Old Fashioned Chocolate Church Cake
Treat yourself to a slice of nostalgia with this Old Fashioned Chocolate Church Cake. With its rich chocolate flavor and creamy frosting, this classic dessert is sure to evoke memories of simpler times.
Why Try This Recipe:
This recipe is perfect for anyone craving a taste of traditional homemade chocolate cake. Made with simple pantry ingredients and topped with a decadent cocoa frosting, this cake is a timeless favorite that’s sure to please both young and old alike.
Ingredients Summary:
For The Cake:
- 3/4 cup softened butter
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup milk
- 2 large eggs
- 2 cups all-purpose flour
- 3 tbsp cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 1/2 cup hot water
For The Frosting:
- 1/2 cup softened butter
- 1/2 cup cocoa powder
- 1 tbsp vanilla extract
- 1/2 cup heavy whipping cream
- 2 1/2 cups powdered sugar
Serving Suggestions:
Enjoy a slice of this Old Fashioned Chocolate Church Cake with a glass of cold milk or a hot cup of coffee for a delightful afternoon treat. Serve it as a dessert at family gatherings or potluck dinners for a taste of home.
Storage Info:
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best taste and texture.
Techniques or Tips:
- Make sure your butter is softened to room temperature before creaming it with the sugar to ensure a smooth and fluffy batter.
- Be careful not to overmix the cake batter, as this can result in a dense or tough texture. Mix just until the ingredients are combined.
- When frosting the cake, use an offset spatula or butter knife to spread the frosting evenly over the top and sides for a polished finish.
Variation:
Get creative with the frosting by adding chopped nuts, shredded coconut, or chocolate chips for extra texture and flavor. You can also try swapping out the vanilla extract for almond extract for a subtle twist.
FAQs About Old Fashioned Chocolate Church Cake:
Q: Can I use Dutch-processed cocoa powder for this recipe? A: Yes, you can use Dutch-processed cocoa powder in place of regular cocoa powder for a richer chocolate flavor. Just be sure to adjust the amount of baking soda accordingly, as Dutch-processed cocoa powder is less acidic.
Q: Can I make this cake ahead of time? A: Yes, you can bake the cake layers in advance and freeze them until ready to frost. Simply wrap the cooled cake layers tightly in plastic wrap and aluminum foil before freezing. Thaw the cake layers in the refrigerator overnight before frosting and serving.
Q: Can I use a different type of frosting for this cake? A: While the cocoa frosting pairs perfectly with the rich chocolate cake, you can experiment with different frostings if desired. Try a classic vanilla buttercream or cream cheese frosting for a delicious alternative.
Old Fashioned Chocolate Church Cake
Equipment
- - Stand mixer
- - 9-inch round cake pans
- - Wire racks
Ingredients
For The Cake:
- - 3/4 cup softened butter
- - 1 cup granulated sugar
- - 1 tsp vanilla extract
- - 1 cup milk
- - 2 large eggs
- - 2 cups all-purpose flour
- - 3 tbsp cocoa powder
- - 2 tsp baking soda
- - 1 tsp salt
- - 1/2 cup hot water
For The Frosting:
- - 1/2 cup softened butter
- - 1/2 cup cocoa powder
- - 1 tbsp vanilla extract
- - 1/2 cup heavy whipping cream
- - 2 1/2 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In the bowl of a stand mixer, cream together the softened butter and granulated sugar until light and fluffy. Add the vanilla extract, milk, and eggs, beating until well combined and the batter is smooth.
- In a separate large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
- With the mixer on low speed, gradually add the dry mixture to the wet mixture, mixing just until combined.
- Slowly pour in the hot water, mixing again until evenly combined.
- Divide the batter evenly between the prepared cake pans. Tap each pan on the counter a few times to remove any air bubbles and ensure the batter is level.
- Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 5 minutes. Run a butter knife along the edges to loosen, then carefully invert the cakes onto wire racks to cool completely.
- To make the frosting, in the bowl of the stand mixer, cream the softened butter until fluffy. Add the cocoa powder, vanilla extract, heavy whipping cream, and powdered sugar, beating until well combined and the frosting is fluffy.
- Once the cakes are completely cooled, transfer one cake layer to a serving plate. Spread a layer of frosting evenly over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Slice and serve, or cover and refrigerate until ready to serve. Enjoy your Old Fashioned Chocolate Church Cake!
