Name: Chocolate Scratch Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 cup salted butter (1 stick, adds richness and flavor); 1 cup shortening (helps create a tender texture); 4 tablespoons unsweetened cocoa powder (gives the cake a rich chocolate flavor); 1 cup water (ensures moisture in the cake); 2 cups all-purpose flour (the base of the cake); 2 cups granulated white sugar (for sweetness); 1 cup buttermilk (contributes to the cake's softness); 1 teaspoon baking soda (helps the cake rise); 1 teaspoon ground cinnamon (adds a warm spice note); 1 teaspoon vanilla extract (enhances the cake's flavor); 2 large eggs (slightly beaten, binds the ingredients together); 1 cup milk (for the frosting and added moisture); 1 pound powdered sugar (the base for the frosting); 1 cup miniature marshmallows (for a fun and fluffy topping)

There’s something truly magical about a homemade Chocolate Scratch Cake. The rich, velvety chocolate flavor, combined with the moist texture, evokes warm memories of family gatherings and celebrations. This cake is the perfect balance of sweetness and richness, making it a delightful treat for any occasion. Whether you’re a novice baker or a seasoned pro, this recipe is simple enough to whip up on a whim, yet indulgent enough to impress your guests. Let’s dive into how to create this delightful dessert that will surely become a family favorite.

Why This Recipe Is Reliable

This Chocolate Scratch Cake recipe is a tried-and-true classic that never lets you down. The combination of salted butter and shortening ensures a moist cake, while the unsweetened cocoa powder gives it a deep chocolate flavor without being overly sweet. The addition of buttermilk provides a tender crumb, making each bite melt in your mouth. Plus, the straightforward instructions make it easy to follow, and the results are consistently delicious. With just a few simple ingredients, you can create a cake that tastes like it came from a gourmet bakery.

What You’ll Need

1 cup (1 stick) salted butter – adds richness and flavor to the cake.
1 cup shortening – helps create a tender texture.
4 tablespoons unsweetened cocoa powder – gives the cake a rich chocolate flavor.
1 cup water – ensures moisture in the cake.
2 cups all-purpose flour – the base of the cake.
2 cups granulated white sugar – for sweetness.
1 cup buttermilk – contributes to the cake’s softness.
1 teaspoon baking soda – helps the cake rise.
1 teaspoon ground cinnamon – adds a warm spice note.
1 teaspoon vanilla extract – enhances the cake’s flavor.
2 large eggs, slightly beaten – binds the ingredients together.
1 cup milk – for the frosting and added moisture.
1 pound powdered sugar – the base for the frosting.
1 cup miniature marshmallows – for a fun and fluffy topping.

Toolbox for This Recipe

Mixing bowls – for combining ingredients.
Measuring cups and spoons – ensure accurate measurements.
Electric mixer – makes the mixing process easier and faster.
9×13 inch baking pan – ideal for baking the cake.
Cooling rack – allows the cake to cool evenly.
Spatula – for spreading frosting and mixing ingredients.

From Start to Finish: Chocolate Scratch Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) to ensure it’s hot and ready when your batter is complete.

Step 2: Melt the Butter and Shortening

In a medium saucepan, combine the 1 cup salted butter and 1 cup shortening. Heat them over low until melted, stirring occasionally. Once melted, remove from heat and let it cool slightly.

Step 3: Add Cocoa Powder and Water

Add the 4 tablespoons unsweetened cocoa powder to the melted butter and shortening mixture. Stir until well combined, then add 1 cup water. Mix until smooth.

Step 4: Combine Dry Ingredients

In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 cups granulated white sugar, 1 teaspoon baking soda, and 1 teaspoon ground cinnamon until evenly mixed.

Step 5: Mix Wet Ingredients

In another bowl, combine the 1 cup buttermilk, 1 teaspoon vanilla extract, and 2 large eggs, slightly beaten.

Step 6: Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients, then add the warm chocolate mixture. Mix until just combined, being careful not to overmix.

Step 7: Bake the Cake

Pour the batter into a greased 9×13 inch baking pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Step 8: Cool the Cake

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a cooling rack to cool completely.

Step 9: Make the Frosting

In a medium saucepan, melt the remaining 1 cup salted butter over low heat. Stir in 4 tablespoons unsweetened cocoa powder, then gradually add 1 cup milk. Bring to a boil while stirring continuously, then remove from heat.

Step 10: Frost the Cake

In a large bowl, combine the chocolate mixture with 1 pound powdered sugar and 1 teaspoon vanilla extract. Beat with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake and top with 1 cup miniature marshmallows.

Fresh Takes Through the Year

For a festive touch, add sprinkles or colored frosting for birthdays and celebrations.
In the fall, incorporate pumpkin spice instead of cinnamon for a seasonal twist.
For a richer flavor, add espresso powder to the batter to enhance the chocolate.
Try swapping some of the all-purpose flour for whole wheat flour for a slightly healthier option.

Missteps & Fixes

If your cake comes out too dense, it might be due to overmixing the batter. Mix just until combined. If it’s dry, ensure you measured the flour correctly; too much flour can lead to a dry cake. If the frosting is too thick, add a splash more milk until it reaches your desired consistency.

Prep Ahead & Store

You can prepare the cake a day in advance. Store it, covered, at room temperature to maintain moisture.
The frosting can be made ahead of time and stored in the refrigerator. Just give it a quick remix before spreading it on the cake.
If you have leftover cake, store it in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.

FAQ

Can I use a different type of fat instead of shortening?

Yes, you can replace shortening with an equal amount of unsalted butter for a richer flavor. Just keep in mind that the texture may vary slightly.

Is it possible to make this cake in advance and freeze it?

Absolutely! You can freeze the cake without frosting for up to three months. Just wrap it tightly in plastic wrap and foil before freezing.

Can I use non-dairy milk for the frosting?

Yes, feel free to use almond milk, soy milk, or any other non-dairy alternative in the frosting. Just ensure it’s unsweetened for the best flavor.

What can I use instead of buttermilk?

If you don’t have buttermilk on hand, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes before using.

Next Up in Your Queue

Vanilla Cupcakes – Light and fluffy cupcakes for any occasion.
Red Velvet Cake – A classic favorite with cream cheese frosting.
Banana Bread – Moist and sweet, perfect for breakfast or a snack.
Classic Cheesecake – A creamy dessert that will impress your guests.

Serve & Enjoy

Now that you’ve created this indulgent Chocolate Scratch Cake, it’s time to slice it up and enjoy! Serve it at family gatherings, birthday parties, or even as a delightful weekday treat. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of decadence. Each bite is sure to bring smiles and satisfied sighs from everyone at the table. Enjoy your baking adventure, and savor every delicious moment!