Betty Crocker Vintage Chocolate Cake Recipe

Betty Crocker Vintage Chocolate Cake Recipe

A Classic Chocolate Birthday Cake!

Betty Crocker Chocolate Cake
Betty Crocker Vintage Image from dvo.com

A One-Bowl Chocolate Cake Recipe

This recipe comes from a classic Betty Crocker cookbook. Sadly, it got lost overtime and you can’t find the recipe online. I wanted to revive it and show you all how to make it! Its our go-to chocolate birthday cake recipe!

I’m in love with this chocolate cake! It is so tender, and just tastes so wholesome and homemade. Definitely a classic that you need to try! And it’s really easy to make. Just put all the ingredients in a bowl and mix, just like you would when making a box mix.

Two things to note on this recipe:

  1. It can be hard to get the cake out of the pan. So make sure you butter and flour them thoroughly before baking. You can even cut a circle of parchment paper and place it in before you pour the batter!
  2. This cake is SO so delicious, just be careful to not over bake it or it will be dry!

The How To

Thank you so much for reading! I hope you enjoy this recipe, I’m so happy that I could share it with you! Let me know how it turned out in the comments!

-Hailee

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Betty Crocker Vintage Chocolate Cake Recipe

A Classic Chocolate Birthday Cake!
Prep Time20 mins
Cook Time30 mins
Cool1 hr 10 mins
Total Time2 hrs
Course: Dessert, Snack
Keyword: Birthday, Cake, Chocolate, dessert, From Scratch
Servings: 12 servings
Cost: $5

Equipment

  • Large Bowl
  • Mixer
  • Spatula

Ingredients

  • cups flour
  • 1⅔ cups sugar
  • cup cocoa powder
  • tsp baking soda
  • ¼ tsp baking powder
  • 1 tsp salt
  • 1 tsp vanilla
  • 2 large eggs
  • ¾ cup butter
  • cups water
  • Frosting

Instructions

  • Preheat the oven to 350°. Butter and flour 3 round 8-inch pans, 2 round 9-inch pans, or 9×13 pan.
  • Add all the ingredients to a large bowl. Mix on low for 30 seconds then scrap the bowl with a spatula to make sure all the ingredients are combined. Then beat on medium high speed for 3 minutes.
  • Bake for 30 minutes for 8 inch pans, 30-35 for 9 inch, and 40-45 minutes for 9×13. When a toothpick inserted in the center comes out clean, remove from the oven and let cool for 10 minutes. Transfer to a wire rack and cool completely for 1 hour.
  • Frost and serve!


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