Easy Chocolate Buttermilk Cake -

Before you get started, here’s what you’ll need to make this irresistible cake:

For the Cake:

2 cups (250g) all-purpose flour
¾ cup (75g) unsweetened cocoa powder

2 cups (400g) granulated sugar
2 tsp baking soda
1 tsp baking powder

½ tsp salt
2 large eggs
1 cup (240ml) buttermilk

½ cup (120ml) vegetable oil
1 cup (240ml) warm water or coffee
2 tsp vanilla extract

For the Chocolate Frosting:

1 cup (225g) unsalted butter, softened
½ cup (50g) unsweetened cocoa powder
3 cups (360g) powdered sugar

4 to 6 tbsp (60–90ml) milk, as needed
1 tsp vanilla extract

Instructions

Follow these simple steps to create your Easy Chocolate Buttermilk Cake:

Step 1: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
Step 2: In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until combined.
Step 3: Add in the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until smooth.

Step 4: Gradually stir in the warm water or coffee, mixing until the batter is thin and well blended.
Step 5: Divide the batter evenly between the prepared cake pans and tap the pans gently on the counter to remove any air bubbles.
Step 6: Bake in your preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

To Make the Frosting

Step 1: Beat the softened butter in a bowl until creamy and light.
Step 2: Gradually add the cocoa powder, mixing well.

Step 3: Alternate adding powdered sugar and milk, mixing until the frosting is light and fluffy. Adjust the milk as necessary for a spreadable consistency.
Step 4: Stir in the vanilla extract.

Assemble the Cake

Step 1: Place one cake layer on a serving plate or cake board. Spread a generous layer of frosting on top.

Step 2: Add the second layer and spread the remaining frosting evenly over the top and sides of the cake.
Step 3: Use a spatula to smooth the frosting. Decorate as desired!

FAQs

1. Can I use a different type of flour?

While all-purpose flour is best for this recipe, you can experiment with cake flour for a lighter texture.

2. What can I substitute for buttermilk?

You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.

3. Can I make this cake ahead of time?

Absolutely! This cake keeps well for up to three days in an airtight container at room temperature, or up to a week in the refrigerator.

4. How should I store leftovers?

Store leftover cake in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.

5. Can I freeze the cake? If so, how?

Yes! Wrap the unfrosted cake layers in plastic wrap and aluminum foil, and freeze for up to three months. Allow to thaw in the refrigerator before frosting.

Conclusion

This Easy Chocolate Buttermilk Cake is a must-try for cake lovers! Its rich chocolate flavor combined with the luscious frosting makes for an irresistible dessert that everyone will enjoy. With simple ingredients and straightforward instructions, it’s perfect for both novice and experienced bakers alike. Enjoy this delightful cake at your next gathering or as a special treat for yourself!

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