Betty Crocker Vintage Chocolate Cake Recipe
A Classic Chocolate Birthday Cake!
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:
- 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!
- This cake is SO so delicious, just be careful to not over bake it or it will be dry!
The How To
In a large bowl, add flour Sugar Cocoa powder Baking soda, baking powder, salt and vanilla Eggs Butter and water Mix on low for 30 seconds And medium high for 3 minutes Butter and flour the pans (makes three 8 inch pans) Shake out extra flour Bake in a 350º for 30 minutes or until toothpick in the center comes out clean. Let cool and frost! Enjoy!
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
Equipment
- Large Bowl
- Mixer
- Spatula
Ingredients
- 2¼ cups flour
- 1⅔ cups sugar
- ⅔ cup cocoa powder
- 1¼ tsp baking soda
- ¼ tsp baking powder
- 1 tsp salt
- 1 tsp vanilla
- 2 large eggs
- ¾ cup butter
- 1¼ 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!
Thanks for sharing this! My mom made this for us every birthday. I’m so excited to make it!
That’s wonderful! So glad you like it, such a classic recipe!
I used to make this recipe all the time for my kids. Lost the recipe. So glad I found it. Love it!!
That’s great!! I’m so glad you found it!
the taste is good. but it become heavy and not fluffy. what can I do to make it more fluffy?
That’s a tough one! Here’s an excerpt from a cooking blog with some troubleshooting ideas!
“Problem: Your cake is too dense
A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought).
Solution: Make sure you’re using wet measures for wet ingredients and dry measures for dry; check the freshness of your baking soda and powder, and check your oven temp to make sure it’s hot enough. A cake that bakes too slowly takes longer to set and may fall, causing a dense texture.”