Creamy, moist, and ridiculously comforting — this Chocolate Buttermilk Cake with Frosting is the kind of dessert that disappears fast at family gatherings. With a tender crumb soaked in a rich cocoa-butter sauce and a glossy, nut-studded frosting poured while hot, it feels both nostalgic and indulgent. Fun fact: many Southern home cooks make a similar cake when they need something that travels well to potlucks and picnics because it stays moist for days.

This recipe is special because it’s simple to pull together with everyday pantry staples, comes together quickly, and is wildly family-friendly. If you like effortless chocolate desserts that still taste like celebration, you’ll be right at home. For more chocolate inspiration, check out this easy chocolate buttermilk cake recipe for another take on the classic. Get your apron on — this one’s going to be a hit.

What is Chocolate Buttermilk Cake with Frosting?

What’s in a name? Chocolate Buttermilk Cake with Frosting sounds like a formal dessert, but really it’s cozy, homey, and slightly cheeky — who else would think to pair tangy buttermilk with deep cocoa, then drown it in a buttery, nutty frosting? How did it get that mouthful of a title? Maybe someone once declared, “the way to a man’s heart is through his stomach,” and this cake was the proof. Imagine a church-basement bake sale where someone pours hot frosting over a warm pan of cake — that may be where the magic (and the name) started. Try it and decide for yourself.

Why You’ll Love This

• Decadent, tender crumb: The combination of melted butter, cocoa, and buttermilk gives a moist, tender cake with a rich chocolate flavor that melts in your mouth.
• Economical and crowd-pleasing: Made with everyday ingredients, this cake stretches to serve a crowd — perfect for potlucks, birthdays, or simple weeknight dessert victories without breaking the bank.
• Flavorful finish: The hot fudge-style frosting made with butter, cocoa, and buttermilk, studded with toasted pecans, adds texture and a glossy, irresistible topping.

If you enjoy layered chocolate cakes, this one delivers similar satisfaction with far less fuss — and if you like fruity-sweet contrasts, you might also enjoy our banana cake with cream cheese frosting. Ready to bake? Let’s go.

How to Make:

Quick Overview

This cake is easy, fast, and deeply satisfying. It’s a one-batter bake that yields a moist, tender texture thanks to buttermilk and a warm cocoa-butter mixture. Prep and bake time are short, and the standout element is the hot frosting poured over the warm cake — it seeps in slightly and creates a glossy, slightly crunchy top where the pecans sit.

Approximate time: 15 minutes prep, 30–35 minutes baking, 20–30 minutes cooling and frosting set.

Ingredients

• 1 cup (2 sticks) butter, melted for cake
• 1/3 cup unsweetened cocoa powder, for cake
• 1 cup water, warmed for cake mixture
• 1/2 cup buttermilk, room temperature for cake
• 2 large eggs, beaten lightly
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 cups granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup (2 sticks) butter, room temperature for frosting
• 1/4 cup unsweetened cocoa powder, for frosting
• 1/3 cup buttermilk, room temperature for frosting
• 1 (16-ounce) package confectioners’ sugar (about 3½ cups), sifted
• 1 teaspoon vanilla extract, for frosting
• 1/2 cup toasted pecans, chopped or roughly broken

Directions

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly with butter or nonstick spray; line with parchment if you want easier removal.
2. In a small saucepan over low heat, melt 1 cup (2 sticks) butter with 1/3 cup unsweetened cocoa powder and 1 cup water, stirring until completely smooth and warmed through; remove from heat and let sit briefly so it isn’t piping hot.
3. In a large mixing bowl, whisk together 1/2 cup buttermilk, 2 large eggs, 1 teaspoon baking soda, and 1 teaspoon vanilla extract until combined. Slowly pour the warm cocoa mixture into the buttermilk mixture, whisking so the eggs don’t scramble and the liquids blend evenly.
4. In a separate bowl, whisk together 2 cups granulated sugar, 2 cups all-purpose flour, and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined and you have a smooth batter.
5. Pour the batter into the prepared 9×13-inch pan and smooth the top with a spatula. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs.
6. While the cake bakes, make the frosting: in a saucepan combine 1 cup (2 sticks) butter, 1/4 cup unsweetened cocoa powder, and 1/3 cup buttermilk; heat gently over medium-low, stirring until the butter melts and the mixture starts to bubble. Remove from heat immediately.
7. Off the heat, stir in the 16-ounce confectioners’ sugar, 1 teaspoon vanilla extract, and 1/2 cup toasted pecans. Mix until the frosting is smooth and pourable; if it’s too thick, add a teaspoon of warm water at a time.
8. As soon as the cake comes out of the oven, pour the hot frosting evenly over the warm cake and spread quickly with an offset spatula so it covers the surface. Let the cake cool on a wire rack for 20–30 minutes before slicing and serving so the frosting sets.

What to Serve With

• Fresh whipped cream or a scoop of vanilla ice cream to balance the richness.
• A simple mixed greens salad with a bright vinaigrette if serving as part of a dinner menu.
• Fresh berries or a berry compote for a tart contrast.
• Coffee, milk, or a bold black tea to match the chocolate intensity.

Top Tips for Perfecting

• Ingredient swaps: You can use yogurt mixed with a splash of milk if you don’t have buttermilk; keep the total liquid similar.
• Temperature matters: Let eggs and buttermilk come to room temperature for a more even batter and better rise.
• Don’t overmix: Stir until combined; overmixing can create a dense cake.
• Frosting texture: If your frosting thickens while cooling, rewarm gently and stir to restore pourability before topping the cake.
• Nut-free: Omit the pecans or substitute toasted sunflower seeds for allergies.

Storing and Reheating Tips

• Room temperature: Keep covered at room temperature for up to 2 days if your kitchen is cool.
• Refrigeration: Store in an airtight container and refrigerate for up to 5 days. Bring to room temperature before serving or warm a slice briefly in the microwave (10–15 seconds).
• Freezing: You can freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw in the refrigerator overnight and warm slightly before serving.
• Reheating: For a just-baked feel, microwave individual slices for 8–12 seconds or warm in a 300°F oven for 5–7 minutes.

FAQs

Can I use low-fat buttermilk or milk instead?
Low-fat buttermilk will work but the cake may be slightly less rich; whole buttermilk gives the best texture. If using milk, add 1 tablespoon vinegar to 1/2 cup milk and let sit 5 minutes to mimic buttermilk.

Can I make this cake in a round pan instead of 9×13?
Yes, bake times will change. For two 9-inch round pans, check for doneness at 22–28 minutes and watch closely.

How do I toast pecans quickly?
Toast pecans in a dry skillet over medium heat for 4–6 minutes, stirring frequently until aromatic and lightly browned. Cool before adding to frosting.

Can I make the cake ahead of time?
Yes — bake the cake, cool it fully, wrap tightly, and store for up to 2 days before frosting. Frost just before serving for best texture.

What if my frosting sets too hard?
Warm it gently over low heat with a splash of milk or water and stir until spreadable again.

Conclusion

This Chocolate Buttermilk Cake with Frosting is a reliable crowd-pleaser that combines simplicity, thrift, and indulgent flavor — every bite hits the sweet spot between tender cake and glossy, nutty topping. It’s an easy recipe to make any day feel like a celebration, and it’s forgiving for beginner bakers. If you want to see another trusted version or compare notes, check out this classic take on the recipe at Chocolate Buttermilk Cake with Frosting – Spicy Southern Kitchen. Enjoy baking, and don’t forget to share slices with friends and family.