Buttered Chocolate Cake
A rich, fudgy chocolate cake with a buttery flavor and nutty crunch, perfect for chocolate lovers and ideal for casual gatherings or special desserts.
Ingredients
Instructions
- Mix sugar and cocoa together.
- Cream the mixture with butter.
- Add flour and beaten eggs to the mixture.
- Stir in vanilla, salt, and nuts.
- Pour batter into a well-greased 8-inch cake pan.
- Bake at 300°F for 20 to 25 minutes.
Tips & Substitutions
For a richer chocolate flavor, consider using dark cocoa powder instead of regular cocoa. If you want a lighter texture, substitute half of the butter with unsweetened applesauce. Ensure your butter is softened to room temperature for easier creaming and better incorporation with sugar. If you don't have nuts on hand, feel free to omit them or replace them with chocolate chips for an extra touch of sweetness.
Serving Suggestions
This buttered chocolate cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream to balance the rich chocolate flavor. For a delightful contrast, serve it alongside fresh berries or a fruit salad. You can also dust the cake with powdered sugar for an elegant presentation or drizzle with chocolate sauce for added indulgence.
Storage & Reheating
Store any leftover buttered chocolate cake in an airtight container at room temperature for up to three days. To keep it fresh longer, you can refrigerate it for up to a week. If you prefer to enjoy it warm, reheat individual slices in the microwave for about 10-15 seconds, or until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Buttered Chocolate Cake contains roughly 463 calories, with 8g protein, 78g carbohydrates, and 11g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1836mg per serving (80% of the Daily Value).
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 substitute the eggs in this recipe?
Yes, you can substitute the eggs with flaxseed meal or unsweetened applesauce to make this recipe egg-free. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg, or 1/4 cup of applesauce for each egg. This will help maintain moisture and binding in the cake.
What can I use instead of butter?
If you're looking for a dairy-free option, coconut oil or vegan butter can be used as a substitute for butter in this recipe. Keep in mind that using coconut oil may add a subtle coconut flavor to the cake, while vegan butter will provide a taste similar to regular butter.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs attached. Baking times can vary, so start checking at the 20-minute mark. If the toothpick comes out wet, continue baking, checking every few minutes until it's done.
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).