This decadent Buttermilk Chocolate Cake recipe is a chocolate lover’s dream. It is a rich, moist, dense, and insanely delicious cake anyone can make!
If you’ve been around this blog for quite some time or tried my recipe for Crusty Cream Cheese Pound Cake, then you have most likely heard about a lady by the name of Linda Studdard. Ms. Studdard was a school teacher of mine and one of those teachers that you just never forget.
Much to my surprise, I ran into Ms. Studdard one day in the grocery store, which was quite the shock since she lived 3 hours away. Visiting family, Ms. Studdard and I picked right back up where we left off. And, I was so delighted when she asked, “Do you need a good chocolate cake recipe?” Now, just for future reference, if anyone ever asks you that, the answer is always, “YES!”
What I got from Ms. Studdard was this absolutely amazingly, incredibly rich, dense Chocolate Buttermilk Cake. Mercy! Y’all, this thing is crazy delicious. Yes, it’s got a few ingredients and yes, there are a few steps, but one bite and you’ll know that the effort is all worth it.
And while boiling some of the ingredients seems weird for lots of folks, it gives the cake a deep, complex flavor that changes the whole thing. I’ve been told that the unique flavor, in addition to the buttermilk, is created by heating the cocoa powder and allowing it to “bloom.”
I love that this is a sheet cake, so there’s no worry about staking layers or icing the sides. And, the chocolate frosting just pours on, and you spread it across the top. Easy peasy. Now, you can turn the cake out of the pan and ice the sides if you wish. I’ve given you the rundown on that in the notes on the recipe.
No matter which way you finish it off, this cake is filled with chocolate flavor, easy, dense, moist, perfectly sweet, and absolutely delicious. Slice it up and enjoy!
Why should I use buttermilk in my cake?
Buttermilk is an amazing addition to many baked goods, like biscuits, muffins, cupcakes, and cake enhancing both the texture and flavor. It creates a tender crumb, while also adding moisture to keep the cake from being dry. The acidity reacts with the baking soda to help the cake rise, making for a fluffy texture. And buttermilk imparts a subtle tanginess that balances the sweetness of the cake, adding a depth of flavor that makes each bite more satisfying.
I could go into all the chemistry behind buttermilk, like how it reduces alkalinity and interferes with gluten, but I don’t want to bore you to tears. Just trust me that buttermilk helps enhance flavor, tenderness, and density in ways that will make your baked goods stand out from the rest.
How to Store a Buttermilk Chocolate Cake
Before prepping your cake for storage, you will want to allow this Buttermilk Chocolate Cake to completely cool at room temperature. After cooling, you should store your cake in an airtight container or tightly wrapped with plastic wrap. This cake should last for about 4 days if stored at room temperature on the counter.
If you want the cake to last a bit longer, try storing it in the refrigerator for up to a week. You could even extend your cake’s shelf life to up to 3 months by storing it airtight in the freezer.
Recipe Card
Buttermilk Chocolate Cake
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups sugar
- 1/2 cup unsalted butter
- 3 tablespoons cocoa powder
- 1/2 cup vegetable oil
- 1 cup water
- 3 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
For the icing:
- 1/2 cup unsalted butter
- 3 tablespoon cocoa powder
- 1 (16-ounce) box powdered sugar (3 3/4 cups)
- 1 teaspoon vanilla
- 6 to 8 tablespoons buttermilk
Instructions
- Preheat the oven to 350°F and lightly coat a 9×13-inch pan with nonstick baking spray with flour.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a small saucepan, melt the butter, then stir in the cocoa powder, oil, and water. Heat to a boil, then boil for 1 minute.
- In the meantime, in a small bowl, mix together the eggs buttermilk, and vanilla.
- Pour the heated mixture over the flour mixture and stir. Add the egg and buttermilk mixture and stir until well combined.
- Pour the batter into the prepared pan and bake for 35 to 45 minutes or until a toothpick inserted into the center comes out clean. Allow to cool for at least 30 minutes before icing.
To make the icing:
- Combine the butter and cocoa in a small saucepan. Cook over medium low until the butter is melted completely. Take off the heat and stir in the vanilla.
- Pour the powdered sugar into a large bowl and pour the hot mixture over the powdered sugar. Stir to combine. Add 1 tablespoon of buttermilk at a time until you get the icing to a pourable consistency, but not too thin. Pour over cake and spread to coat.
Notes
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Tracie Flynn
Another awesome recipe. Thank you!
Thanks, Tracie! So glad you enjoyed it!
camila
Hi! Would this work in 2 layer pans? I read the note about turning out of the 9×13 & decreasing the buttermilk in the icing, so I’m curious how the layers would hold up! Thanks!! I’ll be making it either way tomorrow!
The cake should work just fine baked in layers, versus the 9×13. The frosting will probably need to be a little thicker, but adding some extra powdered sugar should certainly help with that. Enjoy!
Debbi
I shared this cake with my condo neighborhood & they are still raving over how moist & delicious this cake was (every crumb has been eaten) lol! Mayo chocolate cake recipe retired & buttermilk chocolate cake recipe has taken its place!
My neighbors & I thank you……
Aww! Love hearing this, Debbi!
Linda H Jackson
Made this Buttermilk chocolate cake today. So easy and delicious, topped with toasted pecans. Thanks
It’s beautiful! So glad you enjoyed it!
Leslie
This cake is terrific. It is still moist and delicious after 3 days covered tightly on the counter. I can always count on you for delicious no-fuss dependable recipes.
Thank you so much, Leslie! That means the world to me!
Teresa
I made this cake this weekend (just because I had some left over buttermilk) I didn’t expect much from it. But, I was pleasantly surprised by how flavorful and perfectly moist this cake is! My family came by yesterday and ate some too. We all really liked it. It sunk some in the middle while baking but, that’s my fault for not using high altitude directions.
Glad to hear it exceeded your expectations, Teresa!
CINDY S MONNIER
Standard chocolate sheet cake!!!
I feel like I’m missing something here…
Peggy Lombardo
In the instructions, you say to stir the ingredients together. Does this mean that no mixer is needed? Thanks for your help. It sounds like a great recipe!
That’s correct! No mixer.
Nanci Fitschen
This looks delicious. I can’t always find buttermilk. Can I use powdered buttermilk or vinegar in milk? Thank you.
I’d recommend making a buttermilk substitute like this: https://southernbite.com/cooking-lesson-how-to-make-a-buttermilk-substitute/
Teena McElroy
I’m not sure why but the edge of the cake had a different texture. It was higher and tougher. Any ideas what I did wrong? Love the frosting.
What was the texture of the middle part of the cake? Perhaps it wasn’t cooked through?
Bettie Clark
I made this cake almost a week ago and the left overs are still moist and light. This is the most amazing chocolate cake ever. Definitely a keeper.
Fantastic! So glad to hear that!!
Rebecca
Can this cake be done in a Bundt pan?
I have never done it in a bundt pan but don’t see why it wouldn’t work!
SheilaG
They did! My son added some instant espresso powder to the frosting and it was wonderful. Shared some with the neighbor and he gave it “four thumbs up”. I’m not sure what that is but I think it’s good. 🙂
Awesome! So glad to hear it turned out great!
Sheila
Friday is my 74th birthday. I have left this recipe out in a conspicuous place for my husband and son to find it. I’m not obvious or anything. 🙂
I hope they get your hints! Happy Birthday, Sheila!!
Gale Barnett
Have you ever switched 1 cup of coffee for the 1 cup of water? Great cake especially with chopped pecans on top.
Yes! It’s delicious! I just posted a new chocolate cake recipe that uses coffee, in fact! https://southernbite.com/best-chocolate-cake-and-cupcakes/
Sandra
Are you going to publish a second cookbook? I love your first one!
Thanks so much, Sandra! Maybe one day. Right now I love to focus on my blog readers and sharing recipes in that format. It’s much more personal for me. 🙂
Julie G
Omigosh Stacey, this cake is fantastic! I love how easy both the cake and frosting were to make. Talk about moist…truly delicious.
Thanks, Julie! I’m super glad you enjoyed it!
Linda Suit Studdard
Thank you for the kind words! You are awesome and I am so proud of all you are accomplishing!
What can I say? I had great teachers who helped to get me where I am. 🙂
Ellen Abraham
Just have to say “hello” to one of my son’s favorite teachers! Linda, hope you’re doing well! Stacey, I love reading your tributes to Linda…And, her pound cake recipe is wonderful! Looking forward to making this chocolate cake, too!
SUSAN SMITH
My sister and I have made this cake for years. I cannot imagine anyone not thinking they have gone to heaven after one bite. I will add that she and I both have frozen this cake after being iced and it is absolutely wonderful from the freezer. We pour the icing over the warm cake, which seems to add more wonderfulness, so if we freeze ……it is with icing.
It’s definitely one of my favorites! Thanks for the tip on freezing!
Charlotte Patterson
This is the recipe my mother and I always made. It is the BEST! I love how you don’t need a mixer. It has got to be the moistest chocolate cake ever! The only difference I can tell is that our directions called for pouring the warm frosting on the cake straight out of the oven. I need to make this soon!
Isn’t it good? It’s just so dense and chocaltey. We just LOVE it!
Kathryn
My recipe calls for the same. Make frosting 5-10 minutes before cake is done and frost as soon as it comes out of the oven. I’ve been making this cake for 35+ years and is always a favorite. In my church cookbook it’s called Page 80 cake.
Loved to see you shared it!!’
Love that title!!
Heather Kerby
I made a two layer round cake and two dozen cupcakes for a friend’s Birthday and every person that tasted them said that they were the best cake or cupcake that they had ever eaten!!! Thanks for the delicious recipe.
Awesome! I love hearing that, Heather!
Sam
Boiled Cake! So, I’ve been making this for 25+ years .Found it in an old recipe book .Freezes well , and sometimes I make it into mini loafs! It’s very rich.
Can make frosting and pour over brownies for a treat!
This sounds great! I love the idea of using it on brownies.
Jill
Should I store it in the fridge or on the counter? Thanks!
Either will be just fine. 🙂
Steph
This is the chocolate cake, which we call “boiler cake,” that I grew up with. My mom still makes it all the time. If you use plain white milk in the icing instead of buttermilk, it is less creamy and more fudge-like. (We use buttermilk in the cake and white milk in the frosting).
Great tip! Thanks for sharing, Steph!
Lesli
I made this cake exactly as directed. It is delicious and easy. My favorite kind of recipe. Thank you for sharing it with us.
Wonderful! So glad you enjoyed it!!
Janice
Stacey,
Like one of your other readers, I cook this in a sheet pan. It is a different taste when that cake is thin with the icing. My recipe calls for adding a cup of chopped pecans to the icing before spreading it on the cake. The pecans are a nice offset to the sweet icing…and who doesn’t like pecans with chocolate. If your kids do not eat pecans, but the adults like them, just frost the cake half and half. Love your site and your stories. It is kinda like bumping into and old friend at the grocery store and sharing recipes. 🙂
You’re so sweet Janice! Thanks for the kind words!
Nicole
I’m salivating. Will be making this for a girls’ weekend. Wondering if I can do individual cakes in the kind of muffin tins designed for large muffin tops. I assume the baking time would be reduced? Any tips? Thank you!
I’m honestly not sure, Nicole. You’d just have to watch carefully and check doneness.
Angela
I have found my go to chocolate cake recipe. Winner Winner Winner !
Love hearing that!!!
"cj"
You are just so cute … about as sweet as that cake!!
Ha! Thanks, CJ!
Russell May
Add teaspoon of cinnamon or more if you like cinnamon and you take this cake to a whole new level. I even add a dash of cinnamon to the icing. I love the bump in flavor and it pairs amazingly with the bold chocolate flavor. (I grew up calling this a Texas Sheet Cake and had it every year for my birthday.)
Sounds like a GREAT addition!
Becky Mc
I made this cake last week and my boyfriend and parents declared it their favorite chocolate cake. Thanks for sharing!
That’s awesome, Becky!! So glad y’all enjoyed it!
Helen Harris
I use to bake this cake , every Saturday, be careful, it is addicting,!
🙂
Melissa @ Served Up With Love
Yum! I just love that when I read your recipes I read it in your southern accent. Miss you my friend. This cake sounds crazy good!!
Ha! I get it honest, for sure! Hope to see you soon!!
lil
would like to make and freeze and serve at a later date then put on the icing, does it freeze well
Yes, the cake should freeze just fine. 🙂
Robbie Derden
This is a wonderful cake. In Texas we call it a sheet cake. 🙂
I’ve heard several people mention that. I just call it delicious! Enjoy!
Stacey English
Can’t wait to try this, yum!!!!!!!
Hope you’ll enjoy it!!
Beverly
I’m going to have to find a reason to invite people over so I can make this cake–there are only 2 of us in the household and our waistlines don’t need us to eat the whole thing! Looks soooo good!
{patiently waits for his invitation} 🙂
Joanne
Wow — this looks beyond delicious! Anytime I see buttermilk in a recipe, I know it will be good!
I love the flavor and texture it gives this cake.
Deb
Oh – My – Lanta! I could SMELL this cake I swear when I looked through your post…..YUM! I intend to make this over the weekend, oh the joy of it coming out of the oven!!!
I hear ya! There’s nothing quite like that smell.
Sharon
This is a favorite with my children. We put a layer of marshmallow cream between cake and icing. Also make it in a jelly roll pan so cooks faster.
Sounds delicious!!
Louise Williams
going to make the cake but the use of one pound of powdered sugar is really
over the top dont need this much sugar in our household
The cake is great just by itself!
Kay
Powdered sugar comes in a 16 ounce or one pound box, or a 2 pound plastic bag. So saying one box of powdered sugar would mean the same thing.
Deb
That second picture made me wish I was there so I could lick the icing bowl!,,
LOL! Come on! 🙂