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Deliciously Moist Chocolate Buttermilk Cake

Classic chocolate buttermilk cake that is moist, tender, and rich with deep chocolate flavor. Easy to make and perfect for family gatherings, birthdays, and cozy afternoons.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1/2 cup unsalted butter softened
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 4 oz unsweetened chocolate melted
  • 1 3/4 cups cake flour sifted
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1 tsp baking soda dissolved in vinegar
  • 1 tbsp vinegar
For the Chocolate Frosting
  • 1/2 cup unsalted butter softened
  • 2 1/2 cups confectioners’ sugar
  • 3 oz unsweetened chocolate melted
  • 1 tsp vanilla extract
  • 1-2 tsp half-and-half optional, to adjust consistency

Equipment

  • Oven
  • Two 9-inch cake pans
  • Mixing bowl
  • Stand Mixer or Hand Mixer
  • Parchment paper

Method
 

  1. Step 1: Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans; line bottoms with parchment paper.
  2. Step 2: In a large bowl or stand mixer, beat butter until light and fluffy. Gradually add sugar and beat until creamy.
  3. Step 3: Beat in eggs one at a time, fully incorporating each. Stir in melted unsweetened chocolate.
  4. Step 4: In a separate bowl, combine sifted cake flour and salt. Alternately add flour mixture and buttermilk to chocolate batter, starting and ending with flour. Stir gently to combine.
  5. Step 5: Stir in vanilla extract. Dissolve baking soda in vinegar and add to batter. Mix just until combined.
  6. Step 6: Divide batter evenly between prepared pans. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely.
  7. Step 7: For frosting, beat softened butter until light and fluffy. Gradually add confectioners’ sugar, beating well to avoid lumps.
  8. Step 8: Stir in melted chocolate and vanilla extract until smooth. Add half-and-half as needed to reach desired consistency.
  9. Step 9: Once cake layers are completely cool, frost as desired and enjoy!

Notes

Store frosted cake covered at room temperature up to 2 days or refrigerated if warm. Freeze unfrosted layers wrapped tightly for up to 3 months. Use milk with lemon juice as buttermilk substitute. Try espresso powder or cream cheese frosting variations.