12 Delicious Chocolate Buttermilk Cake Recipes

Nothing says comfort like the rich, moist embrace of a chocolate buttermilk cake, and we’ve rounded up 12 irresistible recipes that promise to delight your taste buds and impress your guests. Whether you’re celebrating a special occasion or simply indulging in a sweet craving, these cakes are sure to satisfy. Dive into our list and discover your next baking masterpiece!

Classic Chocolate Buttermilk Cake

This classic chocolate buttermilk cake is the perfect blend of rich, moist, and utterly delicious. You’ll love how simple it is to whip up, especially when you’re craving something sweet and comforting.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup boiling water
• For the frosting:
  • 1/2 cup unsalted butter, softened
  • 2/3 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
2. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
4. Stir in the boiling water until the batter is smooth. The batter will be thin, but that’s okay.
5. Pour the batter evenly into the prepared pans.
6. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then remove to wire racks to cool completely.
8. For the frosting, beat the butter until creamy. Gradually add the cocoa powder, powdered sugar, milk, and vanilla extract, beating to spreading consistency.
9. Frost the cooled cake layers.

Great for any occasion, this cake boasts a moist crumb and deep chocolate flavor that’s irresistible. Try serving it with a scoop of vanilla ice cream for an extra special treat.

Moist Chocolate Buttermilk Pound Cake

Unbelievably rich and tender, this chocolate buttermilk pound cake is your next baking project. You’ll love how the buttermilk adds a subtle tang and keeps the cake incredibly moist.

Ingredients

• For the cake:
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk

Instructions

1. Preheat your oven to 325°F. Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
4. In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Great for any occasion, this cake boasts a dense yet tender crumb with deep chocolate flavor. Serve it with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra special treat.

Chocolate Buttermilk Layer Cake with Fudge Frosting

Ready to dive into the ultimate comfort dessert? This chocolate buttermilk layer cake with fudge frosting is a game-changer, combining moist layers with rich, creamy frosting for a treat that’s hard to resist.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup hot water
• For the fudge frosting:
  • 1/2 cup unsalted butter, softened
  • 2/3 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round baking pans.
2. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add buttermilk, vegetable oil, eggs, and vanilla to the dry ingredients. Mix until just combined.
4. Gradually add hot water to the batter, stirring until smooth. The batter will be thin.
5. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. For the frosting, beat butter until creamy. Add cocoa powder, powdered sugar, milk, and vanilla. Beat until smooth and spreadable.
8. Place one cake layer on a serving plate. Spread with half of the frosting. Top with the second layer and frost the top and sides.

So rich and moist, this cake pairs perfectly with a scoop of vanilla ice cream. For an extra touch, sprinkle with chocolate shavings before serving.

Easy Chocolate Buttermilk Sheet Cake

Did you know that the best desserts often come from the simplest recipes? This easy chocolate buttermilk sheet cake is proof—moist, rich, and perfect for any occasion. You’ll love how straightforward it is to make, with ingredients you probably already have.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup water
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
• For the frosting:
  • 1/2 cup unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup buttermilk
  • 3 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. Add water, buttermilk, oil, eggs, and vanilla to the dry ingredients. Mix until just combined—don’t overmix!
4. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
5. While the cake cools, melt butter in a saucepan over medium heat. Stir in cocoa powder and buttermilk until smooth.
6. Remove from heat and gradually add powdered sugar and vanilla, beating until the frosting is smooth and spreadable.
7. Spread the frosting over the cooled cake. Let it set for a few minutes before serving.

So, what’s the verdict? This cake is incredibly moist with a deep chocolate flavor, thanks to the buttermilk. Try serving it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Chocolate Buttermilk Bundt Cake with Ganache

Hey, you’re going to love this Chocolate Buttermilk Bundt Cake with Ganache—it’s rich, moist, and downright irresistible. Perfect for any occasion, or just because you deserve a slice of chocolatey goodness.

Ingredients

For the cake:

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 3/4 cups granulated sugar
• 1 cup hot water

For the ganache:

• 1 cup heavy cream
• 8 oz semisweet chocolate, chopped

Instructions

1. Preheat your oven to 350°F. Grease and flour a 10-inch Bundt pan to prevent sticking.
2. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined.
3. In another bowl, mix buttermilk, oil, eggs, vanilla, and sugar until smooth. Tip: Room temperature eggs blend more easily.
4. Gradually add the dry ingredients to the wet, mixing just until combined. Then, stir in the hot water. The batter will be thin—that’s okay!
5. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick comes out clean. Tip: Don’t open the oven door too early to avoid sinking the cake.
6. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
7. For the ganache, heat the heavy cream until it just begins to simmer. Pour over the chopped chocolate, let sit for 2 minutes, then stir until smooth. Tip: Use a serrated knife for easier chocolate chopping.
8. Drizzle the ganache over the cooled cake. Let it set for a few minutes before slicing.

Ultimate comfort in every bite, this cake boasts a tender crumb and deep chocolate flavor. Serve it with a scoop of vanilla ice cream for an extra indulgent treat.

Decadent Chocolate Buttermilk Cupcakes

Oh, you’re in for a treat with these Decadent Chocolate Buttermilk Cupcakes. They’re the perfect blend of rich chocolate and tangy buttermilk, creating a moist, fluffy cupcake that’s sure to impress. Whether it’s for a special occasion or just because, these cupcakes are a must-try.

Ingredients

• For the cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup buttermilk
• For the frosting:
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 tbsp milk
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In another bowl, mix the sugar, oil, egg, and vanilla until smooth. Tip: Make sure your egg is at room temperature for a smoother batter.
4. Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to dense cupcakes, so stir until you no longer see flour streaks.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
7. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. For the frosting, beat the butter until creamy. Gradually add the powdered sugar and cocoa powder, then the milk and vanilla, beating until smooth and fluffy.
9. Frost the cooled cupcakes as desired.

What makes these cupcakes stand out is their incredibly moist texture and the perfect balance of sweet and tangy flavors. Serve them with a sprinkle of sea salt on top for an extra flavor contrast that’ll wow your guests.

Chocolate Buttermilk Cake with Cream Cheese Frosting

So, you’re looking for a dessert that’s rich, moist, and downright irresistible? This chocolate buttermilk cake, topped with creamy cream cheese frosting, is your answer. It’s the perfect blend of decadent and comforting, sure to satisfy any sweet tooth.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup boiling water
• For the frosting:
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined.
4. Gradually stir in boiling water until the batter is smooth. The batter will be thin; that’s okay.
5. Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. For the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
8. Once the cakes are cool, spread frosting between layers and over the top and sides of the cake.

One bite of this cake, and you’ll be hooked. The moist, chocolatey layers paired with the tangy cream cheese frosting create a perfect balance. Try serving it with fresh berries for a pop of color and freshness.

Gluten-Free Chocolate Buttermilk Cake

Hey, you’re going to love this gluten-free chocolate buttermilk cake. It’s rich, moist, and has that perfect balance of sweetness and chocolatey depth. Plus, it’s a breeze to make, even if you’re new to gluten-free baking.

Ingredients

• For the cake:
  • 1 1/2 cups gluten-free all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup buttermilk
• For the glaze:
  • 1/2 cup powdered sugar
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp milk

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. In a large bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt until well combined.
3. In another bowl, mix the sugar, vegetable oil, egg, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Tip: Don’t overmix to keep the cake tender.
4. Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
5. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. For the glaze, whisk together the powdered sugar, cocoa powder, and milk until smooth. Drizzle over the cooled cake. Tip: For a thicker glaze, add more powdered sugar a tablespoon at a time.

Gluten-free never tasted so good! This cake is wonderfully moist with a rich chocolate flavor that’s perfectly complemented by the sweet glaze. Serve it with a scoop of vanilla ice cream for an extra special treat.

Vegan Chocolate Buttermilk Cake

Ready to dive into a dessert that’s as indulgent as it is compassionate? This vegan chocolate buttermilk cake is a game-changer, blending rich cocoa flavors with a surprisingly moist crumb. You won’t believe it’s dairy-free!

Ingredients

• For the cake:
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 tbsp white vinegar
  • 2 tsp vanilla extract
• For the frosting:
  • 1/2 cup vegan butter, softened
  • 2 cups powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 tbsp almond milk
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease an 8-inch round cake pan.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until just combined. Tip: Don’t overmix to keep the cake tender.
4. Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
5. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. For the frosting, beat the vegan butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with almond milk. Stir in the vanilla extract. Tip: If the frosting is too thick, add a little more almond milk.
7. Once the cake is cool, spread the frosting evenly over the top. Tip: For a smoother finish, dip your spatula in warm water before spreading.

This cake boasts a velvety texture with a deep chocolate flavor that’s perfectly balanced by the creamy frosting. Serve it with a sprinkle of sea salt or fresh berries for an extra special touch.

Chocolate Buttermilk Cake with Raspberry Filling

You’re going to love this Chocolate Buttermilk Cake with Raspberry Filling—it’s the perfect blend of rich chocolate and tangy raspberry that’ll have everyone asking for seconds.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 3/4 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup boiling water
• For the raspberry filling:
  • 1 1/2 cups fresh raspberries
  • 1/4 cup sugar
  • 1 tbsp lemon juice
• For the frosting:
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup buttermilk
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
4. Stir in the boiling water until the batter is smooth. The batter will be thin—that’s okay!
5. Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
7. While the cakes cool, make the raspberry filling. In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the raspberries break down and the mixture thickens slightly. Remove from heat and let cool.
8. For the frosting, beat the butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the buttermilk, and beat until smooth. Stir in the vanilla extract.
9. To assemble, place one cake layer on a serving plate. Spread the raspberry filling evenly over the top. Top with the second cake layer. Frost the top and sides of the cake with the chocolate frosting.

Every bite of this cake is a dreamy mix of moist chocolate layers and bright raspberry filling. Try serving it with a scoop of vanilla ice cream for an extra special treat.

Spiced Chocolate Buttermilk Cake

Wow, have you ever craved something sweet but with a little kick? This spiced chocolate buttermilk cake is your answer. It’s moist, rich, and has just the right amount of spice to make things interesting.

Ingredients

• For the cake:
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Tip: Sifting helps avoid lumps in your batter.
3. Add the sugar to the dry ingredients and mix well.
4. In another bowl, beat the eggs, then stir in the buttermilk, oil, and vanilla extract.
5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Tip: Overmixing can make the cake tough.
6. Carefully stir in the boiling water until the batter is smooth. The batter will be thin, but that’s okay.
7. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 30 minutes.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Just imagine slicing into this cake to reveal its tender crumb, with the warmth of spices complementing the deep chocolate flavor. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Chocolate Buttermilk Cake with Salted Caramel Drizzle

Craving something sweet and indulgent? You’re in for a treat with this chocolate buttermilk cake, topped with a luscious salted caramel drizzle that’ll have you coming back for seconds.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 3/4 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup boiling water
• For the salted caramel drizzle:
  • 1 cup sugar
  • 6 tbsp unsalted butter
  • 1/2 cup heavy cream
  • 1 tsp salt

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round baking pans.
2. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
4. Carefully stir in the boiling water. The batter will be thin; that’s okay.
5. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. For the caramel, heat the sugar in a medium saucepan over medium heat, stirring constantly until it melts and turns amber.
8. Add the butter and stir until melted. Gradually add the heavy cream, being careful as the mixture will bubble.
9. Remove from heat and stir in the salt. Let the caramel cool slightly before drizzling over the cake.
10. Once the cakes are cool, drizzle the salted caramel over the top. Serve immediately or store in an airtight container.

Zesty and rich, this cake pairs the deep flavor of chocolate with the sweet and salty kick of caramel. Try serving it with a scoop of vanilla ice cream for an extra decadent dessert.

Conclusion

Great news for chocolate lovers! Our roundup of 12 Delicious Chocolate Buttermilk Cake Recipes offers a treasure trove of sweet inspiration. Whether you’re a baking novice or a seasoned pro, there’s a recipe here to satisfy your cravings. We’d love to hear which one becomes your favorite—drop us a comment below. Loved this collection? Share the joy by pinning this article on Pinterest for fellow cake enthusiasts to discover!