Grandma'S Chocolate Layer Cake
A rich, moist chocolate layer cake with classic flavors, perfect for celebrations or family gatherings, topped with luscious frosting for a delightful treat.
Ingredients
Instructions
- Heat oven to 350°F. Grease and flour two 8 or 9-inch round layer pans.
- Sift together the cake flour, sugar, baking powder, and salt into a mixing bowl.
- Add the soft shortening, 2/3 cup milk, and vanilla to the dry ingredients. Beat vigorously for 2 minutes, scraping the sides often.
- Add another 1/3 cup milk and the eggs. Beat for an additional 2 minutes.
- Pour the batter into the prepared pans.
- Bake for 30 to 35 minutes, then cool.
Tips & Substitutions
For a lighter cake, consider sifting the flour multiple times before measuring. You can substitute the soft shortening with unsalted butter for a richer flavor, or use a plant-based shortening for a dairy-free option. Ensure all ingredients are at room temperature to achieve a better rise. If you're looking to add a twist, consider adding a teaspoon of espresso powder to enhance the chocolate flavor.
Serving Suggestions
This decadent cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful contrast, serve alongside a fresh fruit salad or a slice of Joan'S Strawberry Jello for a refreshing side. Consider dusting the top with powdered sugar or cocoa powder for an elegant finish.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices in plastic wrap and freeze for up to three months. To reheat, let thaw in the refrigerator overnight, then warm slightly in a microwave or enjoy at room temperature for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Chocolate Layer Cake contains roughly 94 calories, with 2g protein, 19g carbohydrates, and 1g fat. It is a good source of vitamin C (12% of the Daily Value) and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 783mg per serving (34% 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 all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but the texture may be denser. To mimic cake flour, you can substitute one cup of all-purpose flour with 2 tablespoons removed and replaced with cornstarch. This will give you a lighter cake similar to the original recipe.
How do I know when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If batter sticks to the toothpick, continue baking for a few more minutes, checking frequently to avoid overbaking.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance. Just let them cool completely, then wrap them tightly in plastic wrap and store in the refrigerator. When ready to serve, frost and assemble the cake. This allows the flavors to meld beautifully.
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).