Chocolate Buttermilk Cake

4.99 from 156 ratings

Chocolate Buttermilk Cake

This chocolate buttermilk cake recipe is made in one bowl and is super moist! One batch makes 3, 8-inch cake layers, and is frosted with delicious chocolate buttercream frosting.

Prep Time15

Cook Time33

Additional Time20

Total Time1 8

Course: Cakes

Cuisine: American

Servings: 24

Calories: 408kcal

Author: Chelsey White

Ingredients

Chocolate Cake Recipe

3 cups granulated sugar 600g
2 1/4 cups all-purpose flour 280g
3/4 cup unsweetened cocoa powder, sifted 75g
2 1/2 tsp baking powder 10g
1 tsp fine salt 6g
1 cup unsalted butter, room temperature 226g
1 cup carton egg whites or 7 large egg whites, room temperature 235g
1 1/2 cups buttermilk, room temperature 360g
2 Tbsp vegetable or canola oil 30g
2 tsp vanilla extract or vanilla bean paste 8g
1 tsp instant espresso - optional

Dark Chocolate Buttercream Frosting

2 cups (4 sticks) unsalted butter, room temperature 454g or 1 lb.
1 cup sifted, dark baking cocoa 80g
1 tsp vanilla extract or vanilla bean paste 4g
1/2 tsp fine salt 3g
5 cups powdered sugar 625g
2/3 cup heavy whipping cream, room temperature 180g
1 1/3 cups dark chocolate chips, melted and cooled 230g

Instructions

Chocolate Buttermilk Cake Layers:

Preheat oven to 350°F / 175°C. Line four 7", three 8", or two 9" pans with parchment rounds and grease with non-stick baking spray or homemade cake pan release.
Mix 3 cups sugar, 2 1/4 cups all-purpose flour, 3/4 cup of cocoa powder, 2 1/2 tsp baking powder, and 1 tsp salt together in a stand mixer with a paddle attachment or hand mixer until fully combined.
Mix in 1 cup of room temperature, unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks like moist sand.
Pour in 1 cup of egg whites and mix on low until just incorporated. Mix in 1 1/2 cups of buttermilk in two installments, on a low speed.
Add in 2 Tbsp of vegetable oil, 2 tsp of vanilla extract, and 1 tsp instant espresso. Mix on a low speed until fully incorporated.
Scrape down the sides of the bowl with a rubber spatula, then beat on a medium speed for about a minute to make sure everything is properly mixed together. This also helps lighten the texture of the cake layers a bit.
Divide the batter evenly between your prepared pans. I like to use a scale to make sure each pan has the same amount of batter and will bake up to the same height.
Bake for 33-35 minutes or until a toothpick comes out with a few moist crumbs.
Let the pans cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.
Place the cake layers into the freezer for 30 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.
Use a serrated knife to level the tops of the layers right before you plan to assemble your cake, or you can wrap and freeze them if you're making them in advance.
If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before making your cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble your cake.

Dark Chocolate Buttercream Frosting:

Beat 2 cups of butter on a medium speed for 30 seconds with a paddle attachment until smooth.
Add in 1 cup sifted dark cocoa, 1 tsp vanilla extract, and 1/2 tsp salt, and mix on low until the ingredients are fully incorporated.
Slowly mix in 5 cups of powdered sugar. Halfway through, add in 2/3 cup of heavy cream to make the frosting easier to mix. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
Then mix in 1 1/3 cups of melted and cooled dark chocolate on a low speed until the ingredients are fully incorporated and the desired consistency is reached.
To make the frosting extra smooth, stir by hand with a rubber spatula for a couple of minutes. Push the frosting back and forth to work out any extra air that was incorporated while the frosting was being mixed. Cover with plastic wrap to prevent crusting and set aside.
Repeat step 5 and stir the frosting by hand again right before you use it. Sometimes as frosting sits it develops air bubbles. Giving it a good stir helps make sure it stays silky smooth before you add it to your cake or cupcakes.

Assembling This Chocolate Buttermilk Layer Cake:

Stack and frost cake layers on a greaseproof cake board using a dab of frosting to help stick the first cake layer to the board.
Add an even layer of buttercream between each cake layer with a large offset spatula.
Add a thin coat of frosting around the cake, and fully cover the cake layers.
Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper. Then decorate as desired and enjoy!

Video

Notes

Recipe Variations

This recipe can also be used to make a sheet cake! One batch will make 2, 9 x 13-inch cake layers that are about 1-inch tall. Bake for 35-40 mins at 350 F / 175 C. I recommend using heating cores if you have them to help large cake layers like this bake more evenly and quickly.

You can make one 9 x 13-inch cake layer that's about 2 inches tall, but bake time will be 45-55 minutes at 350 F/ 175 C.

One batch of cake batter makes about 1800 grams. If you plan use four circular cake pans, add 450 grams of batter into each pan.

Tips for Making the Best Chocolate Layer Cake

Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
Use a scale to weigh your cake pans as you fill them. It will make your cake layers bake to the same height and bake more evenly.

Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!

Making This Chocolate Buttermilk Cake in Advance & Storage Tips

Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.

Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

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