This chocolate cake recipe without buttermilk is simple, easy to follow, and yields a rich and decadent chocolate cake that will satisfy any chocolate craving.
If you’re a chocolate lover, then you know there’s nothing quite like a delicious chocolate cake. However, some chocolate cake recipes can be intimidating, especially when they call for ingredients like buttermilk that you may not have on hand.
But fear not, because this chocolate cake recipe without buttermilk is here to save the day!
To replace the buttermilk, this recipe uses other common pantry ingredients such as milk, vinegar, or lemon juice to provide the necessary acid to react with baking soda and create the desired texture and flavor.
Table of Contents
- Ingredients for Chocolate Cake Recipe Without Buttermilk
- How to make Chocolate Cake Recipe Without Buttermilk
- What to serve with Chocolate Cake Without Buttermilk
- Occasions to serve Chocolate Cake Without Buttermilk
- How to store Chocolate Cake Without Buttermilk
- Chocolate Cake Recipe Without Buttermilk FAQs
- Chocolate Cake Recipe Without Buttermilk
- Similar Recipes
Ingredients for Chocolate Cake Recipe Without Buttermilk
- All-purpose flour
- Cocoa powder
- Granulated sugar
- Eggs
- Vegetable oil
- Milk
- Vinegar or lemon juice
- Baking powder
- Baking soda
- Salt
- Vanilla extract
How to make Chocolate Cake Recipe Without Buttermilk
To start, preheat your oven to 350°F (180°C) and grease a 9×13 inch rectangular or similar-sized round cake tin. In a large mixing bowl, combine the dry ingredients, including all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Use a whisk or a fork to mix everything together until it’s well combined.
In a separate bowl, beat the eggs until they’re light and frothy. Add in the milk, vegetable oil, and vanilla extract, and whisk everything together until it’s well combined.
Next, pour the wet ingredients into the bowl with the dry ingredients, and stir everything together until it’s smooth and well combined. Gradually pour in the boiling water, stirring continuously until the batter is smooth and well combined.
Pour the batter into the prepared cake tin, and use a spatula to smooth the top. Place the cake tin into the preheated oven, and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the tin for 10 minutes. After that, use a knife to loosen the edges of the cake from the tin, and then invert it onto a wire rack to cool completely. You can dust the top of the cake with powdered sugar if you like, or leave it plain.
What to serve with Chocolate Cake Without Buttermilk
Here are a few ideas for serving chocolate cake:
Whipped cream: A dollop of whipped cream on top of a slice of chocolate cake is a classic and delicious pairing.
Ice cream: Serve a scoop of vanilla or chocolate ice cream alongside the cake for a creamy and cool contrast.
Berries: Fresh berries such as strawberries, raspberries, or blueberries are a light and refreshing accompaniment to rich chocolate cake.
Caramel sauce: Drizzle warm caramel sauce over the cake for an extra decadent touch.
Coffee or tea: A cup of coffee or tea is the perfect complement to a slice of chocolate cake, enhancing its rich flavors.
Occasions to serve Chocolate Cake Without Buttermilk
Here is a list of occasions to serve chocolate cake:
Birthdays: Chocolate cake is a classic choice for birthday celebrations, and this recipe is sure to be a hit with chocolate lovers.
Potlucks or family gatherings: This cake is easy to make and transport, making it a great option for potlucks, family gatherings, or other informal get-togethers.
Dinner parties: Serve slices of chocolate cake for dessert at a dinner party and pair them with a strong coffee for a sophisticated touch.
Valentine’s Day: Chocolate cake is a romantic and indulgent dessert that’s perfect for sharing with a loved one on Valentine’s Day.
Anytime you’re in the mood for chocolate: Let’s face it, there doesn’t always have to be a special occasion to enjoy a slice of chocolate cake! Bake one up whenever you’re in the mood for a sweet and satisfying treat.
How to store Chocolate Cake Without Buttermilk
To store chocolate cake without buttermilk, follow these simple steps:
Allow the cake to cool completely before storing to avoid any condensation forming inside the container. Wrap the cake tightly in plastic wrap or aluminum foil to prevent it from drying out. Place the wrapped cake in an airtight container, such as a cake carrier or a large plastic container with a tight-fitting lid.
Store the cake in the refrigerator for up to 5 days. Alternatively, you can freeze the cake for up to 2 months. Just be sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
Before serving, allow the cake to come to room temperature for 30 minutes or so. This will allow it to regain its moisture and texture.
Avoid storing the cake in direct sunlight or in a warm area, as this can cause the cake to spoil or go stale quickly.
Chocolate Cake Recipe Without Buttermilk FAQs
Can I substitute the all-purpose flour for other types of flour, such as almond flour or coconut flour?
Can I use hot coffee instead of boiling water in the recipe?
Can I add nuts or chocolate chips to the batter?
Can I use a different size cake tin?
Can I substitute the vegetable oil for other types of oil?
Can I use a hand mixer or stand mixer to mix the batter?
Can I use a bundt cake tin instead of a round cake tin?
This simple and delicious recipe for buttermilk-less chocolate cake has a rich chocolate flavor and moist texture, that any chocolate lover would give a thumbs up to. So have fun with this recipe and let me know how it turns out for you!
Chocolate Cake Recipe Without Buttermilk
Ingredients
- 2 cups all-purpose flour
- 1 and 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Powdered sugar for dusting optional
Instructions
- Preheat the oven to 350°F (180°C) and grease a 9×13 inch baking pan.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients, and mix until well combined.
- Gradually pour in the boiling water and stir until the batter is smooth and well combined.
- Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
- Use a knife to loosen the edges of the cake from the pan, and then invert it onto a wire rack to cool completely.
- Dust the top of the cake with powdered sugar (optional) and serve.
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