Old-Fashioned Buttermilk Chocolate Cake with Fluffy Chocolate Frosting

I love cake. I also love air conditioning. Whoever invented those two things deserves a special place in my book.

And when it comes to chocolate cake, this old-fashioned buttermilk chocolate cake is a good one.

It’s soft, moist, wonderfully chocolatey, and topped with a light, fluffy chocolate cream cheese frosting. The combination actually reminds me a little of those chocolate snack cakes we grew up with, like Ho Hos and Ding Dongs, only in the form of a homemade cake.

But here’s what I love most about this recipe: it’s just as easy to make as a boxed cake mix.

Seriously.

You don’t need a stand mixer, a bunch of mixing bowls, or any complicated baking techniques. Just one bowl, a whisk, and a few basic ingredients you probably already have in your kitchen.

Everything comes together in minutes, and the buttermilk, cocoa powder, and a little hot coffee make a wonderfully rich, tender chocolate cake.

The frosting is just as simple. Cream cheese, cocoa powder, powdered sugar, and Cool Whip come together to make a light, creamy chocolate frosting that isn’t overly sweet or heavy.

And because this recipe makes a 9-by-9-inch cake, it’s just the right size when you want a homemade dessert without making an enormous cake.

If you’re used to reaching for a boxed chocolate cake mix because it’s quick and easy, give this one a try. I think you’ll be surprised at how little extra effort homemade cake actually takes.

Jump to Recipe

Why You’ll Love This Easy Buttermilk Chocolate Cake

There are plenty of chocolate cake recipes out there, but sometimes the simplest ones are the recipes worth keeping.

Here’s what makes this one so good.

• It’s a one-bowl cake. Everything comes together in a single mixing bowl with a hand whisk. There’s no need to pull out the electric mixer.
• It’s wonderfully moist. Buttermilk and vegetable oil help give this cake a soft, tender texture.
• It has rich chocolate flavor. Cocoa powder and a little hot coffee bring out the chocolate without making the cake taste like coffee.
• The frosting is light and fluffy. Instead of a heavy buttercream, this cake gets a creamy chocolate frosting made with cream cheese and whipped topping.
• It’s the perfect everyday size. A 9-by-9-inch cake is plenty for a family dessert without having an enormous cake sitting on the counter.

And best of all, it doesn’t take much more effort than opening a box of cake mix.

The Secret to a Moist Homemade Chocolate Cake

A good chocolate cake should be soft and tender, with plenty of chocolate flavor. Nobody wants a dry chocolate cake that needs a glass of milk just to get it down.

This recipe uses three simple ingredients that make a difference.

Buttermilk

Buttermilk adds a slight tang and helps create a tender crumb. Its acidity also reacts with the baking soda, helping the cake rise.

It’s one of those old-fashioned baking ingredients that still deserves a place in our kitchens.

Vegetable Oil

Instead of butter, this cake uses vegetable oil.

Oil helps the cake stay soft and moist, even after it’s been refrigerated. That’s especially helpful with this recipe because the cream cheese frosting needs to be kept cold.

Hot Coffee

Don’t let the coffee scare you away if you’re not a coffee drinker.

The small amount of hot coffee helps deepen the cocoa flavor. You won’t end up with a coffee-flavored cake.

And if you don’t have coffee made, you can substitute hot water.

Ingredients for Old-Fashioned Buttermilk Chocolate Cake

You don’t need anything fancy to make this cake.

For the chocolate cake

• 1 cup all-purpose flour
• 1 cup granulated sugar
• ¼ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 large egg
• ½ cup buttermilk
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ cup hot brewed coffee

I used Ghirardelli unsweetened cocoa powder, which gave the cake a lovely, rich chocolate flavor.

For the fluffy chocolate frosting

• 4 ounces cream cheese, softened
• ½ cup powdered sugar
• 2 tablespoons unsweetened cocoa powder
• ½ teaspoon vanilla extract
• 4 ounces Cool Whip, thawed

The frosting is almost like a light chocolate mousse. It’s creamy, fluffy, and a lovely contrast to the rich cake underneath.

How to Make This Easy One-Bowl Chocolate Cake

This is the part I really love. You can have the batter mixed and ready for the oven in just a few minutes.

Step 1: Prepare your baking dish

Preheat your oven to 350°F.

Lightly grease a 9-by-9-inch baking dish. I used a ceramic baking dish, but a metal baking pan will also work. Baking times may vary depending on the pan.

Step 2: Mix the dry ingredients

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Make sure everything is evenly combined so you don’t have pockets of cocoa or baking soda in the finished cake.

Step 3: Add the wet ingredients

Add the egg, buttermilk, vegetable oil, and vanilla extract.

Using a hand whisk, stir everything together until the ingredients are combined and the batter is smooth.

There’s no need to beat the batter for several minutes. Just mix until everything comes together.

Step 4: Stir in the hot coffee

Slowly pour in the hot brewed coffee, whisking gently until incorporated.

The batter will be fairly thin. That’s perfectly normal for this recipe.

Step 5: Bake the cake

Pour the batter into your prepared baking dish.

Bake at 350°F for approximately 25–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

The center should also feel set and spring back gently when lightly touched.

Let the cake cool completely before adding the frosting.

How to Make the Fluffy Chocolate Cream Cheese Frosting

This frosting might be my favorite part of the whole cake.

Traditional chocolate buttercream can be delicious, but sometimes I want something a little lighter.

This frosting has the creamy flavor of chocolate cream cheese frosting, but the Cool Whip gives it a soft, airy texture.

Step 1: Beat the cream cheese

Place the softened cream cheese in a mixing bowl.

Using an electric hand mixer, beat until completely smooth and creamy.

Step 2: Add the chocolate

Add the powdered sugar, cocoa powder, and vanilla extract.

Beat until everything is smooth and well combined.

Step 3: Fold in the Cool Whip

Stir in a generous spoonful of thawed Cool Whip to loosen the cream cheese mixture.

Then gently fold in the remaining Cool Whip with a spatula.

Try not to overmix. You want to keep that lovely, fluffy texture.

Step 4: Frost the cake

Once the cake has cooled completely, spread the frosting evenly over the top.

Refrigerate the frosted cake for about 30 minutes to let the frosting firm up slightly before serving.

The finished cake has a soft, rich chocolate base with a cool, creamy chocolate topping. It’s almost like having a homemade version of those chocolate snack cakes we remember.

Tips for Making the Best Buttermilk Chocolate Cake

Even though this is an easy cake, a few little things can help it turn out beautifully.

Don’t overmix the batter. A hand whisk is all you need. Once the ingredients are combined, stop mixing. Overworking flour can make a cake tougher.

Use unsweetened cocoa powder. Regular unsweetened cocoa powder works well in this recipe. Don’t substitute hot chocolate mix, which contains sugar and other ingredients.

Don’t worry about the thin batter. Adding hot coffee makes the batter thinner than some traditional cake batters. That’s expected.

Check the center before removing the cake. The edges may look finished before the middle is completely baked. Use a toothpick and check that the center springs back lightly.

Let the cake cool before frosting. This frosting is light and creamy, so it will soften and melt if you spread it over a warm cake.

Use softened cream cheese. Cold cream cheese can leave little lumps in your frosting. Let it soften before mixing.

Can I Make This Chocolate Cake Without Coffee?

Absolutely.

You can replace the ½ cup of hot brewed coffee with ½ cup of hot water.

The cake will still have a delicious chocolate flavor.

I like using coffee because it enhances the cocoa, but it’s certainly not necessary.

Can I Make This Cake Without Buttermilk?

If you don’t have buttermilk, you can make a simple substitute.

Place 1½ teaspoons of white vinegar or lemon juice in a measuring cup. Add enough milk to measure ½ cup total.

Stir and let it sit for about 5–10 minutes before using.

The acidity helps the baking soda work, although the texture may be slightly different from using real buttermilk.

How to Store Chocolate Cake with Cream Cheese Frosting

Because this frosting contains cream cheese and Cool Whip, the finished cake needs to be refrigerated.

Cover the baking dish or transfer individual slices to an airtight container.

For best quality, enjoy the cake within 3–4 days.

You can take a slice out of the refrigerator about 10–15 minutes before serving if you prefer a slightly softer cake.

The vegetable oil helps keep the cake moist, even when stored in the refrigerator.

A Homemade Chocolate Cake Worth Keeping

I think sometimes we’ve convinced ourselves that making things from scratch has to be complicated.

But this chocolate cake is a good reminder that it really doesn’t.

It takes about the same amount of effort as a boxed cake mix, uses simple pantry ingredients, and gives you a wonderfully moist homemade cake with a rich chocolate flavor.

And that fluffy chocolate cream cheese frosting makes it feel just a little special without adding much work.

Whether you’re making dessert for Sunday dinner, celebrating a birthday, or just in the mood for a good piece of chocolate cake, this is an easy recipe to keep on hand.

Because sometimes a simple homemade cake is one of life’s little pleasures.

And as far as I’m concerned, cake and air conditioning are two things that make everyday life a whole lot better.

From my hearth to yours,
Becky

Notes

• Hot water can replace the brewed coffee.
• Use regular unsweetened cocoa powder.
• Do not overmix the cake batter.
• Baking time may vary depending on the baking dish.
• Refrigerate leftover cake in a covered container for up to 3–4 days.
• For best texture, allow individual slices to sit at room temperature for 10–15 minutes before serving.

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