Instructions:
Step 1: Preheat Oven & Prep Pans
Preheat oven to 350°F (175°C) .
Grease two 9-inch round cake pans and line the bottoms with parchment paper.
Set aside while mixing the batter.
Step 2: Combine Dry Ingredients
In a large mixing bowl or stand mixer, whisk together:
- Flour
- Sugar
- Cocoa powder
- Baking powder
- Baking soda
- Salt
Mix well to evenly combine all dry ingredients.
Step 3: Mix Wet Ingredients
In another bowl, stir together:
- Buttermilk
- Oil
- Eggs
- Vanilla extract
Whisk until fully blended and slightly thickened.
Step 4: Combine Wet & Dry Mixtures
Gradually add the wet mixture to the dry ingredients.
Beat on medium speed (or by hand) until just combined.
Carefully stir in the hot water slowly—it will thin the batter significantly.
The final batter should be smooth and slightly thin, but don’t worry—it bakes up perfectly!
Step 5: Bake Until Moist
Divide the batter evenly between the prepared pans.
Bake at 350°F (175°C) for 30–35 minutes , or until a toothpick inserted into the center comes out with a few moist crumbs.
Let cool in the pans for 10 minutes , then carefully remove and transfer to a wire rack to cool completely before frosting.
Step 6: Make the Chocolate Buttercream Frosting
In a large bowl, beat softened butter until light and fluffy.
Gradually add powdered sugar , alternating with spoonfuls of:
- Cocoa powder
- Buttermilk
- Vanilla extract
- A pinch of salt
Beat on high speed until smooth and spreadable—add more milk if needed to reach desired consistency.
Step 7: Frost & Decorate
Once cakes are fully cooled, frost the top of one layer and stack the second on top.
Spread a generous layer of frosting over the entire cake—smooth sides or create swirls with an offset spatula or piping bag.
Optional: Add crushed candy canes , sprinkles, or shavings of dark chocolate for extra flair.
Step 8: Slice & Serve
Slice with a sharp knife and serve chilled or at room temperature.
Store leftovers covered at room temp for 2 days or refrigerate for up to 5 days.
Tips for Success:
- 🧁 Room-Temperature Ingredients: Eggs, buttermilk, and butter should all be at room temp for best blending.
- 🧊 Chill Before Frosting: Ensures clean layers and prevents melting the frosting.
- 🍫 Use Real Cocoa: Natural unsweetened cocoa gives the richest chocolate flavor.
- 🌡️ Don’t Overmix: Mix only until just combined to avoid dense texture.
- ❄️ Freezer-Friendly: Wrap cooled cake layers tightly and freeze—thaw and frost when ready to serve.
Serving Suggestions:
- Pair with a glass of cold milk, coffee, or red wine for dessert lovers.
- Perfect at birthdays, family dinners, or holiday gatherings.
- Ideal with a scoop of vanilla ice cream for double chocolate indulgence.
Nutritional Information (per slice, makes 12 servings – without optional toppings):
(Approximate values per serving)
- Calories: ~550 kcal
- Protein: ~6g
- Carbohydrates: ~75g
- Fat: ~25g
- Fiber: ~2g
- Sugar: ~55g
This Chocolate Buttermilk Cake is a true celebration of everything chocolate lovers crave—rich, moist layers with a velvety buttercream finish. With its tender crumb and deep cocoa flavor—it’s a must-have dessert for any chocolate lover.
So go ahead and make this today… because once you take a bite—you’ll be hooked!
