Scratch Chocolate Cake
A rich, moist chocolate cake with a hint of cinnamon and crunch from chopped pecans, perfect for celebrations or indulgent gatherings with family and friends.
Ingredients
Instructions
- Mix together in a big bowl the self-rising flour, sugar, cocoa, cinnamon, and salt.
- Melt the butter, oil, and water in a saucepan and bring to a boil.
- Add the dry ingredients to the liquid mixture and mix well.
- Add the beaten eggs, baking soda, and buttermilk; stir to combine.
- Add vanilla and mix everything together.
- Pour the batter into a greased, floured pan.
- Bake at 350°F for 30 to 40 minutes.
- While the cake is hot from the oven, pour frosting on it.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of instant coffee granules to the batter. If you don't have buttermilk, you can substitute it with regular milk mixed with a teaspoon of vinegar or lemon juice. Ensure to mix the dry ingredients thoroughly to avoid lumps, and you can replace pecans with walnuts for a different texture. This cake is perfect for any occasion and pairs beautifully with Easy-Roll Sugar Cookies.
Serving Suggestions
Serve the chocolate cake warm or at room temperature, topped with your favorite frosting or whipped cream. It pairs wonderfully with a scoop of vanilla ice cream for a decadent dessert. You can also enjoy it alongside a cup of coffee or tea for a delightful afternoon treat. This cake is a hit at parties and special occasions!
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds, or warm in the oven at 350°F for about 5 minutes for a freshly baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Scratch Chocolate Cake contains roughly 304 calories, with 7g protein, 29g carbohydrates, and 17g fat. It is an excellent source of dietary fiber (33% of the Daily Value) and vitamin C (24% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1564mg per serving (68% 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 self-rising flour?
Yes, you can use all-purpose flour, but you'll need to add 1 teaspoon of baking powder and a pinch of salt for every cup of flour to achieve the same leavening effect as self-rising flour.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it's ready. Be careful not to overbake, as this can dry out the cake.
Can I freeze this chocolate cake?
Absolutely! Allow the cake to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving for the best 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).