Old Fashioned Classic Chocolate Cake with Chocolate Frosting

24 servings Prep: 15 m Cook: 20 m Total: 35 m Beginner
3.0/5 (5)
Old Fashioned Classic Chocolate Cake with Chocolate Frosting
This is the classic chocolate cake every Cajun child had growing up. The chocolate frosting recipe is also included or you can use the German Chocolate frosting to frost. Merveilleusement délicieux.
This is the classic chocolate cake every Cajun child had growing up - a simple one-pan chocolate cake with rich chocolate fudge frosting poured warm over the top. The chocolate frosting recipe is included or you can use the German Chocolate recipe on our website to frost. Merveilleusement délicieux.

Ingredients

24 servings
  • 2 cups sugar
  • 2 cups all purpose white flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 cup water
  • 1 stick (4 oz/115g) butter or margarine
  • 4 tbsp cocoa powder
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 tsp vanilla extract
  • For the Frosting
  • 1 cup granulated sugar
  • 1/4 cup cocoa powder
  • 1 stick (4 oz/115g) margarine or butter
  • 1/4 cup whole milk
  • Pinch of salt
  • 1 cup pecans, chopped and toasted

Step-by-Step Instructions

  1. Cake Instructions: Preheat oven to 400 degrees.
  2. In a medium to large bowl, combine the sugar, flour, baking soda, salt and cinnamon.
  3. In a small pot, boil the water and margarine/butter together and pour directly into the bowl containing the flour mixture.
  4. Beat the two eggs and add to the chocolate batter mixture along with the cocoa powder, buttermilk, and vanilla. Mix well.
  5. Pour into a greased and floured 13x9 pan. Bake at 400 degrees for 20 minutes.
  6. Chocolate Fudge Frosting: Start the frosting shortly before the cake is done as you will pour the frosting directly over the cake while it’s still warm.
  7. In the microwave for 2 to 3 minutes or in the oven, roast the pecans. Set aside.
  8. In a medium saucepan bring to boil the sugar, butter, milk, cocoa and the pinch of salt. Once the boil has started, boil for exactly one minute. Remove from heat and beat until thick. Stir in the pecans.
  9. When the cake comes out of the oven, punch holes on the top with a fork. Spread the warm frosting over the hot cake. Cut, serve, and enjoy.

Common Problems and Solutions

Q: Why is my frosting grainy instead of smooth?

A: The sugar needs to fully dissolve during that one-minute boil. Make sure you're at a full rolling boil and beat the frosting immediately after removing from heat. If it starts to set up before you spread it, it will be grainy.

Q: Can I make this cake ahead of time?

A: Yes, this cake actually gets more moist as it sits. Make it the day before and store covered at room temperature. The frosting soaks into those fork holes and makes it even better.

Tips and Techniques

Don’t skip punching holes in the hot cake - this allows the warm frosting to soak in and creates that signature moist texture. The exact one-minute boil for the frosting is crucial for proper consistency.

Ingredient Substitutions

  • buttermilk: regular milk with 1 1/2 tsp white vinegar or lemon juice added
  • butter: margarine
  • pecans: walnuts or leave them out entirely

Equipment Needed

  • 13x9 inch baking pan
  • Medium to large mixing bowl
  • Medium saucepan
  • Fork for punching holes

Historical Context

This style of chocolate sheet cake with hot frosting poured over became popular in Southern kitchens because it’s a quick, one-pan dessert perfect for feeding a crowd at church suppers, family reunions, and potlucks.