The Best Chocolate Cake Recipe {Ever}

The best chocolate cake recipe. Ever? There are plenty of claims for the best chocolate cake recipe. I get that. But with one bite of this chocolate cake with chocolate frosting, every single person around the table commented that this was the best chocolate cake they’d ever tasted.

The Best Chocolate Cake Recipe Ever. The Best Chocolate Cake recipe with decadent Chocolate Buttercream Frosting that will quickly become your favorite! // addapinch.com

The Best Chocolate Cake Recipe Ever. The Best Chocolate Cake recipe with decadent Chocolate Buttercream Frosting that will quickly become your favorite! // addapinch.com

So as for my house, this chocolate cake recipe now holds that honor.

As the compliments continued, I didn’t begin to tell them how easy it was to make.

In all honesty, it is probably one of the easiest cakes I’ve made in a long time, really, but I just smiled and thanked them.

As we continued on gobbling up the cake, drinking our coffee or iced cold milk, the compliments just kept coming.

Then the requests for the recipe started.

That’s generally when you know that folks really like what you’ve made if they ask for the recipe and tell you for what event they plan to serve it.

As a cook, that really is one of the highest compliments you can receive – well, at least in my book.


It was great to hear that they thought the cake was just as good after their last bite as they thought it was with their first.

Here’s another great thing about this recipe. The cake batter really can be made in a bowl without the use of a heavy duty mixer. Of course, that just makes things easier, but this is easily a recipe my Grandmother would have enjoyed making in her tiny kitchen with a whisk and a bowl. And I’m sure it would have turned out perfectly, too.

 

I’m not going to kid you, this makes a very rich, moist, and absolutely luxurious chocolate cake recipe. So if you are a faint of heart chocolate cake person, this is not the cake for you.

Based on the Old Fashioned Hershey’s recipe, I sort of went a bit heavy-handed with some changes testing cake after cake until I got it just the way I wanted it, but the end result was oh so worth it.

 

 

The few crumbs left on plates gave that away.

One of the ingredients that really made this chocolate cake recipe come to life, in my opinion, was the addition of espresso powder in both the chocolate cake and in the chocolate frosting.

If you’ve not tried a bit of espresso when baking with chocolate, you really should.

The espresso works to elevate the flavors in much the same way as vanilla extract and I now think of it as an essential part of my spice cabinet.

Espresso powder is easy to find at the grocery store or even online if your grocer doesn’t stock it normally.

Believe me when I say, it is very much worth the effort to have just for those times you are baking with chocolate!

 

 

So my friends, if you have a chocolate lover in your midst, make them this cake. If they’ve had a bad day this is certainly something that will brighten it for them. If they’ve had a great day, then this chocolate cake is a great way to celebrate with them!

It just needs to happen.

Promise.

Let me just say again, this chocolate cake + this Chocolate Buttercream Frosting Recipe = the best chocolate cake I’ve ever had!

And here it is.

4.8 from 683 reviews
The Best Chocolate Cake Recipe {Ever}
 
Prep time
Cook time
Total time
 
Chocolate Cake with decadent chocolate frosting that will quickly become your favorite!
Author:
Cuisine: Dessert
Serves: 12
Ingredients
  • Chocolate Cake
  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • Chocolate Buttercream Frosting Recipe
Instructions
  1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
  2. For the cake:
  3. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  4. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
  5. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
  6. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
  7. Frost cake with Chocolate Buttercream Frosting.

Do let me know how you like it.

If you are looking for cupcakes from this recipe, I’ve shared my recipe for the best chocolate cupcakes with vanilla buttercream frosting for ya.

Enjoy!
Robyn xo

 

 

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Comments

  1. 2212

    Gytaute says

    I was looking for recipes for an easy chocolate cake for my husband’s birthday to make a special day for him instead of just buying a cake and I’m so so glad I came across this recipe. This is the first cake I ever made and it is delicious! So easy to make as well. Really delighted with how tasty is is and will be making it again for sure. Great, thanks!

  2. 2213

    Mel says

    Can you use butter instead of the oil? I’m in Australia and I’m wondering what type of sugar you’re using (brown, caster)?

  3. 2214

    Mel says

    Can you use butter instead of the oil? I’m in Australia and I’m wondering what type of sugar you’re using (brown, caster)?

  4. 2217

    Melissa says

    I made this cake for my birthday and it was fabulous. It truly is an amazing cake. I put it in a 325 degree oven so it wouldn’t dome on top, and it still domed drastically. Any suggestions on how to get perfectly flat rounds?

    • 2220

      MelBW says

      Hi Melissa, apparently, you need to leave the batter for 10 minutes on the table for the ingredients to settle, which would give you a flat cake –> no dome, yey!!! I’m doing Robyn’s cake for the 2nd time to bring to my kid’s school. I know it will turn out amazing once more. thanks Robyn for sharing this recipe :=-)

  5. 2221

    Melanie says

    Hi, I’m looking to make this cake for my childrens’ birthdays coming up next month. I want to make the cake with decaf espresso, but I don’t think there is any available in the city I live in. Is it possible to substitute the espresso for instant decaf coffee? Please let me know as soon as you can! Thank you!

      • 2223

        Melanie says

        Thank you! I have one more question: what differences can I expect from the cake without the espresso powder? I want something rich and decadent, will it still be this way?

      • 2226

        Margaret Frechette says

        Robin – does the cake taste like coffee ??? I am planning on making it for my bunco/birthday group and some of the ladies dislike the taste of coffee? Help I need to make this cake tomorrow. Thanks

          • 2228

            Margaret Frechette says

            Robyn – sorry I misspelled your name the first time – anyway – thanks for answering so quickly but I now have a problem – I can’t find the expresso powder – can instant expresso coffee be used instead especially if I grind it up to make a powder or can something else be substituted??

            • 2229

              Aliya says

              Hi, Margaret! I actually used the instant espresso powder made for the Nescafe Dolce Gusto machine because it’s the only espresso I had at the time, hahaha. And the cake turned out awesome! So I think using instant powder is totally fine. Hope that helps!!

    • 2231

      dunnkit says

      I used decaffeinated Starbucks Via (I think it was French Roast). I now prefer the decaff. so I won’t be up at 3am! Hahaha! It was still rich and delicious. Didn’t taste odd at all.

  6. 2232

    Jordella says

    I found the cake had a nice consistency, but was a little too sweet. Next time I’ll keep that in mind. The recipe was easy to follow, quick and delicious. Thanks for sharing!

  7. 2233

    Melani says

    I´ve just made this recipe and it is awsome! The cake tourned out so moist, dark,easy and spongy that all my family loved it. I´ve been looking for a cake like this forever, thank you so much Robin. I love it and from now on it´s goint to be my number one recipe for birthdays. Sorry if my english it’s sloppy, i´m from Argentina. Best chocolate cake recipe ever.

  8. 2235

    Michelle Zucati says

    Oh MY!
    your chocolate cake and butter creme frosting are to die for. Thank you for the easy directions and for sharing this killer cake. I just made it for my daughter’s birthday and she will flip for it.
    I plan on trying more of your amazing recipes

  9. 2237

    Rebecca says

    I have made this recipe 3 times now, well six since I would do it twice per finished cake to get 3 layers. The first time I did it just as written and it was fabulous. The only difference is that I poured boiling water through a filter with dark coffee grounds and let it steep while putting the rest together. I then poured the coffee back into my kettle and brought it back to a boil when I was ready to add it. The second time, I added a hint of peppermint extract to the (store bought) frosting. Amazing with this cake! This time, I’m trying to make a cake that’s in the shape of a T and needed rectangular cakes. I used what I had on hand as far as pans: a blue glass 11×7 and a clear glass of the same size. Not the best of ideas. I’d lowered the temp to 325, cooked for 30 minutes. The clear came out more done than the blue glass, which I had expected. But it also stuck way more to the bottom. These size pans also make for pretty thin layers which I wasn’t expecting since they’re equal to the 9″ rounds. Just made a second batch and together everything should work. However, I suggest sticking to 8 or 9″ rounds for this recipe. Don’t mess with a good thing!

  10. 2238

    Sharmila says

    Hello, I was searching for the best chocolate cake recipe and yours was the first one that showed up. I made half a cake and boy it is the best chocolate cake indeed!! Thank you so much for sharing this recipe.

  11. 2239

    Mike says

    Thanks Robyn. I am 60 and made this for my wife’s birthday today. Never baked a cake in my life until today. Not even a box cake. Your directions were perfect and it all came out beautifully. She loved it and so did I. Properly named “Best Ever”!

  12. 2240

    Monica says

    It’s in the oven baking as i write this…hope it turns out just as perfect as in your potos…cuz it’s my birthday cake to myself!…Soo excited!!!

  13. 2243

    Olivia says

    I have made this cake quite a few times now and its amazing! I have changed the recipe to suit my needs like I have made it dairy free for my dad and I and I have taken out the expresso powder also I have halved the sugar and its so good! A family favourite.

  14. 2245

    Becca says

    Hey! I’ve baked this cake several times now and it turns out beautifully every time. Thanks a bunch. I am wondering if this recipe would work well with cupcakes as well? Would any modifications need to be made?

  15. 2248

    Regina Edlin says

    I made this cake for my father in law’s birthday and it was a huge hit! Everyone loved it! Thank you so much! Next I’m trying your Best Ever White Cake recipe for Father’s Day for my husband because he has requested just a good white cake.

    Oh, I just used ground espresso because I didn’t have espresso powder in the cake and it was still phenomenal!

  16. 2250

    Eliana says

    LOVE LOVE THIS CAKE IS SO GOOD ITS THE BEST CHOCOLATE CAKE IVE EVER HAD IS MY NEW FAVOURITE

    THANKS

  17. 2251

    Shrutika says

    i was searching for cake using oil since it’s hard to get unsalted butter in non-metro cities….Robyn many thanks to you and your fabulous recipe of the best ever cake….it was a delight to watch everybody savouring the cake bite and appreciating…. Kudos to you….I may request you to post a vegetarian cake with same texture and taste…..

  18. 2252

    says

    Hi Robyn! I’m planning to bake that heavenly looking cake for my bf’s 30th Birthday next weekend. Is it possible to bake the whole thing in one pan (and then divide the cake for a layer of raspberry mousse in between)? If not, I will stick to the safe plan and bake the layers seperate :)

    Best regards

      • 2254

        Tonya says

        Thanks for answering my question about this cake. I plan to bake one this weekend for my daughter’s 10th birthday party and I wanted to make it a rectangle one cake deal. She is going to love this cake by all the comments made. I cannot wait to bake it! : )

  19. 2255

    tash says

    Hi i made this with only 1 and a half cups of sugar but made chocolate cream cheese frosting was BEAUTIFUL

  20. 2256

    Maha says

    Would it work out well if i substitute instant coffee for the espresso powder? Also, do you think i could use this recipe to make an icecream cake? Like, layer the cake with vanilla icecream..?

  21. 2257

    Kathy says

    Wow! This cake is SO good! The coffee really gives it a rich flavor. I also made the frosting that you suggested and it is equally as good as the cake. Not only did it taste fantastic, but the consistency is perfect too! Thank you for the recipe! My family will be requesting this one frequently!

  22. 2258

    Jessica says

    Hi
    I absolutely loved the chocolate cake recipe and I’m wondering if it’s possible to do the same cake recipe without the cocoa to make it a plain vanilla would I need to add anything extra
    Thanks
    Jessica

  23. 2259

    jennifer says

    This was the worst chocolate cake I have ever made and I used expensive organic ingredients and I am a good baker. Dry and tasteless. Threw it out.

    • 2261

      Marsha says

      Depends on what kind of flour you used. I’m an “organic freak” myself and I’ve learned that the type of flour can make all the difference in the world…. no matter if you’re baking bread, cake, scones, pie crust…. or what ever…..

  24. 2262

    Lucy says

    Hi Robyn, I made this cake today for my mums 85th birthday coming up so I haven’t actually tasted it yet. I baked it in a 9inch square tin – it took about 50 min. to cook at 175 deg – do you think it will be ok – feels ok. I was just a little worried that the outside may be a little dry.

  25. 2265

    says

    Hi!
    I just wanted to tell you how much I enjoyed this recipe. I ended up using it to make a wonderful blackberry marshmallow cake! I figured I’d share the recipe in case you ever want to try it. It was a huge hit. The first step is to follow your recipe and make two 8-inch cakes. Once cool, slice them in half horizontally so you wind up with four layers (this was a bit tricky since the cake is soooo moist!) Next, make a blackberry compote by simply heating up some blackberries with a couple of tablespoons of sugar. Mash them a little! I used about 12-15 raspberries but you can use more or less. Next, make the marshmallow! Place 1/2 cup of cold water in a bowl and sprinkle 3 packets of powdered gelatin on top. Set to the side for about 15 minutes so the gelatin soaks up the water. On the stove top, add 1/2 cup of water, 1 cup of corn syrup, and 2 cups of sugar to a saucepan. Bring it to a boil until your candy thermometer reaches 240 F or the sugar has reached hard ball stage (you can test this by dripping some of the sugar into a glass of ice water and seeing if it turns hard). This takes about 5-6 minutes. Using an electric hand mixer on low speed break up your water-soaked gelatin and slowly add all of your sugar syrup. Once it’s all added turn the speed to high and mix for approximately 6-7 minutes until it is thick, white, and marshmallow-like! Gently fold in your blackberries, trying not to combine them too much. The white/purple swirl pattern is very pretty. Place a layer of cake at the bottom of your springform 8-inch cake pan and then spread some of the marshmallow mixture. Keep repeating layers of cake and marshmallow. ending with cake! Place in the fridge for one hour to set completely. Once it’s set you can decorate however you’d like. I sprinkled a crisscross pattern on the top using strips of parchment and some confectionery sugar. Bon appetite!

  26. 2267

    Christie says

    I am quite upset with this recipe. I don’t know what is going wrong, but I followed this recipe precisely twice and both times the cake spilled over tremendously. This caused a big catastrophe making my whole house smell like burnt cake. The batter is delicious so I was very distraught when the finished product was such a wreck. Also it was hardly moist like all the comments mentioned. And I even took the pans out before the time was up. And it’s not the fault of my oven which is brand new. Very disappointed.

  27. 2269

    TraceVL says

    This was the most amazing chocolate cake that I have ever made….in fact, I used it as a wedding cake and it was perfect! The response from guests was simply “Oh my god, that cake!!!! ” Lovely and moist, yet firm enough to hold a lot of icing. Thank you!

  28. 2271

    Salama R says

    Hello,

    I have tried this cake but it turned out a total disaster, it wasn’t light with air it was like a flour less cake and it raised and then it dropped in the meddle. Can you give me an advice to bake this cake and make it turn right? I would like to try it again today.

  29. 2272

    Jess says

    I was wondering can i use a ten inch round ostead of two nines? Also if i omit the expresso all together do i still put the booling water in? Im making this for a pregnant woman and she cant have caffeine

    • 2273

      says

      Hi Jess,
      There will be too much batter to replace the two nine inch cake pans with just one ten inch. I would recommend splitting the batter between two. You can omit the espresso powder entirely if you need to, but still use the boiling water. I hope everyone enjoys it!

  30. 2274

    Jena says

    Hey,

    Two questions: does it produce a tall cake like it look in the picture or do i need to make double? Also can i pipe with the frosting?

    LOOKS AMAZING THOUGH! I’m making it this weekend!

    J

    • 2275

      says

      Hi Jena,
      The cake photographed was must according to the recipe provided, so the height of the cake should be similar to that photographed when using the recipe. I pipe the frosting all the time. I hope you enjoy it! xo

  31. 2276

    Sara says

    I was looking for a recipe to make a birthday cake for my cousin and honestly after reading all the great reviews I found this very disappointing. I used less sugar then instructed and still found it extremely sweet. The cake itself didn’t turn out as moist and fluffy as I hoped. Im now left with no cake to serve and Im forced to buy one after promising a home made cake. I feel totally embarrassed.

    • 2277

      says

      Hi Sara,
      Sorry you didn’t like the cake. In reading how you modified the recipe, I wanted to let you know that by using less sugar, you adjusted the ratio of ingredients in the recipe. For a cake, by reducing the sugar, the result will be a cake that is dry and tough. If you want to use less sugar in a cake recipe, you have to substitute it with something else to keep the ratios appropriate. I do hope your cousin had a great birthday! xo

  32. 2278

    René says

    OMW!!! My only wish is that they name a small chocolate loving village after you some day…I’d say more but I have to go and have another slice! Love it!

  33. 2279

    Carol says

    To those who say 1 1/2 sticks equal 1 1/2 cup, I’m afraid u have to redo your math again. If 1 stick equals 1/2 a cup, then I believe 3 sticks equal 1 1/2 cups. You’re more than welcome to correct me if I’m wrong.

    Your chocolate cake looks enticing Robin. I’m deffinatly going to try it.

  34. 2280

    Chloe says

    I have used this recipe several times now and it has never failed me! Thank you thank you thank you! I have just made a double batch so that my husband and I can both take a cake to work tomorrow.

  35. 2284

    Shannon says

    Robyn, this looks absolutely delicious! So moist and decadent! I always have trouble making cakes because they turn out so dry and dense. I really want to make this, and hope this turns out alright! I do have a few questions: I’m only planning on serving to four people, so do think I can halve the recipe? Also, do you have any tips on how to keep the cake from drying out? Thank you so much, absolutely adore your blog! When I do make this, I will definitely report back!

    Shannon

  36. 2286

    Kasha says

    Hi! This cake sounds delish and I can’t wait to try it! I’m making a layer cake (for my sister’s wedding!) and I’ll be using a 12″ round for one of the layers and a 6″ round for one. My question is: How would you suggest adjusting baking times or temps to accommodate the different sizes?

  37. 2287

    Ashley says

    Do you think I can get away with subbing the vegetable oil with coconut oil? I don’t want the coconut taste to take over the chocolate.

  38. 2288

    Anna Pennino says

    Hi Robyn

    I am looking to make this cake for my son’s birthday but would like to prepare it ahead of time. Do you think I can make the sponge cake, layer it and then freeze it? I would then ice it the day of the party. If not, how much in advance can I make it? Thanks!

    Anna

  39. 2289

    JEA says

    Made this cake yesterday and was a little hesitant about the coffee since I hate coffee…but I made it exactly as the recipe stated (including the expresso powder) and it was DELICIOUS

  40. 2290

    Michele says

    I just made this recipe last night. The cake came out great! The only snafu was that during cooling both of the layers of the cake “broke,” leaving a wide crack in the middle. What I did different was used coconut oil for the oil and almond milk for the milk. Would that have anything to do with it? (I also used all organic ingredients.)

    I made the chocolate buttercream frosting for this cake and it was way too much! When I make a 3-layer cake it may be just right, but meanwhile for a two-layer cake I’ll be halfing the recipe. In addition, I found the frosting to be much too sweet and not as chocolaty as I like, so next time I make this frosting I will put EQUAL parts cacao powder and powdered sugar (or, in my case, powdered Xylitol).

    I am looking forward to making this recipe again with the above change(s) in the frosting — but does anyone have any suggestion as to how to keep my cake from breaking like it did? Thanks!

  41. 2291

    christina says

    This is an absolutely fantastic recipe! I made this cake – doubled it – for my son’s 6th birthday party – Ninjago! I’ve never ever had so many mothers and children rave over the cake. I sent the link to recipe to many people. Thank you so much for what is now my absolutely favorite chocolate cake.

  42. 2292

    portia boesen says

    Very nice moist cake; just the way how I like it. Thanks for sharing; I like your pic of the cake; its a keeper!

  43. 2293

    julia says

    awesome, frosting bit runny, i must of added too much liquid, wasnt as pretty as youre, but best choc cake ive ever tasted x

  44. 2294

    Netta Hartin says

    It is the best chocolate cake ive ever baked. THank you for sharing this recipe Top of my list. The hot water keep it moist love it, the colour is dark chocolate, i will make 3 morr for fathers day now. See what my families will say.

  45. 2295

    Susan says

    This cake recipe is delicious, but problem with frosting. I believe there is a mistake with the amount of butter, maybe 1 1/2 sticks as oppposed to 1 1/2 cups? It was too runny and I had to add about 3 more cups of sugar to get it thicker, but it was still a tad runny, but did not want to add more sugar because then it would be too sweet.

  46. 2296

    Saradha says

    I followed the recipe of the cake word for word. I tried only the cake. It turned out super yummy.Thanks Robyn for the wonder recipe.

  47. 2297

    Donna says

    I made a half recipe of the icing today because I made the cake in a 9 x 13 pan…the texture was perfect. When I make the icing, I don’t melt the butter. I just use softened butter (very soft room temp) and it has turned out fine.

  48. 2298

    Sarah says

    Hi Susan,
    I just finished using this frosting recipe, and the directions of using melted butter seemed strange to me, like it’d make the frosting too runny. After reading your review and others’, that was confirmed! Instead of melting the butter, I just used softened/room temp butter, and the consistency turned out perfect! Smooth, thick and creamy, definitely NOT runny!

  49. 2299

    Carol says

    My frosting was perfect with 3 sticks of butter and I didn’t add any more powdered sugar. I didn’t allow my butter to get too soft or melted.

  50. 2300

    JAy says

    Perhaps you melted your butter too much. The butter should only need to be at room temperature – that means when you cut through it, it still has it’s form but it’s easier to cut through.

  51. 2301

    Tracy says

    Susan wrote: ” I believe there is a mistake with the amount of butter, maybe 1 1/2 sticks as oppposed to 1 1/2 cups? ” — but a 1/2 sticks of butter equals 1 1/2 cups. Each stick of butter amounts to a half cup of butter.

  52. 2303

    melanie allen says

    Thank you for sharing this recipe Ive made alot of chocolate cakes and this is by far the best EVER I made it exactly how it looks in the pictures you put up for my daughters birthday and everyone was asking for the recipe and my kids loved it so much I think Im going to make it just because I cant get enough myself:) Thank you again for sharing the best recipe ever!

  53. 2306

    Lisa says

    Hi ^^,
    I can see so many great comments about your amazing recipe here that i can’t wait to try it out for my best friend. I am just wondering how much grams is your 2 cups of all-purpose flour and sugar and is it ok to use Dutch processed cocoa?

    Thank again for sharing and i can’t wait to bake it!!!

  54. 2307

    Ange says

    Hi Robyn,

    I’v not tried this recipe before but am in need of a fool proof, moist chocolate cake and the reviews are great!

    I’m wondering though, do you think it’s suitable to use for a 2 tier cake? I’m wondering if because of how moist it seems to be that the bottom layer might not be able to hold the top layer without breaking and with our refrigeration?

  55. 2310

    niy says

    I made this cake yesterday and it was a huge success, it was moist and tasty. I decided to take a slice to my mother and her neighbor, and they loved it. My mother called later that evening and said that since I was watching my weight, I should bring the rest of the cake to her. The next day we delivered slices of the cake to a few elderly neighbors who don’t cook often, and they were delighted. Thank you for helping me spread the joy. Can’t wait to tell you how they respond to the white cake. Thanks Marlene G

  56. 2312

    Bekah says

    To those commenting about the “melted” butter…the recipe doesn’t say to “melt” it. You are just supposed to let it soften to room temperature. If you don’t have time for it to soften on it’s own, you can take it right out of the fridge and microwave it for about 10 seconds tops. Another good trick for butter in icing is to whip the butter by itself for a loooong time, at least 6-7 minutes before adding the sugar. That little trick always makes the fluffiest buttercream icing.

    Robyn, my cake is still in the oven but I’ll let you know how it turns out…I’m always on the search for a good chocolate cake recipe. :-)

  57. 2316

    Carissa says

    I also thought the batter looked runny, but it turned out perfectly baked. I wouldn’t change a thing about it. My husband is a chocolate cake connoisseur, and he was shocked at the fact that it was a scratch cake. Haha!

  58. 2317

    kkhadija says

    OMG!!! this cake turns out to be absolutely AMAZING!!! i’m making this cake on everyone’s birthday…my teacher’s, my friend’s…!

  59. 2321

    says

    ‘Oh my heavens!! I made the cake today for my daughter’s 38th birthday. Did not have the expresso powder and almost substituted instant coffee, but didn’t after reading the comments of those who did. Everyone flipped over the cake and said it was better than any really expensive gourmet cake they had ever eaten. Now my son-in-law has requested it for his birthday next month and since he is an avid coffee drinker, I will take the time to get the expresso powder and see how that does. And I only had 2 sticks of butter so I adjusted the icing recipe accordingly and it was fabulous and made plenty as I used a 9×13 pan.

    Texan through and through!!

  60. 2323

    says

    Just responding to Tracy,

    1 1/2 sticks of butter does not equal 1 1/2 cups. Each stick of butter equals 1/2 cup, therefore 1/2 stick equals 1/4 cup,
    so 1 1/2 sticks equals 3/4 cup butter.

  61. 2324

    says

    I’m so glad you all enjoyed it, Carissa. Isn’t it amazing how great that scratch cake tastes. And no one would ever believe how easy, too!

  62. 2325

    Tammy says

    Sorry… can you tell me the weight for each stick of butter? In Australia, we don’t have “sticks of butter”. If each stick is equivalent to half a cup then one and half sticks will be one and half cups. Correct? I don’t see how 1 and half sticks equals three quarters of a cup of butter if you say one stick is half a cup?? half + half + half = one and half…. Am I missing something here?

  63. 2326

    Grace says

    To Tammy: One stick of butter equals half a cup. Thus, half a stick equals a quarter cup. 1/2 a cup plus 1/4 cup = 3/4 cup.

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