My Grandma'S Chocolate Cake
A rich, moist chocolate cake with deep cocoa flavor, perfect for family gatherings or special occasions, topped with powdered sugar or served with ice cream.
Ingredients
Instructions
- Mix together the flour, sugar, salt, baking soda, and cocoa in listed order.
- Add the oil, buttermilk, and vanilla, and mix until smooth.
- Pour the batter into a greased 9-inch square pan.
- Bake at 350°F for 35 to 45 minutes.
- Allow the cake to cool, then sprinkle powdered sugar on top.
- Serve with vanilla icing or ice cream if desired.
Tips & Substitutions
For a richer chocolate flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have buttermilk, you can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Ensure all ingredients are at room temperature for a smoother batter. This cake can also be enhanced with a dash of espresso powder to deepen the chocolate taste.
Serving Suggestions
Serve this chocolate cake with a dusting of powdered sugar for a simple presentation, or elevate it with a drizzle of chocolate ganache. It pairs beautifully with vanilla ice cream or whipped cream. For a more decadent experience, try serving it alongside a slice of Down South Pecan Pie for a treat that combines textures and flavors.
Storage & Reheating
Store leftover chocolate cake in an airtight container at room temperature for up to three days or in the refrigerator for a week. For longer storage, wrap slices tightly in plastic wrap and freeze for up to three months. To reheat, thaw at room temperature and gently warm in the microwave or oven to restore moisture.
Nutrition & Diet Analysis (per serving)
Each serving of My Grandma'S Chocolate Cake contains roughly 1131 calories, with 21g protein, 72g carbohydrates, and 85g fat. It is an excellent source of dietary fiber (112% of the Daily Value), iron (80% of the Daily Value), and potassium (51% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1829mg per serving (80% 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, all-purpose flour works well in this recipe. While cake flour can provide a lighter texture, all-purpose flour will still yield a delicious cake. Just be careful not to overmix the batter to keep the cake tender.
Is it possible to make this cake in advance?
Absolutely! You can bake the cake a day ahead. Once it has cooled completely, cover it tightly and store it at room temperature. Just add the powdered sugar or icing right before serving for the best presentation.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend you choose includes xanthan gum, which helps mimic the texture of traditional flour. This way, you can enjoy a gluten-free version without sacrificing taste.
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).