- 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
- 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.
- 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.
Reviews for Classic Chocolate Cake
"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."
"Z.rayyesAre you sure you add 2 cups of milk over the cake or were you kidding? That seems like it would just make a mess lolHowever 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"
"Very dry, not moist at all"
"Tried it last night and the taste is awesome. Simple recipe yet fantastic results. Love From Malaysia."
"Simple - worked 1st time"
"My boyfriend is a chocoholic so I am always looking for easy and new chocolate recipes. This was really good. I did however make a few changes as others have suggested. I added a tsp. Of vanilla extract, I added chocolate pudding mix and I also used 2 whole eggs and one egg yolk to ensure the cake was light and moist. The cake itself was sweet so I just dusted top with powdered sugar. It was a hit and I will def. be making it for years to come. Thanks for recipe"
"Erica Below must have really pulled an error as I have not seen anyone where the cake hasn't completed. Maybe you added too much baking powder and soda, or I have actually used self rising flour by accident on a cake recipe and ended up with your result. This cake was wonderful as I love a "quick pan cake" for a quick children's snack. PS EVaporated milk would be ok, but not sweetened condensed, sorry. PS. Adding pudding will add moistness, but if you want to use layers you will lose density. If you want a little moister, just add about 1/4 cup oil and will be much more moist and yet still very frost able."
"I really want to make it but I only have sweetened condensed milk can I use it"
"Great recipe, with and without changes. I have been making this cake for over two years now. My first attempt came out a bit dry, but still tasty. After that first try here are my adjustments for a perfect cake: reduce the sugar to 1 and 1/3 cup (could possibly go down to just 1 cup), reduce the baking cocoa to 1/3 cup, and add a package of instant chocolate pudding mix. The cake is sweet and moist!! I just made this cake with these changes last night and it turned out great. My oven is a bit older so my cooking time was closer to an hour. Could be the addition of the pudding, but I'd rather 20 more minutes of cooking than a dry cake:)"