- 2/3 cup butter, softened
- 1-2/3 cups sugar
- 3 large 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 13x9-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 forClassic Chocolate Cake
"I was very disappointed with the cake. It was so dry. I give it no stars."
"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."