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Buttermilk Chocolate Cake – The Baking Duck

Buttermilk Chocolate Cake

I made this cake on the same day as the Red Velvet Cupcakes. I wanted to use up the buttermilk I brought for the cupcakes so it would not go to waste.

This is the perfect chocolate cake and will have you going back for me. This cake is good without the buttercream on the top.


I decided to do a traybake instead of a round cake because I prefer to do a traybake as less decorating involved. You can make this cake in two 8 inch round tins if you prefer

Chocolate cake is great on it own but I always think chocolate cake can be made better by a nice creamy mint buttercream swirled on the top.


This cake is light, fluffy and crumbly and just melts in the mouth when you bite into it. The icing compliments this cake so well.

This cake is a good use of leftover buttermilk and if you do not have store bought buttermilk on hand, you can make your own. Just take 1/2 cup of regular milk and add 1 teaspoon of white vinegar.


Buttermilk Chocolate Traybake

Course Dessert
Cuisine British
Keyword Baking, Cakes
Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings 12 slices


  • 210 g plain flour
  • 40 g cocoa powder
  • 90 g brown sugar
  • 150 g caster sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 170 g unsalted butter
  • 2 eggs
  • 1 tsp vanilla extract
  • 120 ml buttermilk
  • 120 ml hot water


  • 250 g unsalted butter
  • 500 g icing sugar
  • 1 tsp mint extract
  • 3 tbsp milk


  • Preheat the oven to 180C/160C. Grease and line a 30 x 20 cm rectangular tray with baking or parchment paper.
  • In a large mixing bowl, add flour, cocoa powder, sugars, baking powder and baking soda. Boil the kettle and pour out 1/2 cup of hot water and set aside.
  • In a separate bowl, add butter, eggs, vanilla and buttermilk and stir briefly.
  • Add butter mixture to dry ingredients and stir to combine. Add hot water and stir until chocolate cake batter is smooth.
  • Place in the oven for 45-50 minutes or until a skewer inserted in the middle comes out clean. Leave on a wire rack to cool completely.


  • Place butter in a large mixing bowl and beat with an electric mixer on medium speed until pale and creamy.
  • Add half the sugar and one tablespoon of milk and beat until combined.
  • Add the remaining milk and the mint extract and beat until smooth.

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