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–+ servings

Buttermilk Chocolate Layer Cake

Ultra-moist chocolate cake made tender with buttermilk and a touch of sour cream, then cloaked in a fluffy cocoa buttercream. Classic bakery flavor with a soft, fine crumb—perfect for birthdays or any chocolate craving.
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Prep Time: 30 minutes
Cook Time: 32 minutes
Total Time: 1 hour 2 minutes
Servings: 12

Ingredients
 

Chocolate Cake Layers

  • 1 3/4 cups all-purpose flour sifted
  • 2/3 cup Dutch-processed cocoa powder sifted
  • 1 1/3 cups granulated sugar
  • 2 tablespoons light brown sugar packed
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 3 large eggs room temperature
  • 2/3 cup vegetable oil
  • 1/3 cup sour cream room temperature
  • 1 cup buttermilk room temperature
  • 1/4 cup hot brewed coffee
  • 1 tablespoon pure vanilla extract

Buttermilk Cocoa Frosting

  • 1 cup unsalted butter softened
  • 2/3 cup Dutch-processed cocoa powder sifted
  • 2 3/4 cups powdered sugar sifted
  • 4-5 tablespoons buttermilk as needed for consistency
  • 2 teaspoons pure vanilla extract
  • 1 pinch fine sea salt

To Finish

  • 1/4 cup dark chocolate shavings or cocoa nibs optional garnish

Instructions

Preparation Steps

  • Preheat the oven to 335°F. Grease two 8-inch round cake pans, line the bottoms with parchment, and dust the sides with cocoa powder to prevent sticking.
  • Make a cocoa paste: In a small bowl, whisk the cocoa powder with the hot brewed coffee until smooth and glossy. Set aside to cool slightly, 3–5 minutes.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
  • In a large mixing bowl, beat the eggs with the granulated sugar and brown sugar on medium-high speed until slightly thickened and lightened in color, about 2 minutes. With the mixer running on medium, slowly stream in the oil to emulsify, then mix in the vanilla and sour cream until smooth. Blend in the cocoa paste.
  • Add half of the dry ingredients to the bowl and mix on low just until a few dry streaks remain. Pour in all of the buttermilk and mix on low to combine. Add the remaining dry ingredients and mix until the batter is smooth. Let the batter rest for 5 minutes to allow bubbles to settle and the cocoa to hydrate.
  • Divide the batter evenly between the prepared pans (about 650–700 g per pan if weighing). Tap each pan firmly on the counter to release large air bubbles.
  • Bake at 335°F for 28–32 minutes, or until the centers spring back and a toothpick comes out with just a few moist crumbs. An internal temp near 205°F also indicates doneness.
  • Cool the cakes in the pans for 10 minutes, then run a knife around the edges, turn out onto a rack, peel off the parchment, and cool completely.
  • For the frosting, beat the softened butter on medium-high for 2–3 minutes until pale and fluffy. In a separate bowl, whisk together the sifted powdered sugar and cocoa. On low speed, add half of the cocoa-sugar mixture to the butter, followed by 3 tablespoons buttermilk. Add the remaining cocoa-sugar, vanilla, and a pinch of salt. Increase speed to medium-high and whip for 2–3 minutes. Adjust with the remaining buttermilk, 1 tablespoon at a time, until spreadable and silky.
  • Assemble: If needed, level the cake tops. Place one layer on a serving board and spread about 1 heaping cup of frosting over it. Top with the second layer. Apply a thin crumb coat around the cake and chill for 15 minutes, then finish with a generous final coat. Garnish with chocolate shavings or cocoa nibs, if using.

Notes

Tip: Weigh the batter into pans for perfectly even layers, and dust pans with cocoa (not flour) to keep the cake's edges deep chocolate-brown.
Store covered at cool room temperature for 1 day or refrigerate up to 4 days; bring to room temp before serving for the softest crumb.
This recipe is an original creation inspired by classic Buttermilk Chocolate Layer Cake flavors. All ingredient ratios and instructions are independently developed.