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Chocolate Cake with Cocoa Frosting

 Chocolate Cake with Cocoa Frosting
A special friend gave me this recipe more than 20 years ago. The cake has a light cocoa flavor, and the frosting is rich and delicious.—Annette Foster, Taylors, South Carolina
6-8 ServingsPrep: 30 min. Bake: 30 min.


  • 1/4 cup baking cocoa
  • 1 cup water
  • 1 cup canola oil
  • 1/2 cup butter, cubed
  • 2 cups self-rising flour
  • 2 cups sugar
  • 1/2 cup buttermilk
  • 2 eggs
  • 1/2 cup butter, cubed
  • 1/4 cup baking cocoa
  • 1/4 cup milk
  • 4 to 4-1/2 cups confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • In a small saucepan over medium heat, combine cocoa and water until
  • smooth; add the oil and butter. Bring to a boil; cook and stir for 1
  • minute. Remove from the heat.
  • In a large bowl, combine flour and sugar; gradually add cocoa
  • mixture, beating until well combined. Beat in buttermilk and eggs.
  • Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at

2 of 2

Chocolate Cake with Cocoa Frosting (continued)

Directions (continued)

  • 350° for 28-30 minutes or until a toothpick inserted near the
  • center comes out clean. Cool on a wire rack.
  • Cut cake into four 7-1/2-in. x 5-in. rectangles. Wrap two of the
  • rectangles separately in foil; refrigerate or freeze. Set the other
  • two rectangles aside.
  • For frosting, in a small saucepan, combine the butter, cocoa and
  • milk. Bring to a boil; cook and stir for 1 minute (the mixture will
  • appear curdled).
  • Pour into a large bowl. Gradually add confectioners' sugar and
  • vanilla; beat until frosting achieves desired spreading consistency.
  • Spread frosting between layers and over the top and sides of cake.
  • Unfrosted cakes may be frozen for up to 6 months. Yield: 1 two-layer
  • cake (6-8 servings) plus 2 plain cake portions.