Recipes and Cooking Chocolate Cake 3.8 (32) Add your rating & review For birthday parties, bake sales, or any special occasion (or day that calls for dessert!), this classic two-layer chocolate cake recipe will be tough to beat. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 35 mins Cool Time: 1 hrs Total Time: 2 hrs 5 mins Servings: 12 Jump to Nutrition Facts Ingredients ¾ cup butter, softened 3 eggs 2 cup all-purpose flour ¾ cup unsweetened cocoa powder 1 teaspoon baking soda ¾ teaspoon baking powder ½ teaspoon salt 2 cup sugar 2 teaspoon vanilla 1 ½ cup milk Directions Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with parchment or waxed paper. Grease and lightly flour bottoms and sides of pans. Or, grease one 13x9x2-inch baking pan. Set pan(s) aside. In a mixing bowl stir together flour, cocoa powder, baking soda, baking powder; and salt; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla. Add flour mixture and milk alternately to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pans. Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch pans and 13x9x2-inch pan, 30 to 35 minutes for 9-inch pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pan for 10 minutes. Remove from pans. Peel off paper. Cool thoroughly on wire rack. Or, place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 to 16 servings. Blaine Moats Devil's Food Cake: Prepare as above, except omit baking powder and increase baking soda to 1-1/4 teaspoons. Rate it Print Nutrition Facts (per serving) 360 Calories 15g Fat 51g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 360 % Daily Value * Total Fat 15g 19% Saturated Fat 8g 40% Cholesterol 88mg 29% Sodium 382mg 17% Total Carbohydrate 51g 19% Total Sugars 33g Protein 6g Calcium 121.2mg 9% Iron 1.8mg 10% Potassium 86mg 2% Folate, total 12.1mcg Vitamin B-12 0.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.