Creamy, tender, and deeply chocolatey — this Chocolate Buttermilk Cake with Frosting is the kind of dessert that feels like a warm hug on a plate. With a quick stovetop chocolate-butter soak and a glossy, buttery frosting studded with toasted pecans, this cake comes together faster than you’d expect and disappears even faster at the table. Fun fact: many Southern home bakers use buttermilk to keep cakes incredibly moist without adding extra oil — a simple trick that makes all the difference. If you want to compare techniques or see another take on this cake, check out our full write-up here: Chocolate Buttermilk Cake with Frosting recipe page. This version is simple, family-friendly, and perfect for birthdays, potlucks, or a cozy weekend bake.
What is Chocolate Buttermilk Cake with Frosting?
What’s in a name? Chocolate Buttermilk Cake with Frosting sounds like the smartest, most comforting thing you could bake — and it is. Is it called that because the buttermilk makes the cake melt-in-your-mouth tender? Or because someone once proclaimed “the way to a man’s heart is through his stomach” after a single bite? Either way, imagine a chocolate cake that’s moist enough to require a napkin but rich enough to feel like a celebration. Try it and see — you might find your own funny origin story to tell when friends ask how you made it.
Why You’ll Love This
- Intense, moist chocolate flavor: The stovetop butter-cocoa mixture infuses the batter with deep chocolate richness while the buttermilk keeps the crumb soft and tender.
- Budget-friendly and homemade: This cake uses pantry staples — flour, sugar, eggs, butter, cocoa — making it far cheaper than store-bought specialty cakes but tastier and fresher.
- Textural contrast and flavor pop: The glossy butter-pecan frosting adds creamy sweetness and crunchy toasted pecans for balance.
Compared to heavier layer cakes on the blog, this one is quicker and requires less assembly, though it’s just as impressive. If you enjoyed our quicker banana loaf or want a contrasting flavor profile, you’ll appreciate how this cake lets chocolate shine. Ready to bake? Let’s get started.
How to Make
Quick Overview
This recipe is straightforward and perfect for beginners. You’ll melt butter and cocoa on the stove for an instant chocolatey base, whisk simple wet ingredients together, then combine with dry ingredients for a smooth batter. Baking is about 30–35 minutes, and while the cake bakes you’ll prepare a fudgy, buttery frosting that spreads easily over the warm cake. Total active prep time is about 20 minutes and baking time 30–35 minutes.
Prep time: 20 minutes
Bake time: 30–35 minutes
Total time: about 55 minutes
Ingredients
- 1 cup (2 sticks) butter, divided (1 cup for cake mixture, 1 cup for frosting), room temperature for frosting, melted for cake mixture as directed
- ⅓ cup unsweetened cocoa powder, divided (⅓ cup for cake mixture, ¼ cup for frosting)
- 1 cup water, room temperature
- ½ cup buttermilk, for the cake batter, room temperature
- 2 large eggs, room temperature
- 1 teaspoon baking soda, level
- 1 teaspoon vanilla extract, for the cake batter
- 2 cups granulated sugar, measured and leveled
- 2 cups all-purpose flour, measured and leveled
- ¼ teaspoon salt, fine
- For the Frosting:
- 1 cup (2 sticks) butter, room temperature
- ¼ cup unsweetened cocoa powder, sifted if lumpy
- ⅓ cup buttermilk, room temperature
- 1 (16-ounce) package confectioners’ sugar (about 3½ cups), sifted for smooth frosting
- 1 teaspoon vanilla extract, for the frosting
- ½ cup toasted pecans, chopped or roughly chopped
Directions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a saucepan, melt 1 cup of butter with ⅓ cup of cocoa powder and 1 cup of water over low heat, stirring until smooth.
- In a large bowl, whisk together ½ cup of buttermilk, 2 eggs, 1 teaspoon of baking soda, and 1 teaspoon of vanilla extract until smooth.
- Slowly add the warm butter-cocoa mixture to the bowl and mix well.
- In another bowl, whisk together 2 cups of granulated sugar, 2 cups of all-purpose flour, and ¼ teaspoon of salt.
- Gradually add the dry ingredients into the wet mixture and beat until combined.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes or until a toothpick inserted comes out clean.
- While the cake is baking, prepare the frosting by heating 1 cup of butter, ¼ cup of cocoa powder, and ⅓ cup of buttermilk in a medium saucepan until smooth and bubbling.
- Remove from heat and stir in 3½ cups of confectioners’ sugar, 1 teaspoon of vanilla extract, and ½ cup of toasted pecans until smooth and glossy.
- Pour the frosting over the warm cake and spread it evenly, then let it cool for about 20 to 30 minutes before slicing and serving.
What to Serve With
- Whipped cream or a scoop of vanilla ice cream for contrast.
- Fresh berries (strawberries, raspberries) to cut the richness with bright acidity.
- A simple espresso or strong black coffee to balance sweetness.
- For a full celebration spread, serve with a citrus salad or lightly dressed arugula salad to add a peppery counterpoint.
Top Tips for Perfecting
- Use room-temperature eggs and buttermilk so the batter mixes evenly and bakes up lighter.
- Sift confectioners’ sugar and cocoa for the frosting to avoid lumps and ensure a silky finish.
- Toast pecans in a dry skillet for a few minutes until fragrant — watch closely to prevent burning.
- If frosting is too thick, add a teaspoon of buttermilk at a time until spreadable; if too thin, add a little more confectioners’ sugar.
- Don’t overmix the batter once the dry ingredients are added; mix until just combined for a tender crumb.
- To check doneness, insert a toothpick in the center — a few moist crumbs are fine, but avoid wet batter.
For a variation, swap pecans for chopped walnuts or add a teaspoon of instant espresso powder to the batter to intensify the chocolate flavor.
Storing and Reheating Tips
- Room temperature: Keep the cake covered on the counter for up to 2 days in a cake dome or airtight container.
- Refrigeration: Store covered in the refrigerator for up to 5 days; the frosting will firm up. Bring to room temperature before serving for the best texture.
- Freezing: Wrap individual slices tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Reheating: Warm slices for 10–15 seconds in the microwave (depending on wattage) to soften the frosting and slightly warm the cake — watch carefully to avoid overheating.
FAQs
Can I use low-fat buttermilk or a buttermilk substitute?
Yes. Low-fat buttermilk will work, though full-fat gives a slightly richer crumb. To make a substitute, stir 1 tablespoon white vinegar or lemon juice into 1 cup milk and let sit 5 minutes.
Can I make this into layer cakes instead of a 9×13 pan?
Yes. Divide the batter between two 8- or 9-inch pans and reduce baking time; start checking for doneness at 20–25 minutes.
What if I don’t have pecans?
You can omit the pecans or substitute chopped walnuts, almonds, or even toasted coconut for a different texture.
How can I make this cake less sweet?
Reduce the confectioners’ sugar in the frosting slightly and add a pinch of salt to the frosting to balance sweetness. Serve with unsweetened whipped cream or berries to cut sweetness on the plate.
Can I prepare parts of this cake ahead of time?
Bake the cake a day in advance and store it wrapped in plastic wrap. Make the frosting the same day you serve for the freshest texture; alternatively, make the frosting and refrigerate, then bring to room temperature and re-whip slightly before spreading.
Conclusion
This Chocolate Buttermilk Cake with Frosting is proof that a few pantry staples and a simple technique can yield a dessert that’s both comforting and show-stopping. It’s reliably moist, wonderfully chocolaty, and family-approved — perfect for weeknight treats or special occasions. If you’d like to compare this take with another popular version, check out this classic recipe on Spicy Southern Kitchen: Chocolate Buttermilk Cake with Frosting – Spicy Southern Kitchen. Give it a try, share slices with loved ones, and enjoy every comforting bite.
Chocolate Buttermilk Cake with Frosting
Equipment
- 9x13-inch baking pan
- Saucepan
- Mixing Bowl
Ingredients
Cake Ingredients
- 1 cup Butter divided (1 cup for cake mixture, 1 cup for frosting), room temperature for frosting, melted for cake mixture as directed
- ⅓ cup Unsweetened cocoa powder divided (⅓ cup for cake mixture, ¼ cup for frosting)
- 1 cup Water room temperature
- ½ cup Buttermilk for the cake batter, room temperature
- 2 large Eggs room temperature
- 1 teaspoon Baking soda level
- 1 teaspoon Vanilla extract for the cake batter
- 2 cups Granulated sugar measured and leveled
- 2 cups All-purpose flour measured and leveled
- ¼ teaspoon Salt fine
Frosting Ingredients
- 1 cup Butter room temperature
- ¼ cup Unsweetened cocoa powder sifted if lumpy
- ⅓ cup Buttermilk room temperature
- 1 package Confectioners’ sugar (about 3½ cups), sifted for smooth frosting
- 1 teaspoon Vanilla extract for the frosting
- ½ cup Toasted pecans chopped or roughly chopped
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a saucepan, melt 1 cup of butter with ⅓ cup of cocoa powder and 1 cup of water over low heat, stirring until smooth.
- In a large bowl, whisk together ½ cup of buttermilk, 2 eggs, 1 teaspoon of baking soda, and 1 teaspoon of vanilla extract until smooth.
- Slowly add the warm butter-cocoa mixture to the bowl and mix well.
- In another bowl, whisk together 2 cups of granulated sugar, 2 cups of all-purpose flour, and ¼ teaspoon of salt.
- Gradually add the dry ingredients into the wet mixture and beat until combined.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes or until a toothpick inserted comes out clean.
- While the cake is baking, prepare the frosting by heating 1 cup of butter, ¼ cup of cocoa powder, and ⅓ cup of buttermilk in a medium saucepan until smooth and bubbling.
- Remove from heat and stir in 3½ cups of confectioners’ sugar, 1 teaspoon of vanilla extract, and ½ cup of toasted pecans until smooth and glossy.
- Pour the frosting over the warm cake and spread it evenly, then let it cool for about 20 to 30 minutes before slicing and serving.