classic chocolate cake

with chocolate buttercream

  • 170g butter, softened
  • 1½ cup (265g) brown sugar 
  • 2 eggs 
  • 1½ teaspoon bicarbonate of (baking) soda 
  • 1½ cup (375ml) milk 
  • 2¼ cups (335g) plain (all-purpose) flour, sifted 
  • 3 teaspoons baking powder, sifted 
  • ½ cup (50g) cocoa, sifted 

chocolate butter cream

  • 250g butter, softened 
  • 2 cups (320g) icing sugar mixture, sifted 
  • ½ cup (50g) cocoa, sifted 
  • ¼ cup (60ml) milk
  1. Preheat oven to 160ºC (320ºF). Beat the butter and sugar with an electric mixer until pale and creamy. Gradually add the eggs and beat well. Dissolve the bicarbonate of soda in the milk and add to the butter mixture with the flour, baking powder and cocoa. Beat until combined. 
  2. Spoon into a lightly greased 22cm-square cake tin lined with baking paper. Bake for 1 hour or until cooked when tested with a skewer. Cool on a wire rack. 
  3. For the buttercream, beat the butter until pale and creamy. Add the icing sugar, cocoa and milk and beat until fluffy. Spread over the cake. Serves 8.
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Reader ratings (3.41) 321251
donna hay team

Hi Francis, our classic chocolate cake with chocolate buttercream is the most similar to a box chocolate cake. The DH Team.

Francis Westfield

Hi , there are a lot of chocolate cake recipes on this website, but i’m not sure which to use. I prefer ones that are similar to box chocolate cakes. eg. moist, fluffy

donna hay team

Hi, Nicole. Thanks for your question. As we have not tested it in a round tin, the cooking time will differ slightly. To make sure your tin is the right size, fill the specified tin with water and check the milliliter capacity. Then, you can fill your desired tin to see if they are the same. The DH Team.

Nicole Lloyd

would this recipe work if i were to make it a circle shaped cake? eg- cooking time!

Megan Williams

Easy and delicious cake. Recipe makes a bit more than a standard sized cake so use a deep tin. Definitely would recommend this cake!

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