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

Classic Chocolate Cake Recipe

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4.5 27
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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


  • 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 serving (1 piece) equals 257 calories, 10 g fat (6 g saturated fat), 67 mg cholesterol, 368 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein.


  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

Nutritional Facts

1 serving (1 piece) equals 257 calories, 10 g fat (6 g saturated fat), 67 mg cholesterol, 368 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein.

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Reviewed May. 22, 2015

"Love this cake! My whole family loves it as well and it's rare for all of us to agree on a food. I prefer it with a sprinkle of powdered sugar on top, but hubs likes it with frosting. As long as I keep this cake covered, it stays moist and delicious!"

Reviewed Apr. 8, 2015

"pretty good... my friend and I made this cake today and the flavor was pretty good, however it wasn't all that moist. I would maybe suggest using more milk and quite a bit more milk and more cacao for a moister, stronger chocolate cake. :)"

Reviewed Mar. 19, 2015

"I used cake enhancer instead of pastry flour. It was very dry. It did taste good, but I did put chocolate chips and walnuts into this cake i was disappointed since it was for my husband's birthday. I did use chocolate store bought icing. It was the best thing about the cake. I suggest using the pastry flour"

Reviewed Feb. 21, 2015

"great recipe"

Reviewed Feb. 14, 2015

"Thank you for a great recipe. I tried this for valentine's day today and it is a big hit at home. My husband and kids loved it, followed the exact measurements only thing is I folded into the batter 8 oz of semi sweet chocolate chips in the end and baked for about 42 mins at 350...The result was a soft, moist and spongy cake...simply yumm!!!."

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