You guys know that I am a cookie lady. I love cookies. Love creating new recipes and sampling them (even the failures).
But lately I’ve been in a rut. A cookie rut. I never thought that I’d ever say that…but it’s true, and I took a break.
I’m currently working on a new recipe, but it hasn’t panned out yet. Think cinnamon imperials, sugar cookies…right now they’re just hot messes, haha.
But today I decided a cake was in order.
A from scratch, chocolate, homemade confection topped with a generous layer of my momma’s homemade chocolate frosting.
It was the mother in law’s birthday after all.
A special occasion.
A nice excuse to try my hand at caking it up. Just don’t overbake it like your friendly neighborhood Coconut 😆
This cake is so moist and chocolately without being overwhelming.
It’s delightfully chocolately without being too chocolately, while still managing to be light and fluffy.
The frosting is one that I grew up with, and it brings back all these memories of my momma singing along to Meatloaf while hand mixing a huge bowl of this scrumptious chocolate deliciousness. I would always hover, waiting so impatiently, for a taste! I so loved to lick the spoon!
This cake and my momma’s frosting is a match made in proverbial heaven.
For the record, this is not my original cake recipe, I found this chocolate cake recipe from Nelliebellie.com the chocolate icing is a family recipe that I tweaked to fit my tastes (and trust me, I’ve had a lot of tastes!!).
If you look closely, you’ll recognize it as the same chocolate frosting I used for Baby Coconuts’ first birthday party, in my Birthday on A Budget post.
This frosting is one that I’ve used quite often, since it is so easy to whip up. Even easier with a stand mixer!
⇒ Chocolate Cake ⇐
- 3/4 cup butter, room temp (1 and a half sticks)
- 2 cups granulated sugar
- 2 tsp vanilla extract
- 3 eggs, room temp
- 1 1/2 cups whole milk
- 2 cups all purpose flour
- 3/4 cup cocoa
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- Preheat oven to 350° and grease bottom of baking pan (I used two 9″ round pans).
- In a medium bowl, combine the flour, cocoa, baking soda, baking powder, salt and a prayer for our first homemade cake. Set aside.
- Using a mixer, generously beat the butter (don’t beat it like you’re sending it to the hospital, just, ya’know, whip it. And whip it good.) After about 30-45 seconds, add in the sugar, just a little at a time, allowing it to blend together.
- Pour in the vanilla. Blend well.
- Add in the eggs, one at a time, beating thoroughly after each addition. Don’t let any shells in. That sucks.
- Now slowly add the flour mixture, making sure to combine it thoroughly. (The mixture was thickish at this point. I had to stop the mixer, lift the lid, and use a spatula to physically pull the bottom to the top and blend to ensure it was mixed properly).
- Very carefully pour in the milk, a little at a time, beating after each addition. You’ll know when the batter is ready. It will be smooth and dreamy. Like Luke Cage.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes. It is done when a knife inserted in the center comes out clean.
- Let cool completely. Then smother in the deliciousness that is chocolate frosting!
- 3/4 cup butter, room temp (I like to use sticks)
- 2 cups confectioner’s sugar (more or less on taste!)
- 1/2 cup cocoa (more or less on taste!)
- 2 tbsp milk (or half and half)
- Beat the butter until it is super fluffy and smooth. Don’t give me side-eye, just do it. You’ll see it change and you’ll be so happy!
- Add the cocoa and combine well.
- (This part is important) Add the confectioner’s sugar 1/2 cup at a time, thoroughly beating the ingredients and tasting after each addition. If the frosting still tastes like butter, add more sugar.
- If the frosting gets too thick, add a few splashes of milk to loosen it up.
- You can play with it, adding more or less cocoa, confectioner’s sugar and milk until you get the taste and consistency that you want.
- There really is no way to ruin this frosting. Trust me, you can’t go wrong!
Now combine the two and tell me how yummy they are together!
But seriously, let the cake cool enough before frosting. Or else you get disappearing frosting between the layers. It’s a divine smooshery of cake and frosting melting together, but I like how cakes look when they have that thick layer of frosting between the cakes parts.
Overall, this was a hit. And it kinda makes me want to bake more cakes. From scratch. Like, on purpose and stuff.