Come one, come all: the chocolate cake is a classic crowd-pleaser. Learn how to make a cake in a matter of minutes with our easy chocolate cake from scratch that'll get a standing ovation from your guests.
Get the recipe for the above Double Chocolate Cake here.
Let butter and eggs stand at room temperature for 30 minutes. Grease bottoms of two 9x1-1/2 inch round cake pans. Line pans with waxed paper. Grease and flour bottoms and sides of pans. The same can be done with one 13x9x2-inch 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 F. In a large mixing bowl beat butter with electric mixer for 30 seconds. Gradually add sugar while beating and scraping sides of bowl until well combined. Beat for 2 minutes. Add eggs, one at a time, beating after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture until combined. Beat on medium to high speed for 20 more seconds.
Spread batter evenly into prepared pan(s). Bake in preheated oven for 30 to 35 minutes for 9-inch pans, 35 to 40 minutes for 13-inch pans, or until a wooden toothpick inserted comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove from pans, peel off waxed paper, and cool thoroughly. Frost (recipe below), and sprinkle with chopped cookies or candy if desired. This moist chocolate cake recipe makes 12 to 16 servings.
Creamy White Frosting
In a large mixing bowl beat 1 cup shortening, 1-1/2 teaspoons vanilla, and 1/2 teaspoon almond extract with an electric mixer on medium speed for 30 seconds. Slowly add 2 cups powdered sugar, beating well. Add 2 tablespoons milk. Gradually beat in an additional 2 cups powdered sugar and 1 to 2 tablespoons milk to reach spreading consistency. Recipe frosts tops and sides of two 8- or 9-inch layers; makes 3 cups.
Chocolate Sour Cream Frosting
In a large saucepan melt one 12-ounce package (2 cups) semisweet chocolate pieces and 1/2 cup butter over low heat, stirring frequently. Cool for 5 minutes. Stir in one 8-ounce carton sour cream. Gradually add 4-1/2 cups powdered sugar, beating with an electric mixer until smooth. Recipe frosts tops and sides of two 8- or 9-inch cake layers; makes 4 cups. Cover and store frosted cake in refrigerator.
Take it up a step: make German Chocolate Cake