Chocolate buttermilk cake is my go-to moist chocolate sponge for birthday cakes, with a deep cocoa flavor and a super soft crumb.
I’ve baked this buttermilk chocolate cake recipe for years as the base of my layer cakes, and it always bakes up flat, tender, and easy to stack.
Buttermilk, oil, cocoa powder, and a splash of coffee keep the crumb moist without being heavy.
This chocolate cake with buttermilk is mixed in one bowl, holds up well under ganache or buttercream, and stays fresh for days, so it’s perfect for birthday parties and make-ahead celebration cakes.
Why you'll love this recipe
- Moist buttermilk sponge that stays soft for several days.
- Reliable for layer cakes – flat, sturdy layers, no sinking.
- Simple from-scratch recipe with basic pantry ingredients.
Ingredients You Need
You need these ingredients to make this chocolate cake with buttermilk:
- Flour – all-purpose flour for a soft, tender crumb.
- Unsweetened cocoa powder – gives the rich chocolate flavor.
- Baking powder + baking soda – helps the cake rise and stay light.
- Eggs – at room temperature for a smooth batter.
- Sugar – white sugar or a mix with brown sugar for extra moisture.
- Neutral oil – keeps the cake moist for days.
- Buttermilk – the key to a soft, fluffy texture.
- Black coffee – intensifies the chocolate taste (not the coffee flavor).
- Vanilla + salt – essential for balanced flavor.
Best tips for this cake
- Room-temperature ingredients – They blend better and give the chocolate batter a smooth, even texture.
- Don’t overmix – Mix just until combined to keep the cake soft and fluffy.
- Use hot coffee – Warm liquid helps bloom the cocoa for a deeper chocolate flavor.
- Grease and line the pan – Ensures the cake releases cleanly and stays intact.
- Check doneness early – A toothpick with a few moist crumbs keeps the cake from drying out.
How to make chocolate buttermilk cake
Sift the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl and whisk to combine.
In another bowl, whisk the eggs, sugar, oil, and vanilla until the mixture is smooth and slightly foamy.
In a jug, mix the buttermilk and warm black coffee together.
Add the dry ingredients and the buttermilk-coffee mixture alternately to the egg mixture, mixing gently between each addition until you have a smooth chocolate batter.
Preheat the oven to 325°F (165°C) and prepare two 6-inch cake pans by greasing and lining the bottoms with parchment paper.
Divide the batter between the prepared pans, smooth the tops.
Bake for about 40–50 minutes, or until a toothpick comes out with a few moist crumbs.
Let the cakes cool in the pans for a few minutes, then turn out onto a wire rack and cool completely before filling and frosting.
Storage
- Keep the cake wrapped or in an airtight container at room temperature for 3–4 days.
- Refrigerate up to 1 week.
- Freeze whole layers or slices for up to 3 months.
Recipe Variations
- Chocolate chips add extra richness in the crumb.
- Black cocoa for a deeper color and stronger chocolate flavor.
- Spiced chocolate cake with cinnamon or espresso powder.
- Orange zest for a bright citrus note.
- Nutty version by folding in chopped walnuts or pecans.
Recipe Questions
Can I use regular milk instead of buttermilk?
Yes. Mix milk with a little lemon juice or vinegar and let sit 10 minutes to thicken.
Why add coffee to a chocolate cake?
Coffee boosts the chocolate flavor but does not make the cake taste like coffee. Warm water works too.
How do I keep the cake moist?
Avoid overbaking, measure with a scale, and wrap the cooled layers to retain moisture.
Can I bake this in different pan sizes?
Yes. Use two 8-inch pans or a single 9-inch pan and adjust the baking time accordingly.
Can I make it ahead for a layer cake?
Yes. Bake the layers the day before, wrap them well, and chill or freeze before assembling.
More chocolate cakes
- Chocolate cake with white ganache
- Chocolate birthday cake
- Chocolate raspberry cake
- Strawberry chocolate cake
- Nutella chocolate cake
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
Print
Chocolate Buttermilk Cake
- Total Time: 1 hour
- Yield: 8 slices
Description
Recipe for chocolate buttermilk cake sponge, with a soft and moist texture and flavored with cocoa powder (for 2 cakes of 6 inches / 15 cm in diameter) to make a 4-tier cake.
Ingredients
- 225 g (1 ¾ cups) Flour – cake flour
- 80 g (⅔ cup) Cocoa powder – unsweetened
- 1 tsp Baking soda
- 1 tsp Baking powder
- ½ tsp Salt
- 3 Eggs – room temperature
- 1 ½ tsp Vanilla extract
- 345 g (1 ¾ cups) Sugar – granulated
- 160 ml (¾ cup) Vegetable oil
- 190 ml (¾ cup) Buttermilk
- 170 ml (¾ cup) Black coffee – lukewarm
Instructions
- Preheat the oven to 350°F / 180°C (fan) and line two 6-inch / 15 cm cake pans with parchment on the bottom only.
- In a large bowl, sift the flour, cocoa, baking soda, baking powder and salt.
- Mix the buttermilk with the lukewarm coffee in a separate bowl.
- Whisk the oil, eggs, sugar and vanilla until smooth and slightly frothy.
- Add the dry ingredients and the buttermilk–coffee mixture alternately and mix until the batter is smooth.
- Divide the batter between the two pans.
- Bake 40–55 minutes, until puffed and a toothpick comes out clean.
- Cool 10 minutes in the pans, then unmold and let cool completely on a rack.
- Wrap each cake in plastic wrap and chill at least 2 hours before cutting.
Notes
Storage: Store the cakes wrapped in plastic wrap at room temperature for 3–4 days or freeze up to 3 months.
Tips:
- Use a kitchen scale for accuracy.
- Make sure eggs are at room temperature.
- Sift the dry ingredients for a smooth crumb.
- Do not overmix after adding the flour.
- Chill the cakes before slicing for clean layers.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Cake, sponge
- Cuisine: American
Nutrition
- Serving Size: A portion
- Calories: 520
- Sugar: 44.7 g
- Sodium: 361.2 mg
- Fat: 22.9 g
- Carbohydrates: 78.8 g
- Protein: 8.9 g
- Cholesterol: 72.5 mg
Lamya
Hello,
I wanted to know if it's possible to make the sponge cake two days before the D-day. I'm planning to make the all-chocolate layer cake for February 9th and I'm wondering if I can at least prepare the sponge cake on Sunday, make the ganache on Monday, and refrigerate everything for the next day. Also, is it okay if I don't use baking soda?
Thanks in advance for the response, and I find your website great, both for the explanations and your videos.
Mimi
I would like to know, what is Baking Powder?
Nagiba
Hello Fadela,
First of all, thank you for all your recipes. I have tried your recipe but I'm not sure if the result is good. Is it normal that it doesn't reach 10cm in height after baking? Or should it reach that height after filling? I separated my batter into two 15cm pans, lined them, but when both are put together, I only have 7cm in height. Is this normal?
Thank you in advance for your response.
cook4chefs
Hi Chef Fadila,
I would like to know if this kind of cake can be decorated with glaze like an entremet? Another question, is it possible to use mousses between the layers of this sponge cake, similar to an entremet, or is it not possible? I really need your explanations on this subject. Thanks to everyone, especially Fadela.
Fabienne
Hello, first I wanted to tell you that I really appreciate your posts and use your recipes a lot ☺️
Regarding this cake, I make it again and again, as a layer cake but also as is, and it's perfect.
I would like to make it with pistachio flavor. I think I should substitute the weight of the cocoa with flour and add pistachio paste. What do you think?
Thank you for sharing your knowledge.
Lynda
Hello Madam, first of all, thank you for the recipe, it's truly wonderful and I succeeded in making it. I want to know if I can prepare the same recipe but without cocoa by substituting the coffee with warm milk and the cocoa with flour. I'm waiting for your response and thank you in advance.
laurianne
Hello,
Thank you for your recipe. Is it possible to reduce the amount of sugar without it affecting the texture? Thank you.
Kathy
Can you please post the recipe for the icing?
Fadela
Hello, of course! You can find the ganache on the cake in this recipe: chocolate birthday cake.