Sally’s Chocolate Cake is a rich and decadent dessert with a moist, fluffy texture and a deep chocolate flavor. The cake combines simple ingredients like flour, cocoa powder, sugar, and eggs to create a soft, airy base.
Topped with a creamy, smooth chocolate frosting made of butter, cocoa powder, and heavy cream, the cake becomes irresistibly delicious.
It is ideal for celebrations or casual indulgence. The cake is a favorite for anyone who loves chocolate, and it’s best made fresh at home.
Enjoy it with family and friends or as a personal treat during any time of day. Let’s dive into the details and get started on making this delicious dessert.
What Is Sally’s Chocolate Cake?
Sally’s chocolate cake is a rich and moist cake made with natural cocoa powder, vanilla extract, and the perfect balance of ingredients for a decadent treat.
Known for its fluffy texture and deep chocolate flavor, this cake is often paired with a creamy chocolate frosting. The combination of whole milk, eggs, and oil results in a smooth batter that bakes to perfection.
Sally’s chocolate cake is a popular choice for celebrations or when you crave a classic, indulgent dessert. It’s easy to make and satisfies any sweet tooth.
How To Prepare Sally’s Chocolate Cake?
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Calories: 420
Yield: 12 servings
Kitchen Utensils
- Mixing bowls
- Whisk
- Electric mixer
- Measuring cups and spoons
- 9-inch cake pans
- Cooling rack
Ingredients
For the cake:
- 3/4 cup all-purpose flour (spooned & leveled)
- 3/4 cup unsweetened natural cocoa powder
- 3/4 cup granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil (or canola oil or melted coconut oil)
- 2 large eggs (at room temperature)
- 1 cup boiling water
- 1 cup whole milk (at room temperature)
- 2 teaspoons pure vanilla extract
For the frosting:
- 1 cup unsalted butter (at room temperature)
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- A pinch of salt
How To Make Sally’s Chocolate Cake
1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
2. In a large bowl, combine oil, eggs, milk, and vanilla extract. Mix until smooth. Gradually add the dry ingredients to the wet ingredients and mix until fully combined.
3. Add the boiling water and stir until the batter is smooth (it will be thin). Pour the batter evenly into the prepared pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
4. Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack. For the frosting, beat the butter in a bowl until creamy. Add powdered sugar, cocoa powder, heavy cream, vanilla, and a pinch of salt, and beat until smooth and fluffy.
5. Once the cakes are completely cooled, frost the cake with the prepared frosting and serve.
How Do I Store The Cake To Keep It Fresh?
To keep Sally’s Chocolate Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you need to store it for a longer period, you can refrigerate it for up to a week.
Make sure to bring the cake to room temperature before serving for the best taste and texture.
Can I Freeze The Cake?
Yes, you can freeze Sally’s Chocolate Cake. To freeze, wrap the unfrosted cake layers tightly in plastic wrap and then in aluminum foil.
Store them in the freezer for up to 3 months. When you’re ready to use them, thaw the layers at room temperature before frosting and serving.
How Do I Make Sure My Cake Doesn’t Stick To The Pans?
To prevent the cake from sticking to the pans, make sure to grease and flour the pans thoroughly. You can also line the bottom of the pans with parchment paper for extra insurance.
After baking, let the cakes cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely.
Can I Add Extra Ingredients Like Nuts Or Chocolate Chips?
Absolutely! You can customize Sally’s Chocolate Cake by adding your favorite ingredients. Chopped nuts, chocolate chips, or even a handful of shredded coconut can be great additions.
Just fold them into the batter at the end of the mixing process. Be mindful of the quantities to avoid altering the cake’s texture too much.
How Can I Make The Cake More Moist?
To make the cake even more moist, you can add an extra tablespoon of vegetable oil or replace some of the milk with sour cream or yogurt.
Another tip is to brush the cake layers with a simple syrup (equal parts sugar and water boiled together) before frosting. This adds moisture and a bit of extra sweetness to the cake.
Conclusion
I thoroughly enjoyed making and indulging in Sally’s Chocolate Cake. The rich, moist cake paired with the creamy, smooth frosting makes it a truly irresistible dessert.
The recipe is straightforward and perfect for anyone looking to make a delicious homemade cake without too much effort.
The combination of simple ingredients results in an exceptional flavor, making it ideal for celebrations or just a sweet treat.
I look forward to baking this cake again and sharing it with friends and family for future special moments. It’s a guaranteed hit every time!
Sally’s Chocolate Cake
Equipment
- Mixing bowls
- Whisk
- electric mixer,
- Measuring cups and spoons
- 9-inch cake pans
- Cooling rack
Ingredients
For the cake:
- 3/4 cup all-purpose flour spooned & leveled
- 3/4 cup unsweetened natural cocoa powder
- 3/4 cup granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil or canola oil or melted coconut oil
- 2 large eggs at room temperature
- 1 cup boiling water
- 1 cup whole milk at room temperature
- 2 teaspoons pure vanilla extract
For the frosting:
- 1 cup unsalted butter at room temperature
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- A pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In a large bowl, combine oil, eggs, milk, and vanilla extract. Mix until smooth. Gradually add the dry ingredients to the wet ingredients and mix until fully combined.
- Add the boiling water and stir until the batter is smooth (it will be thin). Pour the batter evenly into the prepared pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack. For the frosting, beat the butter in a bowl until creamy. Add powdered sugar, cocoa powder, heavy cream, vanilla, and a pinch of salt, and beat until smooth and fluffy.
- Once the cakes are completely cooled, frost the cake with the prepared frosting and serve.