Chocolate Cake Without Buttermilk Or Coffee Recipe [FULL GUIDE]

Oh, chocolate cake – the ultimate comfort food, the king of celebrations, and the best friend of sweet tooths everywhere. But here’s a little secret: you don’t always need those classic ingredients like buttermilk or coffee to bake a luscious, moist, and rich chocolate cake. Yep, you heard me right! Whether you’ve run out of buttermilk, or coffee just isn’t your thing, or you want a simpler pantry-friendly recipe, this chocolate cake recipe has got your back.

Imagine biting into a soft, tender crumb that melts in your mouth, bursting with deep chocolate flavor, without the fuss of sourcing special ingredients. This recipe is straightforward, accessible, and perfect for any occasion – from last-minute birthday cakes to a casual weekend treat. Ready to get your hands messy and your kitchen smelling heavenly? Let’s jump right in!

Chocolate Cake Without Buttermilk Or Coffee Recipe

This recipe is your ticket to a beautiful chocolate cake that’s:

• Moist and tender, with a delicate crumb
• Rich and chocolaty, without any bitterness or overpowering coffee notes
• Easy to make with common kitchen staples
• Perfectly balanced in sweetness and texture

No buttermilk, no coffee, just pure cake goodness. I’m talking cocoa powder, flour, sugar, and the magic of simple baking chemistry.

Ingredients Needed

Let’s talk about what you need to create this chocolate wonder. All ingredients are easy to find and probably already chillin’ in your pantry or fridge!

• All-purpose flour (1 ¾ cups) – the backbone of the cake, provides structure
• Granulated sugar (1 ½ cups) – sweetens and helps create a tender crumb
• Unsweetened cocoa powder (¾ cup) – the star of the show, giving that rich chocolate flavor
• Baking soda (1 ½ teaspoons) – the rising agent that gives your cake that lovely lift
• Salt (½ teaspoon) – balances sweetness and enhances flavor
• Vegetable oil (½ cup) – keeps the cake moist and tender
• Vanilla extract (2 teaspoons) – adds warmth and depth of flavor
• Eggs (2 large) – bind everything together and add richness
• Milk (1 cup) – hydrates the dry ingredients and adds moisture (you can use whole, 2%, or even non-dairy milk)
• Hot water (1 cup) – helps bloom the cocoa powder, intensifying the chocolate taste

How To Make Chocolate Cake Without Buttermilk Or Coffee

Ready to get baking? Here’s a step-by-step walkthrough that’ll guide you like a baking BFF:

1. Preheat Your Oven And Prep Your Pans

   • Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper. This prevents sticking and helps your cake come out flawless.

2. Mix The Dry Ingredients

   • In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Sifting ensures no lumps and mixes everything evenly.

3. Add The Wet Ingredients (except Hot Water)

   • Make a well in the dry mix, then add the vegetable oil, vanilla extract, eggs, and milk. Stir gently until combined, but don’t overmix – a few lumps are okay!

4. Incorporate The Hot Water

   • Slowly pour in the hot water while stirring continuously. The batter will be thin – that’s exactly how it should be. The hot water helps bloom the cocoa, making the chocolate flavor intense and luscious.

5. Bake

   • Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Don’t open the oven too early or your cake might deflate.

6. Cool

   • Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.

Ingredient Science Spotlight

Let’s nerd out a bit on why this cake works so well without buttermilk or coffee:

• No Buttermilk? No Problem!

  Usually, buttermilk adds acidity that reacts with baking soda to create carbon dioxide bubbles for lift. In this recipe, the baking soda still works because the cocoa powder (which is naturally acidic) and hot water create enough acid to react and produce that fluffy texture.

• No Coffee To Enhance Chocolate?

  Coffee is often added to chocolate cakes to deepen the flavor, but it’s not essential. Here, the hot water does the magic by dissolving and ’blooming’ the cocoa powder, releasing the full spectrum of chocolate flavors without bitterness or extra caffeine.

• Oil Instead Of Butter

  Vegetable oil keeps the cake moist longer than butter, as it stays liquid at room temperature, leading to a softer, tender crumb.

• Eggs

  They provide structure and richness – think of them as the cake’s glue and richness booster.

Expert Tips

To get the absolute best cake possible, here are some pro tips:

• Measure your flour carefully: Spoon the flour into your measuring cup and level it off – don’t scoop directly with the cup, or you’ll get too much flour, resulting in a dry cake.
• Use good-quality cocoa powder: A high-quality unsweetened cocoa powder makes a world of difference in flavor. Dutch-processed or natural cocoa? Natural cocoa works best here for the acidity balance.
• Don’t skip the hot water: It’s crucial for unlocking that chocolatey goodness.
• Room temperature eggs and milk: They mix more smoothly into the batter, helping with texture.
• Don’t overbake: Keep an eye on your oven. Overbaking leads to dryness, so test with a toothpick early.
• Let the cake cool before frosting: This avoids melting your frosting and keeps the look neat.

Recipe Variations

Feel like shaking things up? Here are some fun ways to tweak this recipe:

• Add chocolate chips or chunks: Fold ½ cup into the batter for surprise melty pockets of chocolate.
• Swap milk for almond or oat milk: For a dairy-free version that’s just as moist and delicious.
• Add a hint of cinnamon or chili powder: A pinch adds warmth and complexity to the chocolate flavor.
• Use coffee extract or espresso powder: If you want the coffee-enhanced chocolate flavor without brewing coffee, a teaspoon of these works wonders.
• Turn it into cupcakes: Bake in a muffin tin for 18-20 minutes for cute, individual treats.
• Top with whipped cream and fresh berries: For a lighter, fresher dessert option.

Final Words

This chocolate cake recipe is all about simplicity meeting indulgence. Without relying on buttermilk or coffee, it still delivers that satisfying, rich chocolate experience we all crave. Whether you’re a beginner baker or a seasoned pro, this cake is forgiving, versatile, and perfect for any occasion. Plus, it’s a great reminder that sometimes, less is more – simple ingredients, a bit of love, and some baking science magic can yield incredible results.

FAQs

Can I Make A Chocolate Cake Without Buttermilk?

Yes, you can make a chocolate cake without buttermilk. You can substitute buttermilk with regular milk, almond milk, or oat milk. To mimic the tanginess of buttermilk, you can add a teaspoon of lemon juice or white vinegar to the milk before using it.

Is It Necessary To Use Coffee In A Chocolate Cake Recipe?

No, it’s not necessary to use coffee in a chocolate cake recipe. Coffee enhances the chocolate flavor, but you can replace it with hot water or milk for a more neutral flavor. You can also use decaffeinated coffee if you prefer.

What Can I Substitute For Buttermilk In A Chocolate Cake Recipe?

You can substitute buttermilk with regular milk, plant-based milk (like almond, oat, or soy milk), or a combination of milk and vinegar or lemon juice. A common substitute is 1 cup of milk mixed with 1 tablespoon of white vinegar or lemon juice, letting it sit for 5-10 minutes before using.

How Can I Make A Chocolate Cake Without Eggs, Buttermilk, Or Coffee?

You can make a vegan chocolate cake without eggs, buttermilk, or coffee by using plant-based substitutes like applesauce, mashed banana, or flaxseed meal as egg replacements. For the buttermilk substitute, use a mixture of non-dairy milk and lemon juice or vinegar. Skip the coffee and use water or another liquid.

What Is The Best Liquid Substitute For Buttermilk In Chocolate Cake?

The best liquid substitutes for buttermilk in a chocolate cake are a mixture of regular milk and lemon juice or vinegar. Alternatively, you can use unsweetened non-dairy milk (like almond milk) with lemon juice or vinegar to replicate the acidity of buttermilk.

Can I Use Cocoa Powder In Place Of Chocolate In A Cake Without Coffee?

Yes, cocoa powder can be used as a substitute for melted chocolate in a chocolate cake without coffee. Use unsweetened cocoa powder and ensure you adjust the sugar content since cocoa is not sweetened. For every ounce of chocolate, use 3 tablespoons of cocoa powder and adjust the liquid accordingly.

Can I Use Water Instead Of Coffee In Chocolate Cake Recipes?

Yes, you can use water instead of coffee in chocolate cake recipes. Water won’t enhance the chocolate flavor as coffee does, but it will keep the cake moist. You can also use milk or a non-dairy milk substitute to add more richness.

Does The Absence Of Buttermilk Affect The Texture Of The Cake?

The absence of buttermilk can slightly affect the texture, as buttermilk tends to make cakes tender and moist. However, using a substitute like milk with lemon juice or vinegar will still provide similar results in terms of texture and acidity.

What Are Some Tips For Making A Moist Chocolate Cake Without Coffee?

To make a moist chocolate cake without coffee, ensure you use enough liquid to balance the dry ingredients. You can also add a little extra fat (like vegetable oil or melted butter) and consider incorporating sour cream or yogurt as a moisture booster. Additionally, do not overbake the cake.

Can I Make A Chocolate Cake Without Any Dairy At All?

Yes, you can make a dairy-free chocolate cake by using non-dairy substitutes. Replace butter with plant-based butter or oil, milk with almond or oat milk, and ensure all other ingredients are dairy-free. You can also use dairy-free chocolate or cocoa powder.