The Best, Tried and True Chocolate Cake
This chocolate cake recipe is rich and satisfying! Gluten free flour can be substituted if needed. This recipe has been in our family for years and I'm glad to share with you!
Equipment
- 2 layer pans or 1 9x13 in baking pan
Ingredients
The Cake
- 1/2 cup butter room temperature
- 2 cups granulated sugar
- 8 Tbsp cocoa
- 1 tsp vanilla
- 2 eggs
- 2 cups flour use gluten free flour, if desired
- 1 tsp salt
- 2 tsp baking soda
- 1 cup sour milk see notes
- 1 cup hot coffee or boiling water
The Peanut Butter Frosting
- 1/2 cup peanut butter
- 2 Tbsp butter room temperature
- 1/4 cup milk
- 1 1/2-2 cups powdered sugar
- 1/2 tsp vanilla
Sour Milk
- 1 1/2 Tbsp white vinegar
- just under 1 cup milk - use enough to fill 1 cup total of the white vinegar and milk
Instructions
The Cake
- Preheat your oven to 350° F.
- Coat a 9x13 inch pan with butter. If using two cake pans, coat with butter, then press waxed paper on bottom of pans. You can use your fingers and a little pat of butter, but I find it easiest to just grab the block of butter and rub it all over the bottom and sides of the pan.
- In a large sized bowl, cream the butter and sugar together with a mixer, until combined. Slowly and carefully, mix in the cocoa powder. Add the vanilla and eggs to the mixture and continue mixing until combined.
- In a separate medium sized bowl, combine flour, baking soda, and salt. Slowly mix in some of the flour to the wet mixture. Next, slowly mix in some of the sour milk. Continue alternating, until all ingredients are combined, ending with flour.
- Stir in the hot coffee or boiling water. Pour into the pans and bake for 35-40 minutes or until a toothpick comes out clean. Remove from oven and let cool for ten minutes.
The Frosting
- In a large bowl, combine all ingredients. Slowly and carefully stir together until combined. Spread over the cake, once it has cooled (if time allows, freeze cake before frosting. Let come to room temperature before serving)