This Homemade Chocolate Cake Recipe is a cinch to make and only requires a few ingredients. The easy chocolate cake recipe is surely going to become one of your favorite cakes, whether for a birthday, holiday or for an after-dinner dessert.
Homemade Chocolate Cake Recipe
I was kind of winging it with this recipe. I found a little index card in the tin recipe holder that I inherited from my grandmother. She happened to leave off a little bit of important info, like measurements and baking times. Ya know, stuff ya need.
I am guessing that some of the info was left off because my grandmother cooked all the time and just knew what to do. The recipe also called for a 25-cent can of chocolate syrup, so chances are, it was written down a long time ago, which makes it all the more fun trying to figure things out. But, I must admit, I do like the way they kept their recipes back in the day.
I was hoping that the 25-cent can of Hershey’s syrup they used to get was the same size as the one that now sells for more than $2.00. I took a chance and decided to use the 16-ounce size and added every drop of it.
When I mixed the chocolate cake ingredients together, I kinda thought, there’s no way this thing will rise. There’s too much liquid. But, to my delight, it did, and the house now smells like a chocolate factory–and that’s ok with me.
Things you’ll need for this moist chocolate cake recipe:
- Large bowl
- Hand mixer
- 9″ x 13″ cake pan
- Self-rising flour
- 16 oz. can Hershey’s Chocolate Syrup
Chocolate Cream Cheese Frosting
- Cream cheese
- Powdered sugar
- Unsweetened cocoa
How do you bake a cake step by step?
- Add the butter and sugar to a large bowl and cream together.
- Next, add the self-rising flour and mix.
- Add the eggs, one at a time, and mix into the cake batter.
- Finally, add the Hershey’s Chocolate Syrup and mix together.
- Pour into a greased and floured pan and bake for approximately 30-minutes or until the cake tester comes out clean.
Recipe and Printable Instructions Listed Below
Start off by mixing a softened stick of butter with a cup of sugar. Cream the two together with your hand mixer.
Next, you’re going to add in the self-rising flour. Mix it together and then add the eggs one at a time.
And now the best part–add the Hershey’s chocolate syrup–the entire can! (If you need to taste test it first, that’s totally understandable).
It really does seem like it’s never going to rise and bake like a cake because there’s so much liquid, but you will be really surprised. It comes out so moist and delicious.
Pour it into a greased and floured 9″ x 13″ cake pan.
If you want to make the homemade chocolate cake even prettier, you can also use two round cake pans and create a couple of layers. It’s so pretty once you get it all mixed up and into the cake pan.
Bake it for approx. 30 minutes, or until the cake tester or knife comes out clean.
Homemade Chocolate Cake Recipe
Let the cake cool before frosting.
Cream Cheese Frosting Recipe
This is one of the easiest and quickest frosting recipes out there. It’s inexpensive and you can create different flavors with this recipe, whether it’s lemon, vanilla, chocolate, or something else entirely.
- Mix the softened butter and softened cream cheese together in a bowl until all of the lumps are gone.
- Add the unsweetened cocoa and mix together.
- Finally, add the powdered sugar and mix until well blended.
- Spread on the cake.
What ingredient makes cakes moist?
It varies from cake to cake, but for the most part eggs and butter help make a cake moist. Liquids such as sour cream, milk, buttermilk, and even Hershey’s chocolate syrup can also add a lot of moisture to a cake.
What can I use in a cake instead of eggs?
There are quite a few ingredients that you can use to keep a cake moist without using eggs including applesauce, mashed bananas, egg substitute, yogurt, buttermilk, or nut butters.
Other desserts you’ll love:
- Peanut Butter Kiss Cookies
- Chess Squares Recipe
- The Best Homemade Fudge Recipes
- Berry Icebox Cake
- Chocolate Lasagna
Tips for making chocolate cake:
- To keep the cake from sticking, dust the pan with cocoa instead of flour so it will not appear white.
- When getting ready to add the cake to the oven, pat it down on the counter a few times to get out air bubbles.
- Don’t open the door while the cake is baking. If you’re tempted, just turn on the oven light and look inside through the glass window. If you open the door you risk deflating the cake.
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- 1 stick butter (softened)
- 1 cup sugar
- 1 cup self-rising flour
- 4 eggs
- 1 - 16 oz. can chocolate syrup
- 1 stick butter (softened)
- 1 - 8 oz. pkg. cream cheese (softened)
- 2 cups powdered sugar
- 2 Tbsp. cocoa
Preheat oven to 350-degrees. Grease and flour a 9" x 13" pan.
- Mix the butter and sugar in a large bowl.
- Add the self-rising flour and mix.
- Add the eggs, and mix, one at a time.
- Add the chocolate syrup and mix until well blended.
- Pour into the cake pan and bake for approximately 30-minutes or until cake tester comes out clean.
- Allow the cake to cool.
- Mix the butter and cream cheese until well blended.
- Add the cocoa and mix.
- Add the powdered sugar and mix until well blended.
- Spread onto the cooled cake.
- Pyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid -13.2 INCH x 8.9inch x 2 inch
- Pampered Chef Mix N Scraper #1657
- Duralex 100009 Made In France Lys Stackable 9-Piece Bowl Set
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Amount Per Serving:Calories: 338 Total Fat: 16g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 81mg Sodium: 237mg Carbohydrates: 46g Fiber: 1g Sugar: 36g Protein: 4g
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