This Chocolate Buttermilk Cake is rich, fudgy, and incredibly moist thanks to the combination of buttermilk, oil, and hot coffee. With three tender layers and a deep chocolate flavor, it’s the ultimate cake for birthdays, holidays, or anytime you’re craving decadence.
Why You’ll Love This Recipe:
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Incredibly moist and rich texture
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Uses buttermilk and hot coffee for depth and softness
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Perfect for layered celebrations or simple sheet cake formats
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Pairs beautifully with chocolate ganache, buttercream, or cream cheese frosting
Servings: 12–14
⏱️ Prep Time: 20 minutes
⏲️ Bake Time: 30–35 minutes
️ Oven Temp: 175°C / 350°F
Pan Size: Three 8-inch round cake pans
Ingredients
Dry Ingredients:
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2½ cups (312 g) all-purpose flour
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1 cup (100 g) unsweetened cocoa powder
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2½ tsp baking soda
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1 tsp baking powder
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1 tsp salt
Wet Ingredients:
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1 cup (227 g) unsalted butter, softened
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2½ cups (500 g) granulated sugar
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4 large eggs, room temperature
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2 tsp vanilla extract
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1 cup (240 ml) vegetable oil
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1½ cups (360 ml) buttermilk, room temperature
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1 cup (240 ml) hot coffee or boiling water
Instructions
1️⃣ Preheat & Prepare Pans
Preheat your oven to 175°C (350°F).
Grease and line three 8-inch round cake pans with parchment paper.
2️⃣ Combine Dry Ingredients
In a large bowl, whisk together:
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Flour
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Cocoa powder
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Baking soda
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Baking powder
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Salt
Set aside.
3️⃣ Cream Butter & Sugar
In another large bowl, cream together softened butter and sugar using a hand or stand mixer.
Beat on high until light and fluffy (about 3–5 minutes).
4️⃣ Add Eggs, Vanilla & Oil
Beat in eggs, one at a time, mixing well after each.
Stir in vanilla extract and vegetable oil until smooth and emulsified.
5️⃣ Alternate Dry Ingredients & Buttermilk
Gradually add the dry ingredients in thirds, alternating with the buttermilk, starting and ending with dry.
Mix just until combined — don’t overmix.
6️⃣ Stir in Hot Coffee
Slowly pour in the hot coffee (or boiling water) and mix until the batter is smooth.
The batter will be thin — this is key to a super moist crumb.
7️⃣ Bake
Divide the batter evenly among the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Frosting Ideas
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Classic chocolate buttercream
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Smooth chocolate ganache
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Whipped cream cheese frosting
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Fluffy marshmallow icing for a twist
Nutrition (Per Slice – Approx.)
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Calories: 480
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Carbs: 55g
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Fat: 27g
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Sugar: 38g
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Protein: 6g
Pro Tips & Variations
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Use Dutch-process cocoa for a darker, richer color
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Sub hot water + 1 tsp espresso powder if you don’t have coffee
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Wrap cooled layers and freeze for easy make-ahead
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Add chocolate chips for extra gooey bites
Moist Chocolate Buttermilk Cake
- Total Time: 55 minutes
- Yield: 12 servings
Description
This Chocolate Buttermilk Cake is ultra-rich, incredibly moist, and deeply chocolatey — thanks to buttermilk, oil, and hot coffee for that irresistible tender crumb. Perfect for birthdays, celebrations, or anytime chocolate cravings strike, this cake bakes beautifully into layered perfection.
Ingredients
Dry Ingredients:
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2 1/2 cups (312 g) all-purpose flour
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1 cup (100 g) unsweetened cocoa powder
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2 1/2 teaspoons baking soda
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1 teaspoon baking powder
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1 teaspoon salt
Wet Ingredients:
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1 cup (227 g) unsalted butter, softened
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2 1/2 cups (500 g) granulated sugar
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4 large eggs, at room temperature
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2 teaspoons vanilla extract
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1 cup (240 ml) vegetable oil
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1 1/2 cups (360 ml) buttermilk, at room temperature
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1 cup (240 ml) hot coffee or boiling water
Notes
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Pair with chocolate ganache, cream cheese frosting, or whipped mocha buttercream.
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Use buttermilk at room temperature to avoid curdling.
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Coffee enhances the chocolate flavor — you won’t taste it!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American