Buttermilk Chocolate Cake

Buttermilk chocolate cake is the tender, old-fashioned kind of chocolate cake that shows up at every Southern church supper for a reason. Buttermilk is the hero. Its acid reacts with the baking soda to create a fine, velvety crumb that stays moist for days and carries chocolate flavor better than any plain milk cake can.

Milk chocolate (German-style is the traditional pick) melts into the batter for a gentler, creamier chocolate profile than a bittersweet or unsweetened cake. That softer chocolate note is exactly what pairs with the coconut-pecan frosting most folks use with this cake.

Cake flour is a must here, not a suggestion. Its lower protein content gives the cake its signature light, almost sponge-like texture. Swap in all-purpose flour and you’ll end up with a denser, chewier cake.

Sifting the flour before measuring, then sifting again with the leaveners, is another step worth respecting. It aerates the dry ingredients so the finished cake rises tall and even.

Bake at the temperature your pan size calls for (typically 350°F/175°C for a 9×13) until a toothpick comes out clean.

Pro Tips

• Bring the butter, buttermilk, and eggs to room temperature before mixing. Cold ingredients can seize the melted chocolate into clumps.
• Don’t overmix once the flour goes in. Stir until just combined. Over-developed gluten turns cake tough.
• Tap the filled pan on the counter a few times before baking to release any air bubbles.
• Cool the cake completely before frosting with coconut pecan frosting. Warm cake melts the frosting and everything slides.

Variations

• Swap milk chocolate for semisweet or bittersweet for a deeper, more assertive chocolate flavor.
• Add 1 teaspoon espresso powder to the batter to intensify the chocolate.
• Bake as two 9-inch round layers for a proper frosted layer cake, or a single sheet in a 9×13 for easier serving.