Buttermilk Chocolate Cake Recipe with Vanilla Buttercream Frosting

  • Yield:

    13 x 9-inch cake

  • Total Time:

    1 hr 18 mins

  • Prep Time:

    30 mins

  • Cook Time:

    48 mins


  • Buttermilk Chocolate Cake
  • 1 cup water
  • 1/2 cup cocoa powder
  • 2 ounces unsweetened baking chocolate
  • 2 cups all-purpose flour
  • 1-1/4 cup sugar
  • 1 cup brown sugar
  • 1-1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk
  • 2/3 cup Mazola® Corn Oil
  • 4 eggs
  • 2 teaspoons pure vanilla extract
  • Vanilla Buttercream Frosting
  • 1/2 cup butter, softened
  • 3 cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • 3 to 4 tablespoons milk
  • Sprinkles, optional


  1. Step 1) Preheat oven to 350°F. Grease and flour a 13 x 9-inch baking pan.
  2. Step 2) Combine water and cocoa powder in a small saucepan over medium-low heat. Stir until smooth and bring to a boil. Remove from heat and stir in chocolate until melted. Set aside to cool for at least 10 minutes.
  3. Step 3) Whisk together flour, sugar, baking powder, salt and baking soda in a large mixer bowl. Add buttermilk, oil, eggs and vanilla; mix for on medium speed of electric mixer just until smooth. Add melted chocolate mixture and continue mixing until well blended. Do not overbeat.
  4. Step 4) Portion batter evenly into prepared baking pan. Bake for 36 to 40 minutes or until a wooden pick inserted in the center comes out clean. Remove from oven and cool on wire rack for at least one hour.
  5. Step 5) Combine butter and powdered sugar in a large bowl with electric mixer. Add vanilla and enough milk to make desired consistency. Beat for 1 to 2 minutes until very creamy. Spread over cake. Top with sprinkles, if desired.