Chocolate Cake Recipe Without Buttermilk
on Jul 13, 2022
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Chocolate cake never disappoints. It’s a welcome addition to birthdays, holiday meals, and family celebrations. This chocolate cake is made without buttermilk and bakes up perfectly moist and tender.
The next time you have something to celebrate, make this delicious chocolate cake. It comes together easily and is made with real chocolate.
Ingredients You’ll Need
- all-purpose flour
- milk
- unsweetened cocoa powder
- sugar
- baking soda
- baking powder
- salt
- espresso powder
- vegetable oil
- eggs
- vanilla extract
- boiling water
(Note: Full recipe is at the bottom of the post)
How to Make Chocolate Cake Without Buttermilk
- Add the flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using the paddle attachment of the mixer, stir through the flour mixture until well combined.
- Add the milk, vegetable oil, eggs, and vanilla to the flour mixture and mix together on medium speed until well combined. Reduce the speed and carefully add the boiling water until the batter is thoroughly mixed.
- Distribute the cake batter evenly between the two prepared cake pans.
- Bake at 350ºF for 30-35 minutes, or until a toothpick or cake tester inserted in the center of the cake comes out clean.
- Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely. Frost as desired.
Tips and Tricks
- The cake batter will be very thin after adding the boiling water. This is expected. You’ll love how moist and tender the cake bakes up.
- Whisk the butter into the sugar until the mixture is pale yellow and fluffy. The cake will be wonderfully moist and light.
What Makes Cake Moist?
Reverse creaming is a method that guarantees a moist cake. It coats the flour with butter, and allows more sugar and liquids to be added to the cake. The result is a cake that’s super tender and moist.
How to Store the Homemade Chocolate Cake
This chocolate cake can be made ahead and refrigerated or frozen. Allow the cake to completely cool and then wrap in plastic before placing into a resealable freezer bag or a freezer-safe container. Store in the freezer for up to one month. If you’re planning to frost the cake, let the cake thaw in the fridge while it’s still wrapped in plastic. When it’s completely thawed, remove the plastic wrap and frost.
Easy Chocolate Cake without Buttermilk Recipe
Ingredients
- 2 cups all-purpose flour
- 1 cup milk
- 3/4 cup unsweetened cocoa powder
- 2 cups sugar
- 1 1/2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon espresso powder
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
Instructions
- Preheat the oven to 350ºF. Prepare two 9-inch cake pans by coating with baking spray or buttering and lightly flouring.
- Add the flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using the paddle attachment of the mixer, stir through the flour mixture until well combined.
- Add the milk, vegetable oil, eggs, and vanilla to the flour mixture and mix together on medium speed until well combined. Reduce the speed and carefully add the boiling water until the batter is thoroughly mixed.
- Distribute the cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the center of the cake comes out clean.
- Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely. Frost as desired.
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
Hi! this recipie was really easy and only took me 30 minutes to make! Thank you!