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    Home » Dessert

    1886 Chocolate Buttermilk Cake

    Modified: Feb 7, 2025· Published: Sep 23, 2023 by Alaine · 33 Comments

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    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. 

    Jump to:
    • Recipe Background
    • Chocolate Buttermilk Cake Ingredients
    • Tips on making chocolate cake
    • How to make 
    • Serving and Storage
    • 📖 Recipe
    • Difference between Texas Sheet Cake and 1886 Chocolate Cake

    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. 

    9 x 13 of chocolate cake

    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. 
    slices of chocolate cake, coffee and a 9x13 of cake

    How to make 

    cocoa powder, butter and water in saucepan

    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. 

    cocoa powder, melted butter and water in saucepan

    Step 2

    Set melted butter and cocoa mixture to the side.

    dry ingredients with whisk in mixing bowl

    Step 3

    In a large mixing bowl, whisk together flour, sugar, and salt. 

    egg and buttermilk mixture whisked together

    Step 4

    Whisk together eggs, buttermilk, baking soda and vanilla.

    chocolate cake batter poured into 9x13 inch cake pan

    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. 

    9 x 13 of chocolate cake

    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.

    moist buttermilk chocolate cake with fudgy glaze

    📖 Recipe

    9 x 13 chocolate buttermilk cake with fudge chocolate glaze cut into squares

    1886 Chocolate Buttermilk Cake

    Alaine @ My TX Kitchen
    A rich old-fashioned chocolate cake made with buttermilk, cocoa powder, and topped with a chocolate glaze. Easy cake recipe, no stand-mixer necessary!
    5 from 28 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 35 minutes mins
    Total Time 45 minutes mins
    Course Dessert
    Cuisine American
    Servings 15

    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. 
    Keyword chocolate buttermilk cake, chocolate glaze for cake, texas chocolate cake
    Tried this recipe?Mention @mytxkitchen or tag #mytxkitchen!
    sideview of chocolate cake in cake pan

    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:

    • Easy Homemade Brownies
    • Texas White Trash
    • Bourbon Chocolate Chip Cookie Bars

    Happy Baking! - Alaine

    frosted cake cut into 15 squares

    Post updated with new pictures in August 2024.

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    Reader Interactions

    Comments

    1. Bridget

      February 25, 2024 at 2:17 pm

      5 stars
      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

      Reply
      • Alaine

        February 27, 2024 at 9:19 am

        I'm so glad you enjoyed the cake! It's my go-to. You're very welcome!

        Reply
      • Kerie

        August 28, 2024 at 8:07 pm

        5 stars
        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.

        Reply
        • Alaine

          August 29, 2024 at 8:11 am

          "Cocoa magic frosting" - I love that! So happy you enjoyed the recipe, thank you.

          Reply
          • Judy

            January 05, 2025 at 9:57 am

            How much butter and cocoa for glaze? Thank you

            Reply
            • Alaine

              January 05, 2025 at 2:44 pm

              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

        April 11, 2025 at 11:44 pm

        I have this cake soooo much I wonder if you have a recipe for a yellow sheet cake

        Reply
        • Alaine

          April 14, 2025 at 8:32 am

          Sorry, but I don't yet. I've tried out a few but they have all been too heavy.

          Reply
    2. Beja

      February 28, 2024 at 8:48 pm

      5 stars
      Making this for my family reunion on Saturday .

      Reply
      • Alaine

        February 29, 2024 at 11:13 am

        I hope your family really enjoys it 🙂

        Reply
    3. Glenn A

      March 03, 2024 at 4:31 pm

      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

      Reply
      • Alaine

        March 04, 2024 at 6:57 am

        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.

        Reply
    4. Susan guest

      March 05, 2024 at 1:28 pm

      I buy whole milk buttermilk from Borden or substitute plain thick yogurt.

      Reply
      • Alaine

        March 06, 2024 at 10:15 am

        I prefer the whole milk buttermilk from Borden too, but I can't always find it.

        Reply
        • J

          September 04, 2024 at 9:31 am

          If I make this but in cupcakes how many cupcakes will it make?

          Reply
    5. Diana Rodriguez-Focht

      March 06, 2024 at 10:31 am

      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.

      Reply
      • Alaine

        March 07, 2024 at 12:02 pm

        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!

        Reply
        • Frankie Mae

          March 20, 2024 at 11:19 am

          5 stars
          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.

          Reply
          • Alaine

            March 20, 2024 at 3:47 pm

            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

            Reply
      • Rosalind

        March 30, 2024 at 8:30 pm

        I have made this cake 3times this month great easy moist delicious my family loves it thank you

        Reply
        • Alaine

          March 31, 2024 at 9:24 pm

          Hi Rosalind - So glad to hear that your family loves the cake! Thanks for sharing.

          Reply
    6. Kristin

      March 16, 2024 at 3:41 pm

      5 stars
      This cake is awesome!! Super moist and chocolatey, dare I say almost fudgy. The icing was delish too! This recipe is definitely a keeper.

      Reply
      • Alaine

        March 17, 2024 at 12:05 pm

        Thank you, so glad y'all enjoyed it! I love the combo of the icing and the cake.

        Reply
    7. Gloria

      April 11, 2024 at 11:10 am

      Can this be baked in two 8 in rounds? If so, what temperature and how long?

      Reply
      • Alaine

        April 11, 2024 at 1:05 pm

        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.

        Reply
    8. Mary

      April 21, 2024 at 3:52 pm

      Easy recipe to make, Delicious, Do you have any suggestions to make your recipes diabetes friendly? The sugar substitutes sometimes affect the taste.

      Reply
      • Alaine

        April 22, 2024 at 8:49 pm

        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.

        Reply
    9. Brittany

      July 13, 2024 at 9:25 pm

      5 stars
      Best chocolate cake my family and I have ever had!

      Reply
      • Alaine

        July 14, 2024 at 5:49 pm

        Thank you so much! So glad y'all enjoyed it.

        Reply
    10. Janet

      July 16, 2024 at 3:02 pm

      5 stars
      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!

      Reply
      • Alaine

        July 18, 2024 at 5:30 pm

        Thank you so much! That is amazing to hear that you will continue to bake this as long as you can 🙂

        Reply
    11. Jackie Cooper

      May 07, 2025 at 8:26 pm

      5 stars
      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.

      Reply
      • Alaine

        May 08, 2025 at 12:34 pm

        So happy to hear, thank you for sharing! Now I want to try it with that ermine frosting you mentioned.

        Reply
    5 from 28 votes (20 ratings without comment)

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