Buttermilk-Chocolate Cake


Buttermilk makes this chocolate cake moist and tender, while the easy ganache icing adds polish. This is a family favorite.

Prep Time:
25 mins
Cook Time:
1 hrs
Additional Time:
1 hrs 5 mins
Total Time:
2 hrs 30 mins
1 Bundt(R) cake



  • ½ cup skim milk

  • 4 (1 ounce) squares bittersweet chocolate, chopped

  • 1 ½ cups all-purpose flour

  • ½ cup whole wheat flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 ¼ cups white sugar

  • 1 cup unsalted margarine

  • 4 large eggs

  • 2 teaspoons Irish cream liqueur (such as Bailey's®)

  • 1 cup buttermilk


  • cup skim milk

  • 2 tablespoons vegetable oil

  • 8 (1 ounce) squares milk chocolate, chopped


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).

  2. Bring 1/2 cup milk to a boil over medium heat. Remove from the heat and add bittersweet chocolate. Let stand for 5 minutes. Stir until smooth, then let cool for 30 minutes.

  3. Stir all-purpose flour, whole wheat flour, baking powder, baking soda, and salt together in a medium bowl.

  4. Beat sugar and margarine in a large bowl with an electric mixer until fluffy. Add eggs, 1 at a time, beating briefly after each addition. Mix in Irish cream liqueur and cooled chocolate mixture. Add flour mixture in 3 batches, alternating with buttermilk, stirring batter briefly after each addition. Pour batter into the prepared pan.

  5. Bake in the preheated oven until top springs back when lightly touched, 50 to 55 minutes. Cool on a wire rack for 10 minutes. Tap the pan a few times and shake it gently to loosen cake. Invert carefully onto a serving plate and let cool completely, about 20 minutes.

  6. Meanwhile, heat milk and oil for ganache in a saucepan over medium heat until boiling. Remove from the heat and add milk chocolate. Let stand for 5 minutes. Stir until smooth, then let cool for 15 minutes. Spread onto cooled cake.

Cook's Notes:

For those sensitive to lactose, you can substitute soy or rice milk for the milk.

Omit salt if using salted margarine.

Yogurt can be used in place of buttermilk, and bittersweet chocolate can be used in the ganache instead of milk chocolate.

Nutrition Facts (per serving)

379 Calories
21g Fat
42g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 379
% Daily Value *
Total Fat 21g 27%
Saturated Fat 6g 30%
Cholesterol 51mg 17%
Sodium 235mg 10%
Total Carbohydrate 42g 15%
Dietary Fiber 2g 6%
Total Sugars 28g
Protein 6g
Vitamin C 0mg 1%
Calcium 94mg 7%
Iron 1mg 7%
Potassium 175mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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