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Classic Chocolate Cake

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Classic Chocolate Cake
2011-01-13 Desserts
3 39

This chocolate layer cake recipe uses cocoa powder, but contains no egg in its ingredients. It has a frosting made with cocoa powder and confectioner's sugar to spread over the cooled cake.

  • Servings: 16


3 cups All-purpose Flour
2 cups Granulated Sugar
6 Tbsp Unsweetened Cocoa Powder
1 tsp Salt
2 tsp Baking Soda
½ cup Oil
2 Tbsp Vinegar
2 tsp Vanilla Extract
2 cups Cold Water
½ cup Butter, softened
½ cup Unsweetened Cocoa Powder
1 box (1 Lb.) Confectioner's Sugar
2 tsp Vanilla Extract
½ cup Milk


Preheat oven to 350 degrees F. Grease 2 (9" round) cake pans. In large mixing bowl combine flour, granulated sugar, cocoa powder, salt and baking soda. Add oil, vinegar, vanilla and water; beat with mixer on medium until well combined. Evenly divide batter among pans.

Bake until wooden toothpick inserted in center comes out clean and center is springy to the touch, about 30 minutes. Let cool 5 to 10 minutes in pan on wire rack. Remove from pans; let cool completely on wire rack.

For frosting, in large mixing bowl beat butter, confectioner's sugar, cocoa powder, vanilla and milk until smooth. Place one cake layer on cake plate. Top with about 1 cup frosting. Top with remaining cake layer. Frost the cake with remaining frosting.