There’s something magical about a rich, moist chocolate cake recipe without buttermilk that makes every occasion feel special. This recipe delivers all the decadent chocolate flavor you crave without needing buttermilk, using simple ingredients you likely have at home.
It’s perfect for birthdays, gatherings, or just satisfying a sweet tooth. With a tender crumb and deep cocoa taste, it’s a dessert everyone will love.
I’ve always found chocolate cake to be a universal crowd-pleaser, and this version is no exception. It’s easy to whip up, even for beginner bakers, and the results are consistently delicious. Whether you top it with creamy frosting or enjoy it plain, this cake is sure to bring smiles. Let’s get started on creating a chocolatey masterpiece.
Why People Love This Chocolate Cake
This chocolate cake is a favorite because it’s rich and moist without being heavy. The absence of buttermilk makes it accessible, using pantry staples instead. It’s a versatile dessert that pairs well with any frosting or topping.
It’s also incredibly easy to make. The straightforward steps mean you don’t need to be a pro to get bakery-quality results. The deep chocolate flavor satisfies every cocoa craving.
This recipe is perfect for any occasion. From casual weeknight desserts to festive celebrations, it always fits the mood. Its simplicity and taste make it a go-to for bakers.
Ingredients You’ll Need
This chocolate cake recipe without buttermilk uses everyday ingredients. You’ll need the following for a 9-inch round cake or 12 cupcakes. Gather these items before starting.
For the Cake
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
For the Chocolate Frosting
- ½ cup unsalted butter, softened
- ⅔ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
Optional Toppings
- Chocolate sprinkles
- Fresh berries (optional)
- Chocolate shavings
Equipment Needed
You don’t need fancy tools to make this cake. Basic kitchen equipment will do the job. Here’s what you’ll need.
- Two 9-inch round cake pans or a 12-cup muffin tin
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
- Cooling rack
- Parchment paper (optional, for lining pans)
Step-by-Step Recipe Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans or line a muffin tin with cupcake liners. This ensures easy removal after baking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Ensure there are no lumps for a smooth batter.
Step 3: Combine Wet Ingredients
In another bowl, beat eggs, milk, vegetable oil, and vanilla extract until well combined. The oil keeps the cake moist and tender.
Step 4: Blend Wet and Dry Ingredients
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don’t overmix to avoid a dense cake.
Step 5: Add Hot Water
Slowly pour in the hot water while stirring the batter. The batter will be thin, but this creates a light, moist texture.
Step 6: Pour the Batter
Divide the batter evenly between the prepared cake pans or fill cupcake liners two-thirds full. Smooth the tops with a spatula for even baking.
Step 7: Bake the Cake
Bake for 30–35 minutes for cakes or 18–22 minutes for cupcakes, until a toothpick inserted in the center comes out clean. Check early to avoid overbaking.
Step 8: Cool the Cakes
Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack. Allow them to cool completely before frosting.
Step 9: Make the Frosting
Beat softened butter and cocoa powder until smooth. Gradually add powdered sugar, milk, and vanilla, mixing until creamy and spreadable.
Step 10: Frost and Decorate
Spread frosting over the top of one cake layer, then place the second layer on top. Frost the entire cake or cupcakes and add optional sprinkles or berries.
Tips for the Perfect Chocolate Cake
These tips will help you achieve a flawless chocolate cake every time. They’re simple but make a big difference.
- Sift cocoa powder: This prevents lumps and ensures a smooth batter.
- Use hot water: It enhances the chocolate flavor and keeps the cake moist.
- Don’t overmix: Mix just until combined to keep the cake light.
- Cool completely: Frosting melts on warm cakes, so be patient.
- Measure accurately: Too much flour can make the cake dry.
Serving Suggestions
This chocolate cake is delicious on its own, but these ideas elevate it. Try them for a special touch.
- Ice Cream Pairing: Serve with a scoop of vanilla ice cream for a classic combo.
- Fruit Garnish: Add fresh raspberries or strawberries for a pop of color.
- Whipped Cream: A dollop of whipped cream adds lightness to each bite.
- Coffee or Milk: Pair with coffee or a glass of cold milk for balance.
- Dust with Powdered Sugar: For a simple look, dust unfrosted cakes with powdered sugar.
Nutritional Information
Here’s the approximate nutritional breakdown per serving, based on 12 slices or cupcakes. Values may vary based on ingredients and portion size.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Total Fat | 18g |
| Saturated Fat | 8g |
| Cholesterol | 55mg |
| Sodium | 320mg |
| Total Carbohydrates | 62g |
| Sugars | 48g |
| Protein | 5g |
Storing and Freezing Tips
To keep your cake fresh, store it properly. Cover leftovers with plastic wrap or place in an airtight container. Keep at room temperature for up to 2 days or in the fridge for 5 days.
For freezing, wrap unfrosted cakes tightly in plastic wrap and foil. Freeze for up to 3 months and thaw at room temperature before frosting. Frosted cakes can also be frozen in slices.
Why This Recipe Stands Out
This chocolate cake recipe without buttermilk is special because it’s simple yet delivers bold flavor. The hot water trick ensures a moist texture, while the cocoa creates a rich taste. It’s perfect for bakers who want a reliable, no-fuss recipe.
The frosting is creamy and decadent, complementing the cake perfectly. You can customize it with toppings or keep it classic. It’s a dessert that feels homemade and heartfelt.
For more baking tips and inspiration, visit Allrecipes to explore other dessert ideas. This recipe is your ticket to a chocolate cake that everyone will rave about.
Summary
This chocolate cake recipe without buttermilk is a must-have for any baker. It’s moist, chocolatey, and easy to make with pantry staples. The creamy frosting and optional toppings make it versatile for any occasion. Follow the steps carefully, and you’ll have a dessert that’s sure to impress. Whether for a party or a cozy night in, this cake is a winner.
FAQ
Can I use almond milk instead of whole milk?
Yes, almond milk works as a substitute, but the cake may be slightly less rich. Use unsweetened almond milk for best results.
Why is my cake dry?
Overbaking or too much flour can cause dryness. Measure ingredients carefully and check the cake a few minutes before the timer.
Can I make this gluten-free?
Substitute all-purpose flour with a 1:1 gluten-free flour blend. Ensure your baking powder is gluten-free as well.
How do I store leftover frosting?
Store extra frosting in an airtight container in the fridge for up to a week. Rewhip before using to restore its texture.
Can I make cupcakes instead of a cake?
Yes, this recipe works perfectly for cupcakes. Bake for 18–22 minutes and check for doneness with a toothpick.
Chocolate Cake Recipe Without Buttermilk
Equipment
- Two 9-inch round cake pans or a 12-cup muffin tin
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
- Cooling rack
- Parchment paper
Ingredients
For the Cake
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
For the Chocolate Frosting
- ½ cup unsalted butter softened
- ⅔ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
Optional Toppings
- Chocolate sprinkles
- Fresh berries optional
- Chocolate shavings
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans or line a muffin tin with cupcake liners. This ensures easy removal after baking.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Ensure there are no lumps for a smooth batter.
Step 3: Combine Wet Ingredients
- In another bowl, beat eggs, milk, vegetable oil, and vanilla extract until well combined. The oil keeps the cake moist and tender.
Step 4: Blend Wet and Dry Ingredients
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don’t overmix to avoid a dense cake.
Step 5: Add Hot Water
- Slowly pour in the hot water while stirring the batter. The batter will be thin, but this creates a light, moist texture.
Step 6: Pour the Batter
- Divide the batter evenly between the prepared cake pans or fill cupcake liners two-thirds full. Smooth the tops with a spatula for even baking.
Step 7: Bake the Cake
- Bake for 30–35 minutes for cakes or 18–22 minutes for cupcakes, until a toothpick inserted in the center comes out clean. Check early to avoid overbaking.
Step 8: Cool the Cakes
- Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack. Allow them to cool completely before frosting.
Step 9: Make the Frosting
- Beat softened butter and cocoa powder until smooth. Gradually add powdered sugar, milk, and vanilla, mixing until creamy and spreadable.
Step 10: Frost and Decorate
- Spread frosting over the top of one cake layer, then place the second layer on top. Frost the entire cake or cupcakes and add optional sprinkles or berries.