To make homemade buttermilk, mix whole milk and vinegar in a bowl. Set it aside for about 5-10 minutes until it curdles.
Coat a layer of soft butter inside the pan and attach a cake liner (or parchment paper) to the bottom.
Mix all the dry ingredients with a whisk.
Mix all the wet ingredients in a large bowl with a whisk. The buttermilk should be ready by then!
Add the dry ingredients to the wet ingredients and mix with a rubber spatula until smooth.
Heat water and butter in a small saucepan just until it starts simmering. Add 1/3 - 1/2 of it to the chocolate mixture and mix. Add the rest and mix. Scrape off the sides and bottom of the pan to ensure it's evenly mixed.
Pour the cake batter into the prepared pans. (540 g each for 3 layers)
Bake at 350ºF (176ºC) for about 30 minutes with 3 8" pans until the center bounces back gently or a toothpick comes off clean. Adjust the baking time and temperature depending on how thick the cake is, the size of the pan, the oven, etc. Cool them on a wire rack before taking them out of the pans, or flip the pan VERY gently since the cake is fragile while it's hot.
Nutitrion
Serving Size: 1 serving
Calories: 366 kcal
Carbohydrates: 53 g
Protein: 5 g
Fat: 17 g
Saturated Fat: 5 g
Trans Fat: 0.2 g
Cholesterol: 44 mg
Sodium: 340 mg
Sugar: 35 g
Unsaturated Fat: 11 g
Reviews
Selena David on 2026-06-14 (5 stars): Amazing recipe. Its my first time baking a 2 layer cake and this chocolate cake recipe is a keeper. Tk you so much. Follow the recipe to the tee and you cant go wrong . I would love to post a picture of the cake too.😁
