Frosted Chocolate Cake Recipe

Frosted Chocolate Cake Recipe
Frosted Chocolate Cake Recipe photo by Taste of Home
Publisher Photo

Frosted Chocolate Cake Recipe

Be the first to add a review
Publisher Photo
This recipe is my mother's oldest and most popular chocolate cake recipe. I always thought there should be a fancier name, but that was what she called it. A fancy name would not make it taste better—that would be Mom's comment. —Beth Bristow West Plains, MO
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. Bake: 25 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. Bake: 25 min. + cooling

Ingredients

  • 4 large eggs, separated
  • 1/2 cup baking cocoa
  • 1/2 cup boiling water
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1 cup granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • FROSTING:
  • 3/4 cup butter, melted
  • 3/4 teaspoon vanilla extract
  • 6 cups confectioners' sugar
  • 3 tablespoons whole milk
  • Dark or additional regular baking cocoa, optional

Directions

Place egg whites in a large bowl; let stand at room temperature 30 minutes. In a small bowl, mix 1/2 cup cocoa and boiling water until smooth; cool slightly. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
Preheat oven to 375°. Cream butter, brown sugar and 3/4 cup granulated sugar until light and fluffy. Beat in vanilla and egg yolks, one at a time. In another bowl, whisk together flour, baking soda, cream of tartar and salt. Add to creamed mixture alternately with buttermilk, beating after each addition. Stir in cocoa mixture.
With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining granulated sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into batter. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 23-28 minutes.
Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
Beat together first four frosting ingredients. Spread between layers and over top and sides of cake. If desired, dust top lightly with cocoa. Yield: 16 servings.
Originally published as Frosted Chocolate Cake in Country Woman February/March 2018

Nutritional Facts

1 slice: 510 calories, 16g fat (10g saturated fat), 86mg cholesterol, 283mg sodium, 89g carbohydrate (71g sugars, 1g fiber), 5g protein.

Popular Videos

  • 4 large eggs, separated
  • 1/2 cup baking cocoa
  • 1/2 cup boiling water
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1 cup granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • FROSTING:
  • 3/4 cup butter, melted
  • 3/4 teaspoon vanilla extract
  • 6 cups confectioners' sugar
  • 3 tablespoons whole milk
  • Dark or additional regular baking cocoa, optional
  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. In a small bowl, mix 1/2 cup cocoa and boiling water until smooth; cool slightly. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
  2. Preheat oven to 375°. Cream butter, brown sugar and 3/4 cup granulated sugar until light and fluffy. Beat in vanilla and egg yolks, one at a time. In another bowl, whisk together flour, baking soda, cream of tartar and salt. Add to creamed mixture alternately with buttermilk, beating after each addition. Stir in cocoa mixture.
  3. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining granulated sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into batter. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 23-28 minutes.
  4. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  5. Beat together first four frosting ingredients. Spread between layers and over top and sides of cake. If desired, dust top lightly with cocoa. Yield: 16 servings.
Originally published as Frosted Chocolate Cake in Country Woman February/March 2018

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFrosted Chocolate Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review