Large Mom'S Cake
A rich, moist chocolate cake with a deep cocoa flavor, perfect for celebrations or casual gatherings, appealing to chocolate lovers of all ages.
Ingredients
Instructions
- Cream sugar and butter together until light and fluffy.
- Mix in eggs and sour milk or buttermilk until well combined.
- Add baking soda and flour, then stir in cocoa powder and vanilla extract.
- Pour the batter into greased and floured cake pans (using cocoa to prevent white edges).
- Bake at 350°F (175°C) for about 25 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter cake, consider using half the amount of butter and substituting applesauce for the rest. If you don't have sour milk or buttermilk, you can make your own by adding a tablespoon of vinegar or lemon juice to regular milk. This Large Mom's Cake can also be frosted with a simple chocolate ganache or cream cheese frosting for added flavor.
Serving Suggestions
This cake is delicious on its own but can be enhanced with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing twist, serve with Lemon Fruit Sauce to add brightness. It pairs beautifully with a cup of coffee or tea, making it an excellent choice for gatherings or dessert after a meal.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate the cake for up to a week. To reheat, simply place a slice in the microwave for about 10-15 seconds or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Large Mom'S Cake contains roughly 764 calories, with 23g protein, 113g carbohydrates, and 24g fat. It is an excellent source of dietary fiber (119% of the Daily Value), iron (91% of the Daily Value), and potassium (53% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 690mg per serving (30% 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 regular milk instead of sour milk or buttermilk?
Yes, you can use regular milk by adding a tablespoon of vinegar or lemon juice to it and letting it sit for about 5-10 minutes to sour it. This will mimic the acidity of buttermilk and work well in the recipe.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure to choose one that includes xanthan gum, or add it separately, to ensure your cake has the proper structure and texture.
What can I do if my cake sinks in the middle?
A sinking cake can result from overmixing the batter or opening the oven door too early. To prevent this, mix the batter just until combined and avoid checking the cake until close to the end of the baking time.
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).