Adapted from the Driskill Hotel 1886 Café, this chocolate cake uses buttermilk and cocoa powder to create a tender, rich, and moist cake. Baked in a 9×13-inch pan and finished with a quick chocolate glaze, this buttermilk chocolate cake is easy to make, full of chocolate flavor, and requires no stand mixer.
Whether you’re an experienced baker or a beginner, you can mix, bake, and glaze this cake in about an hour. The recipe relies on straightforward mixing techniques and common pantry ingredients.
Recipe Background
This recipe was shared with my family in the early 1990s by an Austin, Texas local. If we weren’t having German chocolate cake, this 1886 Chocolate Cake was the go-to. The original recipe dates to the 1970s at the Driskill Hotel 1886 Lunchroom (Café and Bakery).
My version varies slightly from other circulating 1886 cake recipes: it contains a bit more cocoa powder and the glaze is made with half-and-half instead of buttermilk. I can’t say which is the original, but every time I make it people love it. My kids claim it’s their favorite chocolate cake ever.
Chocolate Buttermilk Cake Ingredients
A wonderfully simple chocolate cake made with pantry staples and buttermilk.
Cake
- Butter – 1 cup (two sticks) unsalted butter, high quality recommended.
- Cocoa Powder – ¾ cup; a reliable brand like Hershey’s works well.
- Water – ⅔ cup.
- All-Purpose Flour – 2 cups unbleached; scoop carefully into the measuring cup rather than packing.
- Sugar – 2 cups.
- Salt – 1 tsp.
- Eggs – 2, beaten.
- Buttermilk – 1 cup; whole-milk buttermilk yields the best texture—shake lower-fat varieties before measuring.
- Baking Soda – 1 tsp.
- Vanilla Extract – 2 tsp.
Chocolate Glaze
A simple, fudgy glaze that pours over the warm cake.
- Butter – ½ cup.
- Cocoa Powder – ¼ cup.
- Half-and-Half – 3–4 Tbsp (add more if needed to thin the glaze).
- Vanilla Extract – 1 tsp.
- Powdered Sugar – 2 cups.
Tips on Making the Chocolate Cake
This is a forgiving recipe, but a few simple tips help ensure great results:
- Measure wet and dry ingredients accurately—baking is chemistry, and proportions matter.
- Sift flour if it’s lumpy. Sifting is optional but can give a smoother batter.
- When adding the warm cocoa mixture to the dry ingredients, stir a couple of times before adding the eggs so you don’t accidentally cook them.
- Grease and flour the 9×13-inch pan, or line it with parchment for easy removal.
- Bake at 350°F. In my oven the cake takes about 35 minutes; look for the edges to pull away slightly and the top to be set.
How to Make
Step 1
Preheat the oven to 350°F and lightly grease and flour a 9×13-inch cake pan. In a heavy-bottomed saucepan over medium-low heat, combine the butter, cocoa powder, and water. Stir frequently until the butter melts and the cocoa dissolves; remove from heat and set aside to cool slightly.
Step 2
In a large bowl, whisk together the flour, sugar, and salt until evenly combined.
Step 3
In a separate bowl, whisk together the eggs, buttermilk, baking soda, and vanilla extract until smooth.
Step 4
Add the slightly cooled cocoa-butter mixture to the dry ingredients and stir a couple of times. Add the egg-and-buttermilk mixture and stir until the batter is combined. Pour the batter into the prepared 9×13-inch pan and smooth the top.
Step 5
Bake at 350°F for 30–40 minutes; my oven usually needs about 35 minutes. While the cake bakes, make the glaze: melt ½ cup butter in a saucepan, stir in ¼ cup cocoa powder, 3 Tbsp. half-and-half, powdered sugar, and 1 tsp vanilla. Stir until smooth, adding another tablespoon of half-and-half if the glaze is too thick.
Pour the warm glaze over the cake once it is slightly cooled. Let the glaze set before slicing and serving.
Serving and Storage
Serve the cake at room temperature after the glaze has set. For a nutty variation, sprinkle chopped pecans over the glaze while it’s still warm.
Store the cake at room temperature for up to a day; if your kitchen is hot or humid, refrigerate it. To extend shelf life, transfer the cake to the fridge after a day. Leftover slices freeze well—wrap tightly before freezing.
📖 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-and-half
- 1 tsp vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F. Grease and flour a 9×13-inch pan.
- In a saucepan over medium-low heat, melt butter. Add water and cocoa powder, stirring until smooth. Remove from heat and cool slightly.
- In a large bowl, combine flour, sugar, and salt.
- Whisk together eggs, buttermilk, baking soda, and vanilla in a separate bowl.
- Add the cooled cocoa-butter mixture and the egg mixture to the dry ingredients. Stir until just combined and the batter is smooth.
- Pour batter into the prepared pan and bake 30–40 minutes, until the top is set and the edges begin to pull away.
- For the glaze: melt ½ cup butter in a saucepan, stir in ¼ cup cocoa, 3 Tbsp half-and-half, powdered sugar, and 1 tsp vanilla until smooth. Add more half-and-half if needed to reach a pourable consistency.
- Pour warm glaze over the slightly cooled cake and allow it to set before slicing.
Notes
- Baking time: My oven usually needs about 35 minutes—watch closely to avoid overbaking.
- Buttermilk: Full-fat buttermilk gives the best texture. Shake low-fat varieties before measuring.
- Sifting: Sift flour if it’s lumpy; this step is optional.
- Variation: Top the warm glaze with chopped pecans for extra texture and flavor.
Difference between Texas Sheet Cake and 1886 Chocolate Cake
Texas sheet cake is baked on a large, shallow baking sheet or jelly roll pan and tends to be thinner, while the 1886 Chocolate Cake is baked in a 9×13-inch pan. The 1886 version uses more cocoa powder and buttermilk instead of sour cream. Both are finished with a warm chocolate glaze poured over the cake and are relatively easy to prepare.
If you prefer a sheet cake, you can bake this recipe on a sheet pan—reduce the baking time and double the glaze to cover the larger surface area.
Happy baking! — Alaine
Post updated with new pictures in August 2024.