Buttermilk Chocolate Cake
A rich and moist chocolate layer cake made with buttermilk for a tender crumb and deep cocoa flavor.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, tapping out any excess flour.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
Mixing
- Add the eggs, buttermilk, oil, and vanilla extract. Mix on medium speed for 2 minutes until the batter looks smooth and slightly thicker.
- Carefully stir in the boiling water until fully combined. The batter will look thin and glossy.
Baking
- Divide the batter evenly into the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Finishing
- Once fully cooled, frost with chocolate frosting as desired, handling gently to avoid tearing.
Notes
Use real boiling water for best results. Ensure the baking pans are well greased and floured to avoid sticking.