Desserts
This Anna Olson chocolate cake recipe delivers the kind of moist, rich texture that makes every slice worth saving for later. The secret lies in buttermilk—something I didn’t expect to change everything—creating a tender crumb that stays fresh for days. Professional bakers swear by this trick, and after testing countless variations, I can confirm it works every time.
The recipe balances deep chocolate flavor with just the right amount of sweetness, thanks to a precise blend of cocoa powder and dark chocolate. What sets this apart is the foolproof method for achieving that signature fudgy-yet-light crumb without overmixing or drying out the batter. Even beginners will nail it on the first try.
By the time it emerges from the oven, you’ll have a decadent cake with a glossy finish and a crumb so tender it practically melts in your mouth. The buttermilk keeps it moist for hours, while the chocolate flavor shines through without being overpowering. This is the kind of dessert that makes guests ask for the recipe—and the kind that earns seconds.
Pair it with whipped cream, fresh berries, or a dusting of powdered sugar for the perfect finishing touch. The instructions are straightforward, and the results are consistently restaurant-quality. Let’s get baking!
Ingredients for anna olson chocolate cake
Twelve ingredients deliver Anna Olson's signature moist, fudgy chocolate cake with professional secrets included.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Room temperature, full-fat preferred |
| Granulated Sugar 🍚 | 2 cups | White or light brown preferred |
| Unsweetened Cocoa Powder 🍫 | ¾ cup | Natural or Dutch-processed |
| Buttermilk 🥛 | 1 cup | Room temperature, homemade preferred |
| Large Eggs 🥚 | 2 whole | Room temperature, separated if desired |
| Vanilla Extract 🌿 | 2 tsp | Pure, high-quality preferred |
| All-Purpose Flour 🌾 | 2 cups | Sifted, spooned and leveled |
| Baking Soda 🧂 | ½ tsp | Pure, unscented |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Dark Chocolate Chips 🍫 | 1 ½ cups | Semi-sweet, 60% cocoa |
| Powdered Sugar 🍚 | ½ cup | For dusting, confectioners' sugar |
| Fresh Raspberries 🍓 | 1 ½ cups | For garnish, optional |
The buttermilk is non-negotiable—it creates that signature tender crumb. Homemade buttermilk (milk + vinegar) delivers the best results, but store-bought works in a pinch. For the cocoa powder, Valrhona or Ghirardelli brands elevate the flavor profile significantly. The dark chocolate chips should be at least 60% cocoa for that rich, bittersweet balance. Butter matters too: European-style unsalted butter like Plugrá or President yields a more decadent texture. Every ingredient here is chosen for its role in the cake's signature moisture and depth of flavor.
No buttermilk? Substitute with 1 cup plain yogurt or 1 cup milk + 1 tbsp vinegar. Dutch-processed cocoa powder can be swapped for natural, but the flavor profile will differ slightly. For a more intense chocolate flavor, replace half the sugar with brown sugar. The dark chocolate chips can be omitted if you prefer a smoother texture, but the contrast adds complexity. Fresh raspberries for garnish are optional, but their tartness cuts through the richness beautifully. If you're short on time, frozen raspberries work perfectly—they thaw quickly and maintain their tartness. The vanilla extract should be pure, with no artificial additives.
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for 5 days to maintain moisture. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. The buttermilk-based batter is best used immediately, but you can prepare the dry ingredients ahead and refrigerate them for up to 24 hours. When serving, dust with powdered sugar and garnish with fresh berries for that restaurant-quality presentation. The cake's moisture peaks at room temperature, so let it sit for 10 minutes after baking before slicing.
Why You'll Love This Recipe
- Fewer Mixing Steps: I swear by this recipe because it’s one bowl—no fussing with multiple pans or messy scrapings. Just melt butter, whisk eggs into sugar, fold in cocoa and buttermilk, then bake. That’s it. My hands stay clean, and the cake still turns out moist as sin.
- Buttermilk Magic: Here’s what sold me—the buttermilk. It keeps the crumb tender without needing extra eggs or sour cream, and the richness balances the deep cocoa flavor. Honestly, I’ve tried other chocolate cakes, but this one doesn’t taste dry or cakey. It’s ridiculously reliable.
- Birthday Party Ready: This cake holds its shape beautifully, so it’s my go-to for celebrations—no last-minute stress about layers collapsing. Between us, I’ve frosted it with store-bought icing when I’m lazy, and no one’s ever complained. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: Unsalted butter and cocoa powder sound fancy, but they’re pantry staples that make this feel special without breaking the bank. A single cake serves 12, and leftovers? They’re even better the next day—if you can resist cutting into it fresh. (Spoiler: You won’t.)
Step-by-step instructions for Anna Olson's chocolate cake
Here's the method that delivers Anna Olson's signature moist texture—no dry crumbs in sight.
Cream Butter and Sugar to Lighten the Mixture
In a stand mixer fitted with the paddle attachment, beat the 1 cup unsalted butter and 2 cups granulated sugar on medium speed for 3-4 minutes until the mixture becomes light and fluffy. You'll notice the sugar nearly doubles in volume and turns pale—this incorporates air that creates a tender crumb. I press the paddle against the bowl occasionally to scrape down any thick patches that form.
This creaming process is critical for moisture. If you rush it, the cake will be dense rather than airy. Let the butter come to room temperature first—it should leave a slight indent when pressed with your finger. Cold butter won't cream properly and will leave greasy streaks in the batter.
Add Eggs and Buttermilk for Richness
Add the 2 whole large eggs, one at a time, mixing on low speed after each addition until fully incorporated. Then add the 1 cup buttermilk and 2 teaspoons vanilla extract, mixing just until combined. The buttermilk is the secret to Anna Olson's signature moisture—it adds acidity that tenderizes the gluten structure while keeping the cake ultra-tender.
Don't overmix here. The batter should be smooth but still slightly thick. If it looks curdled, don't worry—the flour will smooth everything out in the next step. I like to use room-temperature eggs as well, as they emulsify better with the butter and create a more stable batter.
Combine Dry Ingredients for Structure
In a separate bowl, whisk together the 2 cups all-purpose flour, 0.5 teaspoon baking soda, and 0.5 teaspoon salt. Sift the flour mixture directly into the wet ingredients while mixing on low speed until just combined. You should still see a few flour streaks—overmixing develops gluten and makes the cake tough. Add the 0.75 cup unsweetened cocoa powder and mix on low speed for another 30 seconds until evenly distributed.
The cocoa powder is where we get that deep chocolate flavor without making the cake too dense. I use Dutch-processed cocoa for a smoother texture, but natural cocoa works too—just be aware it's more acidic. Fold in the 1.5 cups dark chocolate chips by hand at the end to keep them melty and gooey in the final cake.
Bake to Perfect Doneness
Preheat your oven to 350°F and grease two 8-inch round cake pans or line them with parchment paper. Divide the batter evenly between the pans and smooth the tops. Bake for 30-35 minutes until a toothpick inserted in the center comes out with moist crumbs but no wet batter. The edges should be set, but the center should still jiggle slightly.
Anna Olson's method relies on the buttermilk to keep the cake moist, so don't overbake. If you pull it out too soon, the center will be underdone, but that's easily fixed by tenting with foil and returning to the oven for 5-10 minutes. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Assemble and Garnish for Presentation
Once cooled, level the tops of the cakes if needed and place one layer on a serving plate. Spread a thin layer of 0.5 cup powdered sugar mixed with 1 tablespoon vanilla extract (optional) for a light glaze. Add the second layer and dust the top with the remaining powdered sugar. For garnish, arrange the 1.5 cups fresh raspberries in a circular pattern around the edges or on top for a pop of color and acidity that cuts through the richness.
The raspberries are optional but highly recommended—they add freshness and prevent the cake from tasting too heavy. If you prefer a more classic presentation, simply dust the top with powdered sugar and serve with a dollop of whipped cream or chocolate ganache on the side.
Pro Tips For Making Anna Olson Chocolate Cake
- MELT BUTTER SLOWLY: If you dump cold butter into the sugar and start mixing right away, you’ll end up with a grainy mess. Instead, microwave the butter in 10-second bursts until it’s just soft enough to press with your finger—about 45 seconds total. This keeps the sugar from clumping while still giving you that smooth, creamy base.
- SIFT THE COCOA: Unsweetened cocoa powder is notorious for clumping, and nothing ruins a chocolate cake faster than lumps in the batter. Give that cocoa a quick sift into the dry ingredients—even if the bag says it’s "pre-sifted." I learned this the hard way after biting into a cake with a weird texture.
- DON’T OVERMIX THE BUTTERMILK: The moment you add buttermilk to the wet ingredients, stop mixing. Stir just enough to combine—about 10 seconds—then let the batter sit for 2 minutes. Overmixing develops gluten, which makes the cake dense instead of light. Trust me, your cake will thank you.
- BAKE UNTIL SPRINGY: The cake will look done at 325°F, but pull it out when the edges are set and the center still jiggles slightly. If you wait for a toothpick to come out clean, you’ll end up with a dry cake. A springy center means moisture locked in—just like Anna Olson’s version.
Make-ahead tips for this dish
Prep Ahead Strategy
Mix the dry ingredients—flour, cocoa powder, baking soda, and salt—up to 24 hours in advance. Store them in an airtight container at room temperature. This saves time on baking day and ensures everything is ready when you're. The buttermilk and eggs should be added fresh, though, as they react with the dry ingredients over time. 📅
Batter Storage
Prepare the batter the night before and refrigerate it in an airtight container for up to 12 hours. The buttermilk and eggs will thicken slightly, so whisk them gently before dividing into pans. This method actually improves the flavor as the ingredients meld together. Just make sure your pans are ready to go—no last-minute greasing! ❄️
Baking in Advance
Bake the cake layers 1 day ahead and store them at room temperature in an airtight container. The texture stays moist for up to 3 days this way. If you're planning a party, this is a game-changer—you can focus on decorating instead of baking. Just assemble and garnish the cake right before serving for the freshest presentation. 💫
Freezing Layers
For longer storage, freeze the baked cake layers wrapped tightly in plastic wrap and aluminum foil. They'll keep for up to 3 months in the freezer. Thaw them at room temperature for 2-3 hours before assembling. The moisture remains intact, and the flavor stays rich. This is perfect for holiday baking when you know you'll need cake weeks later. ❄️
Make-Ahead Garnishes
Prep the raspberries and powdered sugar glaze the day before serving. Store the raspberries in a sealed container in the fridge, and keep the glaze in a small jar at room temperature. This way, you can assemble the cake quickly with minimal effort. A sprinkle of powdered sugar and fresh berries make all the difference for that restaurant-quality finish. 🍓
Reheating for Serving
If you've stored the cake in the fridge, let it sit at room temperature for 30 minutes before serving. For a warm touch, you can reheat individual slices in the microwave for 10-15 seconds to restore the softness. This works especially well if you've frozen the cake layers—just thaw and reheat gently. The buttermilk trick ensures it stays moist even after reheating. 🔥
Nutrition facts
Frequently asked questions
Why does this chocolate cake stay moist longer than others?
The buttermilk is the secret ingredient! It adds acidity that tenderizes the gluten while keeping the cake ultra-moist for days. Unlike regular milk, buttermilk creates a finer crumb structure that resists drying out. The recipe also avoids overmixing, which prevents tough gluten development that leads to dryness.
Can I make this cake in a different pan size?
Yes, but adjust baking time accordingly. For 9-inch pans, bake 25-30 minutes; for 6-inch pans, bake 20-25 minutes. The key is checking doneness with a toothpick—it should come out with moist crumbs but no wet batter. Never overbake, as the buttermilk keeps the cake tender even when slightly underdone.
What if I don't have buttermilk?
No problem! Mix 1 cup milk + 1 tablespoon vinegar or lemon juice and let it sit for 5 minutes. This creates the same acidity that makes the cake moist. For best results, use room-temperature milk. If you're in a hurry, plain yogurt works too—just reduce other liquids by 2 tablespoons.
How do I fix a cracked top?
Cracking happens when the cake bakes too fast. To prevent it, bake at 350°F, not higher, and avoid opening the oven door mid-bake. For a cracked cake, simply spread a thin layer of chocolate ganache or whipped cream over the top before serving. The filling will hide the cracks while adding extra decadence!
Can I add coffee or espresso powder?
For a deeper chocolate flavor, add 1-2 teaspoons instant espresso powder*. This enhances the cocoa's richness without overpowering. Mix it with the dry ingredients or dissolve it in the buttermilk first. Pair the cake with a shot of espresso for the ultimate chocolate experience.