Chocolate Buttermilk Loaf Cake
A soft, rich chocolate buttermilk cake with a tender crumb and a silky white chocolate glaze. This small loaf is easy to bake, deeply chocolatey, and perfect for using leftover buttermilk.
There is something quietly magical about a simple chocolate buttermilk cake. The batter comes together without fuss, the kitchen fills with that warm cocoa scent, and somehow a humble loaf turns into something that feels a little special. This chocolate buttermilk loaf cake is soft, deeply chocolatey, and finished with a gorgeous white chocolate glaze that makes it look far fancier than the effort it requires. If you love cozy bakes that feel comforting yet elegant, this one belongs in your regular baking rotation.
Have you ever baked something so good that it disappeared before you even had time to take a second photo?
This cake vanished here almost instantly. Friends asked for seconds, family asked for the recipe, and I found myself baking it again before the crumbs were even gone. What makes this chocolate buttermilk cake truly special is how practical it is. If you ever have leftover buttermilk sitting in the fridge, this loaf turns it into something wonderful without extra work or complicated steps.
If you want to turn this into a full dessert moment, pair a slice with a fruity Frozen Raspberry Margarita, a sunny Campari Mimosa, or a cozy Nespresso martini cocktail. And for a softer, coffeehouse-style pairing, a creamy strawberry latte alongside this cake feels like a quiet afternoon treat.
🌡️ Storage
- Keeps well at room temperature for up to 3 days, covered.
- Refrigerate for up to 5 days.
- Freeze sliced cake for up to 2 months.
For best results, freeze the cake without the glaze and add it fresh after thawing. Glazed slices can also be frozen, but the finish may look slightly softer.
💕 Serving Ideas
This chocolate buttermilk loaf cake pairs beautifully with coffee and creamy drinks. Serve it with flavored whipped cream, a cozy coffee cocktail like a Nespresso martini, or a comforting strawberry latte for an afternoon treat.
🍽 Equipment
- Mixing bowls
- Whisk
- 8×4 inch (20×10 cm) loaf pan
- Parchment paper
- Spatula
- Cooling rack
💭 Top tips
- Use Dutch-processed cocoa for the smoothest chocolate flavor.
- Fold mini chocolate chips into the batter for an extra indulgent version.
- Always glaze the cake once it is fully cooled, or the glaze will melt instead of setting.
- No buttermilk? You can easily use homemade sour milk instead. It provides the same acidity and works just as well in this chocolate loaf cake. I have a full guide on “how to make sour milk at home” if you need it.
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Chocolate Buttermilk Loaf Cake with White Chocolate Glaze
Equipment
- 8×4 inch (20×10 cm) loaf pan
Ingredients
For the cake
- 1 cup all-purpose flour 125 g
- ½ cup unsweetened Dutch-processed cocoa powder 50 g
- 1 teaspoon baking soda
- ¾ cup granulated sugar 150 g
- ¼ teaspoon salt
- 1 large egg
- ½ cup vegetable oil or melted butter 125 ml
- 1 cup buttermilk 250 ml
- 1 teaspoon vanilla extract
For the glaze
- 2.6 oz white chocolate chopped (75 g)
- 1½ tablespoons unsalted butter 20 g
- Chocolate shavings for topping
Instructions
Let's make the cake
- Preheat the oven to 350°F (175°C). Grease an 8×4 inch (20×10 cm) loaf pan and line it with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together 1 cup all-purpose flour, ½ cup unsweetened Dutch-processed cocoa powder, 1 teaspoon baking soda, and ¼ teaspoon salt until evenly combined.1 cup all-purpose flour, ½ cup unsweetened Dutch-processed cocoa powder, 1 teaspoon baking soda, ¾ cup granulated sugar, ¼ teaspoon salt
- In a separate bowl, whisk 1 large egg, ¾ cup granulated sugar, ½ cup vegetable oil or melted butter, 1 cup buttermilk, and 1 teaspoon vanilla extract until smooth.1 large egg, ½ cup vegetable oil or melted butter, 1 cup buttermilk, 1 teaspoon vanilla extract
- Add the dry ingredients to the wet ingredients and whisk gently until just combined. Do not overmix. A few small lumps are fine.
- Pour the batter into the prepared pan and smooth the top.
- Bake on the center rack for 35 –40 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then remove and transfer to a wire rack. Allow to cool completely before glazing.
Let's make the glaze
- For the glaze, gently melt 2.6 oz white chocolate and 1½ tablespoons unsalted butter together in short microwave bursts or over a hot water bath, stirring until smooth.2.6 oz white chocolate, 1½ tablespoons unsalted butter
- Pour the glaze over the cooled cake and sprinkle with Chocolate shavings. Let it set at room temperature for 15–25 minutes before slicing.Chocolate shavings
Nutrition
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling – FDA.
Loved how rich and chocolaty this chocolate buttermilk loaf turned out to be. The glaze really makes it extra special too.
A soft, rich chocolate buttermilk cake with a tender crumb and a silky white chocolate glaze. This small loaf is easy to bake, deeply chocolatey, and perfect for using leftover buttermilk.