Chocolate Cake Squares
Rich, moist chocolate cake squares with a deep cocoa flavor, perfect for satisfying sweet cravings and suitable for celebrations or casual desserts.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Place flour, sugar, and salt in a large mixing bowl.
- In a saucepan, bring butter, water, shortening, and cocoa to a boil.
- Mix the cocoa mixture with the dry ingredients.
- In a separate bowl, beat eggs and mix with soda, vanilla, and buttermilk.
- Add the egg mixture to the cocoa mixture and mix well.
- Pour the batter into a greased and floured 15 1/2 x 11 1/2 x 1-inch pan.
- Bake for 20 to 25 minutes.
- Begin making the icing about 5 minutes before the cake is done.
- Ice the cake while it is still hot.
Tips & Substitutions
For a richer chocolate flavor, consider using Dutch-processed cocoa instead of regular cocoa powder. If you need a dairy-free version, substitute the buttermilk with almond or soy milk mixed with a tablespoon of vinegar or lemon juice. Make sure to grease your pan well to prevent sticking, and check the cake for doneness by inserting a toothpick; it should come out clean when baked properly.
Serving Suggestions
Serve chocolate cake squares warm, topped with a scoop of vanilla ice cream for a delightful dessert experience. They pair beautifully with a cold glass of milk or a hot cup of coffee. For an extra touch, consider serving alongside a fruit compote or whipped cream to balance the rich chocolate flavor. This cake is also perfect for potlucks or gatherings.
Storage & Reheating
Store leftover chocolate cake squares in an airtight container at room temperature for up to 3 days. For longer storage, wrap them in plastic wrap and place them in the refrigerator for up to a week. To reheat, simply microwave individual squares for 10-15 seconds until warmed through, ensuring they stay moist.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Cake Squares contains roughly 293 calories, with 5g protein, 40g carbohydrates, and 13g fat. It is a good source of vitamin C (16% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 724mg per serving (31% 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 use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To lighten the cake, consider using a combination of both flours or adding a bit more liquid to the batter.
What can I use instead of buttermilk?
If you don't have buttermilk, you can easily make a substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and it will thicken and curdle slightly, mimicking buttermilk.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with just a few crumbs attached. Additionally, the edges should start to pull away from the sides of the pan, and the top should look set and slightly springy to the touch.
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).