour with the baking powder and salt, set aside.
- Combine the oil, eggs, buttermilk, vanilla and sugar in a mixer bowl. Mix on medium speed to combine the ingredients, continue mixing for 2-3 minutes to emulsify the ingredients.
- With the mixer running on low, add the flour and then add the cocoa mixture. Mix until completely incorporated.
- Divide the batter evenly between the two pans. Bake until the top springs back when lightly pressed or a toothpick inserted in the middle of the cake comes out clean, about 30 minutes.
- Cool in the pan for 20 minutes before turning out onto a cooling rack.
- Cool completely before filling and icing.
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