Craving a chocolate cake? This cake recipe is easy! I loved the texture and flavor of this recipe. I baked the cake for more than 40 minutes even though the bake time is 35 minutes since the center of my cake was not fully done, the cake came out moist and was delicious. The texture was in between a cake and brownie consistency. Below is the recipe I typed directly from the cookbook titled: Better Homes and Gardens: New Cookbook Bridal Edition: A Special Edition of the Red Plaid Cook Book. I received this as a gift and the cover of my book is slightly different from the one pictured in the link above. I am happy to share with you this recipe!
Prep: 60 minutes
Bake: 35 minutes
Cool: 60 minutes
OVEN: 350 degrees (F)
Makes: Approximately 12 To 16 servings
- 3/4 cup butter
- 3 eggs
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups sugar
- 2 teaspoons vanilla
- 1 1/2 cups milk
- Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9×1 1/2-inch round cake pans. Line bottoms of pans with waxed paper; grease and lightly flour pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside.
- Preheat oven to 350 degrees. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternatively add flour mixture and milk, beating on low speed just until combined. Beat on medium to high speed for 20 seconds more. Spread into prepared pan(s).
- Bake for 35 to 40 minutes for 8-inch pans and 13x9x2-inch pan, 30-35 minutes for 9-inch pans, or until a wooden toothpick inserted near center(s) comes out clean. Cool layers in pans on wire racks for 10 minutes. Remove layers from pans; peel off waxed paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.
In this recipe, it called for waxed paper. I did not have any, therefore, my pan was not lined with the waxed paper. Remember to sift the flour too. The pan I used was a Wilton Classic Aluminum Pan of 8×3-inch round pan and I also wrapped around 1-Bake Even Cake Strips; also from Wilton. The strips allow for even baking all around the cake. Also, I placed my one pan onto a baking sheet and half way through the baking process, I turned the baking sheet around so that the cake can have an even heating distribution. The trick I learned when adding eggs is to add one egg at a time alternating it with a spin from the mixer of your choice (one egg, mix with mixer, second egg, mix with mixer, and so forth). Do not add all the eggs at one time as it changes it’s consistency. Also, if for some reason the cake may seem dry to you, you can also add the simple sugar (one part water to one part sugar), boil for a short time (do not boil too long, otherwise it will caramelize). Once the sugar and water is mixed together, baste the mixture onto the entire cake!
Have fun with this recipe and I hope the cake is delicious for you!