I used to keep this recipe secret when I had a baking business. Now, I just bake for family and friends upon request. My grandmother found this recipe in a church cookbook back in the 1930′s. She always made it for my mom’s family when growing up and they went crazy for it.
I’ve since inherited the recipe and modernized it (it originally called for sour milk, not buttermilk), adding more chocolate to the recipe. It’s a heavy batter and doesn’t usually dome in the middle. Sometimes, I don’t even have to level it before decorating. It’s a very rich, moist, dark chocolate cake.
Enjoy! I know I have. Any questions on it, please let me know!
- 2 cups sugar
- 3/4 cup butter (1 1/2 sticks)
1 1/2 cup buttermilk
- 1 tsp vanilla
2 cups flour (10 oz) (I usually use cake flour and substitute by weight…same weight but comes out different volume
- 3/4 cup cocoa (I use dutch)
- 2 tsp soda
- pinch salt (if you use salted butter, you don’t need salt)
- Cream the butter and sugar very well. Add eggs one at a time, mixing well between each. Batter should be fluffy at this point. Sift the dry ingredients and add alternately with the wet. Start and end with dry. Mix only until the batter becomes smooth. No need to mix beyond that. Over-mixing any cake after the flour/water has been added will make a tough cake.
Bake two 8″ rounds in a 350′ oven for 25-30 min. (an example. You can use any size/shape pan, but it will bake for different times/temps depending)