Chocolate Buttermilk Cake

Chocolate Buttermilk Cake

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"One of the best chocolate cake recipes I've ever had. A must for chocolate lovers!"
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2 h servings 632 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 632 kcal
  • 32%
  • Fat:
  • 36.2 g
  • 56%
  • Carbs:
  • 75.9g
  • 24%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 317 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  1. 40 Ratings

Most helpful positive review

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 a...

Most helpful critical review

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.

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 a...

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 c...

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 pa...

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 icin...

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

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). O...

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 use...

Great for chocolate lovers. Frosting is really good and more than enough for the entire cake. Has to be refrigerated.

This cake is light and flavorful with delicious frosting. My husband loved it!

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