This simple cocoa buttermilk cake is soft, evenly textured, and gently chocolatey without being too rich. The cocoa gives a deep colour and mild chocolate flavour, while buttermilk keeps the crumb tender and light.
It is an easy, reliable cake that suits everyday baking and simple celebrations alike. Mixed in one bowl and baked in a single round tin, it is a calm and approachable recipe for home kitchens.
Recipe Information
Difficulty: Easy
Prep time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Servings: 8 slices
Ingredients
For the cake
-
175 g plain flour
-
35 g cocoa powder
-
1½ teaspoons baking powder
-
½ teaspoon bicarbonate of soda
-
Pinch of salt
-
150 g caster sugar
-
2 medium eggs
-
125 ml vegetable oil
-
180 ml buttermilk
-
1 teaspoon vanilla extract
For the light chocolate topping
-
60 g icing sugar
-
1½ tablespoons cocoa powder
-
1½ tablespoons warm water
Step-by-Step Method
-
Preheat the oven to 170°C fan. Grease and line a 20 cm round cake tin with baking paper.
-
In a large bowl, sift together the flour, cocoa powder, baking powder, bicarbonate of soda, and salt.
-
Stir in the caster sugar until evenly mixed.
-
In a separate bowl, whisk the eggs, oil, buttermilk, and vanilla until smooth.
-
Pour the wet mixture into the dry ingredients and gently mix until you have a smooth batter with no dry pockets.
-
Transfer the batter to the prepared tin and level the top.
-
Bake for 30 to 35 minutes, until risen and a skewer inserted into the centre comes out clean.
-
Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
-
To make the topping, mix the icing sugar, cocoa powder, and warm water to a thick but pourable consistency.
-
Spoon the topping over the cooled cake, letting it settle naturally.
Baking Tips
-
Sifting the cocoa helps prevent bitterness and lumps.
-
The cake should feel springy and slightly pull from the sides when ready.
-
Allow the cake to cool fully before adding the topping to avoid it soaking in too much.
-
If you do not have buttermilk, use milk with a squeeze of lemon and leave for 5 minutes.
Variations
-
Add a handful of chocolate chips to the batter for extra richness.
-
For a lighter finish, dust with icing sugar instead of the cocoa topping.
Serving Suggestions
Serve with a cup of tea, or add a spoon of softly whipped cream for a simple dessert. It works well as a birthday cake with candles and a few berries on top.
Storage and Reheating
Store in an airtight container at room temperature for up to three days. The cake freezes well without the topping for up to two months. Defrost fully before decorating and serving.
