Chocolate Scratch Cake
A rich, moist chocolate cake with a deep cocoa flavor, perfect for celebrations or everyday indulgence, appealing to chocolate lovers of all ages.
Ingredients
Instructions
- Cream shortening; add sugar and cocoa and beat thoroughly.
- Add unbeaten eggs and vanilla; beat well.
- Sift together flour and baking powder.
- Alternately add flour mixture and milk to the creamed mixture, mixing well after each addition.
- Pour batter into a well-greased 13 x 9 x 2-inch pan or layered pans.
- Bake at 375°F (190°C) for 35 minutes.
Tips & Substitutions
For a richer flavor, consider using unsweetened dark cocoa powder instead of regular cocoa. If you don't have shortening, you can substitute it with an equal amount of unsalted butter. To avoid overmixing, alternate adding the flour and milk in smaller increments, ensuring a light and fluffy cake. For a fun twist, add chocolate chips or nuts to the batter before baking.
Serving Suggestions
This Chocolate Scratch Cake is delicious on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with fresh berries for a refreshing contrast. For a festive touch, drizzle with chocolate ganache or serve alongside a slice of Burnt Sugar Candy for a delightful dessert spread.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices in individual bags for up to 3 months. To reheat, pop a slice in the microwave for 10-15 seconds or warm it in the oven at a low temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Scratch Cake contains roughly 507 calories, with 7g protein, 76g carbohydrates, and 17g fat. It is a good source of protein (15% of the Daily Value), iron (15% of the Daily Value), and calcium (14% 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 achieve a lighter cake, consider using half whole wheat and half all-purpose flour. Keep in mind that whole wheat flour absorbs more liquid, so you may need to slightly increase the milk to maintain the batter's consistency.
What can I do if my cake is too dry?
If you find that your cake is dry, it may have been overbaked. To prevent this, keep an eye on the baking time and check for doneness a few minutes early. Adding a simple syrup (equal parts sugar and water heated until dissolved) can also help moisten the cake after baking. Serve with a scoop of ice cream for added moisture and flavor.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day or two in advance. Just make sure to store it properly as mentioned earlier. If you're planning to frost it, wait until just before serving to apply the frosting to maintain its freshness. You can also freeze the cake for later enjoyment; just wrap it tightly and thaw in the refrigerator overnight before serving.
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).