Adapted from the Driksill Hotel 1886 Café this chocolate cake is made with buttermilk and cocoa powder making it tender, rich and moist. Baked in a 9X13 inch pan and topped with a quick chocolate glaze, this buttermilk chocolate cake is easy, delicious and loaded with plenty of chocolate flavor. No stand-mixer needed!
I’m admittedly bias, but I think this is one of the best easy chocolate cake recipes out there.
Whether you are an expert or beginner baker, you can whip up this cake and have it frosted in around one hour. It doesn’t take complicated mixing techniques, or even a stand mixer, just a good old-fashioned chocolate cake recipe.
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Recipe Background
This recipe was given to my mom in the early 90’s from a lifelong Austin, Texas resident. If we weren’t having German Chocolate Cake, it was this 1886 Chocolate Cake.
When I started researching to write this post, I discovered that the recipe originates from the 1970’s at the Driskill Hotel 1886 Lunchroom (Café and Bakery).
My recipe is slightly different than a few that circulate on the internet for the 1886 Chocolate Cake. It has slightly more cocoa powder and the frosting is made with half and half rather than buttermilk. I am not sure which version would be original, but every time I make this cake people love it.
My boys have declared it their favorite chocolate cake, ever.
Chocolate Buttermilk Cake Ingredients
A deliciously easy chocolate cake made with basic pantry ingredients and buttermilk.
Cake
- Butter – Two sticks of high quality unsalted butter.
- Cocoa Powder – I like to use Hershey’s Cocoa Powder.
- Water
- All-Purpose Flour – I use unbleached All-Purpose Flour. Be sure to carefully scoop flour into measuring cup, rather than packing it.
- Sugar
- Salt
- Eggs – Two eggs.
- Buttermilk – I use the 3.25% HEB Whole Milk Buttermilk. If you use a lower fat buttermilk, be sure to shake it well before pouring to measure, it tends to separate. I recommend the whole milk buttermilk if you can find it.
- Baking Soda
- Vanilla Extract
Chocolate Glaze
This glaze is perfectly chocolatey and simple to prepare.
- Butter
- Cocoa Powder
- Half and Half
- Vanilla Extract
- Powdered Sugar
Tips on making chocolate cake
This recipe is simple, even if you are a beginner baker, but here are a few tips to help ensure that it turns out.
- Carefully measure wet and dry ingredients. Baking is chemistry, you have to be precise in your measurements.
- If your flour is lumpy, sift before mixing. I like to sift my flour before adding it to bowl, but it is optional.
- Be sure to not cook the eggs when adding the cocoa mixture to the dry ingredients. A couple of stirs before adding the eggs should help to prevent that from happening.
- Grease and flour your cake pan. You can even line with parchment paper if desired.
- In my oven, this cake typically takes 35 minutes to bake. Look for the edges to be pulled away from the sides and the top to be relatively set.
How to make
Step 1
Preheat oven to 350F. Lightly grease and flour a 9x13-inch cake pan. In a heavy bottom saucepan over medium-low heat combine butter, cocoa powder and water. Stir frequently until butter melts and cocoa dissolves.
Step 2
Set melted butter and cocoa mixture to the side.
Step 3
In a large mixing bowl, whisk together flour, sugar, and salt.
Step 4
Whisk together eggs, buttermilk, baking soda and vanilla.
Step 5
Add slightly cooled cocoa mixture to dry ingredients. Stir a couple of times, add egg mixture and stir until batter is formed. Pour cake batter into prepared 9x13-inch baking pan.
Step 6
Bake at 350F for 30-40 minutes. In my oven, this cake typically takes 35 minutes. Make the glaze. Add additional Tbsp. of half and half if glaze is too thick. Pour warm frosting over slightly cooled cake. Serve cake once frosting sets
Serving and Storage
Serve cake at room temperature once chocolate glaze has set. Makes an easy chocolate birthday cake!
You may also top the glaze with chopped pecans if desired.
Store cake at room temperature. If it is too hot or humid, store cake in the fridge. To extend the shelf-life of the cake, after one day of sitting out, I usually transfer it to the fridge. Extra cake can be frozen.
📖 Recipe
1886 Chocolate Buttermilk Cake
Ingredients
- 1 cup unsalted butter
- ¾ cup cocoa powder
- ⅔ cup water
- 2 cups all-purpose flour
- 2 cups sugar
- 1 tsp. salt
- 2 eggs beaten
- 1 cup buttermilk
- 1 tsp. baking soda
- 2 tsp. vanilla extract
Chocolate Glaze
- ½ cup butter
- ¼ cup cocoa powder
- 3-4 Tbsp. Half & Half
- 1 tsp. vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat oven to 350℉. Lightly grease and flour a 9x13-inch cake pan.
- In a saucepan over medium-low heat melt butter. Add water and cocoa powder to melted butter, stir until cocoa dissolves and mixture is smooth.
- In a large mixing bowl, combine flour, sugar, and salt.
- In a separate bowl, whisk together eggs, buttermilk, baking soda and vanilla.
- Add slightly cooled butter mixture and egg mixture to dry ingredients. Stir until mixed.
- Pour cake batter into prepared 9x13-inch baking pan. Bake at 350℉ for 30-40 minutes.
Chocolate Glaze
- Melt butter in saucepan. Stir in cocoa powder, 3 Tbsp. half and half, powdered sugar and vanilla. Stir until chocolate glaze forms. Add additional Tbsp. of half and half if glaze is too thick. Pour warm frosting over slightly cooled cake. Serve cake once frosting sets.
Notes
- Baking time: In my oven, the cake typically takes 35 minutes. Do not over bake.
- Buttermilk: I use full-fat HEB Buttermilk. Be sure to shake well before pouring into measuring cup.
- If your flour is lumpy, sift before mixing. I like to sift my flour before adding it to bowl, but it is optional.
- Variations: Top frosted cake with chopped pecans.
Difference between Texas Sheet Cake and 1886 Chocolate Cake
Texas Sheet Cakes are made on a large thin baking sheet or jellyroll pan whereas this is made in a 9X13” cake pan. The 1886 Cake has more cocoa powder and is made with buttermilk rather than sour cream.
Similarities include the chocolate glaze that is poured over the cake while warm. They are both also relatively easy to make.
You could certainly bake this on a sheet pan if you wanted to. Just reduce your cooking time and you would have to double the icing recipe.
More recipes you may enjoy:
Happy Baking! - Alaine
Post updated with new pictures in August 2024.
Bridget
I made this cake today and this cake is so amazing!!
Light, fluffy and tender
Made to the recipe
Went for 30 minutes cause I didn't want to overbake but it needed 5 more minutes
This cake came out perfect very easy to make
Thanks for the recipe
Alaine
I'm so glad you enjoyed the cake! It's my go-to. You're very welcome!
Kerie
So happy to stumble upon this chocolate cake. Baked for 35 minutes, let it cool, then poured the cocoa magic frosting over the top. Great late night snack. I will definitely bake this again.
Alaine
"Cocoa magic frosting" - I love that! So happy you enjoyed the recipe, thank you.
Judy
How much butter and cocoa for glaze? Thank you
Alaine
½ cup butter & ¼ cup cocoa powder. Measurements and instructions are in the recipe card. If for some reason it is not showing please let me know and I will check into it, thank you.
Rosalind
I have this cake soooo much I wonder if you have a recipe for a yellow sheet cake
Alaine
Sorry, but I don't yet. I've tried out a few but they have all been too heavy.
Beja
Making this for my family reunion on Saturday .
Alaine
I hope your family really enjoys it 🙂
Glenn A
My grandma used to make a similar cake in a sheet pan so it was thinner. I've tried to make it over the years but today's buttermilk is not the same as what she used back in the day. We also ised buttermilk in the glaze and not half and half
Alaine
I notice a difference in buttermilk, even between the brands. I can imagine it has changed over the years. I'll have to try buttermilk in the glaze sometime.
Susan guest
I buy whole milk buttermilk from Borden or substitute plain thick yogurt.
Alaine
I prefer the whole milk buttermilk from Borden too, but I can't always find it.
J
If I make this but in cupcakes how many cupcakes will it make?
Diana Rodriguez-Focht
This looks amazing. I wonder if you can't find buttermilk, you can 'create' your own by using whole milk/vinegar trick? I'm going to try it as my son's birthday is coming up.
Alaine
Hi Diana - I haven't tried it, but it should work. I would use a whole milk for the richness. Great, it makes a great (and easy) birthday cake. Thank you!
Frankie Mae
I have ONLY used "homemade buttermilk" for this recipe and I've made it 6 times in the last 3 months. I just can't stop! I'm sure it's better with traditional buttermilk, but its sooo good anyways, I just decided to just stick with what I had in the pantry.
I'm also gluten free, and this recipe is almost PERFECT for Gf flour(I use king Arthur's.) I just add an additional 2 TBSP of corn starch to the dry ingredients so the cake is not too damp.
Alaine
Perfect, thank you for sharing!! Glad to know it worked with homemade buttermilk and your adaptations to make it GF. That will be very helpful to others. Also makes my day to know someone is enjoying the cake so much! Best - Alaine
Rosalind
I have made this cake 3times this month great easy moist delicious my family loves it thank you
Alaine
Hi Rosalind - So glad to hear that your family loves the cake! Thanks for sharing.
Kristin
This cake is awesome!! Super moist and chocolatey, dare I say almost fudgy. The icing was delish too! This recipe is definitely a keeper.
Alaine
Thank you, so glad y'all enjoyed it! I love the combo of the icing and the cake.
Gloria
Can this be baked in two 8 in rounds? If so, what temperature and how long?
Alaine
Round pans should work, I haven't tried them for this recipe but I have baked it into cupcakes. I would keep the temperature at 350F and bake for 30 minutes, give or take 5 minutes.
Mary
Easy recipe to make, Delicious, Do you have any suggestions to make your recipes diabetes friendly? The sugar substitutes sometimes affect the taste.
Alaine
Hi Mary - Thank you, I am glad y'all enjoyed the cake! For my dessert recipes, I have not experimented with any sugar substitutes. For a diabetic, I would recommend considering portion size of the cake and pairing it with some protein. I will plan to calculate and add the nutrition facts for the cake, in case that is helpful.
I have a few appetizer and entree recipe that are diabetic friendly but other than a fruit dip, no dessert recipes. I do try and use a lower amount of sugar for most of the recipes.
Brittany
Best chocolate cake my family and I have ever had!
Alaine
Thank you so much! So glad y'all enjoyed it.
Janet
I NEVER comment on recipes, but this one I just had to!
I love it when the blogger recommends it as a "go to" because that means it turns out reliably and is loved universally!
I only had Dutch Process Cocoa and it turned out deliciously dark and tender crumbed. It's now my "go to" as well!
I used Tahitian Vanilla because I have plenty on hand that I made myself, and wow, I didn't even realize TV had a fruity/cherry flavor to it until I used it in this recipe. I was trying to figure out how chocolate cake could taste the way this did. The glaze is so easy to make and apply.
Thanks for sharing this incredible recipe that I will make until I can't bake anymore!
Alaine
Thank you so much! That is amazing to hear that you will continue to bake this as long as you can 🙂
Jackie Cooper
I love this recipe! I've made it at least a dozen times in the past couple of years. It's also really good with white ermine frosting.
Alaine
So happy to hear, thank you for sharing! Now I want to try it with that ermine frosting you mentioned.