Old Fashioned Chocolate Cake
Old-Fashioned Chocolate Cake is an all-out chocolate experience! So rich and decadent!
This Old-Fashioned Chocolate Cake is ALL about the chocolate. Both the cake and the icing are wonderfully rich and delicious, so it’s sure to satisfy even your biggest chocolate craving.
It’s also such a wonderfully easy made-from-scratch cake. It mixes very easily by hand, so you can leave your stand mixer unplugged for this one and just enjoy the simplicity of mixing with a big spoon.
I first discovered this cake many years ago in my early baking days, and I never thought to question the title of it. I don’t know what makes it “old-fashioned,” but I continue to call it that because that’s how I first knew it. If you’ve ever baked a Texas Sheet Cake, then I think you’ll find that this recipe is similar but made in a 9×13 pan versus a half sheet pan.
One of my favorite things about the cake itself is the addition of cinnamon to the cake batter. It adds a little extra flavor that really differentiates this cake from most chocolate cakes. The buttermilk also adds a tanginess to both the cake and the icing.
Tips for Success
- Measure accurately. Using a kitchen scale will give you the most accurate measurements. Otherwise, spoon and sweep!
- Use a light-colored, non-reflective metal pan. Dark pans tend to over-bake the outside, potentially leaving the inner parts under-baked. Glass pans conduct heat differently than metal pans, so they will not bake the cake in the same way.
- Use a large saucepan. Make sure your saucepan has plenty of room to allow mixing the cake mixture and the icing. Remember the icing will get a bit bubbly before it’s done. A large saucepan usually has about a 4-quart capacity. A medium (2-quart) saucepan may work, but it will definitely be a bit crowded.
- Measure ingredients before beginning. As you’ll be adding a lot of the ingredients while actively cooking on the stovetop, you’ll want to work quickly. Having your ingredients measured and ready will make things go smoother and more quickly.
- Sift the cocoa powder. Sifting will result in a smoother icing.
- Don’t have buttermilk? Try one of the substitutes: Buttermilk Substitutes in Baking.
- Allow the icing to set. The icing will be pourable when it’s cooked, but it will set as it cools. Be sure to allow it to cool and set completely for less mess when serving.
Every time I’ve made this cake, it’s gotten rave reviews. Combine that with how easy it is to make, and this one has a permanent spot in my recipe box.
More Chocolate Cake Recipes
- 6-Inch Chocolate Cake with Marshmallow Frosting
- Chocolate Sour Cream Bundt Cake
- Flourless Chocolate Cake with Chocolate Ganache