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Best Chocolate Cake

 Best Chocolate Cake
With a tender crumb and rich frosting, a layered chocolate cake always impresses, no matter the occasion. One bite and you'll agree this cake recipe is awesome! —Elvi Kaukinen, Horseheads, New York
16 ServingsPrep: 20 min. Bake: 20 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1-1/2 cups 2% milk
  • CHOCOLATE FROSTING:
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/2 cup butter, cubed
  • 1 cup (8 ounces) sour cream
  • 4-1/2 cups confectioners' sugar
  • Chocolate curls, optional

Directions

  • Line three 9-in. round baking pans with waxed paper; grease and flour
  • the pans and paper. Set aside.
  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in
  • vanilla. Combine the flour, cocoa, baking soda, salt and baking
  • powder; add to the creamed mixture alternately with milk, beating
  • well after each addition.

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Best Chocolate Cake (continued)

Directions (continued)

  • Transfer to prepared pans. Bake at 350° for 20-25 minutes or
  • until a toothpick inserted near the center comes out clean. Cool for
  • 10 minutes before removing from pans to wire racks to cool
  • completely.
  • For frosting, in a small heavy saucepan, melt chips and butter over
  • low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour
  • cream. Gradually beat in confectioners' sugar until smooth. Spread
  • between layers and over top and sides of cake. Garnish with
  • chocolate curls if desired. Refrigerate leftovers. Yield: 16
  • servings.
Nutritional Facts: 1 slice (calculated without chocolate curls) equals 578 calories, 25 g fat (15 g saturated fat), 89 mg cholesterol, 292 mg sodium, 88 g carbohydrate, 2 g fiber, 6 g protein.