This buttermilk chocolate cake is all about that classic, old-fashioned richness, bringing back a fudgy, ultra-moist slice of chocolate heaven with a smooth, glossy frosting that shines. It’s a recipe meant to please—simple to make, requiring just one bowl and a whisk, and calling for pantry staples you probably already have. The buttermilk gives it both a slight tang and a soft, melt-in-your-mouth texture. And if you want to switch things up, there are easy, flexible substitutions for buttermilk, oil, and even an option for an egg-free version, all while keeping the cake rich and moist.
This buttermilk chocolate cake pairs beautifully with an afternoon tea. Its fudgy, melt-in-the-mouth texture and glossy chocolate frosting bring out the flavors in a strong black tea or even a lightly spiced chai. Beyond teatime, this cake is a hit at birthdays, family gatherings, or any celebration where a little extra decadence is in order.
Dry Ingredients:
- 220 gm all-purpose flour
- 90 gm unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 120 ml vegetable oil
- 115 gm melted butter, slightly cooled
- 400 gm granulated sugar
- 2 large eggs
- 240 ml buttermilk
- 240 ml hot water or freshly brewed coffee for extra depth
Method:
- Set your oven to 175°C. Grease two 9-inch round cake pans and line them with parchment paper. This simple prep will keep your cake from sticking and ensure an easy release.
- In a big mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Sifting helps to avoid lumps and ensures everything blends smoothly later.
- In the same bowl, add the vegetable oil, melted butter, and sugar. Whisk until smooth and well combined. Then, add the eggs, one at a time, beating after each addition until it’s fully mixed. Take your time here — the eggs bring it all together.
- Pour in the buttermilk and about half of your dry ingredients. Stir gently, blending just enough to make a thick, smooth batter. Then add the rest of the dry mix and give it a quick stir — don’t overdo it, just until it’s all combined.
- Pour in the hot water (or coffee if you want an extra depth to the chocolate). The batter will become thin, but that’s how you get that dreamy, moist cake texture. Mix just enough to bring everything together.
- Divide the batter between the two pans, spreading it out evenly. Pop them into the oven and bake at 175°C.for 30-35 minutes, or until a toothpick poked into the center comes out clean.
- Let the cakes cool completely in their pans, then transfer them to a wire rack. Frost with your favorite chocolate frosting or a glossy ganache, and there you have it — a perfectly moist, deliciously rich buttermilk chocolate cake! Enjoy every slice!
For this rich buttermilk chocolate cake, a few simple substitutions can save the day if you're short on ingredients or want to adjust flavors. Here are some swaps that work beautifully without compromising on taste:
- Buttermilk substitute: No buttermilk on hand? No worries! Make a quick homemade version by adding a tablespoon of white vinegar or lemon juice to a cup of milk. Stir, let it sit for about 5 minutes, and you’re set with a perfectly tangy buttermilk substitute.
- Vegetable Oil alternatives: While vegetable oil adds moisture, you can easily swap it for the same amount of melted coconut oil or a mild-flavored olive oil. Each brings a subtle flavor twist; coconut oil will lend a hint of sweetness, and olive oil adds depth to the chocolate.
- Cocoa powder boosters: If you’re after a deeper, richer flavor, try using Dutch-processed cocoa powder instead of regular. It has a smoother, less acidic taste that pairs well with the buttermilk’s tang.
- Hot water swap: For an even richer taste, replace the hot water with hot coffee. Coffee enhances the chocolate flavor without making the cake taste like coffee — it’s an amazing trick for chocolate lovers.
- Egg-free option: If you’re baking egg-free, replace each egg with 1/4 cup unsweetened applesauce or 1/4 cup of plain yogurt. Both options will keep the cake moist and tender.
These swaps let you adjust flavors, suit dietary needs, or make do with what’s in the pantry while keeping the cake deliciously decadent. Enjoy experimenting!