Old-fashioned chocolate and buttermilk cake

Discover the joy of baking with this delectable recipe for an old-fashioned Chocolate Buttermilk Cake. A dessert so moist and rich, it’ll feel like a treasured secret from a beloved bakery!


For the Cake:

Butter: 1/2 cup

Sugar: 1 1/2 cups

Eggs: 2

Unsweetened Chocolate: 2 (1-oz.) squares, melted

Cake Flour: 2 cups, sifted

Salt: 1 tsp.

Buttermilk: 1 cup

Vanilla Extract: 1 tsp.

Baking Soda: 1 tsp.

Vinegar: 1 Tbsp.

For the Chocolate Frosting:

Butter: 1/2 cup, softened

Confectioners’ Sugar: 3 cups

Unsweetened Chocolate: 3 (1-oz) squares, melted

Vanilla Extract: 1 tsp.

Half-and-half: As needed


Setup and Prep: Preheat your oven to 350 degrees. Gracefully grease and flour two 9-inch cake pans and line their bottoms with parchment paper.

Butter Bliss: In a large bowl or standing mixer, cream the butter until it achieves a light and fluffy texture. Infuse sugar and continue to beat until seamlessly creamy.

Egg Ensemble: Introduce the eggs, one at a time, ensuring each is well incorporated with a good beat in between. Follow by stirring in the melted chocolate.

Dry & Wet Harmony: In another bowl, whisk together flour and salt. Gradually add this to your creamy mixture, alternating with buttermilk, and ensuring to mix thoroughly. Whisper in the vanilla.

Baking Soda Boom: In a separate, small bowl, dissolve the baking soda into the vinegar. Gently introduce this to your chocolate mixture, mixing just until they become acquainted – avoid overmixing.

Baking Time: Pour your batter into the prepared pans and escort them into the oven. Bake for 30-35 minutes or until a toothpick, when inserted, emerges clean. Allow them to cool in the pans for 10 minutes, before transferring them onto wire racks to cool completely.

Chocolate Frosting:

Begin by creaming the butter until it flutters lightly and fluffily in your mixing bowl.

Gradually escort in sugar, allowing each 1/2 cup to blend thoroughly before introducing the next.

Allow the melted chocolate and vanilla to join the waltz, ensuring a smooth, unified blend.

Should the need arise, a teaspoon or two of half-and-half may be invited to achieve your desired frosting consistency.

Frost & Serve: Once the cakes have cooled, embark on a delightful journey of frosting them. Adorn to your heart’s content and revel in the chocolaty decadence that ensues!

This Chocolate Buttermilk Cake is not just a recipe; it’s an heirloom of timeless, sweet moments ready to be unfolded in every slice. May it grace your table with its moist, rich presence and transport you to a place where each bite is a cherished memory!

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