Chocolate Cake Recipe Without Buttermilk
This chocolate cake recipe without buttermilk creates a moist, rich dessert that’s perfect for any occasion. Using simple pantry staples like cocoa powder and hot water, it delivers deep chocolate flavor without complexity. The creamy chocolate frosting adds a decadent touch. It’s ideal for birthdays or casual gatherings. This recipe is easy for beginners and customizable with toppings. It’s a go-to for chocolate lovers everywhere.
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.
Notes
When making this chocolate cake recipe without buttermilk, use hot water to enhance the cocoa’s flavor and keep the cake moist. Measure flour accurately to avoid a dry texture. Don’t overmix the batter to maintain a light crumb. Cool the cake completely before frosting to prevent melting.