Dilliards Cake
A rich chocolate cake with a moist crumb and flavorful cocoa, perfect for chocolate lovers and suitable for casual gatherings or special occasions.
Ingredients
Instructions
- Beat the egg in a mixing bowl.
- Add sugar to the beaten egg and mix well.
- Melt the butter and cocoa together in a saucepan or microwave.
- Add the melted butter and cocoa mixture to the egg and sugar mixture.
- Alternately add buttermilk and flour to the mixture, stirring gently after each addition.
- Add baking powder, soda, vanilla, and a pinch of salt, mixing until combined.
- Line two 8 x 8-inch pans with wax paper, allowing the paper to come up the sides of the pans.
- Pour the batter into the prepared pans.
- Bake at 325°F for 20 minutes.
- Remove from oven and allow to cool before frosting with Mocha Icing.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. Ensure to not overmix the batter after adding the dry ingredients to keep the cake light and fluffy.
Serving Suggestions
This Dilliards Cake is best served with a generous layer of Mocha Icing on top for an indulgent dessert experience. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for extra richness. It also pairs beautifully with Crisp Baked Fries for a unique meal combination.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds or enjoy it cold as a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Dilliards Cake contains roughly 370 calories, with 4g protein, 37g carbohydrates, and 11g fat. It is a good source of calcium (17% of the Daily Value), iron (13% of the Daily Value), and dietary fiber (12% of the Daily Value). Note that it is relatively high in sodium, at 578mg per serving (25% 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 egg in this recipe?
Yes, you can use a flaxseed egg as a substitute. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, let it sit for 5 minutes, and use it in place of the egg for a vegan version.
What can I use instead of vanilla extract?
If you don’t have vanilla extract, you can use almond extract for a different flavor profile or omit it entirely. The cake will still be delicious without it, though the vanilla adds a nice depth of flavor.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend. Make sure your baking powder is gluten-free as well. This will allow you to enjoy the cake without gluten while still retaining its moist texture.
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).