Chocolate Buttermilk Cake Recipe -
Chocolate Buttermilk Cake Recipe
  • READY IN 2 hr

Chocolate Buttermilk Cake

Recipe by  

"One of the best chocolate cake recipes I've ever had. A must for chocolate lovers!"

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Ingredients Edit and Save

Original recipe makes 9 inch 3 layer cake Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    2 hrs


  1. Grease three 9 inch cake pans. Line bottoms with parchment paper. Preheat oven to 375 degrees F (190 degrees C).
  2. In a small pan over low heat, combine 1cup chocolate chips and 1/4 cup water. Stir until chocolate chips have melted, and mixture is smooth. Allow to cool to room temperature.
  3. Sift together flour, soda and 1/4 teaspoon salt. Set aside.
  4. In a large bowl, cream the butter or margarine with the sugar. Add vanilla. Add eggs one at a time, beating well after each addition. Beat in chocolate mixture. Stir flour mixture into creamed mixture alternately with buttermilk. Blend until smooth. Divide batter into three 9 inch pans, and smooth tops.
  5. Bake for 25 minutes, or until pick inserted in center comes out clean. Cool cakes in pans for 10 to 15 minutes, then invert on wire racks; turn right side up to cool completely.
  6. Place 1 cake layer upside down on cake platter. Spread with 1/2 inch layer chocolate whipped cream. Repeat with another cake layer. Top with remaining cake layer. Frost with remaining cream.
  7. To Make Chocolate Whipped Cream Frosting: In small saucepan over low heat stir 1 cup chocolate chips, honey, 2 tablespoons water and 1/8 teaspoon salt until chocolate is melted and mixture is smooth; cool completely. In medium bowl beat cream until it holds its shape. Gradually fold about 3 large tablespoons cream into chocolate mixture, then fold chocolate mixture into remaining whipped cream until blended.
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Reviews More Reviews

Most Helpful Positive Review
Apr 07, 2008

Unexpectedly fantastic!!! Light, fluffy, moist - I could go on & on. I did have to adjust flour to 2 1/8 cups of all purpose. And, added just short of 1/4 cup oil in. (The batter does taste and look like chocolate mousse!) The frosting was a wonderful match to this glorious cake. But the best part? Both 4 yr olds got in the action. (He made the cake / She did the frosting) And, were pumped that "This is yummier than Mom's cake!" (Yeah, my last one was a doozy). *Oh yeah: I didn't have three round pans, so I whipped up an additional 11 cupcakes... Why 11? We couldn't stop "Taste testing" the batter*

Most Helpful Critical Review
Sep 28, 2009

Chose this recipe because I had all those ingredients. Big mistake. The frosting was runny and the cake was dry. Best chocolate cake recipe on this site so far is Better than sex chocolate cake.


40 Ratings

Jul 06, 2003

Absolutely loved this cake. I'm not in the habit of making triple layer cakes, so I had to go out and buy a third pan, but it was worth it. It was a very moist and lightly flavored chocolate cake, and I can't say enough good things about the frosting. I couldn't imagine what it would end up like. I've never heard a frosting recipe call for this kind of ingredients, but it was wonderful! Almost like a chocolate mousse.

Apr 14, 2009

This is the best chocolate cake recipe! My whole family loves it! I have made it about 3 times now. When I make it, I make 2/3 of the recipe (8 servings) and make it in a 9x13 rectangular pan, or a molded pan that I have that looks like a flower. I use light buttermilk and I frost it with canned chocolate frosting because canned frosting has less fat and calories than the homemade kind. It always turns out great and tastes awesome!

Jul 04, 2008

What a yummy cake! I was a bit skeptical at first after reading some of the reviews, but the cake turned out great for me. I made it for my friend's birthday, and everything enjoyed it. The icing tastes, to me, like melted chocolate ice cream. The cake was moist and beautiful. Give it a go.

Jul 06, 2003

OOOOH! SO Good! Excellent a must try. Mouthwatering.

Sep 01, 2008

This is a great cake! The frosting is similar to chocolate mousse and the cake is soft and spongy (almost too soft and spongy--the cake cracked in a couple places--but it was still delicious). One thing I would caution people about is the amount of sweetness. Next time I will make it, I would reduce the amount of sugar by 1/4, maybe 1/2 cup. It's just way too sweet otherwise, especially with the use of semi-sweet chocolate. Other than that, this is a delicious cake.

Aug 29, 2002

I really liked the cake but not the frosting. The recipe wasn't really enough for the whole cake. Also, with the chocolate mixture, it was too heavy to allow the cream to fluff up well. I used a variation of a whipped cream an cocoa powder instead of melted chocolate chips which worked really well.


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  • Calories
  • 632 kcal
  • 32%
  • Carbohydrates
  • 75.9 g
  • 24%
  • Cholesterol
  • 132 mg
  • 44%
  • Fat
  • 36.2 g
  • 56%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 317 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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