Look, let’s be honest here. When chocolate cravings hit, they hit hard. And when you’re staring into your fridge wondering what to do with that carton of buttermilk that’s about to expire and that tub of sour cream you bought for taco night, the universe is practically screaming at you to make this cake. It’s not just any chocolate cake—it’s that perfect balance of moist, rich, and tangy that makes you close your eyes and make inappropriate noises when you take a bite. Yeah, that kind of cake.
Why This Recipe is Awesome
First off, this cake has buttermilk AND sour cream. That’s like having both Batman AND Superman on your dessert team. The buttermilk breaks down the gluten and gives you that tender crumb that makes people think you went to pastry school, while the sour cream adds moisture that lasts for days (though let’s be real, this cake won’t survive that long).
Plus, it’s basically foolproof. I once made this while simultaneously binge-watching a show, arguing with my sister on the phone, AND monitoring my dog who was suspiciously quiet in the other room. Still turned out amazing. If I can’t mess it up under those conditions, you’re golden.
Ingredients You’ll Need
- 2 cups all-purpose flour (the regular stuff, nothing fancy needed)
- 1¾ cups granulated sugar (yes, that much—this isn’t a health food, people)
- ¾ cup unsweetened cocoa powder (the good kind, not the sad dusty one from the back of your pantry)
- 2 teaspoons baking soda (not baking powder—they’re different, trust me)
- 1 teaspoon baking powder (see? told you)
- 1 teaspoon salt (to make the sweet even sweeter—science!)
- 1 cup buttermilk (store-bought or DIY with milk + lemon juice if you forgot to buy it…again)
- ½ cup sour cream (full-fat, because we’re not here to count calories)
- ½ cup vegetable oil (keeps it moist for days)
- 2 large eggs (room temperature, pretty please)
- 2 teaspoons vanilla extract (the real stuff, not that imitation nonsense)
- 1 cup hot coffee (brings out the chocolate flavor—and no, the cake won’t taste like coffee)
Step-by-Step Instructions
- Prep your battle station. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or one 9×13 pan if you’re not feeling fancy.
- Mix the dry team. In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt. Make a little well in the center like you’re preparing for a tiny chocolate volcano.
- Assemble the wet squad. In another bowl, whisk the buttermilk, sour cream, oil, eggs, and vanilla until smooth. This mixture should look like a weird beige smoothie. It’s not pretty yet, but have faith.
- Unite the elements. Pour the wet ingredients into the dry ingredients. Mix until just combined—don’t go all Hulk on it. Overmixing = tough cake.
- Add the secret weapon. Stir in the hot coffee. Yes, the batter will be thin. No, you didn’t mess up. This is science in action, people!
- Bake to perfection. Pour batter into your prepared pan(s) and bake for 30-35 minutes for round pans or 35-40 minutes for a 9×13. The cake is done when a toothpick inserted in the center comes out with a few moist crumbs.
- Practice patience. Let cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. I know it’s tempting to dive in now, but restrain yourself. Your mouth lining will thank you.
Common Mistakes to Avoid
Opening the oven door too early. I know you’re excited, but your cake will sink faster than my motivation on Monday mornings. Keep that door closed for at least 25 minutes.
Using cold eggs. They won’t blend properly, and your cake will be about as smooth as my attempt at parallel parking. Room temperature is key!
Skipping the coffee. “But I don’t like coffee!” I hear you cry. Trust me, you won’t taste it—it just makes the chocolate flavor pop. If you’re truly caffeine-phobic, use hot water instead.
Frost before cooling. Unless you’re going for that “melted glacier” aesthetic, wait until the cake is COMPLETELY cool before frosting.
Alternatives & Substitutions
No buttermilk? Add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill to the 1-cup line with milk. Let sit for 5 minutes. Boom—DIY buttermilk.
Sour cream alternatives: Greek yogurt works beautifully here. Plain is best, but vanilla can work if you reduce the sugar by 2 tablespoons. Don’t use nonfat unless you enjoy eating rubber.
Make it fancy: Add 1 teaspoon of espresso powder to the dry ingredients to really amp up that chocolate flavor. Or throw in some mini chocolate chips if you’re feeling particularly self-destructive.
Gluten issues? A good quality 1:1 gluten-free flour blend works surprisingly well here. The buttermilk and sour cream do wonders for the texture.
FAQ (Frequently Asked Questions)
How long will this cake stay fresh?
Covered at room temperature? 3-4 days. Refrigerated? Up to a week. In my house? Approximately 17 hours.
Can I make this cake ahead of time?
Absolutely! It actually gets better after a day, when the flavors have had time to get cozy with each other. Just wrap it well and frost before serving.
What frosting goes best with this cake?
Classic chocolate buttercream is my go-to, but cream cheese frosting is a close second. Feeling adventurous? Try peanut butter frosting and prepare for a religious experience.
Can I freeze this cake?
You bet! Wrap individual slices or the whole unfrosted cake in plastic wrap, then foil, then freeze for up to 3 months. Perfect for future-you emergencies.
Do I really need both baking soda AND baking powder?
Yes, it’s not a typo. The baking soda reacts with the acidic ingredients (buttermilk and sour cream), while the baking powder provides additional lift. It’s like wearing both a belt AND suspenders—excessive perhaps, but your pants definitely aren’t falling down.
Final Thoughts
Let’s be real—this cake has gotten me through breakups, celebrations, Tuesday afternoons, and that time I binged an entire season of a show I won’t name here (okay, it was Bridgerton). It’s reliable, it’s impressive, and it requires minimal brain power to execute.
The best part? When people take that first bite, they’ll look at you differently—with newfound respect and possibly mild suspicion that you’ve been hiding your baking talents all along. Let them wonder. Your secret weapon is this recipe, and now it’s yours to wield as you please.
Now go forth and bake! And remember, calories consumed while licking the bowl absolutely don’t count. I don’t make the rules.
