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Buttermilk Cocoa Cake Recipe

Buttermilk Cocoa Cake Recipe

Moist and tender with a delightful frosting, this cake is one I've made time and again after finding the recipe in an old community cookbook. It's perfect for a family dinner, picnic or potluck.
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling YIELD:12-15 servings


  • 1/4 cup baking cocoa
  • 1 cup water
  • 1/2 cup butter, cubed
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 2 eggs, lightly beaten
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 1/4 cup baking cocoa
  • 1/2 cup butter, cubed
  • 1/2 cup buttermilk
  • 3-3/4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans, optional


  • 1. In a large saucepan, combine the cocoa and water until smooth; add butter. Bring just to a boil. Remove from the heat.
  • 2. In a large bowl, combine the flour, sugar and baking soda; add cocoa mixture. Combine eggs, oil and buttermilk; add to cocoa mixture and beat until smooth.
  • 3. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
  • 4. In a large saucepan, bring the cocoa, butter and buttermilk to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Spread over the warm cake. Sprinkle with pecans if desired. Cool on a wire rack. Yield: 12-15 servings.

Nutritional Facts

1 piece: 504 calories, 23g fat (9g saturated fat), 62mg cholesterol, 234mg sodium, 72g carbohydrate (55g sugars, 1g fiber), 4g protein.

Reviews for Buttermilk Cocoa Cake

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Taunajune User ID: 8241502 229374
Reviewed Jul. 11, 2015

"I've made this several times and it is really good. Very moist."

remcleaney User ID: 4216286 225135
Reviewed Apr. 20, 2015

"I must have done something wrong with this one. The frosting was extremely sweet and very runny. I don't feel the chocolate cake has any real flavor either. It is moist and great texture, but lacking any real flavor. Won't be making this one again."

MayK User ID: 5623207 73451
Reviewed Nov. 20, 2011

"To reduce calaries and sugar in this recipe, I cut the sugar in half, added the nuts to the batter, used light butter, and sprinkled confectionary sugar over the top in place of the frosting. I served it to company, and they loved it. I'm sure the original is as good as everyone says it is, but I needed to make it a little lighter."

jmkasprak User ID: 2880256 61318
Reviewed Nov. 7, 2011

"I wasn't expecting this cake to be so good. It's quite moist and so very "chocolatey"."

emmapeighsmom User ID: 5616660 90652
Reviewed Oct. 7, 2011

"It was so moist!! I made this for a family dinner and had ZERO leftovers! Amazing taste and so easy to make! This will be a chocolate cake staple!!"

lvs2bake User ID: 5591020 123317
Reviewed Nov. 18, 2010

"I've made this cake twice.

It goes together with such ease. And everyone enjoys it around here. (Even those who are picky)!"

xicota User ID: 944314 73419
Reviewed May. 12, 2010

"This seems to be another variation of Texas Sheet cake. Having said that, TSC is one of my favorite desserts, so I will probably make this again. Cut the squares on the small side---with the frosting, this cake is quite rich."

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