Moist, rich, and covered in a silky-sweet chocolate glaze, this Chocolate Buttermilk Cake with Frosting is the kind of dessert that turns an ordinary day into something special. With its ultra-tender crumb, bold cocoa flavor, and buttery chocolate-buttermilk frosting (plus crunchy pecans on top!), this cake delivers comfort and indulgence in every bite. It’s the kind of classic, crowd-pleasing sheet cake that reminds you why homemade is always better.
The first time I baked this, I couldn’t believe how easily it came together—and how quickly it disappeared. It’s just like Grandma used to make: simple ingredients, big flavor, and that old-fashioned charm. If you love Southern favorites like Texas Sheet Cake or Buttermilk Pound Cake, you’re going to adore this rich and gooey chocolate delight. Let’s bake up something unforgettable!
What is Chocolate Buttermilk Cake with Frosting?
Chocolate Buttermilk Cake with Frosting is a moist sheet cake made with cocoa, butter, and buttermilk for rich flavor and soft texture. What makes it extra special is the warm, pourable chocolate frosting that’s spread over the cake while it’s still hot—creating a glaze-like finish that sinks slightly into the top layer. It’s old-school baking at its best: easy, decadent, and totally irresistible.
As the saying goes, “There’s nothing a good slice of chocolate cake can’t fix,” and this recipe proves it ten times over.
Why You’ll Love This:
Here’s why this chocolate cake is about to become your new go-to dessert:
- Deep chocolate flavor: Cocoa powder plus buttermilk = the perfect balance of rich and tangy.
- Super moist texture: The buttermilk and butter combo ensures every bite is tender and fluffy.
- That frosting though! Poured on warm, it creates a glossy, melt-in-your-mouth topping with a sweet crunch from pecans.
If you’re a fan of Chocolate Sheet Cake or Fudge Brownies, this cake offers that same melt-in-your-mouth experience—no layering or decorating required.
How to Make Chocolate Buttermilk Cake with Frosting
Quick Overview
This cake is a one-bowl wonder. You’ll start by melting the butter and cocoa together, then blend everything into a smooth batter. While it bakes, make the frosting so it’s ready to pour as soon as the cake comes out of the oven.
Ingredients:
For the Cake:
- 1 cup (2 sticks) Challenge butter
- ⅓ cup unsweetened cocoa powder
- 1 cup water
- ½ cup buttermilk
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 cups granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the Frosting:
- 1 cup (2 sticks) Challenge butter
- ¼ cup unsweetened cocoa powder
- ⅓ cup buttermilk
- 1 (16-ounce) package confectioners’ sugar (about 3½ cups)
- 1 teaspoon vanilla extract
- ½ cup toasted pecans
Step-by-Step Instructions:
1. Preheat and Prep:
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking pan.
2. Make the Cake Batter:
- In a small saucepan over low heat, melt 1 cup butter with ⅓ cup cocoa powder and 1 cup water, stirring constantly. Once smooth, remove from heat.
- In a large bowl, beat together buttermilk, eggs, baking soda, and vanilla extract until smooth.
- Slowly add the warm butter-cocoa mixture to the bowl and mix well.
- In a separate bowl, whisk together sugar, flour, and salt. Gradually add to the wet mixture and beat until combined.
3. Bake the Cake:
- Pour the batter into the prepared pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
4. Prepare the Frosting:
- While the cake bakes, make the frosting. In a medium saucepan, combine 1 cup butter, ¼ cup cocoa powder, and ⅓ cup buttermilk.
- Heat over medium, stirring constantly, until smooth and just bubbling.
- Remove from heat and stir in the confectioners’ sugar, vanilla extract, and toasted pecans. Mix until smooth and glossy.
5. Frost the Cake:
- As soon as the cake is done baking and still warm, pour the hot frosting over the top.
- Spread evenly using an offset spatula or the back of a spoon.
- Let cool for about 20–30 minutes to allow the frosting to set.
6. Serve:
- Slice and serve warm, at room temperature, or chilled—every option is delicious!
What to Serve Chocolate Buttermilk Cake With
This cake is a rich treat all on its own, but here are a few perfect pairings:
- A scoop of vanilla or butter pecan ice cream
- Fresh strawberries or raspberries
- A cup of coffee, espresso, or cold milk
- Whipped cream for a lighter finish
It’s also a fantastic potluck or celebration dessert—just slice and serve!
Top Tips for Perfecting This Cake
- Use room temperature eggs and buttermilk for smoother mixing.
- Don’t overbake: Start checking at the 30-minute mark—this cake should be moist and tender.
- Toast the pecans: It brings out a deeper flavor and adds perfect crunch.
- Frost while warm: The warm cake helps the frosting melt slightly into the top layer, creating an ultra-smooth finish.
Storing and Freezing Tips
- Room temp: Store covered at room temperature for up to 3 days.
- Refrigerate: If it’s warm or humid, store in the fridge for up to 5 days.
- Freeze: Freeze individual slices or the whole cake (wrapped tightly) for up to 2 months. Thaw overnight in the fridge or at room temp.
FAQs
Can I make this ahead of time?
Yes! This cake tastes even better the next day as the flavors settle and the frosting firms up slightly.
Can I leave out the pecans?
Absolutely—just skip them if you prefer a nut-free version.
What’s the difference between this and Texas Sheet Cake?
They’re very similar! This version is slightly taller and richer, thanks to the eggs and extra butter in both the batter and frosting.
Can I use Dutch-process cocoa?
Yes, though it may result in a slightly deeper color and flavor. Both types work well.
Conclusion
Chocolate Buttermilk Cake with Frosting is the kind of classic dessert that’s welcome at any table—from potlucks to birthdays to cozy nights at home. With its velvety texture, rich chocolate flavor, and old-fashioned pour-on frosting, this cake is pure Southern comfort in every bite. It’s easy to make, hard to resist, and even harder to forget. Happy baking!
Chocolate Buttermilk Cake with Frosting
Equipment
- 9x13-inch baking pan
- Mixing Bowl
- Saucepan
Ingredients
For the Cake
- 1 cup butter (2 sticks)
- 1/3 cup unsweetened cocoa powder
- 1 cup water
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Frosting
- 1 cup butter (2 sticks)
- 1/4 cup unsweetened cocoa powder
- 1/3 cup buttermilk
- 1 package confectioners' sugar (16 ounces, about 3½ cups)
- 1 teaspoon vanilla extract
- 1/2 cup toasted pecans
Instructions
- 1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- 2. In a saucepan, melt butter with cocoa powder and water over low heat. Stir until smooth and remove from heat.
- 3. In a large bowl, whisk together buttermilk, eggs, baking soda, and vanilla. Slowly add in the warm cocoa mixture and whisk to combine.
- 4. In a separate bowl, mix flour, sugar, and salt. Gradually add to the wet ingredients and mix until fully combined.
- 5. Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- 6. Meanwhile, prepare the frosting: In a saucepan, heat butter, cocoa, and buttermilk until smooth and just bubbling. Remove from heat.
- 7. Stir in confectioners’ sugar, vanilla, and toasted pecans. Mix until smooth.
- 8. Pour frosting over the warm cake and spread evenly. Let cool for 20–30 minutes before slicing and serving.