Chocolate Buttermilk Cake Recipe

4.60 from 57 reviews

Chocolate Buttermilk Cake Recipe

The is the perfect, moist, super-dark Old Fashioned Chocolate Cake. Fill it with buttercream, whipped cream or fruit fillings.

Prep Time25

Bake Time30

Total Time55

Servings:16 servings

Ingredients

2 ounces Dutch process cocoa powder (½ cup)
½ teaspoon baking soda
4 ounces boiling water (½ cup)
9 ounces cake flour (2 cups, see note)
1 teaspoon baking powder
½ teaspoon table salt
8 ounces vegetable oil (1 cup)
4 large eggs
8 ounces buttermilk (1 cup)
1 tablespoon vanilla extract
16 ounces granulated sugar (2 cups)

Instructions

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 2 ounces Dutch process cocoa powder and ½ teaspoon baking soda in a small heat-proof bowl. Whisk 4 ounces 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 9 ounces cake flour with 1 teaspoon baking powder and ½ teaspoon table salt, set aside.
Combine 8 ounces vegetable oil, 4 large eggs, 8 ounces buttermilk,1 tablespoon vanilla extract and 16 ounces granulated 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.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Nutrition