Grandma'S Scratch Cake
A rich, moist chocolate cake with cocoa and coffee flavors, perfect for family gatherings or special occasions, offering a classic homemade taste everyone loves.
Ingredients
Instructions
- Grease and flour the cake pans; set aside.
- Mix the flour, sugar, cocoa, baking soda, and salt with a beater.
- Add the oil, eggs, buttermilk, hot coffee, and vanilla; mix on low speed.
- Pour the batter into the prepared pans.
- Bake at 350°F for 35 to 40 minutes.
- Cool the cakes and frost with frosting.
Tips & Substitutions
For a lighter texture, sift the dry ingredients together before mixing. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. To enhance the chocolate flavor, consider adding a teaspoon of espresso powder to the batter. This cake is versatile and can easily be adapted into a layered cake or used as a base for other desserts like Banana Bread Deluxe.
Serving Suggestions
Serve slices of Grandma's Scratch Cake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with coffee or a dessert wine. For a delightful twist, top with fresh berries or drizzle with chocolate sauce. This cake can also be enjoyed alongside other American recipes like Butter Chewies or Lime Pineapple Pretzel Salad.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake in plastic wrap and freeze for up to three months. To reheat, let it thaw in the refrigerator overnight, then warm slices in the microwave for a few seconds or in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Scratch Cake contains roughly 600 calories, with 8g protein, 37g carbohydrates, and 47g fat. It is an excellent source of dietary fiber (28% of the Daily Value) and iron (23% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 653mg per serving (28% 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 a different type of flour?
Yes, you can use cake flour for a lighter cake, but if you prefer a denser texture, whole wheat flour can be used as a substitute. Just note that whole wheat flour may absorb more liquid, so you might need to adjust the buttermilk slightly.
What kind of frosting works best with this cake?
A classic buttercream or cream cheese frosting pairs wonderfully with this cake, enhancing its rich chocolate flavor. You can also opt for a simple ganache made with chocolate and heavy cream for a more decadent topping.
How can I make this cake more chocolatey?
To intensify the chocolate flavor, you can add an additional 1/4 cup of cocoa powder to the batter or incorporate chocolate chips. Another option is to use dark chocolate cocoa powder, which will give the cake a deeper flavor profile.
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).