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Double Chocolate Buttermilk Cake

Double Chocolate Buttermilk Cake is the chocolate dessert you didn’t know you were missing. It’s rich, simple, and unbelievably moist, made with ingredients you probably already have. Try it once, and it’ll become your go-to chocolate fix.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 45 minutes
Total Time 1 hour 35 minutes
Servings 12

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk room temperature
  • 1/2 cup vegetable oil
  • 2 large eggs room temperature
  • 1 1/2 cups granulated sugar
  • 2 tsp vanilla extract
  • 1/2 cup hot water
  • 1 cup semisweet chocolate chips melted
  • Optional: powdered sugar for dusting

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan or line with parchment.
  • In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  • In another bowl, beat eggs and sugar until light and fluffy. Add oil, buttermilk, and vanilla. Mix well.
  • Stir in dry ingredients until just combined. Add hot water slowly, mixing until smooth.
  • Fold in melted chocolate chips.
  • Pour batter into prepared pan and smooth the top.
  • Bake for 30–35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool completely in the pan on a wire rack before serving.
  • Dust with powdered sugar or serve with ice cream if desired.

Notes

  • Use high-quality cocoa powder for the best chocolate flavor.
  • Don’t skip the buttermilk—it’s essential for moisture and tenderness.
  • Let the cake cool before slicing to get clean cuts.
  • Add a handful of chocolate chips on top before baking for a bit of texture.