Classic Chocolate Cake Recipe

4.5 52 51
Classic Chocolate Cake Recipe
Classic Chocolate Cake Recipe photo by Taste of Home
Publisher Photo

Classic Chocolate Cake Recipe

Read Reviews
4.5 52 51
Publisher Photo
This easy chocolate cake 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
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 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

Directions

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.
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 piece: 257 calories, 10g fat (6g saturated fat), 67mg cholesterol, 368mg sodium, 38g carbohydrate (23g sugars, 1g fiber), 4g protein.

  • 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
  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 13x9-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

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Reviews forClassic Chocolate Cake

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LindaCincinnati User ID: 8431987 282199
Reviewed Jan. 16, 2018

"Too funny Mary! My sister would be dumb enough to do the same thing lol. Great recipe, thanks for sharing."

MY REVIEW
mary User ID: 9396392 281681
Reviewed Jan. 7, 2018

"good if my dumb sister hadnt added 1 and 1/4 CUPS of baking soda"

MY REVIEW
Osum User ID: 602610 279416
Reviewed Dec. 16, 2017

"This was was an easy, SUPER delicious chocolate cake and It is going in my book of favorites !"

MY REVIEW
karenlowe1947 User ID: 8912016 278073
Reviewed Nov. 21, 2017

"My son came up north to hunt so we decided to bake also. Our mutual decision was to try this classic cake and it was absolutely delicious! Followed the recipe exactly except had to bake longer. It was dense & moist. No more cake mix for this family."

MY REVIEW
manga User ID: 4211076 277695
Reviewed Nov. 13, 2017

"This was a very good cake."

MY REVIEW
Rachel User ID: 9270646 277653
Reviewed Nov. 12, 2017

"I make this cake right off the recipe on the back of the can all the time. If you Follow the directions it's the most moist cake EVER!"

MY REVIEW
WonkyGirl User ID: 8252934 277651
Reviewed Nov. 12, 2017

"I have made this cake many times and it's always perfection. To those having bad results, it's not the recipe.... you did something wrong."

MY REVIEW
Teresa G User ID: 9238146 272264
Reviewed Aug. 26, 2017

"I was very disappointed with the cake. It was so dry. I give it no stars."

MY REVIEW
Noreen User ID: 9230213 270232
Reviewed Aug. 1, 2017

"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!"

MY REVIEW
Leane User ID: 9229223 270068
Reviewed Jul. 28, 2017

"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."

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