Here’s a delicious and moist double-layer buttermilk cake recipe. Perfect for any birthday or special occasion.
If you’ve read my blog before, then you know I’m allergic to eggs. My mom found out when I was 6 months old so I’ve never been able to eat anything with eggs my entire life. If eggs even get on my hands, it turns red and itchy.
I love desserts, but normally have to make them myself. It’s rare to find a dessert prepared from a store that doesn’t have eggs.
For any birthday in my family, I ALWAYS make an eggless cake so I can eat it too. My kids love the eggless vanilla cupcakes I make, but this moist eggless chocolate cake recipe is closing in as a family favorite. It’s the best cake around.
Eggless Chocolate Buttermilk Cake
This is not a bundt cake recipe and should not be made in bundt pans. I haven’t tested it and I don’t think the cake would hold together well when you turn it over. If you try it, please let me know how it turns out.
Scroll down to the recipe card to print out and save for later.
Supplies to make chocolate cake without eggs
Here are some kitchen gadgets and tools that I used to make this cake that are my favorite.
Cooling racks– These are my very favorite wire racks and the main reason is that they don’t take up much space in my cabinet.
KitchenAid Hand Mixer– You can use a stand mixer for this recipe, but you don’t have to get it out if you don’t want to. A simple hand mixer will do fine. I actually use my electric mixer way more than my stand mixer. It’s just easier to get out and clean. Anyway, the hand mixer I linked to above is one I got for a wedding gift over twenty years ago and it’s still going strong and I bake A LOT! I definitely recommend it.
Liquid Measuring Cup– These glass measuring cups are the best. I’ve had several plastic ones and the handles have broken off pretty quickly so I’m sticking with glass because of the good quality.
Large bowl– I LOVE stainless steel bowls. They are great in the kitchen for all kinds of cooking and baking. They hold up well and don’t need to replace often.
Ingredients for Amazing Chocolate Buttermilk Cake
- All purpose flour- You can use cake flour too but I normally don’t buy it.
- Granulated sugar
- Butter- You can use either salted or unsalted butter for this recipe. I use salted because that’s what I buy and keep in my refrigerator. You’ll want to make sure it’s room temperature before you start.
- Unsweetened cocoa powder
- Baking soda
- Vanilla Extract- I love vanilla! It’s gives baked goods such a great flavor. I make homemade vanilla extract and it’s super easy because it only takes two ingredients. You can hop over there to see the instructions on that if you’re interested in making your own too.
- Buttermilk- I would recommend real buttermilk in this recipe, but if you don’t have buttermilk you can make it using the regular milk you have in the refrigerator. Any milk should work fine, except skim milk. Don’t use it because it doesn’t contain enough fat. Making your own buttermilk is easy.
For this recipe, you will need 1 1/2 cups of milk and 1 1/2 tablespoons of lemon juice. Combine those, stir well and let it sit for 10 minutes before you use it.
You’ll need this to finish up your cake!
The last thing this needs is need for this layer cake is buttercream frosting! I have both a vanilla and chocolate buttercream that is so easy to make and perfect for these. Click on the image below for the one you want. Powdered sugar is the main ingredient in both of these.
You can also use cream cheese frosting, but I prefer buttercream.
How to make Eggless Chocolate Cake
Heat oven to 350 degrees F. Don’t forget this step. It’s important to put your cakes in when the oven is already hot.
In a large mixing bowl, cream the butter and sugar with the mixer set on medium speed. Add in milk, vinegar, and vanilla and mix. You can use the bowl of a stand mixer for this if you have one.
In a separate bowl make the flour mixture by combining flour, baking soda, cocoa powder and salt. Slowly add the dry ingredients to the wet ingredients and combine thoroughly.
Pour the cake batter into two 8 inch round cake pans (9-inch cake pans will work too) and baking time is 24-26 minutes or until a toothpick inserted comes out clean. Time will depend on your oven so watch closely and don’t overbake. Make sure to put the cake in a preheated oven.
For best results you’ll want to prepare your pans. You can do that by greasing the entire pan and sprinkling with a tablespoon of flour. Shake it until the pan is coated in flour.
A second way to prepare your pan is to use parchment paper for easy release.
When the cake is completely cooled . Spread a thin layer of frosting on the bottom layer. Add the second cake on top and cover completely with frosting. Sprinkle powdered sugar on top.
More delicious recipes for you to try
- Oatmeal Cookies– This is a great recipe.
- Vanilla Cake Recipe
- Chocolate Chip Cookies– This is the most popular on my site and a very easy recipe.
- Peanut Butter Kiss Cookies
- Tea Cake Cookies– You can use your leftover buttermilk to make these.
More Eggless Dessert Resources
Just to let you guys know… I have an Eggless Facebook page AND an Eggless Pinterest page. You can follow me on the platform you like most so you can see the new recipes I make. I always share recipes I find so make sure you follow one (or both).
Reminder: It would be GREAT if you could leave any feedback in the comment section for this delicious cake and give me a 5 star rating. I love it when people rate my recipes. I helps other readers when they are looking for something new to make.
Eggless Chocolate Buttermilk Cake
- 2 cups flour
- 1 1/4 cups granulated sugar
- 1/2 cup butter
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 1/2 cups buttermilk
- 1 tablespoon vinegar
- 1/4 teaspoon salt
- 2 16 oz tubs prepared chocolate frosting
- Preheat oven to 350° F.
- In a large mixing bowl, cream butter and sugar. Add in buttermilk, vinegar, and vanilla and mix.
- In a separate bowl, combine flour, baking soda, cocoa powder and salt. Add mixture to the creamed butter and combine thoroughly.
- Pour into two 8 inches round pans and bake for 24-26 minutes or until toothpick comes out clean.
- When cake is completely cooled, spread a thin layer of frosting on the bottom layer. Add the second cake on top and cover completely with frosting.
- Sprinkle powdered sugar on top.