Best Moist Buttermilk Chocolate Cake with White Frosting

Name: Best Moist Buttermilk Chocolate Cake with White Frosting
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 cups all-purpose flour; ½ cup unsweetened cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; ½ teaspoon fine salt; 1 cup granulated sugar; ¾ cup dark brown sugar; ½ cup unsalted butter (melted and cooled); ½ cup vegetable oil; 2 large eggs (room temperature); 1 teaspoon pure vanilla extract; 1 cup low-fat buttermilk (room temperature); 1 cup hot water ((Note 1)); ½ cup unsalted butter (softened); 2 and ½ cups confectioners' sugar (sifted (Note 2)); 3 tablespoons low-fat buttermilk (room temperature); 1 teaspoon pure vanilla extract

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This best moist buttermilk chocolate cake with white frosting takes its name seriously. With a soft, melt-in-your-mouth texture and tangy buttermilk in both the cake and the frosting, this dessert is so dreamy you’ll want to bake it on repeat!

Recipe Mood: Dessert Time
Indulgence Level: High
Effort Level: Easy

A slice of moist chocolate cake with white buttermilk frosting.

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Ingredient-Stretching Tip: Have too much buttermilk? Use it to make these baked pumpkin spice donuts with chocolate glaze or these bakery-style chocolate chip muffins.

It’s 90 degrees outside as I type this, but fall is nonetheless in the air, and the desire to break out the flour and sugar for a season of baking is upon us. As for chocolate, it’s always in season, and this best moist buttermilk chocolate cake with white frosting is so good you’ll want to make it on repeat over the next few months.

Many buttermilk chocolate cakes call for chocolate frosting—nothing wrong with that!—but this one features a creamy white frosting brought together with a touch of tangy buttermilk to complement the rich, decadent chocolate.

A slice of this luscious cake pairs perfectly with a cold glass of milk or a steaming hot cup of coffee. Whether you enjoy it as a snack, for breakfast, with the kids, or as a holiday treat, there’s really no wrong time to indulge in this winning dessert!

Why You’ll Love This Best Moist Buttermilk Chocolate Cake with White Frosting

Nostalgic comfort: With a classic, homemade taste, this cake may remind you of long-ago family birthdays or after-dinner dessert on lazy Sundays.
Good for first-time bakers: With no tricky batter texture to achieve or cumbersome tools to use, this cake—and frosting—is very easy to assemble, making it perfect for those new to baking or who don’t bake often.
Tastes even better the next day: This cake tastes more delicious the longer it sits, but it’s plenty dreamy the same day!

Key Ingredients

Low-Fat Buttermilk: This offers moisture, a slight tang, and helps with height as it reacts with the baking soda.
Vegetable Oil: Adds even more moisture to this cake.
Unsalted Butter: Adds flavor and richness, and unsalted butter allows you to control the amount of salt used.
Hot Water: This helps “bloom” the unsweetened cocoa powder and intensify the chocolate flavor.

See the recipe card below for more information on ingredients and quantities.

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How to Make This Recipe

Preheat: Set oven to 350℉ and position rack in the middle of oven.
Prepare the pan: Grease and flour a 9×13-inch pan or line it with parchment paper.
Mix dry ingredients: In a small bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt.
Mix wet ingredients: In a large bowl, beat sugars with butter and oil. Add eggs, vanilla, and buttermilk; mix until combined.
Combine: Add dry ingredients and hot water to wet mixture. Mix on low until just combined (batter will be loose).
Bake: Pour into pan, smooth evenly, and bake 30-35 minutes until a toothpick comes out clean or with a few crumbs attached.
Make frosting: Beat butter until smooth. Gradually add confectioners' sugar; mix until crumbly. Beat in buttermilk and vanilla extract until creamy (adjust consistency as needed).
Frost: Let cake cool fully, then spread frosting evenly on top.
Serve: Slice and enjoy!

A slice of the best moist buttermilk chocolate cake with white frosting.

Pro Tips

Bake with room-temperature ingredients: Allow the cold eggs and buttermilk to sit on the counter for 30 minutes and come to room temperature. This will help create a lighter, airier cake.
Check your cake at the 30-minute mark: Because some ovens run hotter than others, it’s best to check your cake at the 30-minute mark, even though this recipe typically takes around 35 minutes. You don’t want a dry cake!
Don’t overmix the batter: Overmixing the batter can create too much air, resulting in a dense cake. Mix everything just until incorporated.
Scrape down the sides of the bowl: It’s okay to stop the mixer to scrape down the sides of the bowl, ensuring the batter is mixed properly.

Variations & Substitutions

-Add warm spices, like cinnamon, to the cake batter for fall vibes.
-Replace the dark brown sugar with light brown sugar.
-Add mini chocolate chips to the batter for even more chocolate flavor. You can also just garnish the frosting with mini chocolate chips or chocolate sprinkles for added visual appeal.
-Use an offset spatula to create a swirly design in the frosting.
-Use fat-free or full-fat buttermilk instead of low-fat.

Recipe FAQs

Can I make my own buttermilk if I don’t have any?

Yes, you can make your own buttermilk by mixing whole milk with either lemon juice or white vinegar. Mix 1 cup of whole milk with either 1 tablespoon of freshly squeezed lemon juice or 1 tablespoon of white vinegar. Stir or shake the mixture, then allow it to sit for 5 minutes before use.

Can I make these into cupcakes?

This recipe has not been tested as cupcakes, so I can’t guarantee results. However, you can divide the batter among cupcake tins and bake for 15 minutes or more, depending on your oven’s temperature. Follow the recipe card instructions to make the frosting, and frost each cupcake individually.

Can I divide the cake batter between two 8″ or 9″ cake pans?

Yes, you can. Pour the batter evenly into each cake pan. Check the cakes after 22 minutes, then continue baking if they require more time. You may want to double the frosting recipe to ensure you have enough to fill the center and cover the outside of the cake after assembling.

Can I make a gluten-free or vegan version of this cake?

This cake has not been tested with gluten-free or vegan ingredients, so I cannot guarantee results if you deviate too far from the recipe as written.

Why did my cake turn out dry?

In this case, you likely overbaked it. The buttermilk, vegetable oil, butter, and eggs all contribute to making this cake moist and airy. If your oven runs hot, check the cake a few minutes before you think it may be done to avoid overbaking.

Storage

Room temperature: Leave at room temperature for up to 3 days. Just be sure to cover it completely to prevent the cake from drying out and the frosting from hardening. If the weather is very warm where you are, I recommend storing it in the refrigerator.
Refrigerator: Store the cake in the fridge for up to 2 days. Allow it to sit at room temperature before serving. You can also place individual servings in the microwave for about 7 seconds to remove the chill.
Freezer: Cut the cake into individual servings, and freeze each one in a freezer-safe bag for up to 2 months. You can freeze the cake with or without frosting. You can freeze the frosting separately in a freezer-safe bag or container for up to 2 months. Thaw cake slices at room temperature or defrost in the microwave for up to 20 seconds to soften. Defrost frozen frosting in the refrigerator or at room temperature.

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