Classic Chocolate Cake Recipe
- 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
- 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.
1 piece: 257 calories, 10g fat (6g saturated fat), 67mg cholesterol, 368mg sodium, 38g carbohydrate (23g sugars, 1g fiber), 4g protein.
Reviews for Classic Chocolate Cake
"Measure your ingredients carefully, use what's listed in the recipe and be sure to read it carefully.If you are beating your eggs too long after adding, using a whip attachment, letting your batter sit after it's been mixed you will not get good results. Everything going on with these ingredients is reaction. The mixing starts and ends quickly and then the cake goes right into the oven. Timing is Everything!"
"Just came out of the oven. Made round pans for my mom's birthday... she will be getting one layer, as I have decided to keep one for myself!!!! BUWAHAHAHAHA. But seriously, this cake is delicious. I only changed it a little by adding a splash of oil after reading the "dry" comments. So delicious. Light, fluffy, perfect."
"To Shantea -- for heaven's sake, follow the recipe! I can tell by your question that you are not an experienced baker. If it's too much trouble to buy milk, don't make it."
"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.https://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:)"
"Very delicious! This recipe was very simple to make, and the cake turned out to be very tasty. It was perhaps a bit on the dry side, so next time I will try some sort of trick in order to make it more moist."
"cooked it a little too long so it was a little dry but other than that it was delicious!"
"Literally followed every direction to the T and only filled the backing pan about one 3rd of the way full and after 10 min it smelled SO bad... I opened the oven and there was gross chocolate goo everywhere. I don't know what happened. But I'm really mad because now my kitchen smells disgusting and there is burnt goo everywhere and NO cake. I was so excited to have a yummy chocolaty birthday cake for my best friend's child and now I have ruined her oven and her poor daughters birthday... #^%&^*$#& I'm so frustrated. Sorry, but this recipe was a disaster and now this kids birthday party sucks."
"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"
"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!!!."
"My sis is a fan of chocolate cakes. She absolutely loved this cake. Despite some bad reviews, I made this cake. Turned out amazing. It was moist, chocolaty and delicious. I frosted it with my favorite glossy chocolate icing. I've tried a lot of cakes. But this definitely is my go to recipe. The best cake I ever made! It was finished in no time. Will definitely try it again and I do recommend it to others."
"Just like mom used to make! I like to frost it with buttercream or cream cheese frosting."
"easy to follow instructions.... cost effective and extremely tasty!!!!"
"Loved the cake, though i have one more suggestion to make it more "interesting", right after you take it out of the oven and while its still hot, add 2 cups of cold milk (not at once ofcourse) and then leave it to cool, at the same time you can prepare the frosting by mixing a nutella jar (400g) with 300ml of extra thick double cream, let it cool in the fridge for an hour and then add top the cake with it and leave the cake in the fridge for a whole day for it to be perfect"
"Amazing!! Made a cream cheese frosting for it and it was a hit!! Will be my go-to cake recipe."
"Such an easy recipe and I had everything on hand! It seemed a little dry at first but as it sat for a day it was perfect. Deff will make again!"
"This is my second cake to ever make from scratch & I was very pleased with it. I've made many cakes from boxes & was a little worried when the batter seemed "thick" after all the ingredients mixed in and I was afraid that it might be dry. I was surprised when I cut into it and was it very springy. It didn't even need frosting."
"I substituted 1cup peppermint cocoa mix instead of baking cocoa....amazing and holiday-ish minty!! Excellent recipe that I've been nagged to remake!!!"
"Super easy and turned out great! I live at high altitude, so getting a cake to turn out the way it should is difficult. I used the high altitude adjustments from King Arthur Flour, which gives adjustments for specific altitudes, rather than a generic adjustment. Best cake I've made since moving to 7300 feet!"
"I made this recipe today with my daughter and it is absolutely delicious! It tastes so much better than anything you can get from a box!"
"i liked it! .. it tastes like "Betty Crocker" "
"Very good, though a little crumbly. Kids loved it, it's sweet but not overly so. Made a Peanut Butter Frosting to go on Top. YUM!"
"I've made this recipe twice, and am going to make it again today! Everyone I've served this to has simply loved it."
"found this cake to be very dry"
"Baked this cake for my sons birthday. What a mistake! It was so dry. Will not use this recipe again. Mary S."
"i tried this recipe about 3yrs ago from the back of the cocoa. it has become my standard cake and it can handle decorative designs well. everyone loves it.marg324"