Classic Chocolate Cake Recipe
Classic Chocolate Cake Recipe photo by Taste of Home

Classic Chocolate Cake Recipe

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4.5 40 40
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This recipe appeared on a can of Hershey's Cocoa way back in 1943. I tried it, my boys liked it and I've been making it ever since. I make all my cakes from scratch, and this is one of the best! —Betty Follas, Morgan Hill, California
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:12-15 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 12-15 servings

Ingredients

  • 2/3 cup butter, softened
  • 1-2/3 cups sugar
  • 3 eggs
  • 2 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 1-1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1-1/3 cups milk
  • Confectioners' sugar or favorite frosting

Nutritional Facts

1 piece: 257 calories, 10g fat (6g saturated fat), 67mg cholesterol, 368mg sodium, 38g carbohydrate (23g sugars, 1g fiber), 4g protein

Directions

  1. In a bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Pour batter into a greased and floured 13-in. x 9-in. pan.
  2. Bake at 350° for 35-40 minutes or until cake tests done. Cool on a wire rack. When cake is cool, dust with confectioners' sugar or frost with your favorite frosting. Yield: 12-15 servings.
If Cooking for Two: Freeze unfrosted cake in serving-size portions.
Originally published as Classic Chocolate Cake in Reminisce Extra June 1993, p47

Reviews for Classic Chocolate Cake

AVERAGE RATING
(40)
RATING DISTRIBUTION
5 Star
 (30)
4 Star
 (7)
3 Star
 (0)
2 Star
 (1)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed May. 25, 2016

"The cake is good. For those of you who say it is dry or had to modify it, it is you, not the recipe. You are not using the correct pan, allowing the oven to preheat, not measuring your ingredients correctly, or you are allowing it to cook too long. I pulled my out 3 minutes shy of the 35 minute mark. Every oven is different. Make sure you pan is in the center. The type of material your pan is made of also plays a part in the final outcome. Goodness sake, follow the recipe and consult Martha Stewart if you need help measuring ingredients and baking in general. It's how we all learn."

MY REVIEW
Reviewed Apr. 11, 2016

"Z.rayyes

Are you sure you add 2 cups of milk over the cake or were you kidding? That seems like it would just make a mess lol
However if it's right, do you do that before or after removing it from the pan.
This was so long ago from you that here is the link to what I'm referring to.
http://www.tasteofhome.com/recipes/classic-chocolate-cake"

MY REVIEW
Reviewed Mar. 15, 2016

"Very dry, not moist at all"

MY REVIEW
Reviewed Jan. 26, 2016

"Tried it last night and the taste is awesome. Simple recipe yet fantastic results. Love From Malaysia."

MY REVIEW
Reviewed Jan. 6, 2016

"The recipe for this cake is so simple. I did not adjust anything. I made it for a birthday and everyone absolutely LOVED it! Also, it was my first time ever making a homemade cake!

This recipe was a SUCCESS!"

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