Did you know that today is National Chocolate Cake Day? Homemade chocolate cake has kinda been the bane of my kitchen existence over the past couple of years. You have no idea how many cake disasters I've had, trying to get the recipe right.
This time I finally succeeded in both correctly deciphering Grandma's recipe and in baking a moist, delicious chocolate cake.
As it baked, I'll tell you, I was a bit nervous; but oh boy, did I succeed this time. I'm really not trying to brag…. I'm just in shock and so excited that it finally turned out the way it should!
Now, on the other end of things, chocolate cake has got to be one of the hardest things to photograph; I'd venture to say that it even trumps burgers and sandwiches for me in difficulty.
But oh, does the taste make up for it. Sooooo moist, rich, and delicious, just like my favorite yellow cake. It only takes a little sliver of this bad boy to enjoy the chocolate fix you've been craving.
Grandma has a friend's name written on this particular recipe, so I imagine Grandma sitting in that person's kitchen copying down the recipe because she must have loved this cake.
The recipe card is also well worn and used, signifying that it must have been a favorite.
Below you'll find a printable recipe. This is most definitely one of the most delicious chocolate cakes I've made thus far…. it's a treat to enjoy with family and friends, perfect for that potluck dinner.
During the holiday season, serve a slice with a dollop of Peppermint Whipped Cream. Enjoy!
Looking for more scrumptious cake recipes?
Moist and Delicious Chocolate Cake
- Cake: Pre-heat oven to 350°. Grease cake pan/s.
- Bring 1 stick butter, oil, and water to a boil. Remove from heat and mix in sugar, flour, and cocoa powder.
- Beat eggs with baking soda "dissolved" in buttermilk or sour milk (make sour milk by combining milk with 1 tbsp. vinegar). Add this to mixture above, also adding in vanilla. Mix well.
- Pour batter into prepared cake pan/s. Bake at 350° for about 20-30 minutes or until toothpick inserted in center comes out clean. Let cake cool in pan for about 10 minutes before removal, if removing to frost.
- Frosting: Melt 1 stick butter with buttermilk or sour milk, but do not boil. Remove from heat.
- Beat in powdered sugar to right consistency; add vanilla, cocoa powder, and nuts, if desired.
- Once cakes have cooled, frost to desired thickness. Grandma's recipe says to frost while warm, so I'm wondering if she made this in a bundt pan. I made 2 round cakes, so I waited 'til my cakes had cooled to frost.
- Serve and enjoy!