Chocolate Buttermilk Cake

I love this chocolate buttermilk cake recipe.  It’s no secret in my family how much I loved chocolate cake when growing up.  It was a given at every birthday party.

Do you have a chocolate lover in your family?  If so, this homemade chocolate cake is just what you need.

This recipe might not be as convenient as pulling out a boxed cake mix, but it is well worth the extra effort it takes to make it.  And without all of the ingredients I can’t pronounce.

I know for many, cooking from scratch has become a way of the past.  I can’t help but love it though.  I get lost in my thoughts – picturing my mom, grandmas, and great-grandmothers in their kitchens preparing meals and treats – all from scratch.  For me, baking and cooking from scratch has a way of taking me out of the fast lane and making me feel connected to a time when life moved at a slower pace.

You can frost this with your favorite frosting recipe.  I love this Creamy Chocolate Frosting!

To make this you will need: 2 1/2 cups of flour, 1/2 cup of cocoa, 2 teaspoons of baking powder, 2 teaspoons of baking soda, 1/2 teaspoon of salt, 2 cups of sugar, 1 cup of vegetable oil, 2 eggs, 1 teaspoon of vanilla, 1 cup of buttermilk or sour milk, and 1 cup of hot strong coffee (not pictured).  The coffee gives the chocolate flavor added depth.


Measure out and blend all dry ingredients, except sugar.


Next, cream the sugar, oil, eggs, vanilla, and buttermilk. Add the dry ingredients and mix until blended.  Then slowly pour the hot coffee in a stream against the inside of the bowl.

This batter is supposed to be really thin.  Pour the batter into 2 or 3 greased and floured layer pans.  I used 2 this time.  It can also be put into a 9 x 13 inch pan.  Bake at 350 degrees about 20 – 25 minutes, or until a toothpick inserted in center comes out clean.  Then frost this delicious chocolate buttermilk cake with your favorite frosting.

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Beautiful. Delicious. Enjoy.


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4.5 from 2 reviews
Chocolate Buttermilk Cake
  • 2½ cups flour
  • ½ cup cocoa
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup buttermilk
  • 1 cup hot strong coffee
  1. Mix and blend all dry ingredients, except sugar.
  2. Cream sugar, oil, eggs, vanilla, and buttermilk until blended. Then gradually add the dry ingredients.
  3. Add the hot coffee by pouring a slow stream against the inside of the bowl while mixing. Batter will be thin.
  4. Pour into 2 or 3 greased and floured layer pans or a 9 x 13 in pan. Bake at 350 degrees approximately 20 -25 minutes or until a toothpick inserted in center comes out clean.


    • Kim at Serving Up Southern says

      Yes it really is two cups of sugar. Due to the strong coffee, it really doesn’t taste as sweet as one might think. You could always try making it with less. If you do, I’d love to know how it turns out. Thanks for stopping by. :)

  1. dtcpr says

    Great cake! It is SO moist. ‘m not normally a cake baker- i like cookies better- but I made this work a work party and it was a hit! My chocolate loving mother also loved it! I highly recommend this recipe !

    • Kim at Serving Up Southern says

      Kim, I’m so sorry! I didn’t realized I had skipped that step. I just edited the directions to include that. Thanks for bringing it to my attention! :)

  2. Kaley says

    I made this cake and then did the whole kit-Kat fence with MnM topping and it was a HIT!!! The frosting is sooooo good and the cake sooooo moist! Love love love!

    • Kim at Serving Up Southern says

      Kaley, I’m so glad it proved to be a hit! I love your idea with the Kit Kat bars and M&M’s. Thanks so much for coming back and letting everyone know you loved it. :)

    • Kim at Serving Up Southern says

      Patti, I’ve never made it in a bundt pan, so I’m really not sure. I would think as long as there’s enough room for the cake to rise it would be okay. You might would need to allow for additional baking time. If you give it a try I’d love to know how it works out.

  3. says

    I made this cake and the icing Sunday, and we all thought it was the best chocolate cake ever! I did have to cook it quite longer than the recipe called for, 40 minutes to be exact, so I’m not sure what was going on with that, but it was well worth the wait!!

    • Kim at Serving Up Southern says

      Betsy, I’m so glad y’all liked it! Hmm…I’m not sure what happened with the cooking time, but I’m sure glad you found it to be worth the wait. ;) Thanks so much for coming back and letting us know you liked it.

  4. Roses1 says

    The frosting is plenty sweet so I use 1 1/2 c brown sugar (not packed) in the cake batter and it turns out perfect for our family. I also only use 3 c confectioners sugar instead of 4 and canned milk in the frosting. I don’t add salt at all, and use sweet butter in the cake.

  5. Shakira says

    hi, just wondering if the cake has a coder taste? I do not like cofee at all. Also what does “cream sugar” mean?

  6. Shalini Bakshi says

    Have just put it in the oven. Followed your recipe well. Now waiting for it to bake & dig in while its still warm. :)


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