Do you have a favorite cake recipe? I do and it’s a chocolate cake. But not just any chocolate cake, it’s The Best Chocolate Cake You’ll Ever Eat! I promise! The first time I made this cake I was about 12 years old. My first attempt was a disaster and a long story I won’t bore you with today. But my dad, ever the lover of sweets, ate every bite of that cake, mostly because no else would touch it. Now that’s love 🙂
I think my mom got this recipe from my grandma and it probably came out of a cook book or off a cocoa can but it doesn’t match exactly any recipes I’ve seen. You are so lucky because I’m going to share it with you today!
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Chocolate Cake Recipe
- 3/4 Cup Butter (softened to room temp)
- 2 Cups Sugar
- 2 Eggs
- 1 teaspoon Salt
- 2 teaspoons Baking Soda
- 3/4 Cup Cocoa (I love Hershey’s cocoa for baking)
- 1 Cup Buttermilk (see buttermilk alternatives below)
- 2 teaspoons Vanilla
- 2-1/2 Cups Flour (I love King Arthur Flour)
- 1 Cup Hot Water
I’m giving you the mixing instructions I’ve always used and it’s always worked perfectly.
Preheat the over to 350 degrees. With an electric mixer on medium-high cream together the Butter and Sugar. Add both Eggs and mix at medium speed. Next add the Salt, Baking Soda, and Cocoa and mix slowly at first to minimize the cocoa cloud, then increase speed until well mixed. Add the Buttermilk and Vanilla and mix before gradually adding the Flour until incorporated. Lastly add the Hot Water and mix on low until it’s all blended nicely. The consistency of the batter will be thick, not quite as thick as pudding. I’ve included a picture for reference.
Prep your pans with either non-stick cooking spray or the old fashioned buttered and floured method. If you’re unfamiliar with this process here’s a website that shows it step-by-step. I never, ever use shortening in my cooking so you can substitute butter or olive oil without an issue. And, I use my fingers or a paper towel, use whatever works for you.
Bake using the guidelines below. If you’re planning to make a stacked layer cake I like to line the bottom of my round pans with a circle of parchment paper. The parchment paper ensures the bottom of the cake won’t stick to the pan.
- 9″ x 12″ cake pan bake 30 minutes*
- Two 8″- 9″ round cake pans bake 30 minutes*
- Cupcakes bake for 15-17 minutes*
- Standard cupcake/muffin size filled 2/3 full, yield 24 cupcakes*
*Bake until toothpick inserted in the center comes out clean
**Buttermilk Alternatives: Growing up we used sour milk which you can make by adding 1-2 Tbsp of white vinegar to a cup of milk and stir. Let it sit a few minutes. Recently I discovered a powdered buttermilk that I love. I’ve bought and thrown out more containers of spoiled buttermilk than I care to count. This is a great alternative and after you open it just store it in the fridge.
I made mine this time as cupcakes for my daughter’s birthday a few weeks ago. Baking them as cupcakes helps me with my portion control 🙂
Bonus Recipe – Cream Cheese Frosting
- 1-8 ounce block of Cream Cheese (softened)
- 1/4 Cup Butter (softened)
- 1/4 Cup Sour Cream
- 1 tsp Vanilla
- 3-4 Cups powdered sugar, depending on how sweet you like your frosting
Mix Cream Cheese, Butter, and Sour Cream until smooth. Now add the Vanilla and slowly mix in the powdered sugar. Lastly, mix on medium-high until smooth, wiping down the sides of the bowl to incorporate all the sugar.
After you bake your chocolate cake using this recipe I’d love to hear if you agree that this is the best chocolate cake you’ve ever eaten 🙂
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