Old-Fashioned Chocolate Cake is a rich, moist dessert made from simple ingredients like flour, sugar, cocoa powder, eggs, and butter.
The cake has a deep chocolate flavor, enhanced by sour cream for extra tenderness. A smooth chocolate icing, often made with dark chocolate, adds the finishing touch, making every bite decadently sweet.
This cake is known for its comforting and familiar taste, often evoking memories of traditional baking. It’s incredibly delicious, offering a perfect balance of sweetness and richness.
The combination of a soft, fluffy texture and chocolatey depth makes it an irresistible treat that appeals to chocolate lovers.
Today, I want to share my personal favorite recipe for this nostalgic treat. It’s straightforward, quick to prepare, and perfect for any occasion, from birthdays to simple weeknight desserts.
How To Prepare Old-Fashioned Chocolate Cake?
Recipe Overview
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Tools Needed
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Spatula
- 2 x 8-inch (20cm) round cake pans
- Wire rack
- Saucepan or microwave-safe bowl (to melt chocolate)
- Cooling rack
- Offset spatula or butter knife (for frosting)
Ingredients You Will Need
For the Cake:
- 1 ¾ cups (220g) plain (all-purpose) flour
- 1 ½ cups (300g) caster sugar
- ¾ cup (75g) high-quality cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups (450g) unsalted butter, softened
- 2 cups (480g) sour cream
For the Frosting:
- ½ cup (115g) unsalted butter, softened
- ⅔ cup (115g) high-quality dark chocolate, melted
- 3 cups (360g) powdered sugar (icing sugar)
- 1 teaspoon vanilla extract
- 1 tablespoon golden syrup
- Sugar flowers (optional, for decoration)
How To Make Old-Fashioned Chocolate Cake
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Mix Dry Ingredients:
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and bicarbonate of soda. Stir in the caster sugar.
3. Combine Wet Ingredients:
In a separate bowl, beat the softened butter with the eggs, vanilla extract, and sour cream until smooth and creamy.
4. Combine Wet and Dry Mixtures:
Gradually mix the dry ingredients into the wet mixture using an electric mixer on low speed until fully combined and smooth.
5. Bake the Cakes:
Divide the batter evenly between the two prepared cake pans. Bake for 30–35 minutes or until a skewer inserted into the center comes out clean.
6. Cool the Cakes:
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
7. Prepare the Frosting:
Melt the dark chocolate and allow it to cool slightly. Beat the butter until light and fluffy, then gradually mix in the powdered sugar, vanilla extract, golden syrup, and melted chocolate until smooth and spreadable.
8. Assemble and Decorate:
Place one cake layer on a serving plate and spread a generous amount of frosting on top. Add the second cake layer and frost the top and sides. Decorate with sugar flowers if desired.
Special Note
For an extra depth of flavor, substitute the boiling water with hot coffee. It won’t make the cake taste like coffee, but it will enhance the chocolate flavor beautifully. I find that this small tweak can really elevate the cake.
Nutritional Value Old-Fashioned Chocolate Cake
| Nutrition | Amount |
|---|---|
| Calories | 400 |
| Fat | 18g |
| Cholesterol | 60mg |
| Sodium | 350mg |
| Carbohydrates | 58g |
| Sugar | 40g |
| Protein | 5g |
Helpful Tips
◆ Bring ingredients to room temperature before baking—especially butter, eggs, and sour cream. It helps everything blend better and makes a smoother batter.
◆ Always sift your dry ingredients, particularly the cocoa powder and flour. This prevents clumps and gives your cake a lighter texture.
◆ Be careful not to overmix the batter. Mix just until everything is combined to keep the cake soft and fluffy.
◆ Choose a high-quality cocoa powder for the best chocolate flavor. It really elevates the whole cake.
◆ To get even cake layers, use a kitchen scale to divide the batter equally between the pans. It helps everything bake at the same rate.
◆ Let the cakes cool completely before frosting. If they’re even slightly warm, the icing will melt and slide off.
◆ For a smooth finish on your frosting, try warming your spatula in hot water, then drying it off before spreading.
◆ This cake actually tastes better the next day! Bake the layers ahead of time, wrap them tightly, and frost the next day for even richer flavor and easier assembly.
What To Serve With Old-Fashioned Chocolate Cake
For a delightful pairing, try serving your Old-Fashioned Chocolate Cake with a side of freshly brewed coffee or a mug of hot cocoa for an extra cozy touch.
A scoop of vanilla or caramel ice cream or a spoonful of crème fraîche complements the rich chocolate flavor beautifully. For a refreshing contrast, serve with a few sliced citrus fruits like orange or lemon, or a light fruit salad.
Health Benefits Of Old-Fashioned Chocolate Cake
While Old-Fashioned Chocolate Cake is definitely a treat, it can offer a few health benefits when enjoyed in moderation.
Dark chocolate (used in the icing) contains antioxidants called flavonoids, which may support heart health and reduce inflammation.
The eggs provide protein and essential vitamins like B12, while sour cream adds calcium and probiotics that support digestion.
Even the act of baking and sharing a homemade cake can boost emotional well-being and reduce stress proving that comfort food can be nourishing in more ways than one.
How To Store Leftovers
To store leftover Old-Fashioned Chocolate Cake, place it in an airtight container at room temperature for up to 3 days.
If you want to keep it fresh for longer, store it in the refrigerator for up to 5 days. For the best texture, bring the cake to room temperature before serving.
You can also freeze individual slices by wrapping them tightly in plastic wrap and aluminum foil, then storing them in a freezer bag for up to 3 months. Let frozen slices thaw before enjoying.
Frequently Asked Questions (FAQs)
Can I use a different type of flour?
For best results, use all-purpose (plain) flour. If you use gluten-free flour, the texture may change, and additional binding agents may be needed.
Can I substitute sour cream in the cake?
Yes! You can substitute sour cream with plain yogurt or buttermilk, but sour cream gives the cake a richer, moisture-packed texture.
How can I make this cake dairy-free?
Substitute the butter with dairy-free margarine or coconut oil, and use a dairy-free sour cream or yogurt alternative.
Can I make the frosting ahead of time?
Yes, you can prepare the frosting ahead of time and store it in an airtight container in the fridge for up to 3 days. Just re-whip it before using.
How do I prevent the cake from sinking in the middle?
Ensure your oven is fully preheated and avoid opening the oven door too early. Also, double-check your leavening agents (baking powder and soda) are fresh to ensure proper rise.
Final Thoughts
I hope you will make this Old-Fashioned Chocolate Cake soon again. The rich chocolate flavor and smooth frosting make it an irresistible treat.
Old-Fashioned Chocolate Cake that brings warmth and joy, and every bite will remind you of classic, comforting desserts. Enjoy the baking process and the delicious result that awaits you.
Here Are A Few More Chocolate Cake Recipes You Might Enjoy
Original Chocolate Mayonnaise Cake
Old-Fashioned Chocolate Cake
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Spatula
- 2 x 8-inch (20cm) round cake pans
- Wire Rack
- Saucepan or microwave-safe bowl (to melt chocolate)
- Cooling rack
- Offset spatula or butter knife (for frosting)
Ingredients
For the Cake:
- 1 ¾ cups 220g plain (all-purpose) flour
- 1 ½ cups 300g caster sugar
- ¾ cup 75g high-quality cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda baking soda
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 2 cups 450g unsalted butter, softened
- 2 cups 480g sour cream
For the Frosting:
- ½ cup 115g unsalted butter, softened
- ⅔ cup 115g high-quality dark chocolate, melted
- 3 cups 360g powdered sugar (icing sugar)
- 1 teaspoon vanilla extract
- 1 tablespoon golden syrup
- Sugar flowers optional, for decoration
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Mix Dry Ingredients:
- In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and bicarbonate of soda. Stir in the caster sugar.
Combine Wet Ingredients:
- In a separate bowl, beat the softened butter with the eggs, vanilla extract, and sour cream until smooth and creamy.
Combine Wet and Dry Mixtures:
- Gradually mix the dry ingredients into the wet mixture using an electric mixer on low speed until fully combined and smooth.
Bake the Cakes:
- Divide the batter evenly between the two prepared cake pans. Bake for 30–35 minutes or until a skewer inserted into the center comes out clean.
Cool the Cakes:
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the Frosting:
- Melt the dark chocolate and allow it to cool slightly. Beat the butter until light and fluffy, then gradually mix in the powdered sugar, vanilla extract, golden syrup, and melted chocolate until smooth and spreadable.
Assemble and Decorate:
- Place one cake layer on a serving plate and spread a generous amount of frosting on top. Add the second cake layer and frost the top and sides. Decorate with sugar flowers if desired.