Big D Cake
A rich, moist chocolate cake with a tender crumb, perfect for celebrations or casual gatherings, offering deep cocoa flavor complemented by a smooth vanilla touch.
Ingredients
Instructions
- Place flour and sugar in a large mixing bowl.
- Place butter, cocoa, oil, and water in a 2-quart saucepan and bring to a boil.
- Pour the hot liquid over the dry ingredients and mix well.
- Add buttermilk, eggs, soda, and vanilla, then mix thoroughly.
- Pour batter into an 11 x 16-inch pan.
- Bake in an oven preheated to 400°F for 20 minutes.
- Begin preparing the icing five minutes before the cake is done.
Tips & Substitutions
For a richer chocolate flavor, consider adding an extra tablespoon of cocoa. If you're out of buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and let it sit for a few minutes. This cake can also be made with gluten-free flour for a suitable alternative. Don't forget to sift your dry ingredients to avoid lumps and ensure even mixing.
Serving Suggestions
Serve the Big D Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful pairing. It’s perfect for parties or casual gatherings, and pairs beautifully with My Old-Fashioned Pound Cake for a dessert table. Add fresh berries or a drizzle of chocolate syrup on top for an extra special touch.
Storage & Reheating
Once the Big D Cake has cooled, store it in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. To reheat, place individual slices in the microwave for 10-15 seconds, or warm in an oven at 350°F for about 5 minutes to keep it moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Big D Cake contains roughly 535 calories, with 4g protein, 31g carbohydrates, and 44g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of oil in this recipe?
Yes, you can substitute vegetable oil with canola oil or melted coconut oil. Each will provide a slightly different flavor but should work similarly in terms of texture and moisture.
Is it possible to make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it covered at room temperature. Just be sure to apply any frosting or icing closer to serving time to maintain freshness.
What should I do if my cake is too dry?
If you find your cake comes out dry, consider adding a simple syrup (equal parts sugar and water boiled together) to moisten it. You can also serve it with a sauce or ice cream to enhance its moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).