Buttermilk Chocolate Christmas Cake

    1 hour

    This classic chocolate cake uses buttermilk for a delicious flavour. You can eat the cakes as they are, or fill them and ice them for a decadent treat.

    13 people made this

    Makes: 2 cakes

    • 2 1/2 cups (310g) plain flour
    • 1 teaspoon bicarb soda
    • 1 teaspoon salt
    • 1/2 cup cocoa powder
    • 1/2 cup boiling water
    • 2/3 cup margarine
    • 1 3/4 cups white sugar
    • 1 teaspoon vanilla essence
    • 2 eggs
    • 1 1/3 cups (325ml) buttermilk

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Grease and flour two round 23cm cake tins. Sift together the flour, bicarb soda and salt. Set aside.
    2. Combine cocoa and boiling water in small bowl to form a smooth paste. Cool slightly.
    3. In a large bowl, cream together the margarine, sugar and vanilla until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Mix in the cocoa paste.
    4. Divide batter into prepared cake tins. Bake in the preheated oven for 35 to 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool 10 minutes in tins then turn out onto a wire rack and cool completely.

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    Reviews in English (9)


    Beautiful. Nothing at all to criticize on this one! Given that the batter looked a little questionable, almost curdled rather than velvety smooth, I had my doubts. I cut into the cupcakes I made from this batter with trepidation! But no worries, this cake is GOOD! Light, fluffy and soft, VERY moist and kind of a milk-chocolate color, it was a nice change from heavier, denser, darker chocolate cakes. Didn't change a thing and wouldn't in the future either. I frosted it with "Peanut Butter Frosting," also from this site and it was a beautiful combination, both in color and in taste.  -  20 Jan 2010  (Review from Allrecipes USA and Canada)


    I followed the recipe exact. I have to admit that I was quite worried that the cake was not going to be good because the batter looked........off. It was extremely thin, the color was odd and it just seemed as if I'd missed a step as I'd made the cake batter. As I pulled it out of the oven, it looked perfect! I frosted this cake with my own recipe for Chocolate Buttermilk Buttercream. I did not try this cake myself but my husband and kids raved about it all night last night. Just goes to show you, you never know how a recipe will turn out!  -  18 Jun 2012  (Review from Allrecipes USA and Canada)


    This is originally from many of the Hershey's cookbooks, where it's known as "Hershey's Chocolate Town Special Cake." When you think of the chocolate cake from your childhood that your Grandma made, this is it. It's been my go-to chocolate cake recipe for many years, and never once did it fail to turn out and garner many compliments, as well as moans of near-ecstasy. From experience, I can tell you that both the taste and texture is slightly better when you use the actual buttermilk, as opposed to using fresh milk with added lemon juice or vinegar to sour it. But if that's all you have, rest assured it will still turn out very well - just a matter of tiny degrees, certainly not a deal breaker. It has a perfect chocolate flavor, and a moist, fine, velvety crumb. It stays moist for days, if kept covered (but it probably won't last long enough for you to put that to the test!) Frosted either with chocolate or vanilla buttercream (or even a whipped ganache,) this is a sure-fire winner that delivers dependably outstanding results.  -  25 Jun 2010  (Review from Allrecipes USA and Canada)