Buttermilk Chocolate Cake

This is such a great snack cake! It disappeared really fast in my house! We like simple, unadorned cakes without frosting - but you can certainly follow the link at the bottom to the original recipe which has a wonderful buttermilk frosting recipe as well. The next time we make this cake I'm going to sprinkle a handful of chocolate chips over the top before baking - and I can't wait to make this one again!

I love the texture and flavor of this cake - the chocolate flavor is mild, the tang from the buttermilk is subtle, and it has such a great crumb; it holds together well and is a little bit fudgy. It's just a great basic cake that you can easily dress up with some add-ins or frosting if desired, but you don't need them!

Buttermilk Chocolate Cake

1 ½ cups granulated sugar
½ cup vegetable oil
3 large eggs
1 Tablespoon pure vanilla extract
½ cup plain Greek yogurt
2 cups all-purpose flour
½ cup cocoa powder
1 Tablespoon instant espresso or coffee
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ¼ cup buttermilk


  1. Preheat the oven to 350 degrees and spray a 9x13 baking dish with nonstick cooking spray.
  2. In one bowl combine the dry ingredients: flour, cocoa powder, instant espresso or coffee, baking powder, baking soda, and salt.
  3. In a separate bowl whisk together the sugar, oil, eggs, vanilla, and Greek yogurt. Add about half of the dry ingredients into the wet ingredients, followed by half of the buttermilk, then remaining dry and remaining buttermilk. Mix until just incorporated.
  4. Pour batter into the prepped pan and bake for 25-35 minutes, until a toothpick inserted into the center comes out clean. 
  5. Allow to cool in the pan before slicing and serving.

Recipe from Beyond Frosting


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