Chocolate Buttermilk Cake Recipe

Chocolate Buttermilk Cake

Wow, whoever would have thought that by changing the name of my best moist chocolate cake to Chocolate Buttermilk Cake and by changing 1 ingredient in the original Best Moist Chocolate Cake recipe (from my past life) would cause this much confusion!

This is the same recipe guys!  Just revamped slightly for this new era!

Originally the recipe called for yogurt or sour cream thinned out with some milk; where this one now says buttermilk.

That’s all.  Nothing else is different!

But you can feel free to change back to yogurt or sour cream as you wish, since those ingredients are quite interchangeable in a recipe like this, see below for the variation.

Anywho……..  the combination of melted baking chocolate and cocoa powder here really gives this cake an “oomphf!” of chocolate that is just unmatched.

So moist and dare I say, “fudgy”?

You will not need another recipe after you try this one!

The cocoa powder used here is Natural (like good ol’ Hershey’s brand) not Dutched Process Click the link to see why Dutched Process is not always better!


4.9 from 19 reviews
Chocolate Buttermilk Cake
 
Be sure all ingredients are at room temperature before beginning
Coffee is a wonderful substitute for the hot water here
Author:
Serves: 2- 8" Layers or 18 Cupcakes
Ingredients
  • Semi Sweet Baking Chocolate 113g (¾ cup) 4 ounces
  • Natural Cocoa Powder ¼ cup (23g)
  • HOT water ½ cup (120ml)
  • Unsalted Butter *very soft 12 tablespoons (169g)
  • Whole Eggs 5 large (250g)
  • Granulated Sugar 1 cup (200g)
  • Vanilla Extract 1 Tablespoon
  • Buttermilk 1 cup (237ml)
  • All Purpose Flour ¾ cup (98g)
  • Cake Flour 1 cup (120g)
  • Baking Soda 7 g (1½ teaspoons)
  • Salt 3g (½ teaspoon)
Instructions
  1. Place the bowl of your Kitchen Aid mixer over a double boiler and add the eggs and sugar and mix well to dissolve the sugar and also heat the eggs to about 115°F
  2. Once the sugar feels dissolved and the eggs are very warm (not hot) place bowl on the Kitchen Aid mixer with the whip attachment and whip on medium to high speed until ribbon stage. Approximately 5 minutes.
  3. In the meantime while the eggs are whipping you can sift together the flour, baking soda and the salt and set that aside.
  4. In another bowl add the cocoa powder to the hot water and vanilla and whisk it smooth.
  5. Add the melted chocolate and very soft butter to the cocoa mixture, whisk smooth (it should look like ganache)
  6. At this point your eggs should be ready, and you will add the entire melted chocolate/cocoa powder mixture to the whipped egg mixture, and mix until it is all uniform, just about 30 seconds more on high speed.
  7. Next we begin alternating the dry ingredients with the buttermilk, beginning with the dry ingredients and ending with the dry. (DRY-LIQUID-DRY-LIQUID-DRY)
  8. Mixing just until incorporated and stop to scrape the sides of your bowl from time to time too.
  9. Bake at 350° F UNTIL ITS DONE
  10. For the 8" layers it will be about 30-40 minutes, and cupcakes 20-30 minutes
Notes
Finished layers can be stored in the freezer wrapped well for up to 1 month, or use them immediately to build your layer cake creations
 

Many people are asking about my White Chocolate Cake that I shared from my past life.

So be sure to click the link to go check out that recipe!

Original Best Moist Chocolate Cake Recipe

4.9 from 19 reviews
Best Moist Chocolate Cake Recipe
 
Author:
Ingredients
  • Semi Sweet Baking Chocolate 113g (3/4 cup)
  • Unsweetened Cocoa Powder 24g (4 Tablespoons)
  • HOT water 4 fl oz (1/2 cup)
  • SOFT Butter 169g (12 Tablespoons)
  • Whole Eggs room temperature 200g (4 Large)
  • Yolks room temperature 36g (2 large)
  • Sugar 200g (1 cup) Vanilla X ½ fl oz (1 Tablespoon)
  • Yogurt 123g (1/2 cup)
  • Milk 4 fl oz (1/2 cup)
  • All Purpose Flour 225g (1¾ cup)
  • Baking Soda 7 g (1½ teaspoons)
  • Salt 3g (1/2 teaspoons)
Instructions
  1. Same mix method as above recipe
 

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592 Comments

  1. Thank you for sharing your recipes….I tried this chocolate cake and its wonderful…….
    You mentioned this recipe is good for 2, 8 inches cakes. Do you think I can use the same amount for one 12 inch cake? I just wanted to have the same height as the one I have in my 8 inch cakes. Do I need to increase the amount you have it here?
    Thanks again,
    Masoud

    1. Hmmm 1- 12″ layer would work, but I’m not sure you would get the height you are looking for (maybe do 1.5X recipe)

        1. HI Gretchen, I need 2 12 inch layers. I gather I need to triple the recipe…should temp be lowered or can I bake at 350? As always, thanks for your expert advice!

      1. Good morning Gretchen,
        I would bake your chocolate buttermilk cake but on 2 layers of 1/2 sheet pan. Do you think if I double the recipe it enough ? Thanks
        Take care.

  2. Awesome! I was going to make this recipe, and I remembered that you originally had dutch processed cocoa. I bought that for this recipe a long time ago (I made it often), and I still have about 1/2 a jar left. I’ll suppose I’ll use the rest and just buy natural cocoa from now on. Hooray for Amazon gift cards!

  3. I am not sure if this is ‘building on recipes’ or just a desire not to waste. I had a 1/4 sheet of this chocolate cake left from someone who (several times) changed his mind about what he wanted. In my freezer I had a bit of coconut filling and buttercream left from the Almond Joy Cake as well as a good deal of mocha buttercream.

    Since I had to go to an event I took a 2 3/4 in sq. cookie cutter and cut 24 pieces of the cake. I had enough coconut left to fill 6 squares and ice the outside. I popped them in the freezer and later poured ganache over them; sprinkling a bit of toasted coconut on top. The remaining 18 squares were split as well and just quickly filled with the mocha buttercream and topped with a rosette of the same.

    Put in cupcake cups on an inexpensive cardboard cupcake stand and viola! No waste and people were enchanted.
    As always thank you for sharing and teaching.

  4. Hi there! Ever since I stumbled upon your you tube channel I am hooked! I am especially a big fan of your chocolate cake. One problem I am having with your new recipe is that I am having bits of flour in the cake. The taste and texture are still great though! It just bothers me a bit that I can see some white specks. What am I doing wrong?

    Have a great time in Florida and thank you soooo much for sharing your talent and skills with us!

    Liv

    1. THANKS! but Hmmm, are you sifting? (Im sure you are) But on the other hand, Perhaps add the flour in at a slower rate while mixing on low speed rather than all at once, this way it can have a chance to incorporate in before adding a huge addition. One thing to note here as you mention “this new recipe” is that is is not a new recipe at all. It is just that I traded the yogurt for the buttermilk (but as I wrote in the post you can feel free to change it back if you prefer the yogurt or sour cream version) Other than that- this is the same recipe indeed.

      1. Thank you Gretchen! I tried adding the flour at a slower pace and I didn’t see any flour bits in the cake anymore. I’m planning to use your famous SMBC to go with this cake. Do I need to dissolve the cocoa powder in water? Is it okay to just mix the cocoa powder with it? Thanks again!

  5. Hi Gretchen,

    First let me say Congrats on your new business adventure.

    In your “past life ” lol you had a Vanilla Cake recipe that called for cream cheese and butter , i had tried it and loved it could you share that recipe again ? My son is turning 3 this sunday and i would love to bake him a cake… Thanks in advance

    1. Hi Thanks! Im surprised so many are seeking that recipe, and I am embarrassed to say I ditched it! woops! Ill get it back (due to this popular demand) but in the meantime you can use this one (basically that golden vanilla cake was a spinoff of this pound cake anyway) but if you want to original go to my facebook page and ask there- so many people have been great to share
      Preheat oven to 350°F
      Grease a standard loaf pan (9″x4″x5″)
      All ingredients must be at room temperature before mixing
      Yield: 1 loaf
      Ingredients

      Unsalted Butter 6 Tablespoons (85g)
      Cream Cheese 3 ounce bar (1/3 cup) (85g)
      Granulated Sugar ¾ cup (150g)
      All Purpose Flour ¾ cup (98g)
      Baking Powder 1¼ teaspoons (6g)
      Salt pinch
      Eggs large 3 (150g)
      Vanilla Extract 1 Tablespoon (15ml)

      Instructions

      In the bowl of your Kitchen Aid mixer with the paddle attachment, cream the butter and cream cheese together slowly to incorporate evenly.
      Add the sugar gradually while mixing on low until it is all combined well.
      Combine the eggs and vanilla and then add one at time to the creaming mixture. Be sure to mix well, before adding in the other egg and scrape the bottom and sides of the bowl often.
      Add the sifted flour and baking soda all at once and mix until smooth
      Pour batter into prepared loaf pan and bake immediately for approximately 35-45 minutes or UNTIL ITS DONE

  6. I made this chocolate cake for a wedding but ended up with an extra layer so I froze it and left it at my mom’s because I know she liked chocolate cake (she’s not much of a frosting loving person…just cake). Anyways, come forth of July, so 3 months later, she still had it. I don’t know if she just forgot but anyways, we crumbled the cake and patted it down on a rectangular pan, spread freshly made whipped cream on top and dotted it with blueberries, raspberries and blackberries then froze it again. Brought it to a barbecue in the park and by dessert time it thawed out. Everybody loved it. And the cake tasted like I just baked it yesterday. So delicious!

      1. Maybe?! He he…I am really grateful you’re back online…thank you for sharing your expertise with us. I can’t wait to see more of your build on recipe ideas, they inspire me to not be scared on trying new things and just be creative.

  7. Hello! Could you please give me your old Best Chocolate Moist Cake Recipe? I have made your old chocolate mousse cake plenty of times and don’t want to change the chocolate cake layers. Since you have restarted with all of your recipes, i can’t find it any where. Please respond soon. I need to make this cake tomorrow. Thank You!!!

    1. Hi There you are commenting on the very exact blog post for the chocolate cake recipe- please read the blogpost here for clarification about “old” vs “new” recipe – it is the same recipe

  8. Hi Gretchen,

    Thanks a million for sharing all your wonderful recipes with well guided written and video instructions, especially this Best Moist Chocolate Cake – SIMPLY BEAUTIFUL!!!

    Any chance this recipe can be converted to a Best Moist WHITE Chocolate using melted white baking chocolate?

    Your guidance most appreciated!

    Thank you 🙂

    1. the thing about this cake is there is too much that you would have to replace for the chocolate components, the cocoa is a no brainer, just add more flour- but there is the actual melted chocolate in the recipe to contend with. SO I would prefer (rather than throw off the entire balance of this recipe- unless you are up for a challenge and want to do some experimenting, by all means……………) I would stick to the White Cake recipe instead

  9. Hi Gretchen! I really loved your blog and got the best cinnamon buns recipe off of it. Unfortunately I can’t find it any longer. Would you be so kind and put it on your new site.Thank you and I will try as many other recipes as I can.

    1. Hello, yes I know much of the content that you are used to seeing is gone 🙁
      But the Woodland Bakery Blog has shut down and I have been forced to start over again from zero and I am working as hard as possible to get the most popular and most requested videos and recipes done first.
      Please be patient but in the meantime if you go to my Gretchens Bakery facebook page I have the recipe listed in PHOTOS and there are so many people who have saved the recipes and can share with you right away!
      Just ask on the main page! Thanks!

    1. It is both- I decided to do a little bit of cake flour here (the original version had all AP) but I feel this is a little nicer, however, if you dont have both its OK to use 1 kind

  10. Hi Gretchen!!
    I made your chocolate buttermilk cake and it was wonderful, my question is can I double the recipe to make a 9″ x 13″? Thank You!!

  11. This is what happened.. I did the sugar and eggs on the stove over a double boiler put them on the mixer beat them til it was fluffy and foamy add the chocolate and mixed til combines..It baked great smelled wonderful but when I took it out and put it on my board it was only 1″ high..Do you think I deflated the eggs?? I’m going to try it again til I get it right!! Thank You!!

    1. I had the same thing happen to me the first couple of times I made this recipe. I found putting a collar around the cake tin make them rise much better. Apparently it stops heat coming from the side of the cake tins and the heat comes up from the bottom of the pan forcing the cake upwards. Whatever the reason, I have been having much better results with it.

      Such a delicious and moist cake. No-one I have given this cake to hasn’t enjoyed it. Don’t give up on it.

  12. Hi Gretchen! How are you doing? I live in a mountain area and wanted to know if this recipe will bake the same in a high altitude area? If not what changes should I make to the recipe?

    Thank you! Lots of love,
    Bella

  13. Hi Gretchen how are you
    Thanks a lot for your wonderful recipes I make it from one year ago .. I have questions I have not buttermilk in my country I can I use milk with vinegar ?

  14. Oh No! i just came back to look for you tower of death cake because my mother in laws birthday is Saturday and she requested that cake. SHE LOVED IT. but not its no longer here because you keep starting over. I can appreciate that people go through things in their lives and have to make changes. it just stinks that we have to now wait for these recipes to be redone and posted again. :-/

    1. Gretchen, what happen to all the receipes. I am fan since day one. I like your past life…pls post all the recipes.

      1. hahaha yeah my past life sure did alot of work didnt it! LOL
        the Woodland Bakery Blog business has been shut down due to some major business dysfunction since February,
        I know much of the content that you are used to seeing is gone 🙁
        But I have been forced to start over again from zero and I am working as hard as possible to get the most popular and most requested videos and recipes done first.
        Please be patient but in the meantime if you go to my Gretchens Bakery facebook page in PHOTOS I have alot of the most popular recipes and also there are so many people who
        have saved the recipes and can share with you right away! Just ask on the main page! Thanks!

  15. Hi Gretchen,
    I picked up Oreo cocoa powder. Please let me know if I can substitute this for natural cocoa for Oreo chocolate cake.

    Thanks

    1. are you using the alternating with the flour and liquids method? this will help eliminate sever curdling, the reason we do alternating method is because the heavy amount of liquids will oversaturate the fats in the recipe causing breaking – or curdling

  16. Hi Gretchen,
    Hope all is well.
    I want to make 2 6″ cakes, do you think half of your recipe might do?
    Thanks
    Mel

  17. Hi Gretchen,
    I am a Pastry chef myself with almost 10 years of baking experience. love your recipes. I have already made your vanilla sponge cake and everyone loved it so the next is this chocolate cake recipe. Thanks for the lovely recipes.

    Maria

  18. Hi Gretchen.. I was out of the baking scene for a very long time and i was initially shocked to know that there was no more woodland bakery blog .. but at the same time I’m really relieved that you’ve come back bigger and much much better than before…there are quite a number of recipes that you have got going there.. love the revamp !
    thanks a lot for being so selfless Gretchen.. greetings from Abu Dhabi..

  19. Hey Gretchen,

    Today I made the cake into cupcakes but it just tasted like dough and it didn’t really have a good chocolate flavor? Could anything be wrong or is this recipe not for me? Because I like chocolate cake that deep chocolate flavor, thanks

    1. sounds odd since this is a really nice deep chocolate-y moist cake. I can only ask that you used ALL THE SAME ingredients and mixed it EXACTLY THE SAME as I show and you should get a great result.
      If you promise you did all those things with no changes, then it is possible you dont like the recipe. But tastes like dough? Something is wrong.

    2. Hi Joshua!

      Sorry to interject here, but I was wondering if perhaps the brand/quality of chocolate you used might be the issue?

      I’ve made the same recipes with good quality chocolate and then tried them with Hershey’s, Nestle, etc., and the lesser quality chocolates always result in cake or brownies that just don’t taste like chocolate. Better quality, on the other hand, results in rich, fudgey goodness.

  20. Gretchen, your old “Woodland Bakery” recipe for “Best moist chocolate cake” was always my favorite out of every other chocolate cake scratch recipe I tried. I have to say that this one is somehow even BETTER! I leveled off the dome of my cake, took a huge bite out of the scraps and couldn’t stop myself from eating the rest of the scraps! Thanks for another fantastic recipe!

    1. woohoo! Thanks for the feedback and the bravery to “change” slightly! Many have been annoyed that I “changed” this recipe although I really didnt change much and still gave the option for the old way! Yippe thanks again!

  21. Hi Gretchen,

    I see that the substitution for semisweet baking chocolate as

    1 ounce semisweet chocolate = 3 tbsp unsweetened cocoa+ 3 tbsp sugar+1 tbsp butter

    In this case, should we have to add more hot water in the overall recipe for substituted cocoa( which is 12 tbsp cocoa)? Also what will be the amount of additional baking soda for this substitution ?

    Thanks
    Anne

    1. NO additional baking soda
      No additional water- think of this measurement as a separate recipe- prepare it first, aside from the regular recipe. THEN treat it just like the melted chocolate portion in the recipe

    1. You can always use natural cocoa powder in any recipe quite interchangeably
      But when using dutched process you would use that in recipes that require baking POWDER not soda.
      So in the interest of eliminating confusion (that the old recipe created- and it created ALOT! LOL) I decided to change it to this way.

  22. Thanks you Gretchen for another amazing recipe. Cake turned out wonderful. it was really easy and since all you measurements are mentioned in gms too it is super easy to make. always had problem with cup measures and did not get the desired result. Thanks a lot for all the extra bit of information on ingredients and substitutes. Love you.

  23. hi ms. gretchen… if i would use bensdorp dutch process(its the most accessible cocoa in my country) do i have to eliminate the baking soda and use baking powder instead.. if so how many grams should i use… tnxz in advance

    1. From Cocoa 101 For Dutch Process Cocoa Powder Substitutions in a recipe that calls for baking soda:

      ~ADD 2 TEASPOONS BAKING POWDER FOR EVERY 1 TEASPOON OF BAKING SODA THAT IS LISTED IN THE RECIPE~

      omit the baking soda and salt in the recipe

      1. Thank you !!! Actually ive already made this cake without considering the substitution weeks ago 🙂 .. And i already love it… But ill redo it again with the proper substitution …

          1. hi again ms gretchen.. but if there is buttermilk in the recipe should i consider adding 1/2 tsp of baking soda for the acid(i used 1T vinegar + 1 cup milk substitution since buttermilk is so hard to find in my country)..thanks 🙂

  24. My new go-to chocolate cake. I can’t even believe how well it comes out, so fudgy and balanced and pliable for decorating. Thank you for a well-thought out recipe! It’s fantabulous.

  25. Hi Gretchen!
    Huge fan of your cakes! I wanted to make a sheet cake for my friend’s birthday using this recipe so would I have to double the recipe or triple?

  26. OMG yes! whatever little things you’ve changed in the recipe – YES!!!

    I’ve made this cake (the original recipe with Dutch cocoa) dozens of times, with different results (I did notice I tend to get better results with baking powder rather than baking soda; plus additional problem: in my country it’s never specified whether cocoa is processed or natural, Today I used a rule of thumb, processed = dark, natural = light).

    Anyway, I’ve just made it and oh boy, it’s perfect!

    Next time I’ll try substituting baking soda with baking powder though (according to your instructions) since I don’t really like the taste of baking soda in my cakes.

    Thank you!!! 😀

  27. Hi 🙂
    Ive had this recipe for a while now but only just got round to making it. It was so tasty and moist but for some reason was a LITTLE bit rubbery. The next day it was betterand i didnt notice the rubbery texture. I know its something i did wrong, do u have any idea at all what it could be?

    This is possibly my favourite go to chocolate cake now. Its wonderfully delicious, rich and moist. My family loved it, thanks for the recipe.

    Will be making it again to try and fix what went wrong 🙂

      1. I just made this cake again, this time whipping the eggs up more and oh my god its soooo amazing!! Just so decadent, moist, rich and fudgy! My family just ate the whole cake in minutes 😀

        Thank u so much for sharing this recipe. My search for the perfect chocolate cake is finally over, never going to need another chocolate cake recipe other than this 🙂

        Wow just delicious 😀 <3

  28. Hi Gretchen,

    I want to try this recipe as the layers for a chocolate cake with banana cream filling and vanilla pudding mix/whipped cream topping. Obviously this cake will need to hang out in the frig for most of its short life, so will the butter in the cake cause the layers to be hard when cold? I love your oil vanilla sponge cake for chilly filling cakes. Can I replace the butter in this recipe with oil?

    Thanks and I look forward to hearing from you!
    Ana

    PS: I love your little yum-yum dance at the end 🙂

    1. Hey! Sounds great! The cake will be fine if you use it the way ti is listed here (however you can use the oil in place of the butter sure) But I have never had trouble with this cake right out of the fridge it is SO GOOD no matter what!

      1. Thanks for y our super fast response!
        I prefer the flavor of butter so if you say it is fine right out of the frig I’ll try it that way first.

        Thanks again for your reply–I really appreciate your help and your website

        All the best,
        Ana

  29. Hi Gretchen I have been following you for a while now and your recipes are amazing. Thank you for sharing with us all your knowledge. As I´m studying patisserie I would like not to only create spectacular recipe but learn more about the role that every ingredient play in the recipe. So for this one and others I want to know what does the sour cream or buttercream do in the recipe? Thank you in advance

    1. Great! thanks! and you are welcome too. The ingredients all play a role of course, I try to explain as much as possible in my short youtube videos (but plans for the future is to have an online school of baking as soon as i can get the chance to rebuild my channel here at Gretchen’s Bakery) but in the meantime the sour cream and or buttermilk is an acidic ingredient that often helps the reaction with the baking soda, while bringing full body and depth of flavor to the recipe as well

  30. hi..if i used dutch processed is there any differences for the result? and do i have to substitute the baking soda for baking powder if i’d like to use dutch process?? Thanks

    1. And remember baking powder is a combination of baking soda and an ACID which when water (a liquid) is present it starts the reaction.

      (Some recipes may still include baking soda in cocoa powder recipes, it just is not in the quantities relied upon for the main leavening)

      Natural Cocoa Powder is made from cocoa beans that are simply roasted, then pulverized into a fine powder.

      Because natural cocoa powder has not had its acidity tempered it is used in recipes calling for baking soda which will then cause a reaction in your recipe and create leavening of your baked goods.

      (However natural cocoa can be used in recipes with baking powder as well- so basically NATURAL COCOA POWDER CAN BE USED INTERCHANGEABLY IN RECIPES NO MATTER WHAT THE LEAVENER)

      For Dutch Process Cocoa Powder Substitutions in a recipe that calls for baking soda:

      ~ADD 2 TEASPOONS BAKING POWDER FOR EVERY 1 TEASPOON OF BAKING SODA THAT IS LISTED IN THE RECIPE~

      omit the baking soda and salt in the recipe

  31. I have been following your recipes for a long time. Thanks a lot . I am from India. My doubt is can we use this chocolate cake recipe for gateaus. like black forest cake. Also another doubt is what is the difference in texture for cakes with creaming butter and sugar then adding eggs and this method of beating eggs first.
    susan
    kerala

  32. Dear Gretchen, my query is whether can I use the same quantity for a 6inch *2inch Wilton pan or should I reduce the quantity.
    Please teach us how to reduce or increase the amount of batter according to the pan size
    Thanks ,
    Jyotsna

  33. Hi Gretchen,
    I own a gourmet cupcake company in RI. Curious to know if you have ever used a “bakers jam” before.. I’m looking for a seedless raspberry jam filling, just exactly like a donut filling. If so, what brand do you recommend to use. I usually use a scratch recipe, but I’ve run out of time….

    Thanks,
    Jen

    1. Yes I have HERO is good and also I have used STAR brand which is surprisingly good too (they have an amazing Apple Raspberry that is the BEST for Jelly donuts)
      Try Henry & Henry

      1. then other ingredients S quantity should remain same if I increase the amount of chocolate upto 180-200 gms? And what should be the cake tin size then…..

  34. Hi Gretchen,
    I own a gourmet cupcake business and I’m wondering if you have ever used “baker’s jam” before.
    I’m looking for a seedless raspberry filling, exactly the filling that’s inside a Dunkin Donuts jelly donut.
    God is that yummy! I usually use a scratch recipe, but it’s not exactly like it…. Wondering if you ever used “Baker’s jam” or if you knew anything about that product and to see what you would recommend for what I’m LONGING for, Lol! (and on a commercial size basis)
    LOVE what you do for all of us out here, you’re fabulous!! Looking forward to hearing back from you soon, thank you!
    Jen

  35. Hi Gretchen thank you for your amazing recipes and your generosity 🙂 My question is why do the eggs and sugar need to be heated through? Is there a specific reason for this? does it change the texture of the cake? thank you 🙂

  36. Hello,

    Going to try this recipie over the Weekend. Can you help clarify a few questions for me:

    1. If I substitute with sour cream. How much sour cream should I add instead of Buttermilk?
    2. I have a tiny tiny over and can bake only one pan at a time. Will the batter be ok standing on the counter, while one layer bakes?
    3. Can I bake this in a bundt pan?
    4. I have some left over dulve de leche sauce. I was thinking of putting a ring of the sauce in center of the budnt cake. Will it affect the structure?

    TIA!

    Love Shivani

    1. #1Substitute in the same quantity
      #2Not great, in a foamed recipe like this one where the eggs are relied upon for the sponginess of the final cake. if you let it sit for a half hour or more before baking the batter it will deflate and cause you to have a heavy (not spongy- light-airy) cake
      #3Yes
      #4 before baking? I dont know, I have not tried it. After baking?- sure great no problem

  37. Also, in some of your recipe you use Rose Levy method of two step creaming method.

    Any particular reason of why you have used egg foaming method in this recipie?

    Shivani

  38. I am just a little confused that you have on the directions Baking Soda and then I watch the video and it says Baking Powder.

    1. Hmm, did I really say baking Powder??? Yikes, well…sometimes in the chaotic haze of filming videos I may say something wrong, but the written blog is always correct! Sorry about that!

  39. Good Morning,
    1ST I want to say this is the best chocolate cake recipe I have made. Just love it 🙂 My question…is my batter has lots of air holes and is very thin at the end. On the video your batter is thick with no air holes. I am doing something wrong? My cake cooks up great with no problems. I just have to make sure I tap the pan on the counter top a few times.

    Do I need to change anything?

    Thanks
    Jeanette

  40. Gretchen, I baked this batter in an 8 inch pan and it came out perfect, with a moist spongy cake. When I bake it in 6 inch pans it comes out really dense in the middle. What am I doing wrong? Thank you!

    1. SOunds like you are putting too much batter into the pans? If you are using 6″ Pans be sure to just fill the batter Half full so you give it room to grow properly

  41. Item #5 in your recipe says to take the melted chocolate… when did we melt the chocolate?? I’m making this cake today to put into the Cake It’s Cake au Lait father’s day cake I’m making for my two son’s birthday party on Friday. I cannot wait to see how it all comes together!

  42. Wondering how much of this recipe that I would have to make in order to make 1layer 6 inch cake, 1 layer 8 inch cake and 1 layer 10 inch cake….. As I can bake only one layer at a time. Then I want to make batter of each layer one by one. Please suggest..

      1. I can not bake them at a time. So can you please give measurements about each layer…. I cannot make total batter at a time…… I have to mix ingredients for each layer separately……after baking one layer I would mix ingredients for next layer… Please help.. .thank you

  43. Good Morning,
    For your German Chocolate Cake do I replace the Semi Sweet Baking Chocolate with the German’s Sweet Chocolate Baking Bar? Also is unsweetened Dutch-process cocoa powder the same as unsweetened cocoa powder?

    Thanks
    Jeanette

  44. Is this buttercream good for piping roses and other flowers/decorations? Is it stiff enough? I’m still a novice at all of this, and I’m so glad to have found you again. Always loved your recipes, videos, and advice.

    Also, do you have a recommendation for coloring products for frosting? Thank you!

    Caren

  45. Hi there!

    When mixing in the dry ingredients and buttermilk, do I continue to leave the whisk attached to the mixer, swap for the paddle, or mix by hand?

  46. Hi Gretchen!!!! Yeah Christmas is coming….I am going to make ginger bread cookies tomorrow..
    Do you know a way I can incorporate oreo cookies into the chocolate cake? Not sure exactly how I want to do do it ..have seen ideas with them put right into the the cake batter…and another way crusted in the cake pan under the cake batter and baked together …I was thinking of layering it with a whip cream cream cheese icing. What do you think would be the best way…
    Thanks …HAPPY BAKING…looking forward to the gingerbread house…

  47. I baked this cake in 12×18 sheet pan. It tastes good, but it is flat (about 1 inch high) and a bit gummy. Also, I baked it in a 325 oven rather than 350. Should I have kept the temperature like the recipe? I thought with chocolate and it being a sheet cake I needed to lower the temp. Please advise as to what I did wrong. Thank you.

    1. Hey there, same temp would have been great, no need to lower temp on sheet cakes, just less bake time that’s all. Yes to a flatter cake too because all that batter is dispersed over the 12X18 but my sheet pans are only 1″ tall anyway so that amount of batter is good

  48. Hi Gretchen,

    Can I use milk baking chocolate instead of semi sweet? If yes, how do I adjust the granulated sugar to avoid it being too sweet?

    Can I use chocolate chips? Or should it be baking chocolate itself ?

    Thanks!

    1. Also Gretchen is 1x recipe enough to bake three 8″ layers for your Black Forest cake? As here it mentions the yield is only 2 layers. So for Black Forest I ought to divide the same amount to 3 thinner layers?

      1. Thank you for your reply! So I’m cutting out the full granulated sugar for this recipe and I I’m avoiding the dissolving the sugar in the eggs step? I can just directly start with whipping eggs?

  49. Hi Gretchen, I would like to incorporate orange flavor into this cake….can i use orange zest and orange juice instead of the water?

    Thx

  50. Hi Gretchen, I don’t have baking chocolate at home but do have dark choco chips. I was planning to make this cake today.so can I substitute baking chocolate with chocolate chips ? If yes what is the ratio?

  51. Hi Gretchen

    On your previous channel you mentioned how to get the dome shape on the cupcake. Can you mention the temperatures again, please?

    1. Hi Maria, it’s not exactly the temperature that is the Key element, but the recipes itself. I didn’t re-load that post because it wasn’t completely clear in that aspect.
      Butter cakes, like creamed recipes will dome by nature and sponges and genoise (foamed) style cakes will not dome no matter what you do.

      (But to answer your question, I would say to get in the habit of starting it at 375°F until they “jump” then lower to 350 or 325)

  52. This is d best chocolate cake recipe ever.. it’s moist and absolutely yummy.. I love having cakes without any frosting but avoid chocolate cakes as they tend to get soo dry.. but this one was perfect.. thanks soooo much Gretchen for all d yummy recipes that u share with us…

  53. Hello Gretchen! If making 2 layers in a 10″ pan, would I double the recipe or just 1 1/2 the recipe? Also, does this cake double in volume like your white cake recipe?

  54. Hi Gretchen,

    I absolutely love your recipes. I have a question regarding the chocolate cupcakes. When i make this 8″ chocolate cake recipe it turns out great. However, the chocolate cupcake do not rise and get a dome shape. What am i doing wrong? Do i need to add more baking soda?

    1. Hmm, they should bake into cupcakes nicely. They wont get a severe dome, but they wont bake flat either. Be sure to only fill the cupcake liner half full with batter

  55. I want to make 1/4 sheet cake (9×13 pan) would there be enough batter? would this be a good recipe for a chocolate layered sheet cake? also I want to use a filling as well what do u recommend? American chocolate buttercream frosted with white buttercream , pudding filling open to suggestions?

    1. yes if you pour all the batter into a 12″x18″ pan (and then cut it in half to make 2 – ¼ sheet size layers that is what I do.
      Or you can divide the batter into 2- ¼ sheet pans
      Your filling and icing sounds great!

  56. Hi, Gretchen,

    In most of your cake baking videos, I noticed that you dont use parchment paper nor waxpaper when you pour your cake batter, I just wanna ask, what do you use so that you dont have trouble in getting the cake out of your pan? haha I’m just a beginner here and I wanna take out the hassle of cutting round wax paper-greasing the tin and dusting it with flour or cocoa…haha

    Thanks

    1. Hey there, I use it mostly when making sponge cakes sicne they are low in fat and will give trouble if you dont use parchment (and cheesecake fro sure since I also dont use a springform pan CLICK HERE)
      But I always use my PAN GREASE recipe you will not ever need anything else ! Enjoy!

      1. thanks! how about the heat of your oven? Does it come only at the bottom or do you use both? (Bottom and Top)

        Thank you very much.. 🙂

  57. Hey Gretchen! Made your vanilla sponge cake and it was perfect! It did some but hey I’m not gonna complain. Planning to make this cake with a chocolate mousse filling so I’d prefer to serve it straight out of the fridge. Was wondering how this cake will fair in the fridge. Noticed there’s both butter and melted chocolate so I was wondering whether the cake would turn hard in the fridge

  58. Hi there! I’m wanting to make a marble birthday cake for my mom. I’m using a 12″ 18″ by 2 inch. Can I just use your chocolate buttermilk cake and moist vanilla cake? And if so how many receipts of each? Thanks!

  59. Gretchen I just loved your chocolate moist cake. Made it several times and it comes out perfect all the time. Just love what you are doing thanks so much. Thanks for sharing. “Sharing is caring “thats what i always tell my grandchildren and cos of your sharing we get to make lots of delicious stuff and all cos of your generosity. May God bless You !!! Thanks again and keep up the good work.

  60. Hey Gretchen. Can I replace the melted chocolate and just use cocoa powder. The quantity will then just be 1 cup of cocoa powder right? Do I combine it with 1 cup of hot water and continue on with the recipe or should I incorporate it differently? Cheers!

    1. Hi Bob, kinda sort of. The chocolate has other ingredients in it that make this cake so great like cocoa butter for added fat and moisture and sugar too.
      When we are talking about substituting THE OTHER WAY you can see that to get just 1 ounce of chocolate in a recipe we replace it with- 3 level tablespoons of cocoa plus 1 tablespoon shortening, butter, or oil
      That covers the fats (since the sugar is not such a big deal to adjust-) so you have to replace those fats that you are removing by taking out the chocolate with that guide as stated above.

      Try: 12 tablespoons cocoa powder and ¼ cup more of whatever fat you choice (oil butter or shortening)

  61. Hi Gretchen – I just tried out this revamped recipe and j haven’t tasted a slice properly yet :). Just the leftover sides of the pan. I thought that maybe it was less sweet than I remembered from your old version of this (the “best moist chocolate cake”) so I went back to compare. There’s actually a few changes – 5 eggs instead of 4, regular flour and cake flour, warming and whisking the eggs… All that seems fine, but in your last recipe you use 1 1/2 cups sugar (300g), and in this one 1 cup sugar (200g). May I ask why? So far I’ve baked two layers of a 3-layer 14 inch cake (which will be the bottom tier of a wedding cake), and I’m getting nervous and wondering for the third layer if I should have more sugar like your old version. Can you let me know your thoughts? Thanks Gretchen!

  62. hi gretchen, i just got the urge to bake today and decided to give this recipe a go- i’ve been a follower for a long time but so rarely get the chance to actually make anything that i have never tried one of your recipes and, well, damn. this cake pretty much blew everything out of the water- it’s so moist and fudgey! i made some cream cheese frosting to go with it, it’s a big hit 🙂 your recipes really are the best!

  63. by cooking chocolate I meant baking chocolate. So my doubt is if baking chocolate and compound chocolate are different…thanks!

  64. Hi again…i just read through an article where you explained the different types of chocolate..so I got the answer for that…compound is indeed different than baking chocolate. right now i have only compound with me. do you suggest that i use the baking chocolate itself as i’m thinking the compound chocolate wont give it the right taste/ richness?

    Thanks for answering to all my questions so far ! 🙂

  65. thanks for answering Gretchen…ill definitely try with baking chocolate next time (thinking of the Hershey’s bar if that’s a good choice)

    more on compound…i read on your article that it can be used for cake pop covers, garnishes etc….can i use compound for ganache? or again baking chocolate is better for Ganache?

    regarding the cake recipe…can this be baked as one whole cake and sliced later or baking in different tins is better?

    thanks!

  66. Thanks Gretchen…. so diving the batter into tins for sure….usually which rack do you place your tins? and is it advisable to keep tins beside each other rather than on different levels? sometimes the tins don’t fit on the same rack level. please advise 🙂

  67. Hi Gretchen!

    I love your recipes, they are just sooo good ans taste wonderful! I’m just wondering, is this recipe the same as Chocolate Mud Cake? If not, could you make a recipe for that please?

    Thank you and god bless!

    Your avid fan here,

    Dessa

    1. Woah, I can’t wait! All your cake recipes taste really great. I keep visiting your blog every single day! This Dark/Milk/White Chocolate Mud Cake recipe I won’t miss! Thank you Gretchen!

      Dessa

  68. Hi! I’m a new baker and so far all the recipes i’ve tried are from your channel. They turned out GREAT!
    I just have one quick question, i tried this recipe and it look okay but when i tasted it it had a wierd after taste. Whta did i do wrong? 🙂
    Thank you for all your help!

    1. Hi Thanks! It’s really hard to say why it tasted “weird” taste is a very personal and unique experience – perhaps I would find that it was NOT weird if I tasted it, but again I cannot taste it, so I really cannot say what happened. As long as you measured correctly and used all the same ingredients that I show you – it should taste just like mine, an I can assure you mine did not taste “weird”

    2. thank you for your response, i mean “weird” like it tasted bland and numbing in the tounge. Do you think it’s the type of baking soda that i used? Is it possible to reduce the amount of baking soda.

      PS I think your sugar dough cookies are the best, i tried using it to make egg tarts and everyone loved it 🙂

      1. That sounds exactly like a baking soda reaction, as long as you measure correctly it shouldn’t do that though. If there was too much in the recipe not only would you get that taste but you cake may even rise up so much in the oven ad collapse, did that also happen?

  69. Hi Gretchen,
    First time m going to make the cake for my daughter’s birthday… Serving 40-50…so how much should I take the measurements? If I preserve this cake in fridge, what I need to do precaution before decorating, and is this cake require syrup application?
    Thanks

  70. Hi Gretchen,
    Firstly thank you for sharing your recipe.
    I tried baking half recipe today. It rised perfectly until it’s done. I turn off the heat and left it in oven for a few minutes. When I remove it, the cake sunk in. When cut through, found that the centre is dense and the sides is fluffy/spongy.
    Besides substituting buttermilk with yogurt, I used only all purpose flour. I also 3 medium sized eggs.
    Any idea what could I have done wrong?

    1. Hi Paul, You are welcome thanks for trying them! Its so difficult for me to say what happened. It would be anything from the measuring to the mixing to the halving of the ingredients to the substituting of them as well. Im sorry this happened

  71. Hey Gretchen! Got a few questions to run by ya!

    1. How do I halve this recipe? Do I use 2 or 3 eggs

    2. If I use sour cream, does it have to be room temp? The last time I made this the batter deflated a lot when I added sour cream straight from the fridge.

    3. I understand the different effect oil gives and want to know in what proportion to replace it with the butter? Especially in a half recipe!

    Hope you can help me! Thanks in advance

    1. Hi sure:

      3 eggs (I always round up) room temp is goo for all baking ingredients (the batter will deflate though when you add anything to those eggs)
      Same portion if you replace with oil
      If you half 1 ingredient, you have to half all of them- half means half.

    2. All right! Thanks for the fast reply! Sorry got one more question. Will 3 eggs take a shorter time to whip than 5 eggs? Just checking.. Sorry to trouble you

  72. Hi Gretchen,

    Can this recipe be baked into 3 thinner 8″ layers instead of 2?

    Also is it advisable to keep baking pans on the same rack when baking layers at the same time? is it OK if the tins are kept at different level racks? as my oven is not that big 🙂

    Thanks!

  73. Hi Gretchen,
    Love all your recipes and have tried many 🙂 My question is recently bought 5 cake pans of 6” inch each with 0.75” in height. So, how do I divide this particular recipe batter equally amongst these 5 pans for even layers? and does this equal divison holds good for all the cake recipes? thanks.

  74. great chocolate cake recipe Gretchen, I’ve been using it for years ! BUT please please please bring back the chocolate Mississippi mud cake. I miss it so much I need it in my life !! thanks again for everything, I’ve been following you since the beginning !

  75. Gretchen, I’m making a 3D airplane cake with the old “moist chocolate cake” recipe. How long will this cake stay edible out of the fridge? Will 3 days be alright?

  76. Hi there
    How about a cake with salted caramel or dulche Leche. .not sure if spelling is right;)
    I love the videos. …it makes you feel more happier about baking;)
    Thankyou
    Zahara

  77. Hi! I have a very small countertop oven (I live in Asia) and I’m wondering if I bake the layers one at a time, will the extra batter be okay to sit out while I bake the first layer? I plan on make a berry sauce to serve with this – very excited! 🙂

  78. Hi gretchen! I adore how u r happy while baking and u always make me smile when I watch ur videos! Thank u! I made this recipe today but it didn’t rise at all! Is it normal or shall I check if I made something wrong? Thanks again for ur recipes all great!!!

    1. Hi Thanks!! I AM happy when Im baking! LOL Did you measure everything corrrectly? And use baking soda and buttermilk? NOT dutched process cocoa but regular? All these things make a difference also the whipping of the eggs need to be to ribbon stage

  79. My husband wants a dark chocolate orange cake on his birthday. Can i use melted dark Chocolate(53%) in this cake? Does it need any other adjustments?

  80. Hi Gretchen, I’m just curious to how you have three layers and the recipe for the chocolate cake it for two cake pans… For the mint cake should we divide onto three pans, or double the cake recipe???

    1. I sometimes bake the batter in 3 – 7″ pans of 2- 8″ pans ( as long as you fill the batter half full in whatever size pan you are using it will be great) You can use 4 layers, 2 layers, 3 layers – whatever you want you cake to look like

  81. Hi Gretchen,
    This is the first time I have make one of your recipes and I am very disappointed. I am not that great of a cook so I follow a recipe EXACTLY. At the end of step 6 I had the chocolate and eggs mixed together and it looked great. Step 7 said to add my flour mixture with the buttermilk, it only says to mix those 2 ingredients. I ended up with what looked about like biscuits. There was no directions to add the chocolate egg mixture to the flour and buttermilk. What was I suppose to do?

    1. Hey there, Im so sorry this happened to you, but upon re-reading my instructions which state:
      Once the sugar feels dissolved and the eggs are very warm (not hot) place bowl on the Kitchen Aid mixer with the whip attachment and whip on medium to high speed until ribbon stage. Approximately 5 minutes.
      In the meantime while the eggs are whipping you can sift together the flour, baking soda and the salt and set that aside.
      In another bowl add the cocoa powder to the hot water and vanilla and whisk it smooth.
      Add the melted chocolate and very soft butter to the cocoa mixture, whisk smooth (it should look like ganache)
      At this point your eggs should be ready, and you will add the entire melted chocolate/cocoa powder mixture to the whipped egg mixture, and mix until it is all uniform, just about 30 seconds more on high speed.
      Next we begin alternating the dry ingredients with the buttermilk, beginning with the dry ingredients and ending with the dry. (DRY-LIQUID-DRY-LIQUID-DRY)

      I just am not seeing where there is a mis communication?
      There is a video tutorial attached that shows a step by step of the exact way to mix just in case there may be some confusion with the written method the visual is always a good fall back option, did you happen to watch the video?

  82. I just wanted to say, Thank You, for Explaining All Your Recipes in writing and Video…I truly Appreciate your Talent and Hard Work ♡

  83. Hi! If I wanted to use this recipe to make petit fours, would this recipe be fine in a sheet pan in a thin layer like you say your golden butter cake would?

  84. Hey Gretchen!!
    I have a Vauge knowledge to what cake flour is but is there any household product i would be able to use to subsitute/make cake flour?

    Thankyouuuuu!!!!!!!

    Ash

  85. Hey Gretchen! What’s the difference in this recipe for cupcakes vs. taking your vanilla cupcake recipe and substituting the cocoa powder? This recipe seems tastier for chocolate. Which would be better for cupcakes do you think?

  86. Hi Gretchen
    Im planning on making a kinder bueno nutella inspired cake for my birthday. Which will be a chocolate cake with nutella pastry cream topped with nutella whipped cream frosting and drizzled chocolate ganache. Im still debating which chocolate cake to use this one or the yellow spong cake recipe and substituting 12 cup cocoa for flour. I used the yellow sponge cake recipe 2 times before and i loved the texture and flavor.
    Which cake would you think will be better?
    One more question do you think that i can use you stabalized whipped cream recipe and fold in nutella and frost the cake. With that before poring the chocolate ganache.
    Thanks in advance.

    1. wow sounds awesome!! I’m in love with the chocolate cake by far!
      As for hte folding of nutella into the whipped cream, it will probably work, Id do a small test first

  87. Gretchen I tried your chocolate buttermilk cake last night I ove it!! Tomorrow I’m going to make your germa chocolate cake.Thank you so much.

  88. Hi Gretchen,

    How is this cake different from your chocolate mud cake recipe? I mean to ask taste wise. Can the mud cake be used for the German chocolate cake layers?

    Thanks!

  89. Hi gretchen! I love all your recipes and theyre so great but this recipe is the only one ive been stumped at for the longest time. Ive made this cake five times already and each time it doesnt rise much and the center is as is its hardened cake batter. Ive tried whipping my eggs even longer, whipping the chocolate into the eggs slowly but nothing seems to work. I use 8×3″ pans and they only bake up to slightly more than 1″ layers. Is it the pan is too big? Or i read somewhere that youre not supposed to grease the sides of the pan? I use sourcream as well. Pls do help. I really want to replicate all of your recipes PERFECTLY and am so frustrated by not being able to do this one.

    Ps: can i use the buttermilk substitute where i leave the milk and about a tbsp of vinegar to stand just until it thickens sligjtly

    1. HI Im sorry to hear this, as this is one of my favorite recipes! Its difficult for me to troubleshoot the problem, especially since everything you explained sounds like you are doing it all 100% correctly.
      The 3″ pan will not make a difference in the baking as long as you are dividing the batter equally among the 2 pans. I do grease the bottom and sides of my pans so I doubt that is your trouble.
      Are you using natural coca and not dutched process?
      Yes to making your own buttermilk I have also done that and it works fine. And sour cream is another fine sub too

    2. Hey gretchen!i use the hersheys brand of cocoa powder like you suggested!! Do you think maybe if i fold my flour in by hand and use the mixer only for the buttermilk it will help? Btw going to attempt this cake again soon. These bake up to around 2″ high right? I want to make sure i can do it correctly!!

      1. yes mine baked almost to the top of the pans – not quite, and yes fold by hand see if you have a better time, the whole time just think about keeping those eggs inflated, I know its hard since we add stuff to it to make them deflate…but

    3. Ok thanks for your help!! Do I fold in all the flour then add the buttermilk or alternate folding flour and using mixer for buttermilk. So sorry to trouble you,know you’re super busy and everything

  90. Hi Gretchen, loved your recipe the cake tasted delicious and unbelievably moist. The only problem I had was that the cake was so soft it was falling apart! I didn’t frost it on this occasion but had I wished to do so it wud have been near to impossible. Where did I go wrong?! Please help

  91. Thank you so much for your quick reply I really appreciate it. However the cake was falling apart even as I turned them out the tin so even freezing wouldn’t have helped

  92. Hi Gretchen! I was wondering if I can melt the butter instead of using soft butter? It takes me a long time to get the butter soft and it ends up melting in the coffee anyway. I make a lot of these cakes and it would be a time saver.

  93. Well I’m in the UK so no all purpose flour here so I used plain flour and looking back now I think I made the mistake of using baking powder nd not baking soda:/ was that the reason?

  94. Ok! Thank you so much for all your efforts. I will be baking your oreo cake today, I hope I get it right! Love your recipes and the way you explain every last detail. Thank you again:)

  95. Ugh just realized I made the same mistake as someone else and used baking powder instead of soda. Is my cake going to be like a hockey puck?

  96. Hello smiley girl 🙂 was wondering if I can make this cake strawberry flavor by replacing the (chocolate-water) mixture by strawberry purée, if yes do I replace the same amount of water by purée (120ml)?
    Thank u so much for ur amazing recipes!!! Oh and one more question please, as I can’t find natural cocoa powder here, can I use baking powder instead of baking soda and leave out the salt? Same amount??
    Thanks again!

  97. i have plain flour so can i use it with same amount of baking soda or i should change the quantity of baking soda plz tell the exact quantity

  98. Chef, I only have Dutch-Processed cocoa in my cupboard! What can I do to make it work (besides, go shop for it!) ? Add baking powder?

  99. Hi Gretchen!

    I’m LOVING this site! I have a recipe similar to this one but the addition of melted chocolate interests me! I usually bake my cakes in 2-9″ pans and then split those layers in half to make 4 total layers.

    Will I be able to do that with this cake? I worry it may be too moist and fall apart when the layers are split.

  100. This sounds like a fabulous chocolate cake. I’m going to try it. Gretchen, did you by any chance grow up down South? I ask because I grew up in Southern Virginia. I moved North many years ago. I pronounced ‘water’ exactly as you do and my Yankee friends found it quite humorous. It made me smile as I listened to your tutorial. 🙂

    1. Hi Great! I know you will love it! Many people have asked if I am from the south and I can only say I must have been in a past life because it’s just the way I say it! I was born and raised in NJ but it seems we all say “wudder” there!

  101. Hi Gretchen!

    I’m Azlina from Malaysia. Love all ur video 🙂

    Just want to ask about the layer. If I want to make only 1 layer which pan size is suitable for this cake?

    Is the cooking time also change when I make 1 layer?

  102. Hi Gretchen,

    Hope you are doing well.

    I made this cake in the wilton wonder mold pan and my cake turned out to be very dense. I was wondering if using yogurt or sour cream would make a difference, since they are much thicker than buttermilk (I used 1 cup fat free fage greek yogurt)? Or, Is it just because of the depth of the pan?

    Thanks a lot for all your help.
    Vidya

    1. Thanks for your quick reply.

      I did measure correctly using a weighing scale and followed the exact steps. The only thing I am not sure is the yogurt. I used 3/4 cup yogurt and added 1/4 cup water since it was too thick. Could this be the reason? Or, May be I should use sour cream next time?

      Regards,
      Vidya

    2. Hey Gretchen,

      I made this cake again and it came out well. I frosted it with swiss buttercream.

      But after refrigeration, the cake and cream became hard. Bringing it to room temperature didn’t help. The cake’s taste too seem to have changed after refrigerating. I couldn’t store the cake in an air tight container since it was too big. Do you have a solution to this?

      Thanks,
      Vidya

      1. The buttercream will naturally become hard upon refrigeration because after all BUTTER- when cold= Hard. But bringing to room temperature for several hours usually does the trick.
        Odd that the cake seemed to change since the buttercream acts as a pretty tight seal so the cake wont dry out, but Im not sure if you actually stored the UN-iced cake in the fridge too? Before icing?
        In which case not a great idea, FREEZING CAKE LAYERS is best if there is a lag time between baking and frosting.

    3. Thanks for your reply as always.

      I did refrigerate the cake before icing but wrapped it a plastic wrap. Is it something I shouldn’t have done, even if I wrapped the cake tightly?

  103. Hey, I wanted to make this but i only have bitersweet baking chocolate chips, what is the adjustment I have to make? Thanks!!! can’t wait to trryy!!!

    1. Hi, I was wondering about the difference between the Dutch processed cocoa powder verses the natural. I don’t know the difference honestly. I made a cake once before using the natural unsweetened Hershey’s cocao powder and I didn’t like it. I bought the Rodelle Dutch processed cocoa powder but haven’t tried it yet. I was going to try your recipe but it calls for the Hershey one; I have both in my kitchen now, which do you really recommend?
      Also, I bought Espresso powder but hasn’t tried it yet either. You mention that we can substitute coffee for the 1/2 cup water. How much of the espresso powder shounds I use?
      Thanks so much!

    2. Hi Gretchen,
      Thank you for replying. If I watched the video first, I would have had my answer!
      Just wanted to tell you I made the cupcakes and they are so delicious. Best ever!
      They are so moist and chocolatey too.

  104. Hi Gretchen, I tried this cake with chocolate fudge icing – the old one, I cannot say the cake was bad, but I was not entirely satisfied with it. I did exactly what you said and made two batches. The cake was undoubtedly super moist but came out to be a bit dense. I cannot complain about the icing it was more than perfect, but the cake was not as I had expected. I used yogurt instead of buttermilk could it be because of that?

    1. the interchanging of Buttermilk- to yogurt – to sour cream should not make a “make or break” difference in this recipe after all the “Original recipe” was with sour cream not buttermilk.
      Some people have had trouble with this recipe (if you read through some comments) while others have great success and will not use another recipe (including me!) So Im sorry this happened to you, it is possible you did it perfectly and you just dont like this cake recipe, and it is also possible that it did not get mixed exactly perfectly and why you are not satisfied. its difficult for me to say since I am not there and do not see the cake or how you mixed it. My best answer is to make sure you measured correctly used EXACTLY the same ingredients as I sis (and this means NOT DUTCH PROCESS COCOA) and watch the video to be sure you did everything the same way

    2. Thanks Gretchen. I shall try it again and will let you know how it turned out 🙂 Love your work though xo

  105. HI Gretchen.. Do you have a chocolate sheet cake recipe? I don’t want to have to make two batches, but rather make one big one ..cutting time important.
    Sincerely
    Penny

  106. Thank you Gretchen for getting back to me about the sheet cake. I plan to try every one of your cakes.. I made the white cake already and it was fabulous!!
    Thanks again

  107. Hi Gretchen
    ,
    Can I use semi-sweet morsels from nestle instead of the semi sweet baking chocolate? Would it change the flavor to the cake?

  108. Omg I made this cake it was amazing… Everyone loved it.. Next time I am gonna make it to go with your chocolate mouse recipe as a layered cake.. Awesome I love it xx thank you!!!!

  109. Hi, i am a fan of all your recipe. Ifni want to make a white chocolate cake, can use this recipe and change the chocolate powder and chocolate into white chocolate?
    Thank you

    1. HI therey thanks! Not a great idea to change this recipe since white chocolate is very different from regular chocolate and more has to change than just that. I will inbox you a recipe

  110. Hi Gretchen,
    Love your cakes have made a few different ones.
    Can the chocolate cake be covered in fondant.
    And do you have a vanilla cake I can also cover in fondant.
    Thanks Teresa

  111. Oh Gretchen! You did it again!! A perfectly moist, chocolatey cake which I love so much.. 😀

    I did it twice now, the flavour is remarkable. Definitely understood what you meant by the omphf! Haha!

    Need your advise. Not sure if it is my method of adding flour to the egg mixture. There always have a lot of undissolved flour in the mixture. I notice that you added the flour while the mixer is still running, isit why the cake you made does not have the problem I’m facing? Usually I will stop, add the flour in and on the mixer again.

    Really appreciate your advise!

    Thanks again for the great recipe.

    With love,
    Emily:)

    1. HI Emily! Great! I am so glad you love this cake since I DO too!!
      It possible that you are getting that trouble from mixing by hand, however if you use a whisk next time instead of a spatula the whisk will aerate it through, just use the same folding motion as you would normally

  112. Hi, I need to make a 9 inch chocolate cake but this recipe is for an 8 inch cake. Just wondering how do i convert this to make a 9 inch cake. If i use the recipe as is in a 9 inch pan, I’m assuming it’s going to turn out too thin, am i right? Please help, need to make this for tomorrow.

    1. Thanks so much for such a quick response! I was going to divide it but was worried the cake layers would turn out too thin. You’re awesome!

  113. Hi Gretchen.
    I’d like your advise.
    If I want to make a cake cover of buttercream only , the cake would taste a lot better just made or made with days In advance and freeze them? Thanks.

    1. HI Maribel, Im not sure if you mean “freeze the finished iced cake?” in which case, no I dont ever do that.
      But I DO freeze cake layers often since it is more conducive to efficient prep and time management. However if this is not something you want to do, it is your preference. It is also a personal opinion as to whether the cake would “taste better” I personally do not find anything “off” or “wrong” with the cake after it has been frozen, wrapped well for several days.

  114. You indicated ….. 1) Semi Sweet Baking Chocolate 113 g (¾ cup) 4 ounces then

    2) you said …. Add the melted chocolate and very soft butter to the cocoa mixture, whisk smooth (it should look like ganache)

    1) Is it a total of 3/4 cup and 4 oz. of the semi sweet baking chocolate?

    2) I think it should be indicated semi sweet baking chocolate, MELTED

    Just making sure.

    Thanks
    Hilda

    1. Hi Hilda thanks for pointing that out.
      My measures for chocolate in my recipes is always in dry measure since that is how chocolate starts out and the way we measure it, if we are using cups measure.
      However scaling recipes is always a much less confusing way to go, since 4 oz (or 113g) is the same whether it is melted or dry chunks of chocolate.
      Since we have to take into consideration the “airspace” that dry chocolate takes up before melting this is where the ¾ cup measure comes into play (a measure I do not like to deal with, BUT sine so many people do not have scales and still rely on the cups volume measure- I have to include both and as you can see it creates confusion) *sigh*
      So to try to clarify, the 3/4 of chocolate that you may start out with will not end up as 3/4 cup once it is melted since the airspace will disappear. I always list the chocolate in ounces as well, since anytime you buy chocolate it is listed as ounces on the package (which is very helpful) most bars are in 4ounce bars, easy easy.
      Thanks for the comment! Sorry for the confusion

  115. Hello Gretchen,

    Can adding some more melted chocolate to give it a bit richer chocolate flavour alter the way the cake turns out? Or would you suggest some other recipe and not to mess with this one?

    Also how long does it take to bake in a 12″ pan? It would be my first time baking in a 12″ pan.

  116. I am not a great baker and never had a mother who baked. Soooo you have become my personal mentor. I love you easy step by step recipes the awsome pic. And especially the Q&As at the end. All this is helping my be one a great baker. Plus it’s fun !!!! Thank you

  117. Hi Gretchen,

    Can you please let me know how you get your cakes to be so flat on top? My cakes always dome and then I have to trim them.

    Thanks!

  118. Hi Gretchen,

    Thank you thank you for your awesome website. I can’t stop watching your amazing step by step instructions and can’t wait to try them all. I am a mother of two and my kids are A handful! Anyways, finally, I decided to make a double layer chocolate cake with your buttercream recipe. Can I double the ingredients and divide them in to two approximately 17x12x1 cake pans? I know it is a bit large, lol but I am making it for a friend for her daughter’s bd. Thanks for your time.
    Love
    Fatemeh

  119. Hi Gretchen, the Buttermilk is 237ml, if i replace the buttermilk with sour cream will be again 237ml or other ml?

  120. HI Gretchen, I want to do a test run of this chocolate cake. I want to make cupcakes. Will it taste bad if I use regular Hershey’s cocoa powder or Cadbury cocoa powder?
    Kindly let me know. Thanks.

    1. Hi Gretchen, thanks for responding back. I tried the cake. It came out pretty good. If I add 1 tsp of instant coffee to the hot water do u think it will deepen the chocolate flavor? I don’t want it to be bitter.. Kindly let me know..

  121. I love all your videos gretchen….watch it since 2 years…I love the way you explain as it shows your love for baking and teaching this art to all…
    I wanna know if I can take milk 237 ml milk and then curdle it with vinegar? Will it work?

  122. What should be the temperature for the hot water to be added to the cocoa powder? What about the ganache ? Is it hot also and at what temperature?

  123. Hi, Gretchen,
    I’m going to make your white chocolate cake for my nieces birthday. I was wondering what buttercream is best combination with the white chocolate cake. I’m not sure what buttercream you used in your white chocolate cake.

  124. Hi Gretchen,

    I wrote you on your comment about yellow cake. I think I would make this chocolate buttermilk cake with sheet pan (1 recipe for 12″ x18″, right?),
    that I decorate with the swiss buttercream.

    But I read your Tips about cacao powder (I have here in Germany a cacao powder with Calciumcarbonate), you wrote in your Tips ADD 2 TEASPOONS BAKING POWDER FOR EVERY 1 TEASPOON OF BAKING SODA THAT IS LISTED IN THE RECIPE, so it means, for this chocolate buttermilk cake I should take 2 1/2 teaspoon of baking powder instead baking soda, right?

    I hope you are not getting annoying with my question again n again.
    Love your recipes so much!!!
    Have a nice day n a blessed day!

    1. If you are using Dutched Process (which I don’t recommend for that recipe) Yes you will make the adjustment. Natural cocoa is better there, rather than start playing around with switching out ingredients, BUT for those who only have Dutched Process cocoa that is the adjustment yes- you are correct

  125. HI Gretchen i was wonder which one of your cakes is less crummy. Your original best moist chocolate cake recipe or the new one.
    Thanks,
    Samuel

  126. Hi Gretchen,

    I used to do your “best moist chocolate cake” (former recipe) with alcalinized cocoa powder and use baking soda with it, as I had not pay attention to the differences between the 2 cocoa powders. So now I’d like to make it the right way !
    First I’d like to realize the ‘new’ recipe “chocolate buttermilk cake” with what I have at home, i.e Dutch Processed Cocoa (with alcalin) but try this time with baking powder instead of baking soda to see the difference.
    Here are my questions :
    if I use baking powder the quantity needed should be 14 grams (2 x 7g baking soda, because of 2 tsp baking powder vs 1 tsp baking soda)
    but how many grams for Dutch processed Cocoa do I need ?
    I’m confused here, because you wrote :
    Natural Cocoa Powder ¼ cup (23g) in your ‘new version’ recipe but I also read in your post on “Cocoa Powder” :
    “Dutch-Processed Cocoa: 1 cup = 92 grams
    Natural or Nonalkalized Cocoa: 1 cup = 82 grams”

    so if I do the maths, Natural Cocoa Powder ¼ cup is 20,5 grams (instead of 23g) and my Dutch-Processed Cocoa should be : 92 / 4 = 23 grams.
    Am I correct ?

    Thank you for all your recipes and videos, you’ll make of me a better baker 😉

    1. I will be curious to see your thoughts, as I have tested this recipe both with alkalized and non, and I prefer the natural version. Yes you are correct in your conversions, as for the cocoa powder I listed the standard universal weights for each, the alkaline is slightly heavier and that is why the weight discrepancy

  127. Hi Gretchy! Thanks for all ur recipes. They nvr dissappoint me. The more i try ur recipes…the more better it turns out. I hv always made this recipe in 8″ / 9″ rounds n squares with no problem.
    My quick question – 1. can i make 1 recipe of this in a 9″ by 13″ pan?? Or need to double?
    Also 2. – Hw much of this recipe will feed 40 guests? ( i mean…need to make this for 40 ppl…n they want it in a single tier)
    Thanks.

    1. Thanks again Gretchen. U hv not changed a bit ever since frm ur ‘past life’..! U always find time to answer every question in the comments..then n now. Thats ur commitment towards ur passion & helping new bakers !
      Staying miles apart…not knowing each other….just by hitting a question in the comment….n getting instant answers n clarification frm the bestest teacher, who else would do this other than U!! U r amazing! I think U r the only one among the very very very few bloggers who take time to guide ur followers.
      Wish u all success!

      1. awe! thanks! My #1 goal is to make sure everyone has success with my recipes! Thank you for the acknowledgment! I appreciate it! and you are very welcome!!

  128. Hello,
    Would this recipe hold up,to fondant and stacking? I have to make a cancer survivor cake on June 4th for a five year old little girl and I want it to be perfect.
    Thank you!
    Lisa

  129. Hey Gretchen!

    love love love your recipes! however i am confused, the best moist chocolate cake recipe, when you tell us to use the same instruction method as the recipe above, which recipe are u referring to? the white chocolate cake or the chocolate buttermilk cake?

    Thanks in advance!!

    1. the chocolate cake only- the white cake I just threw on here since many people are asking me about it and I haven’t been able to film it yet, however that one will be coming next week!

  130. Hello Gretchen,
    your recipes and Videos ist unbelievable, short, full music and how you dance and you give Tips for every recipe.
    I want to make this cake with a pan 30×40 cm, should I take this whole recipe or double it?

    Thank you very much.

  131. Hi Gretchan,

    HELP!!!! I’ve made this recipe so many times into cupcakes and it is perfect! But this time round, I try making it into 2x 8inch cake and I realised that the finished product has 2 layers. The bottom is a dense layer and the Top is a fluffy (some what like chiffon cake) layer.

    What should I do now..

  132. Hi Gretchen,

    I want to make this Chocolate buttermilk cake, but I have questions:
    1. For 30×40 cm sheet pan, should I double the recipe?
    2. I don’t have a natural Cocoa powder, because here in my country the Cocoa powder with carbonate already. If I take this Dutch processed Cocoa 23g, I have to take 2 1/2 teaspoon of baking powder, no salt no baking Soda, am I right?
    3. I want to decorate this cake with your American buttercream, should I double the recipe?

    I thank you. By the way, I love your recipes and Videos, very easy to bake

  133. I made Gretchen’s Buttermilk Chocolate Cake and it is luscious!! A few things to share – I used full fat buttermilk , Chef’sShop cocoa (Chef’s Shop is in Seattle but mails), semisweet chocolate chips (I had no semisweet block chocolate on hand), and I used 90g of all purpose flour – as opposed to the amount called for in the recipe – because I used White Lily all purpose flour and the pkg indicates 30g=1/4 cup so for 3/4c that would be 90g). I made the cake in 2 eight inch Wilton pans (that are fairly deep) and my layers were very high (I greased my pans with Crisco and lined with parchment and baked each pan with a magi-cake strip) – the next time I bake this cake (and there will definitely be a next time!!!!) I will bake it in 2 nine inch Wilton pans for layers a tad thinner. This cake is a real winner – I do have a Kitchen Aid and the whipping of the eggs was a breeze – I would be loath to try this recipe with a hand held mixer however. It is a bit “labor intensive” but well worth it. My frosting was a basic chocolate buttercream but made with the wonderful Chef’sShop cocoa – 4oz unsalted butter, 3 and 3/4 cups xxxx sugar, 1/2 cup cocoa, 1 TBSP pure vanilla extract, dash of salt, and milk to reach desired consistency. I do keep vanilla beans in both my granulated sugar and xxxx sugar containers. IF you have not tried this cake recipe and are thinking about doing so — you will not be disappointed!!

  134. I just baked the chocolate buttermilk cake. Please let me why the surface of the cake is cracked? Did I not follow your steps correctly? What is wrong?

    1. Its hard for me to say if you did anything wrong- if youused all the exact same ingredients and mixed it exactly the same way that I show in the video you should have the same result as me, the best thing is to double check your measurements, watch the video again to see if you did eveything the same, you may find you error. However a cracked top could just indicate OVERBAKED, so if your cake is dried out that may be the answer

  135. Is it alright to use the true fan cooking for cake baking? Do I have to switch to the conventional oven instead. Any difference between the two of them?

  136. I don’t seem to get any reply from you. Also can I check your buttermilk for the chocolate buttermilk cake seems more dilute. What I have is quite thick. So what should I do? My buttermilk is from Diary Farmers. What other types of buttermilk can I use? The buttermilk to be added should it be of room temperature ?

    1. HI, sometimes I have to sleep 🙂
      I try to answer all the questions 3 times a day, but if you email me when I am sleeping…. LOL
      Yes to room temperature, and any buttermilk is fine. I use a 1.5% fat buttermilk

  137. Hi Gretchen,

    If you don’t have buttermilk for this recipe is it ok to substitute with milk and lemon?

    Thanks

  138. Hi Gretchen,
    I need to make a 9″ round cake. With filling (Your Swiss Cream butter cream with crushed Oreos) I would like the end result to be approximately 4″inches high. My question is, should I double the recipe or will I have enough height with two layers and the filling? (I will be torting each layer.).
    Thank you so much!
    Lisa

    1. Im thinking you are asking about doubling this cake recipe? Not the Buttercream? At any rate if you follow this cake recipe exactly (and dont get fancy trying to think Dutched cocoa is better than natural here (which it isn’t) LOL) You will have 2 perfectly tall cake layers (I use 8″ pans that are 2″ tall) so if you are using 9″ pans they will be slightly thinner, but not severely and then the buttercream fill and icing will make a final cake that is at least 4″ tall

  139. Do these make good cupcakes and a quick question is there a reason why my chocolate cupcakes always bake unevenly? I dont have problems with any other batter except chocolate its driving me nuts!

    1. Yes to cupcakes, and Hmmm, odd about the chocolate cake only! Be sure to sift your dry ingredients (maybe twice) it could be the distribution of ingredients. Although I doubt it, I dont have much else to add! Could be the oven too, maybe rotate the pans half way through baking

    2. Thank you! I never sift i will try that. Yes this oven runs hot ive turned it down and the still bake to the side. I want a nice top. Thank you for your reply.

  140. Hi Gretchen,

    I am a beginner and I am going to try this recipe for a birthday. I have a small microwave oven and not a Oven-Toast-Grill. In other words I will have to bake it in conventional mode. 2 questions.

    1. I cannot put 2 cake tins at the same time. Can I bake them one after the other or should I make the batter two times separately and bake them twice?

    2. What are the changes that have to be done to bake this in conventional mode?

    1. Hello, I would hate for you to be disappointed as a new baker if the recipe fails due to lack of proper equipment. You say “microwave” but then say “conventional mode” Im not really sure what you mean here, but #1 I do not recommend microwave baking, you will NOT get a good result. #2) to ME conventional mode is a regular oven, so I am confused. Anyway if you have a regular oven GREAT! Bake away however CLICK HERE FOR MORE about your first question

  141. Hi Gretchen
    I made this recipe yesterday as cupcakes and although theyvtasted fudgy and yummy they didn’t rise very much at all and once baked they all came away from their liners! Do you know what i could have done wrong? I use your vanilla hot milk method all the time with perfect results so i’m familiar with the type of methid with the eggs etc. I teally want to perfect this recipe as it tastes so much better than my current choc cupcake recipe.
    Please help!
    Thank you!
    Your biggest fan in England!
    Aneesa xxx

    1. I think it may have been because instead of the cake flour i used self raising flour (i’n in the uk). This girl s before i read the cake flour conundrum blog! Do you think this is what caused the big flop?! Could it have been anything else as well? Too much/little whipping of the eggs? Oven too low?
      Advice would be really appreciated!
      Thank you xx

  142. What should temp be of melted chocolate mixture? Will it set while eggs are whipping? Thank you! Your recipes and you rock

  143. Hi….
    I’ve seen a few chocolate recipes that have butter milk or just milk but they also add baking power and I see that yours doesn’t have any baking powder but does have baking soda. Can you please explain why and how does both baking power & soda effect the cake? I would appreciate your feed back.

    Thanks
    George

    Puerto Rico

  144. How many recipes for two 10″ by 10″ square pans. I want to cut each layer in half to make a four layer square cake.

  145. Hello Gretchen,
    My name is Tasheena I tried making your buttermilk chocolate cake as well as your butter vanilla cake both of them came out flat one taste like nothing but butter and the other taste just like fudge. I don’t know what went wrong. Do you have any pointers?

    1. Hi Im sorry this happened, its always difficult for me to troubleshoot not knowing exactly where to start or where you may have gone wrong so what I tell everyone is to please re-watch the video – you may see something that you did slightly different than I did and caused the trouble, and double check the recipe (that you measured correctly- 9 times out of 10 it is measuring errors) and measuring could also mean the WAY you measured CLICK HERE FOR MORE

  146. Oh, I love this recipe. I had used this during the holidays, but instead of the raspberry mousse, I used a white mousse and mixed in crushed peppermints. It was so delicious, there was none left.

  147. I would like to make this cake in a 12x18x2″ pan and I would like it to rise 2″ instead of 1″. Will this work if I double the recipe? Also, I will be making it 2 layers, so doing this twice. This will be a grooms cake for my daughters wedding. Using it as a base cake and putting a carved 1969 Camaro cake on top! Do you have any thoughts on how this will work out? I have practiced the car cake and am happy with it…now I need a perfect base cake, which will be cut and served. Thanks for any advice!

    1. Hi Donna, this entire recipe will make 1- 12″x18″x1″ cake layer
      So yes to double, as for carving the cake make sure you freeze your layer before you begin, cold cakes are easier to work with than room temp

  148. Hi Gretchen!

    Its been a while since i follow your website and youtube channel. I find it very useful and i felt blessed to stumble upon your video couple of months ago.

    I always read your recipe and i noticed at the end your recipe you will mentioned life span of the cake. it will last longer in the freezer if it is wrap well.

    May I request you make a video ‘how to wrap well and store it in the freezer?’. the contents of the video might be how to wrap well, how long it will need to thaw, how to thaw cake from freezer and etc. maybe other things like cookies, brownies, and etc.

    I hope you will consider my humble request here. It will be a great help if you share some tips and tricks.
    Thank you so much.

  149. I’m going to cry my eyes out right now. I want to make this but my whisk attachment broke! Can I use the regular paddle on this? I would like to make this for tomorrow…if I can.

  150. Hi Gretchen, can I substitute butter with oil in this recipe? How to substitute oil for butter in baking?
    Thanks in advance

  151. is this a genoise sponge cake with buttermilk ? buttermilk cakes rise much more than normal cakes
    can i add buttermilk instead of milk in your Vanilla hot milk Sponge cake?
    my normal pound or butter cake with milk or no milk dnt rise much

    1. This is not a genoise cake in the traditional sense of a heavy egg foamed recipe. The vanilla sponge cake is also known as Hot Milk Sponge- there are lots of recipes like that on the net, the problem with using buttermilk there is that buttermilk when heated will separate and curdle.

  152. Hello Gretchen,
    Thanks for all your recipes.I tried some of your recipes couple of times and it turns out yyuuummmm 🙂 recently I tried your Yellow sponge cake recipe and it taste awsome for my sons birthday so I bake 2 day before his birthday so I wrapped it with cling wrap,put it into the refrigerator .On his birthday when I was serving cake it looks like its little dry and hard.I don’t know which part I did wrong,did I over beaten the batter ?
    But now I want to make this recipe Chocolate Buttermilk Cake for my friend’s birthday 12″ round cake. Is 1 recipe will be good? And If I bake it 1or 2 day before it will be still moist ? Please help me out.Thank you again for sharing all your recipes with us,who loves baking.

  153. Hi Gretchen,
    You have another chocolate recipe ‘Chocolate Sponge Cake’ that uses vegetable oil, whole milk not buttermilk, butter flavor (optional), etc.. how come it is not listed anymore in your website? what happened to it? I wanted to try it and could not find the recipe.

    Thanks

  154. Hello gretchen! Good seeing your blog getting more and more neat and beautiful! I understand that the acid from cocoa powder is needed to activate the baking soda. But what if the recipe contains other acid like buttermilk, wouldnt that do the job? The pH of buttermilk is lower compared to cocoa powder as well. Thank you for your amazing recipes and ideas 😀

    1. Hi Thanks! It really depends on the recipe, but you are correct that other acids in the recipe will do the job, but keep in mind that the baking soda will actually NEUTRALIZE the acids in the cocoa powder which is why we use natural vs dutch process in some instances (Click here for more)

  155. Gretchen, I never post any comments in blogs, but I feel I have to tell you that since I found you, I’m hooked. I tried a few of your recipes and they are great-just for my taste!
    As for this recipe, my first 2 cakes formed domes and one of them broke when I tried to move it. However it is indeed delicious and it even doesn’t need frosting. So, for my second and third batch, I lowered the temperature and they came amazing! I can wait to stack them and make the tall cake I’m planing to do. Thank you! Keep up the good work with so much useful info and so many delicious recipes.

    1. AWesome! thankyou! Im so happy you commented! This will help others to know if the recipe is good and what some other people’s experiences are!

  156. hi dear
    I come from iran and live in germany….
    Ive been fallowing your recipe and I fell in love with u and your bakery…
    I need to ask you some questions…could I bake choclate buttermilk cake in a pot?without oven?
    thanksss

  157. Hi Gretchen,
    I just tried making this cake in a 12x18x2 pan (doubled the recipe). It didn’t rise very much. My stand mixer isn’t really large enough to accomodate a double recipe so I had to add in the chocolate, flour and buttermilk by hand. Any suggestions? Is it ok to mix in the chocolate, flour and buttermilk by hand or do you think this is the cause of the rising issue. I baked at 350 with two cake nails for about 30 minutes.
    Thanks!

  158. Hi Gretchen! I am trying to make very soon your Black Forest cake. It calls for 3 8 inch cakes but this recipe is only for 2. What can I do batter wise? Double, 1.5?? Thank you!! Love your videos

    1. I know I seem to have confused many with this SORRY! I used 7″ pans which gave me the 3 layers I desired. But if you only have 8″ pans you can simply do 1½x recipe as you mentioned OR torte those 2-8″ layers to give you 4 layers yumm

  159. can I make this recipe the day before without freezing. Also, I love all your vids. With all your recipes can you please tell us how long the cake recipe will last or best eaten within time frame. Eg. 1 day 2 days, 3 days. This would be really helpful picking cake recipes to make the day before and still taste good.

  160. hi gretchen..
    my name is esther and i made this cake twice. first attempt failed. the cake was dense and too oily even though i follow your measurement exactly, whisked the eggs + sugar very well, and reached the ribbon stage too. i made it again with few changes (i only use half the buttermilk, 4 eggs, and only used around 100 grams of the cake flour), i don’t know why, but my second trial was successful. it was very moist and the chocolate taste was very rich. i don’t need to add any icing, the cake was perfect. is it because i only made it for one pan (and maybe slightly different pan size too?) i am still thanking you a lot for this recipe anyway… now i wanna try your banana streusel recipe.

  161. I have tried this cake and it is delicious. But I was wondering is this susposto be a little dence or light? Iusually get a moise slightly Dence cake. Just wondering if I was doing it right.
    love your recipes tx for helping and sharing

    1. Hi Great thanks! Hmm, I would say this cake is very light, but holds together really well. In my “past life” when I shared this I described it closest to a box cake in texture and sponginess with the same sturdiness for building great layer cakes. I hope you got that same result!

  162. Hi gretchen
    I have tried this cake realy wonderful thank u very much. Can i use caster sugar instead of confectioner sugar. ?should I increase the amounts of sugar if i use castersugar?

    1. For each ounce of chocolate you want to make 3 tablespoons unsweetened cocoa powder, 4 teaspoons sugar, and 1 tablespoon butter or vegetable oil

  163. Hi Gretchen! I’d like to thank you for sharing this outstanding chocolate cake recipe. I’ve used the “new” recipe version as I was out of “sour cream” and made my own buttermilk (milk+white vinegar). I baked it in a 12″X18″ sheet. I’ve cut the cake sheet into 3 pieces lengthwise (3 times 12″X6″) in order to make a copycat cake found at Costco (called Tuxedo) and made your Swiss Buttercream (half vanilla, half chocolate)…as the filling. Needless to say, it’s 1000 times better than Costco – and no one settled for only one serving, they all helped themselves…not twice, but 3 times!!! LOL There wasn’t even cake crumbs left in their plates and no left over for the next day! *grin* Thanks again, and looking forward to try your “German’s Cake” next week! 🙂

  164. Hi Gretchen

    I want to try your new recipethe ” Chocolate Buttermilk Cake” version but with yoghurt instead of buttermilk. Since buttermilk is in ml and yoghurt in grams, how to substitute? i want to use the new version as it looks simpler than the original version.

    Thanks!

      1. Thanks Gretchen. Would using yoghurt or milk with vinegar be a better substitute for buttermilk in terms of the flavor of the cake

  165. Hi Gretchen! Love this cake! Is it OK to substitute the butter with same amount of vegetable oil? I would like a cake that will still be moist and not hard even after refrigeration. Thanks!

  166. how do you prepare your pans? also, i did not check your link to cocoa powder and used dutch process since that was all i had on hand. (oops) i did a ‘test sample’ since this is for my daughter’s b’day. yummy!(i always do this with new recipes). also, i added 2T of Kahlua and then added the hot water to make 1/2 c. my flourless chocolate cake calls for it so i thought i would use it here. would you suggest replacing all the water with the Kahlua or 1/2 & 1/2. picture shows 3 layers; recipe says 2.kindly explain.

  167. Hi Gretchen,
    I am going to make this recipe for a shower cake which is for 40 people. I was thinking of either a 12″ or 16″ pan. I will make three layers using cannoli cream as the filling. I have a few questions.
    First, how long will the cake bake for either pan?
    Can I use whipped cream icing under FONDANT?
    This cake is delicious and will hold up nicely using the three layers.
    Is this the cake you use for wedding cakes as well?
    Many thanks, Gretchen. Love all that you do.
    Rosanne

      1. Hi Gretchen, Thank you for answering, but still not sure how to figure out when it’s done. I understand what you are saying, when it’s done, it’s done! I made the cupcake and set the timer for 18 minutes. Took 4 minutes longer with me open and closing the door to check. I am concerned when I make the cake layers because opening and closing the oven door frequently changes things. I will make a few test cakes to be sure on the time.

        Most importantly, this recipe is outstanding! I will NEVER try another chocolate cake recipe. This is it for sure. Delicious, no crown on top, and I only used all purpose flour. They taste best the following day after baking. Perfect in every way. Thank you so much for continuously supporting your fans!

        1. You are doing it correctly and soon you will get it down to almost exact times. The times listed on recipes are often just guides (unless of course it say EXACTLY 20 MINUTES)
          SO now you know the cupcakes take 22 minutes and wont have to open the oven door until then next time.
          Cake layers same things apply, it is a learning curve and one you will feel the master of once you get it down! Keep going! Great job!

  168. Hi Gretchen,
    This cake sounds amazing! I am planning to make this recipe in a 11x15x2 sheet pan. How much would you recommend increasing the recipe by and would I need to alter the cooking temp/time?

  169. Hi Gretchen, Do you know how many cups this recipe makes? I just purchased the 12″ Wilton pan and it says I need 8 cups of batter.
    Also, I was told from someone, when making a 12″ or larger cake, I need to have a heat conductor in the middle. Do you think I do need that and if so, what is it?
    Many thanks for your continued support and delicious recipes.

  170. Hi Gretchen

    I love your blog! I have 3 questions, why does the second recipe have 4 eggs instead of 5 eggs like your first one if they both have the exact same ingredients? My second question which one is better, or do you prefer? what I’m searching for is a fluffy chocolate cake, do you find this recipe fluffy?¸

    Btw love your vegan recipes, im curious to try them 🙂

    Thank you so much!

  171. Hi

    Just found this site and think its great, I would like to do the chocolate buttermilk cake as an 8″ tier for my sons wedding in June. If I bake in one pan do I need to adjust the temp and time
    thanks in advance

    1. Hi Great thanks. Not a good idea to bake all the batter in one pan unless you have a 5″ tall pan. Too much batter will not give you a good result.
      Wont bake properly. I use 2″ deep pans and fill the batter only half full that being said no matter what size pan you use only fill the batter half full to give it room to rise properly

      1. Thanks for that you have answered a question that no one seemed to know the solution to:-)), one more question_ I live in Dublin, Ireland and have never seen “cake Flour” can I substitute this for something else?

          1. thank you so much for that again another “mystery” answered. I am baking cakes for 40 years and have always used plain flour as I agree entirely with your views on self raising flour. My mother always used a couple of tbl spoons of cornflour mixed in with plain flour when she baked and I could never understand why when the recipe didn’t call for it hence I never did this, but after reading your article on different flours will use this method in cakes from now on…
            thanks a million for your help.

  172. Hi Gretchen,
    My daughter wants a two tier cake for her communion. I would like to do the bottom tier your chocolate buttermilk cake with fudge filling and the top tier your strawberries and cream cake. What I am u certain about is what size pans I should use and how I should adjust the recipes for the size pans. Any advice/suggestions would really be appreciated!! As always, thank you Gretchen!

  173. Hi Gretchen,
    My daughter wants a two tier cake for her communion. We want to do the bottom tier your chocolate buttermilk cake with fudge filling and the top tier your strawberries and cream cake. I’m uncertain on what size pans I should use and how/if I will need to adjust the recipes. Any advice or suggestions would be sooo appreciated! As always, thank you Gretchen!!

  174. Hi Gretchen,

    Potentially stupid question but can I make this recipe using soy milk (like the silk brand) and add in a tbsp of lemon juice to make buttermilk? I’m making this for an event at work and I know some people are allergic to dairy – but will this still work or will i ruin the recipe?

    Thank you so much! 🙂

  175. Hi Gretchen! I made this cake for my daughters communion and everyone loved it! Now she wants it for her birthday! She wants an American girl cake so my plan is to make the chocolate buttermilk cake in a half sheet pan, cut it in half lengthwise and layer it to look like the doll box. My question is how much cake batter will I need for a half sheet pan? Should I double the recipe and approximate how long does it need to bake? Thanks in advance!

    1. OK Great! All the batter here for 1 – 12″ X 18″ layer
      Id check it at 20 minutes just to see how it is going, but may take longer

  176. HI Gretchen.

    Love this cake!
    If I’m using a giant cupcake pan, how long and at what temperature should I bake at?

    Thanks

  177. Hi Gretchen, I want to make a buckeye cake, should i make your Buttermilk chocolate cake with that or your moist chocolate cake? It needs to be fudgy. I just made your Buttermilk chocolate cake for the funny bones and its so good. thank you

    1. Hi! The recipes are the same (Just different names from different times in my “career” in the blogging world! ) LOL

      1. Hi Gretchen, I was just asked again to make that buckeye cake for my twin nephews 16th birthday and I put your funny bones around it. thank you so much for making this such a hit with my big family. I better get moving, lol

  178. Hey gretchen!!! I just wanted to ask you that can I substitute the sugar with sugar free as my grandparents are diabetic???

  179. HI Gretchen,
    I have someone who requested a chocolate cake with chocolate cream cheese frosting and custard filling.. Now I’m sure you’ve come up with a zillion flavors that go together…but do you think the cream cheese in the chocolate buttercream frosting would not usually be paired up with custard cream filling? My guess would be no…I don’t want to let her down…but I also don’t want to make her a cake that tastes weird (because she didn’t know it would)……do you think it will taste ok? Cream cheese and custard cream? (Please don’t tell me it’s personal preference…because some things just aren’t meant to go together..lol ) ?

    1. I think it will be awesome! I LOVE cream cheese icing with chocolate cake and then the custard, well it will taste like a giant boston Creme Donut! YUMMMM!

  180. Hi Gretchen, I love all your recipes, im on the art cake side of making cakes but im also interested in dessert cakes. im glad my sister suggested your website. thanks, im excited to try your cake recipes. im not a chef and you explain your recipes so well here.

  181. HI Gretchen,
    Which dries cakes out faster…freezing or refrigeration? (In comparison to being left out at room temperature) ..

    1. It depends on how long you are storing them and where. I always freeze my cakes before building the layer cake. But once the whole cake is done, I will store it either at room temperature or in the fridge depending on what the filling and icing is. But if we are talking just cake layers?? FREEZE is best
      CLICK HERE FOR MORE

  182. Ok..time for a pro’s help..lol…this Saturday i am making a 4 layer 7 inch unicorn round cake….and putting that on a 3 layer 9 inch round cake that has 3 dowel rods in it for stability . The 7 inch top cake will have one inch carved out thru the middle for candy filled piñata..so my question is..do You think it is necessary to put a dowel rod thru the top of the cake down thru all seven cake layers just for safety while transporting the cake…or do you think those top 4 7 inch layers won’t be shifting around…..remember I can’t put the dowel rod down the middle because that parts filled with candy..so I thought maybe 2 wooden skewers on each side of the 7 inch cake? They are skinny of course…will it rip the cake inside if it shifts? Never had to transport a cake this size before? Or will one thick dowel rod be ok in just one side of the cake? Or does it need nothing at all…will be fine if she just comes slowly to lights? What do you think?

  183. Hi hi.

    I think I should have asked this question years ago, but never mind, it’s never too late, right?

    I normally bake 2×8”-ish at the same time (8” ish since here it’s all in cm and we get something in between 8” and 9”).

    But at times I would like to bake 1 pan at a time (for 7” for instance, since I only have 1 pan lol). But I never dare, since I am afraid of leaving my batter in the kitchen island for almost an hour.

    What do you reckon I could do with the batter while baking the first pan?

    Thanks a lot, as always!

    xo

      1. Oh, silly me, I think I already read your blog post a couple of times. I must be getting old 😀
        Thanks!
        I’ll give it a go with chocolate cake, and learn from it 😀
        Cheers!

  184. I was curious…..since the egg foam becomes deflated later in the process, are you ribboning the eggs and sugar to dissolve the sugar? I read of a mixing method that involves dissolving the sugar in water. It is supposed to increase the volume of the cake. Thanks in advance!

  185. Question ** Recipe sounds AMAZING. I am making for the 7th year now, my daughters birthday cake. I am a armature baker at most. I only make cakes for her bday and now my baby who just turned 1 on the 29 of sept. This last cake I made for my daughters 1st bday was supposed to be beautiful and amazing. I strayed away from my usual cake and did something that someone else told me would be perfect. I baked it to a T and things just started going wrong right off the bat. The cake began to fall apart after releasing from the pan. When I was to the point of icing the cold cake it fell apart in chunks. I tried my best to put it together with more icing, which was another mistake due to a new recipe of marshmallow buttercream .. not so good. By the time I TRIED to put fondant on it, my cake was smooshing down, leaning over and the fondant would NOT stick to the butter cream. I was devastated. With a house full of family and friends I was embarrassing that my cake looked so awful. They liked it .. but I was looking for the WOW … and it fell so short. I need a recipe that will hold up to to a 3 TIER FONDANT covered cake. My daughter wants a unicorn cake .. I can so do that 🙂 but with a YUMMY cake that holds up to fondant. I need a recipe please .. help me .. nothing worse then kids not liking the way my cake tastes or looks .. dry and crumbly cake is a no go for 7 and 8 year olds 🙁

  186. Hi Gretchen I want to bake a butterscotch cake for my son s birthday .I want to present the most yummy cake to my guest. Now I m confused between hotmilk sponge n yellow sponge.pls tell me which one you suggest for butterscotch layered cake. N which one is safe for tiered cake. One more query which cake will b apt for fondent cake .really confused pls help. TIA

      1. Thanks Gretchen…one more query .if yellow sponge cake is used for butterscotch cake …thrn I sud use butterscotch essence plus butter essence or only butterscotch essence.

  187. Hi gretchen,
    Im from myanmar.
    I want to use compound chocolate instead of baking chocolate or is both the same?
    Cant find any baking chocolate here we have only couverture and compound and coating.I dont want to use couverture bcause its too pricey.Thanks

    1. No they are not the same, compound chocolate does not work in baking recipes. Yes I know couverture is expensive. You can make your own for this cake instead: For each ounce of chocolate you want to make: 3 tablespoons unsweetened cocoa powder, 4 teaspoons sugar, and 1 tablespoon butter, shortening or vegetable oil
      CLICK HERE FOR MORE

  188. Hi Gretchen,
    I am not a novice baker nor a professional baker. I am making my niece a Minnie Mouse cake for her 2nd birthday party. 1 10″ round cake (the face) and 2 6″ round cakes (the ears). How much should I multiple this recipe so that I am not making it 15 times?
    Can I make this in advance? Her Birthday is May 6th (Sunday) can I make this on Thursday and the frosting on Friday.

  189. Hi Gretchen.

    I have a 11×14 inch rectangle pan. And i need to bake for 30 kids.
    1. Would you suggest to use this pan or get a half sheet sized rectangle pan?
    2. Should i double the recipe if i want to make 2 layers OR will this recipe be enough for 30 kids?

    Appreciate your help and reply. God bless.

    1. A half sheet pan is 12″ x 18″ so your pan is smaller. You can still use it, and bake all the batter from 1X recipe for 1 thick layer.
      It will take longer to bake so check it at 35 minutes and go from there. It’s up to you if you want to make it twice for 2 layers.
      1 layer though (no filling just icing) will be cutting it close for 30 kids. If you did 2 layers with filling and icing, the cake will go further

      1. Hello, Gretchen! I just want to say Ilove your blog! Can I bake this recipe on 6” round pans? I plan on using just 1 cup of batter for each pan and add some choco pudding and ganache layers on top. 🙂 what temp and time should I bake so they still turn out moist and dense(and flat)? THANKS SO MUCH! 🙂

        1. yes sure, any size pan is fine. I usually just fill half way. But I’d say if you are only doing 1 cup batter, check them at 15 minutes definitely

  190. Hi Gretchen. Could I bake 1 recipe of the buttermilk chocolate cake in a 10” square pan. I have only one. I read on your blog to make 1.5 recipes for 2 10” pans. I do need to make 2 10” square cakes just one at a time. If I make 1.5 recipes could the other half be baked after the first one?

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