This chocolate buttermilk cake recipe is actually a modification of my favorite vanilla cake recipe! It’s delicious, moist, and best of all, it keeps its shape!

This is a butter cake, which means it has a denser crumb that a sponge cake. I love this, because it makes the layers perfect for stacking and frosting. I love using this recipe to make tiered cakes.

Substitutions and Swaps – Chocolate Buttermilk Cake Layers

This recipe uses quite a few ingredients and I know you might not have them all on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that can be made in this cake recipe.

• All Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten free flour blend or cake flour if that’s all you have on hand.
• Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake layers.
• Cocoa Powder – I like to use regular, unsweetened cocoa powder in this recipe. However, it would also taste great with dark cocoa powder or Dutch-processed cocoa powder.
• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this cake recipe calls for. You can also use vegan butter in its place (and also omit the salt)!
• Egg Whites – I like to use egg whites from a carton, but you can also use 4 large eggs in place of the egg whites in this recipe. Or if you have an egg allergy you can use a flaxseed egg or an egg replacer.
• Buttermilk – You can also use full fat yogurt, sour cream, whole milk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
• Vegetable Oil – You can use any flavorless oil in this recipe. Canola or even sunflower oil would work great!

Substitutions and Swaps – Chocolate Buttercream

This recipe uses a chocolate American buttercream frosting.

If you want to use a less sweet frosting, I recommend making a half batch of my chocolate Russian buttercream or my chocolate Italian meringue buttercream.

Or if you’re unsure about the ingredients, below are some substitutions that can be made in this frosting recipe.

• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place (and omit the salt)!
• Heavy Cream – Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.
• Chocolate Chips – I like to use dark chocolate chips, but you can also use semi-sweet or milk chocolate chips. You can also use chocolate bars or couverture chocolate.

Making This Chocolate Buttermilk Cake Gluten Free

You can swap in your favorite gluten free flour blend cup for cup in this recipe!

I personally prefer King Arthur’s gluten free flour blend, and find that 1 cup of GF flour weighs about 120 grams.

In addition to swapping the flour, there are two additional steps you need to take when making this mini cake gluten free.

Gluten Free Baking Tip #1: Over-Mix the Batter

The first step is to vigorously whisk your batter for a few minutes once it’s made. This helps give your cake layers structure.

I know this goes against everything you’ve ever heard about baking, but over mixing your batter is key when making anything gluten free.

It helps the cake layers rise better as they bake and gives the cake a more tender crumb.

Gluten Free Baking Tip #2: Let the Batter Rest

The second step I recommend is letting your batter rest for about 30 minutes before baking your cake layers.

Gluten free flour blends can have a hard time absorbing moisture and fats.

Letting the batter sit before baking it gives the flour more time to absorb all that goodness.

This helps thicken the batter and prevents your cake layers from having a gritty texture.

Tips for Making the Best Chocolate Buttermilk Cake

• Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost.
• If your cake layers turn out less than perfect, please check out my cake troubleshooting guide.
• Use a serrated knife to level your cake layers once they’re fully cooled. It makes this mini cake so much easier to assemble and frost.
• I do NOT recommend using this recipe to make cupcakes! Instead, I highly recommend trying my favorite chocolate cupcake recipe. I like the texture better for cupcakes.

Making These Chocolate Cake Layers in Advance and Storage Tips

Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.

These cake layers can be frozen for up to 3 months, and as long as they’re wrapped right I promise they’ll taste just like they did the day you baked them.

Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months.

Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

Let Me Know What You Think!

If you try this chocolate buttermilk cake recipe, I’d love to hear what you think of it! Please leave a rating and comment below.

Tag me @chelsweets and use #chelsweets on social media so that I can see your amazing creations!

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