Chocolate Cake with Cocoa Frosting

Total Time

Prep: 30 min. Bake: 30 min.


1 two-layer cake (6-8 servings) plus 2 plain cake portions

Updated: Sep. 22, 2022
A special friend gave me this recipe more than 20 years ago. The cake has a wonderful chocolate frosting with cocoa powder. —Annette Foster, Taylors, South Carolina
Chocolate Cake with Cocoa Frosting Recipe photo by Taste of Home


  • 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 vanilla extract


  1. 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.
  2. In a large bowl, combine flour and sugar; gradually add cocoa mixture, beating until well combined. Beat in buttermilk and eggs.
  3. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 28-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  4. Cut cake into four 7-1/2x5-in. rectangles. Wrap two of the rectangles separately in foil; refrigerate or freeze. Set the other two rectangles aside.
  5. 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).
  6. 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.

Nutrition Facts

1 piece: 1020 calories, 53g fat (17g saturated fat), 114mg cholesterol, 559mg sodium, 136g carbohydrate (107g sugars, 2g fiber), 7g protein.

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