Moist Buttermilk Chocolate Cake Recipe

Buttermilk Chocolate Cake — a classic, crowd-pleasing chocolate sheet cake that’s moist, tender, and easy to make. This family recipe has been a favorite for years: the cake bakes thin and soft, finished with a glossy chocolate icing. Serve it warm with vanilla ice cream or let it cool and set for clean slices. Some people call it Texas sheet cake, but we simply call it Buttermilk Chocolate Cake — whatever name you choose, it delivers on texture and flavor.

What size sheet pan should you use?

Use an 18×13 inch half sheet pan — the standard size for home baking. Line the pan with parchment or lightly grease it with butter or nonstick spray before pouring in the batter to ensure easy removal and even baking.

Ingredients for Buttermilk Chocolate Cake

• For the cake:
• 3 cups sugar
• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 1/2 cups unsalted butter
• 1 1/2 cups water
• 6 tablespoons cocoa powder
• 1 cup buttermilk
• 3 eggs, beaten
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons vanilla extract
• For the icing:
• 1/2 cup butter
• 3 tablespoons cocoa powder
• 4–5 tablespoons milk
• 1 teaspoon vanilla extract
• 3–4 cups powdered sugar

How to make Buttermilk Chocolate Cake

1. Preheat your oven to 400°F (204°C).
2. In a large mixing bowl, whisk together the sugar, flour, and salt. Set aside.
3. In a medium saucepan over medium-high heat, combine the butter, water, and cocoa powder. Heat until the butter melts and the cocoa dissolves, whisking until smooth.
4. Immediately pour the hot cocoa-butter mixture over the dry ingredients and stir to combine while the mixture is still hot.
5. Add the buttermilk, baking soda, vanilla, and beaten eggs to the batter.
6. Mix by hand until just combined. Avoid overmixing to keep the cake light and tender.
7. Pour the batter into a well-greased half sheet pan. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
8. While the cake bakes, make the icing.
9. For the icing: in a saucepan over medium-high heat, melt the butter and whisk in the cocoa powder until smooth. Remove from heat, then stir in the powdered sugar, vanilla, and milk until you reach a smooth, spreadable consistency. Add a little more milk if you need to thin the icing.
10. When the cake is cooling (warm or cooled), pour the icing over the top and spread gently to cover the surface.
11. Let the cake cool completely so the icing can set before cutting and serving.

Which cocoa powder works best?

This recipe works well with a classic unsweetened cocoa powder. A widely available brand yields reliably good flavor, but feel free to use your preferred or higher-end cocoa if you like a richer chocolate note. The method of melting butter, water, and cocoa together extracts a deep chocolate flavor and creates a silky base for the batter.

One advantage of this classic sheet cake method is that the butter is melted in the hot cocoa mixture, so you can use butter straight from the fridge — no need to plan ahead to soften it. The hot mixture is poured over the dry ingredients, which helps produce a smooth, evenly textured batter.

Can you freeze this chocolate cake?

Yes. This sheet cake freezes well. Wrap the pan tightly with foil or plastic wrap. If you prefer not to freeze the baking dish itself, set the cake on a piece of cardboard covered with foil to give it support, then wrap and freeze. Thaw in the refrigerator or at room temperature before serving.

Why use buttermilk?

Buttermilk helps keep this cake exceptionally moist and adds a subtle tang that balances the chocolate. If you don’t have buttermilk, you can make a quick substitute by mixing 1 cup whole milk with 1 teaspoon lemon juice or white vinegar; let it sit a few minutes to thicken slightly before using.

Storage and serving tips

At room temperature, cover the cake to keep it from drying out. If you prefer chilled cake, cover and refrigerate. Leftover icing can be frozen in a sealed container and used later. In cold climates, a well-covered pan stored in a cool garage or similar space can act like refrigeration for short periods — just be mindful of food safety.

More cake recipes we love

– Chocolate Raspberry Angel Food Cake Roll
– Chocolate Mocha Angel Food Cake
– Chocolate Lava Cakes