Chocolate buttermilk cake

Rich in flavour yet light in texture.

  • 1 hr 20 mins cooking
  • Serves 10
  • Print
Three layers of cake sandwiched together with heavenly chocolate frosting; the buttermilk helps make this cake both rich and light.
Looking for more indulgent chocolate cakes?


Chocolate buttermilk cake
  • 185 gram butter, chopped
  • 1 teaspoon vanilla extract
  • 1 1/2 cup (330g) caster sugar
  • 4 eggs, separated
  • 3/4 cup (110g) self-raising flour
  • 1/3 cup (35g) cocoa powder
  • 3/4 cup (180ml) buttermilk
  • 400 gram dark eating chocolate, chopped coarsely
  • 250 gram butter, melted
  • 1/2 cup (80g) icing sugar


Chocolate buttermilk cake
  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease deep 20cm-round cake pan; line base with baking paper.
  • 2
    Beat butter, extract and sugar in small bowl with electric mixer until light and fluffy. Beat in egg yolks, one at a time. Transfer mixture to large bowl; stir in sifted flour and cocoa, and buttermilk.
  • 3
    Beat egg whites in small bowl with electric mixer until soft peaks form; fold into cake mixture, in two batches. Pour cake mixture into pan.
  • 4
    Bake cake about 1 hour. Cool cake in pan.
  • 5
    Make chocolate filling; stir chocolate and butter in medium saucepan over low heat until smooth. Remove from heat; stir in sifted icing sugar. Cool filling to room temperature; beat with wooden spoon until thick and spreadable. Reserve about 1 cup.
  • 6
    Split cake into three layers. Place one layer on serving plate, spread thinly with some of the remaining chocolate filling; repeat layering with remaining cake layers and filling. Spread reserved filling all over cake. Refrigerate 3 hours before serving.


Buttermilk can be found in cartons in the dairy section of the supermarket. If you can't find it, use the same amount of milk instead, or a mixture of yogurt and milk.

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