the best Homemade Chocolate Cake you’ll ever have!!

This is the best chocolate cake recipe. In the history of best. And chocolate. And cake. This is an easy chocolate cake recipe from scratch to make and the homemade frosting and cake combo is the best it gets. The baked cake is a fantastic texture and not overly sweet like cake sometimes is. And that frosting? You’ll be eating it with a spoon. Creamy, chocolatey, and smooth. There isn’t a better homemade cake recipe than this chocolate cake with the frosting. Really, truly, pinky swear!

the best homemade easy chocolate cake from scratch recipe you'll ever make. And then make again and good!

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There is nothing better to do on a Saturday afternoon than gather the kids in the kitchen with crayons, aprons, and music…and bake a cake! Dancing and baking and sneaking tastes is as much a part of childhood as candy, movies, and hugs.

Maybe you’re a believer in good, fast, and consistent recipes. Make it, eat it, enjoy it…move on. Maybe you’re also a GIANT fan of knowing what ingredients are in the food you feed your family. Both of those are crazy great reasons to make a chocolate cake from scratch!

A few quick tips if you are making a homemade cake this weekend:

  1. Make sure your eggs, milk, butter, and vanilla are at room temp. This really does give the best results. IF you don’t have the time…you can totally stick the eggs in a bowl of lukewarm water for a while. It will help.
  2. Spend extra time whipping your butter and sugar together. Makes for a light and fluffy cake!
  3. Instead of using flour for your cake pans…use cocoa. I KNOW, totally cool.
  4. Try to be precise with your measurements. Too much sugar gets cracky edges (is that a thing ) and too much flour will get a cracked top.
  5. When you pour your batter in the pan, give the pan a couple drops on the counter to spread it out and help remove air pockets.

This homemade chocolate cake recipe may not make it in the world of professional cake guru’s (Although, if you read the comments, there is totally a girl selling cupcakes using this recipe!). But, it WILL make you a super-hero in the world of those you love. They will adore you. Bow at your feet adore! And, making cake for our families is what it is really about anyways.

This homemade chocolate cake recipe is not overly sweet. It is a perfect match for the sweet, smooth chocolate frosting. This specific cake and frosting combo is what works. Maybe it’s the “from scratch” part that makes it? Moist chocolate cake and sweet frosting layers. Chocolate and smooth. They just go together. the end.

We have another name for this chocolate frosting (yes, we totally name our fave recipes!)… cracker dip.
Because we make up a batch and serve it with graham crackers for dipping ;). <— totally true!

Easy chocolate cake recipe. This from scratch recipe is one of the best chocolate cake recipes.

easy homemade Chocolate Cake Recipe

4.28 from 90 votes

Homemade Chocolate Cake Recipe from scratch

a delicious homemade chocolate cake
Course Dessert
Cuisine American
Keyword chocolate cake
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 30 minutes
Servings 12
Calories 423 kcal


  • 3/4 cup butter softened
  • 3 eggs at room temperature
  • 2 c. all-purpose flour We love Bob’s Red Mill for great quality!
  • 3/4 cup cocoa
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 2 cup sugar
  • 2 tsp vanilla
  • 1 1/2 cup milk


  1. grease bottom and sides of pan (I use 2 round pans or 1 9 by 13). preheat oven to 350 degrees. I would even suggest lining the bottom with parchment paper and then spraying.

  2. Beat butter for 30 seconds or so. slowly add sugar.
  3. Add eggs 1 at a time beating after each one. Beat in vanilla.
  4. Add dry ingredients beating after each addition.
  5. Add 1/2 of the milk, beat. Then add the other 1/2. Beat just until everything is combined nicely.
  6. Spread batter about into pans making them about 2/3 full. You may have remaining batter (I sometimes make a few cupcakes.)

  7. Bake for 30-35 minutes for round pans, 5 min longer or so for the 9 by 13 pan. Watch it though! a knife coming out clean from the center means it is done. NOTE: Many readers are finding they need to increase the baking time. This is probably due to the difference in ovens, pans, and elevation. Always go by the way the cake looks and if the cake is done in the center.

Recipe Notes

Another method of mixing this cake that works better for some is simply mixing the dry ingredients and the wet in separate bowls and stirring them gently together.
One of our readers has let us know that, when making cupcakes with this recipe, 375 degrees for 17 minutes is perfect. (Thanks, Dina!)
There has been a common problem with the cake falling in the center and being undercooked. This is because it is removed too soon. Be sure that the cake is dry on the edges, and that that a knife comes out clean when inserted into the center. If you remove it too soon, even if it looks done, it will fall (all cakes will!).

Nutrition Facts
Homemade Chocolate Cake Recipe from scratch
Amount Per Serving
Calories 423 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 8g 40%
Cholesterol 74mg 25%
Sodium 334mg 14%
Potassium 214mg 6%
Total Carbohydrates 68g 23%
Dietary Fiber 2g 8%
Sugars 35g
Protein 7g 14%
Vitamin A 9.3%
Calcium 7%
Iron 15.6%
* Percent Daily Values are based on a 2000 calorie diet.


  • 2 sticks softened butter
  • 1/2 cup cocoa
  • 1.5 cup powdered sugar
  • bit of milk, if you find this stiff.


  1. beat ingredients until smooth.

NOTE: this frosting is my go-to all the time frosting recipe.

More homemade Chocolate Cake Recipes:

A few questions we get asked quite often about baking this homemade chocolate cake recipe …

  1. Should I use sifted flour and then measure or measure and then sift?
    It depends on how the recipe reads. If it reads 1 cup SIFTED flour than you sift and measure. If sifted isn’t even mentioned then you measure and sift. This recipe…skip the sifting if you want. We won’t tell.
  2. Can I convert a white cake into chocolate?
    Now that is just plain rude to ask that question on a chocolate cake recipe! It makes us think that you aren’t going to use this recipe. Which, you should. But the answer is… yes. But it isn’t terribly simple. We have instructions and info HERE.
  3. Do you have a slow cooker chocolate cake you would recommend?
    Well sure. Our favorite is our Chocolate Stout Cake. Yum!!
    Or a very simple and wildly successful one to try is: 1 box of chocolate cake mix prepared (not baked) and poured into a sprayed slow-cooker. Whip up a small box of no-cook chocolate pudding and pour it into the center of the chocolate cake mix before it sets. Top the whole thing with 4 oz of chocolate chips. Cook for 3-4 hours or until the edges are bubbly. Seriously guys…easy peasy and sooooo delicious!
  4. How many cupcakes does this make?
    Our reader Molly says she has made this several times and gets 24 cupcakes.




  1. Syd
    December 10, 2018 / 9:53 pm

    The recipe seems to have a lot of milk, I am thinking it will be liquidy. I plan to make this as a gift for my parents, but I don’t have much experience since I’m young,so I am just making sure it won’t be liquidy.🙃

    • Nellie
      December 11, 2018 / 10:12 am

      This recipe has been made hundreds of times by many readers which alot of success. I think you’ll be great! And what a wonderful gift. So sweet!

  2. Renee
    September 14, 2018 / 12:57 pm

    I’m a bit late to the party with this recipe but, is it possible to add a filling to this cake? Like a raspberry filling between the two layers?

    • Nellie
      September 19, 2018 / 9:35 pm

      Of course!! And it would be absolutely delicious!

  3. Nellie
    August 28, 2018 / 6:20 pm

    I’m sorry to hear that! The dryness is often from over-baking. But maybe this isn’t the recipe for you. But so glad you enjoyed baking it!! That’s a win ;).

  4. Kelly
    August 27, 2018 / 4:58 pm

    Thought I’d comment and say this is the best recipe!!! Has been my go to cake recipe. Living in England as an American, I was frustrated with the lack of options of box cake mixes, and they weren’t that good. This cake is amazing and not that much more work making it from scratch. Been using this recipe a few years now and writing on here bc I was looking up the recipe to make it again tonight. Just thought I’d share and say thanks!!! Icing is also amazing and my go to any time chocolate frosting is needed.

    • Nellie
      August 28, 2018 / 6:21 pm

      Thank you so much for coming back and saying that. I appreciate you taking the time and it is kind of fun to know that it’s being made across the world :)> So fun!!

  5. Chelsea
    August 17, 2018 / 10:08 am

    Do you think the recipe could be used as a tiered cake?

    • Nellie
      August 17, 2018 / 11:53 am

      Yes! Although you would need to do some support, I think. I haven’t done more than two on top of each other.

  6. Ammie Z
    August 1, 2018 / 9:41 pm

    My worry that my batter was too thin? Completely unfounded. The cake fluffed up beautifully and smells divine. I got one crack on top, but I’m not worried about aesthetics anyways. Thanks for the recipe!

    • Nellie
      August 2, 2018 / 9:29 am

      Hooray! Just cover that crack with gobs of frosting! So glad you like it. Have a happy cake eating day!

  7. Ammie Z
    August 1, 2018 / 9:12 pm

    My cake is in the oven right now and I’m very nervous. I saw another commenter say that their batter was very thick, too thick to pour into the pan, but my experience was the complete opposite. My batter turned out very thin. So much so, that I wondered if I needed to add some extra flour to thicken it up. Cross your fingers for me that things turn out well because I ran out of butter and won’t be able to try again until tomorrow!

    • Nellie
      August 2, 2018 / 9:28 am

      Fingers crossed! Although, usually you’ll find it fluffs up and is just perfect. But making a cake can have a few tense moments, there :).

  8. Chelsea
    July 17, 2018 / 10:00 pm


  9. Katelin
    May 26, 2018 / 10:07 pm

    Hi! I was wondering if I can use self rising flour instead of all purpose? Thanks!

    • Nellie
      May 29, 2018 / 10:40 am

      I would reduce the amount of baking powder in it, if you choose to do the self-rising flour. Because the flour already has that built in.

      • Izzy
        July 17, 2018 / 9:41 am

        My frosting turned out liquidy. How do I make thicker? Should I add a little powdered sugar?

        • Nellie
          July 20, 2018 / 11:27 am

          Yes. And, if your butter melted a bit too much that could be the culprit and it will solidify as it comes back to temp.

  10. Julia Cleveland
    May 25, 2018 / 7:19 pm

    Just pulled the cake out of the oven, so I have not tasted it. I will say that I made a vanilla cake the other day for my mom’s bday, but was not happy with the texture. Even as I pulled it out of the oven I could tell it was not light and spongy. This chocolate cake though, I just felt it…..I can tell the texture will be awesome!!

    • Nellie
      May 29, 2018 / 10:39 am

      Sooo glad to hear that!! Yep, the texture of this one is fabulous!

  11. Victoria
    May 20, 2018 / 11:36 am

    Okay, I need some help. Not the greatest baker here 🙈 so I followed the recipe for the cake and it’s turned out beautifully, but I was in a hurry doing the frosting and realized it was supposed to be softened after I added all of the other ingredients. I stuck it all in the microwave to help mix it all together and I kind of melted the butter so now my frosting is literally liquid. Is there any way to salvage it? I REALLY hope so since I’m now all out of butter. 😶

    • Nellie
      May 20, 2018 / 2:58 pm

      Let it chill a bit and see if it comes together better. No worries, it will still taste good!

    • January 18, 2019 / 7:00 pm

      The cake turned out wonderful. Baked for 30 minutes and it’s moist, just right. But, the frosting was a different story. I have been making buttercream frosting for a while now, this was so different. Where you have two sticks of butter to one cup of powdered sugar and the cocoa, I’m used to a whole large bag of powdered sugar, cocoa, and milk.
      Without the milk it’s too stiff and with such little amount of the sugar it tasted greasy. I just increased the amount of sugar and cocoa, and added some milk until it worked for me. Great cake!

      • Nellie
        January 20, 2019 / 1:14 pm

        Thanks for the tip of the milk, I hope others try that tip if they have the same problem. Thanks for coming back to leave a comment!

  12. Melanie Smith
    May 12, 2018 / 5:07 pm

    Followed the cupcake instructions and they turned out great. Ended up making 30 cupcakes with the batter. We’ll see how they pair with my yummy cream cheese frosting for my daughter’s Moana birthday party tomorrow ;) Delicious cake recipe.

    • Nellie
      May 15, 2018 / 3:51 pm

      So glad to hear it! Thanks for coming back and commenting!

  13. Arica
    April 24, 2018 / 4:34 am

    Any substitute for unsalted butter in the frosting? I have the salted one available.

    • Nellie
      April 24, 2018 / 8:07 am

      You can get away with the salted, just don’t add any additional salt to it. It should still be yummy.

  14. April 21, 2018 / 5:06 pm

    My granddaughter requested a chocolate cake with pink frosting for her 6th birthday. I found this one and decided to try it. I should have used parchment paper to line the cake pans. I lightly greased & floured the pans but the cake stuck. I was able to get them out in good shape. In a separate bowl I incorporated all the dry ingredients together with a wire whisk. I used my stand mixer for the other ingredients and slowly added the dry ingredients and mixed on medium for 2 minutes. The cake was YUMMY. My granddaughter was happy😊

    • Nellie
      April 22, 2018 / 9:34 pm

      Yay!! I’m so happy to hear that! Happy Birthday to your granddaughter…I hope she has a wonderful year!

      • April 23, 2018 / 1:00 pm

        Thank you😊. I will definitely use this recipe again. Thank you for sharing

  15. Joe
    March 27, 2018 / 9:45 pm

    According to Sylvia Weinstock, (if you do not know who she is, PLEASE look her up. She is a humble, witty, and talented legend.) Anywho, buttering the pans definitely yields the best results. Butter the bottom and sides and do not overfill. PLEASE take note, I saw about the use of partchment paper…IF you use the parchment paper, please do NOT butter the parchment paper as well. Not only is it a fire hazard, but it will most definitely been the cakes. All that aside though, this recipe is marvelous. It truly is. Make sure everything is at room temp when starting and it will be amazing. :)

  16. Roni
    March 12, 2018 / 10:59 am

    Can I make this as a sheet cake?

    • Nellie
      March 12, 2018 / 4:27 pm

      If you mean a 9by13 cake pan…absolutely!

  17. Nellie
    March 11, 2018 / 3:41 pm

    Thanks for commenting! I updated the recipe to recommend using parchment paper on the bottom and rather than dividing the batter, filling the pans 2/3 full. That should help others from having similar problems. Thank you!

  18. Jerica
    February 27, 2018 / 11:56 am

    Is there enough batter to make 2-10 inch round cakes?

    • Nellie
      February 27, 2018 / 2:37 pm

      If they are fairly thin layers. I can get fairly good 9inch ones but it gets a bit thin at the 10 inch.

      • Jerica
        February 28, 2018 / 8:44 am

        So what about 1-10 inch. Would it be too much. I guess what I’m asking is how full do I fill the cake pan witg the batter? Also any tricks for getting the cake to just fall out of the pan without getting stuck to the bottom.

        • Nellie
          February 28, 2018 / 10:05 am

          For a 10-inch, about 2/3 full and remember it will take a bit longer to cook. I like to put parchment paper on the bottom of the pan and the grease and flour it as if it’s the pan. Be sure to flour the pan. Good luck!

          • Jerica
            March 19, 2018 / 6:25 am

            Oh thank you! I’m new to this “homemade” stuff. I’m leaving the box cake behind! I never knew about “flouring” the pan but just used cooking spray! Going to try it again today! Thank you!!

          • Nellie
            March 19, 2018 / 7:03 pm

            You got this!!! Can’t wait to hear about your success. And hey, maybe a trifle will be what happens :)

  19. Rosy
    February 17, 2018 / 7:19 am

    This is the best chocolate cake I’ve ever made! It was not too sweet and not too much chocolate. It was perfect! Thank you! I will make this for years to come.

    • Nellie
      February 17, 2018 / 6:47 pm

      I’m so glad to hear that you loved it as much as we do. I completely agree, perfect combo!

  20. Billi W
    February 6, 2018 / 4:28 pm

    This has been our go to chocolate cake recipe for a couple of years! It is reminiscent of the cake my Mennonite MIL made for our wedding. It’s quick, easy, and versatile. I’ve got a Bailey’s Irish Cream version in the oven right now! 😊
    My teenager uses this recipe for a lot of the cupcakes and mini cakes she sells to local diners to make money for college and everybody loves it.

    I’ve read the reviews about how the 9×13 takes longer but that’s to be expected. Variations in ovens, humidity, flour, pan materials all can effect the cake as can using old baking powder, baking soda, and overmixing.The best way to make sure you get the best results is to make sure your ingredients are fresh and your eggs, butter and milk are at room temperature and follow the instructions. Turn the cake half way through the baking time also helps. These are things I learned helping at my grandma’s bakery growing up. My family had bakery for 70 years in a tourist area and during the off season, when most ever other business was closed, we were still crazy busy with orders that had to be shipped.

    Sorry for the thesis! Thanks for all of your fantastic recipes!

    • Nellie
      February 7, 2018 / 9:11 am

      Thank you SO much for coming back here and leaving such a wonderful comment. It is so fun to hear that your teenager uses this for her cupcake recipe. I wish I lived close and could try them out. Fun stuff! Yes, great tips about the difference in time for cake. It is impossible to know exactly why one cake takes a bit longer than another. But the more you bake cakes the better you get at “eyeballing” when it’s done ;). Have a wonderful day!

  21. Jerica
    February 4, 2018 / 6:09 am

    WHat is on top of the cake in the pictures (chocolate pieces? Reces?)

    • Nellie
      February 4, 2018 / 2:36 pm

      Yes, just chocolate shavings.

  22. Chew xyn
    January 30, 2018 / 12:51 pm

    What to do if I only have one baking pan? :((

    • Nellie
      January 31, 2018 / 10:33 am

      You can totally make a 9 by 13 but you’ll need to bake it about 45 minutes because of the size. No worries…still delicious!

  23. Christina
    January 25, 2018 / 2:15 pm

    Hello…I am planning to make this as a layer cake for my son’s birthday…would you use 8″ or 9″ round baking pans?

    • Nellie
      January 26, 2018 / 1:46 pm

      8″would need a bit longer in the oven to cook through. And makes for a higher cake. For a small child’s birthday I would go with the 9inch so you can get more slices out of it and they aren’t so thick and tall. But that’s personal preference :).

  24. January 25, 2018 / 2:50 am

    Hello, this sounds so yummy! I’m planning to make this tomorrow for my husband’s birthday. Are you cooking both 9″ pans at the same time? If so, are they on the same rack? Thanks in advance!

    • Nellie
      January 26, 2018 / 1:45 pm

      I do cook them at the same time (sorry to be a bit late responding it is actually my daughters birthday today and oh the prep…as you can imagine :)). I like to switch racks about half way through the cook time just to make me feel better about evenness. Probably isn’t even necessary ;)

  25. Kristen L
    January 17, 2018 / 7:15 pm

    Fantastic!!! I used a 9×13, so it took about 40-45 minutes for the center to get done. Totally worth the wait, though. As I write this, I am debating on whether or not to have a THIRD piece! 😂 P.S. my husband who doesn’t even like icing is gobbling this up!

  26. January 16, 2018 / 10:56 am

    An excellent recipe! !!!found after searching thousands of recipes. Thanks alot.

  27. shailey
    December 9, 2017 / 4:16 am

    it was the best cake i ever tasted and k can’t wait to make it again.It was AMAZING!!!!!!!

    • Nellie
      December 11, 2017 / 12:30 pm

      Yay!! So glad to hear this!

    • Lana
      December 26, 2017 / 10:38 am

      Could I Some of the granulated sugar in the cake recipe for powdered sugar? I’ve been baking only for a while, and I’d like to know if this is a good recipe to try out decorating techniques on too?

      • Nellie
        December 27, 2017 / 5:52 pm

        I would not sub out powdered sugar in the cake, it often doesn’t bake up the same way as granulated does. In frosting, however, it is a good sub out.

  28. Caleb
    December 1, 2017 / 3:34 pm

    Thank you so much for sharing this recipe I have made it twice in the same week it is so good. My whole family loves it. Thanks again!

    • Nellie
      December 1, 2017 / 3:41 pm

      So glad to hear that! Your family has sure been enjoying treats :). The best sort of December!

  29. November 30, 2017 / 1:05 pm

    I made this chocolate cake and frosting maybe a year or two ago, and I have NOT made any other chocolate cake since! This is the best chocolate cake recipe I’ve ever made, and the frosting is addictive and turns out fabulous and creamy ( I add a little bit of extra milk to it). Thank you so much for sharing this and making my life a little sweeter!

    • Nellie
      November 30, 2017 / 2:20 pm

      Thank you so much for taking the time to come back and comment! So glad that you loved it as much as we do!

  30. Jackie
    November 19, 2017 / 4:31 pm

    The cake come out great. But the frosting didn’t taste good.

    • Nellie
      November 19, 2017 / 6:37 pm

      I’m sorry to hear that! What didn’t you care for?

      • Nellie
        July 20, 2018 / 11:27 am

        Really? I’m not quite sure what to say to that. Except, thats a good thing if you like coconuts :)

      • Nellie
        July 20, 2018 / 11:28 am

        Yes, you can increase the butter and cocoa. Also, I sometimes add a bit of instant coffee to help cut that.

  31. Holly
    October 26, 2017 / 2:55 pm

    My 10 yr old daughter just baked this cake for my son’s 7th birthday. It was easy for her to read and turned out fantastic! I love that is isn’t overly sweet (especially since my son wanted chocolate cake with chocolate frosting and chocolate chips!!) Thanks for the great recipe, it will become a standard in our house.

    • Nellie
      October 27, 2017 / 11:11 am

      I’m so glad to hear that!! And Happy Birthday to your son. Tell your daughter she is a fantastic big sister to bake her little brothers cake, love it!

  32. Tiffany
    October 26, 2017 / 11:27 am

    I’m in the process of baking this cake for my mom’s birthday! So far, so good. The batter is delicious, the cake seems to be rising nicely in the oven, and the frosting is to die for. I can’t wait to taste them both together :) I would also like to say that you seem like such a sweet and genuine person! I love your writing style and the concept behind your blog. Have a great day!

    • Nellie
      October 26, 2017 / 11:43 am

      Awwww, thanks for taking the time to write this! Usually only negative comments get written. It’s rare for people to take the time for the good stuff. It’s always appreciated (although, we totally get that when it’s good it’s time to move on with life…not knocking that). Happy birthday to your Mom and best of luck. Yes, that frosting is dangerous dangerous stuff!

  33. Nellie
    September 29, 2017 / 12:09 pm

    I am so sorry to hear that! We have been making this cake the last few weeks trying to recreate the problem. So far, no luck. Do you have any thoughts? Do you happen to be in a high altitude location? It is delicious and generally super super easy!

  34. Ayisha Amer
    August 2, 2017 / 2:46 am

    Is there a difference between baking soda and baking powder because I have only baking powder //pls answer asap… thank you

    May 20, 2017 / 12:17 am

    This turned out so good! So good information for making a cake. I’ll need to use your tips ;)
    this one looks amazing…

  36. Sarah
    April 25, 2017 / 1:15 pm

    How many cupcakes will this recipe make?

    • Nellie
      April 25, 2017 / 3:51 pm

      I would say 10-12. Great question!

      • Molly
        May 19, 2017 / 3:56 pm

        This makes 24 cupcakes for me and I’ve made it multiple times. I think I needed more frosting than that, though.

        • Nellie
          May 19, 2017 / 9:03 pm

          Thank you! I”ll add that to the notes because it is super helpful. Thanks so much for taking the time for stopping back to tell us…appreciated!

  37. Kristine
    April 10, 2017 / 3:14 am

    How much is 2 sticks softened butter? Looks so good :D

    • Nellie
      April 10, 2017 / 7:50 pm

      A stick of butter is 1/2 cup of butter or 4 ounces of 113 grams…hope that helps!

  38. Jen
    April 1, 2017 / 6:10 am

    Can almond milk or fat free milk replace the milk in the recipe?

    • Nellie
      April 1, 2017 / 3:42 pm

      Almond milk or coconut milk would be good replacements. I wouldn’t go fat-free completely because the recipe needs a bit of the fat content.

  39. Cynthia
    January 14, 2017 / 4:41 pm

    I make this cake every time I go to or have a big dinner of my own. Everyone raves about it! I find it best to use salted high grade butter and farm fresh eggs. I always run all my dry incredible through my sifter as well!

    • Nellie
      January 17, 2017 / 7:25 pm

      I’m so glad to hear that!! Farm Fresh eggs probably make everything taste better, wouldn’t you say!

    • Molly
      April 7, 2017 / 2:47 pm

      I used to do this, but now I just put it all in a bowl and stir well with a whisk. Always turns out the same and saves me a lot of time and effort.

      • Nellie
        April 7, 2017 / 9:02 pm

        Yes, some recipes are perfectly fine with throwing everything into one bowl. Those are the best kind :)

  40. Molly
    January 9, 2017 / 1:34 pm

    I made these for my daughter’s birthday today – in the form of cupcakes – and they turned out perfect. Thank you for the recipe. My daughter looked up at me and said, “Wow…these are really good”. (8 year old today). I followed the suggestion for 17 minutes at 375F. Only change I made – and it was minor – was I did 1/2 cup 2% milk and 1/2 cup whole buttermilk.

    • Nellie
      January 9, 2017 / 2:53 pm

      We are so pleased to hear that…thanks! And Happiest of Birthday’s to your daughter!!

  41. Karleen
    December 13, 2016 / 10:24 pm

    Fingers crossed I don’t fail this recipe. I’ve just put it in the oven, I added some instant coffee , I think it makes chocolate cake better. I licked the bowl and I have to say it’s the best from scratch batter I’ve ever had. Thanks so much for the recipe , I will use it from now on.

    • Nellie
      December 15, 2016 / 9:10 am

      Oh good!! Let me know how it goes with that extra coffee. Sounds yummy!

  42. Dianne Lacap
    October 16, 2016 / 8:27 pm

    Oh my Gosh. Tried this recipe along with the frosting because I was tired of getting boxed cake mix. I have to say that it truly is the best chocolate cake. It is not too sweet but combined with the frosting it is perfect!! Thank you so much for this recipe. This will now be my go to for cake!!

    • Nellie
      October 18, 2016 / 8:47 am

      I’m so glad to hear it!! I have to agree about the combo…it’s the best!

  43. September 27, 2016 / 11:13 am

    Can this be baked in a bundt pan? What would the temperature and bake time be?

    • Nellie
      September 27, 2016 / 12:26 pm

      Yes, I’m sure it could and would be delicious. You would want to be sure it’s well oiled and floured and reduce the bake time a bit. I can’t say for certainty how much to reduce it but I would start by 10 minutes, check it, and then go from there. Good luck!

  44. Kristina
    August 25, 2016 / 7:43 pm

    Just made this into two 6 inch mini cakes and 12 cupcakes to stash in the freezer for when cake cravings hit. Batter was perfect and cooked perfectly. And the batter tasted quite excellent. Can’t wait to add some Italian meringue buttercream to some of these cupcakes.

    • Nellie
      September 6, 2016 / 8:06 am

      Mmmmm… italian meringue buttercream! Girl, that has me wishing you lived right next door :).

  45. Karina
    August 18, 2016 / 11:27 am

    I tried this, I removed it from the pan when it was still hot, and it broke enterely. Shall I wait till it is cold to remove from pan? Or did I did sonething else wrong?

    • Nellie
      August 23, 2016 / 8:06 am

      Yes, let it cool a bit before you remove it from the pan. Most cakes will break if not carefully removed, when hot. Letting it cool about five minutes helps a great deal!

  46. Laura
    June 19, 2016 / 9:11 pm

    I tried this cake recipe for the first time yesterday, as well as the frosting and well thank you because it was a HUGE hit. My dad kept exclaiming how good it was! It was a success and a delicious present for my father and brother n law for Father’s Day! Oh and I had no problems with the cake not rising enough, or caving in like some other people had stated etc. I did however try to take the cake out of the pan probably a little too soon ( I’m a little impatient and I only had one 8″ round pan lol), and it started to break on the bottom and the sides. But the 2nd one came out perfect! Thanks again!!

    • Nellie
      June 21, 2016 / 9:18 pm

      Oh good!! ANd what a great reason to make it :). I’m so glad to hear you enjoyed it. It’s a tendency to only get comments when there are problems and it’s a rare thing for someone who enjoys it to come back and say so…I appreciate you!

      • June 23, 2016 / 7:38 am

        Hi! I really want to make this cake for my sons bday party this Saturday, but I want to make it a day or two in advance to save time. I plan on decorating it like an airplane (we’ll see how that goes!), and I was wondering…how do you this cake will hold up in the fridge? Or should I freeze it? Or just cover it on the counter until I can decorate it? I put another cake in the fridge before icing it once before and the taste and texture were totally different after doing this so I don’t want to ruin this cake by putting it in the fridge! Any suggestions?? Thank you!!

        • Nellie
          June 23, 2016 / 7:51 pm

          I think it would hold up fine. In fact, it would make it easier to frost! Freezing it would be my suggestion. Let it cool down and then freeze it. If it’s just going to be a day I would simply wrap it well with plastic wrap and then do it the next day.

        • Nellie
          June 23, 2016 / 7:51 pm

          P.S…happy birthday to your son!

  47. Sesilia
    May 29, 2016 / 2:05 pm

    I made this according to the recipe exactly. It turned into a great lumpy mess, which I threw out. But I wasnt giveing up. On my second attempt instead of adding dry ingredients to butter eggs and vanilla and finishing by adding milk, I mixed all the wet ingredients in one bowl and all the dry in another bowl. Then I slowly beat the dry ingredients into the wet, and it turned out perfect!

    • Nellie
      May 30, 2016 / 8:12 pm

      Thanks for taking the time to try it a second time and even still for letting me know!! I’ll be sure to mention that tip in the advice.

  48. Toni
    May 1, 2016 / 5:50 pm

    I’m making this now. I have really been wanting chocolate cake with peanut butter cream cheese icing. I’m a little curious how this will turn out. I feel the batter is a little thick. I’m used to being able to pretty much pour the batter out of the bowl and into the pan. Can’t wait to give it a try though. Maybe you could add pictures of some of the steps you take while making this cake so people can compare and see if they’ve missed something.

    • Nellie
      May 1, 2016 / 7:06 pm

      let me know! Yes, I do have it on my calendar to re-make and photograph trying to catch any of the problems that might arise and trying to give even more clear instructions :). I hope to get that done soon!

  49. Tessa
    April 17, 2016 / 8:57 pm

    I would give this a 3.5 out of 5 stars. But that’s probably my own fault- I made this cake with coconut milk because that’s all I had and I think that contributed to its bland flavor. I saw another commenter used buttermilk so if I make this again I’ll try regular or buttermilk. I also thought the frosting was a bit too buttery, almost greasy. Not a terrible cake but didn’t hit the spot like I was hoping.

  50. janelle
    April 11, 2016 / 2:01 am

    This recipe was the worst “from scratch” recipe I have ever tried. I tried to make this cake for my brother-in-law’s birthday and it totally fell flat it the middle and was under cooked. I followed it to the letter and depleted all my ingredients so that I could not make him a better, alternative cake. After reading some of the previous comments, I understand that others also had the same problems as me. I tried adjusting cooking time but that didn’t help. I think you are just a blog writer who doesn’t really know what you are talking about in terms of recipes and shouldn’t be giving recipe advice. I am completely irritated by this recipe.

    • Nellie
      April 11, 2016 / 8:59 am

      Oh gosh, I’m so sorry to hear of the problems you had with this recipe and that you also couldn’t get another made! What an unfortunate day that must have been. I assure you that while I am “just a blog writer” I am absolutely qualified to give recipes, whatever that requires, especially when it pertains to cakes. I would be utterly frustrated too if I had the unfortunate experience that you did and wish you better luck with the next recipe you try out!

      • Sav
        September 1, 2017 / 7:48 pm

        First time on your site, and this cake is in the oven right now. Skimming through comments, and… wow. I think that is possibly the most eloquent response you could have given to such a rude comment. Ha! Kudos to you… I don’t think I could’ve been so nice. ?
        (I’ll come back tomorrow and let you know how mine turned out!)

        • Nellie
          September 2, 2017 / 12:10 pm

          What a kind thing to say! I hope to hear all good things about you and your family enjoying that chocolate cake. We enjoy it on a regular basis…yum!

  51. Mallory
    March 15, 2016 / 6:07 pm

    I am baking it now. I think the baking time is off by a lot?

    • Nellie
      March 15, 2016 / 9:30 pm

      Honestly, I think it’s somewhat based on oven temp, pan size, and altitude. Hopefully you can get it right :). It’s worth it!

  52. beth
    October 16, 2015 / 5:39 pm

    My cakes didn’t rise in the center:(…. Should I still frost it anyway???

    • Nellie
      October 19, 2015 / 10:11 am

      Heck yes! It’s still tasty. It probably needed a bit more time in the oven, that’s all.

  53. Lynn
    September 21, 2015 / 10:48 am

    In the ingredient list it calls for 1 1/2 c milk.
    But in the instruction list it calls for 1/2 c and then another 1/2 c when do you add the other 1/2 c milk?????

    • Nellie
      September 21, 2015 / 11:51 am

      I see how that would be confusing :). The instructions say 1/2 of the milk which would be 3/4 cup. I’ll have to add that bit in to make it more clear. Thanks for helping!

  54. Amanda
    August 15, 2015 / 8:00 pm

    this may be a dumb question but, I forgot to add the vanilla after adding the eggs. Will it still be okay if I added it with the milk?

    • Nellie
      August 16, 2015 / 6:24 pm

      I don’t think I made this return comment fast enough but… yes! I surely hope it came out okay anyways!

  55. August 6, 2015 / 4:47 pm

    I want to make this tonight for dinner. Would that be bad? In all seriousness, this sounds DEEElicious!

    • Nellie
      August 7, 2015 / 9:17 am

      Yes, it would be bad. But I won’t tell. It is utterly amazing!

  56. Chantal
    June 6, 2015 / 4:53 am

    I made this in cupcakes yesterday. Absolutely delicious after it came out of the oven…but even more delicious today…all fudgy n chocolaty! My go-to chocolate cake recipe from now on! Thank you!

    • June 7, 2015 / 9:07 pm

      So glad this worked well for you!!!!

  57. May 30, 2015 / 6:01 pm

    In the oven now. Been doing my workouts for two weeks now and have lost 8 lbs. A slice of this is my victory cake. A little something sweet after two weeks of hard work. I’m sure my family will polish off the rest.

    • May 31, 2015 / 2:16 pm

      Congrats!!! It sounds like you’ve been busting butt and working hard. Yes, this is the perfect victory cake.

  58. Lau
    May 4, 2015 / 9:27 pm

    I followed all recipe and the cake was not so fluffy. A bit hard, not rock hard either? What can I add for next time?

    • May 4, 2015 / 10:08 pm

      I wish I could tell you what went wrong! I would say you might want to sift the flour next time, just to make sure you aren’t adding too much. But otherwise, I just don’t know what else to say. It always turns out perfectly fluffy for us…so hopefully your next attempt will be better! Let us know how it turns out!

  59. Pam
    April 24, 2015 / 9:41 am

    My Mother has been making this frosting/icing since I was a little girl. I am now 50 years old. It’s the only recipe I use. Leave out cocoa & add vanilla for a white buttercream frosting.

    • April 24, 2015 / 7:09 pm

      Your mother is genius! :) This is THE BEST!

  60. Laurel
    April 9, 2015 / 2:05 pm

    Hey girls!
    I was just wondering if you’ve ever made this cake with cake flour? I’m MORE than happy to use all-purpose, ‘cuz this cake looks amazing–just curious if cake flour would be worth a try. I’ve got some I have no other use for. :D
    My husband is over the moon for chocolate cake, and the only frosting he loves it with more than my pb frosting is my chocolate cream cheese frosting!

    • Nellie
      April 9, 2015 / 4:15 pm

      Try it! I haven’t but I’m betting it would be fantastic. And this is one of those recipes that can be tweaked multiple ways and work each way. A great basic recipe to make your own. PB frosting is the bomb! Just saying :) ~Janel

  61. April 1, 2015 / 7:56 pm

    It’s still baking, but by tasting the batter next time I would use only one cup of sugar.

    • April 2, 2015 / 7:23 am

      Yes, this is a rich cake! We make it so everyone in the family loves it, including the kids, but you could definitely get away with less sugar and still have a delicious cake. It’s all about preference!

    • Nellie
      April 6, 2015 / 5:36 pm

      Did it end up sweeter than you would like? If you do try it again with less sugar…let us know how it goes!

  62. Alana
    March 23, 2015 / 8:35 am

    My niece wanted a chocolate cake with chocolate frosting for her birthday, so I bought a chocolate cake mix. I was very disappointed when it didn’t rise higher than an inch, so I tried your recipe. I have to say, this was the easiest and tastiest chocolate cake….everyone at the party loved it! Your frosting recipe was super easy to make, and I had guests at the party asking for the recipe on how to make it. Overall, the cake was a huge success! Thank you for sharing your recipe!

    • March 23, 2015 / 9:56 am

      So glad to hear this cake worked for you, Alana! And glad the birthday girl got a delicious cake for her big day :)

  63. March 1, 2015 / 3:56 pm

    This is delicious! I used just one cup of sugar but it is still amazing!! :D

  64. Bella
    February 26, 2015 / 4:45 pm

    This cake is delicious!

  65. February 26, 2015 / 4:19 am

    Cake was eaten in seconds after it landed in the office kitchen. I also had to link your recipe because everyone loved it so much. Thank you!

    • February 26, 2015 / 2:57 pm

      Glad to hear it! You are most welcome!

  66. Natalie
    February 22, 2015 / 5:48 pm

    U should update it to say all purpose flour For those of us that disn’t know the difference.

    • February 23, 2015 / 8:04 am

      Thanks, Natalie! We’ve done that, and we’ll try to remember to be more specific about some of those ingredients in the future.

  67. Carrie
    February 20, 2015 / 11:45 am

    This is my go to chocolate cake recipe. I have made it many times over and it is always a hit. I have also tried it with Spelt flour and with almond milk and it always turns out perfect. And every time I have made it I have added a shredded zucchini (about 1 to 1.5 C). Thanks for the great staple recipe for my family recipe book!!

    • February 20, 2015 / 7:05 pm

      That’s so great to hear, Carrie! And we love that you’ve experimented with it and found ways to make it better for you and more fitting for your family. That’s exactly the reason we love to create recipes and put them online!

  68. February 5, 2015 / 7:38 pm

    The recipe says 1 1/2 c milk but directions say a total of 1 c. Which is it?

    • February 5, 2015 / 9:29 pm

      You want to use 1 1/2 cups…but you want to put only half the TOTAL amount into your batter at a time. I’ll work on a better way to phrase that, because it is kind of confusing.

  69. Dina
    February 4, 2015 / 10:36 am

    375 for 17 minutes thanks yummy!

    • February 5, 2015 / 5:59 pm

      Thanks for letting us know, Dina! We’ll add that to the recipe so others don’t have to figure it out, too!

  70. Dina
    February 4, 2015 / 8:04 am

    Just wondering how long and what temp if using for cupcakes? Thanks

    • February 4, 2015 / 9:14 am

      We haven’t actually used this recipe for cupcakes before, so we don’t have exact numbers for you. The same temp should be fine…and the cupcakes will probably need about 18 minutes to cook, but check them after 15 and see. Let us know how it works!

  71. stephanie
    January 25, 2015 / 12:21 pm

    A cake should never be mixed over two minutes when the flour is added because the gluten will begin to develop and you will get a chewy cake. Also a cake last two days in the fridge three at the most. cakes can be frozen and thawed.

  72. Tracey B
    January 18, 2015 / 3:04 pm

    Cake is wonderful. Frosting not good. Tastes like I frosted it with butter.

    • January 18, 2015 / 8:14 pm

      So sorry you didn’t like the frosting, Tracey! But we’re glad you found the cake good. Maybe you would prefer a whipped frosting of some kind? That might be great!

      • Anonymous
        February 3, 2015 / 11:52 am

        Love the recipes however, there are so many ads on the site that the pages are hard to load and I’m constantly having to close something out or be careful as to what I touch so that I don’t click on an ad! Frustrating.

        • Nellie
          February 3, 2015 / 12:02 pm

          We’ve been hearing that problem and trying to figure it out. Are you using a tablet or phone by chance?

  73. Rachel
    January 16, 2015 / 7:41 pm

    I am wondering how long this will keep? i have a party on Sunday and it’s Friday. should i wait til tomorrow to make it??

    • January 17, 2015 / 8:32 pm

      It’ll taste best if you wait…because the cake won’t have the time to start drying out. But it will still be fantastic if you make it tonight!

  74. Carrie
    December 28, 2014 / 6:12 pm

    Mine is taking way longer to bake. I am past 45 minutes and it is still runny in the middle? I am using a glass pan….

    • Nellie
      December 29, 2014 / 9:22 am

      Oh no! Did it come out okay in the end? Not sure what would have been the cause. Perhaps the pan size and kind contributed?

  75. Jess
    December 14, 2014 / 1:11 am

    Silly question, but….the butter in the frosting/cake recipe….is it salted or unsalted?


    • December 14, 2014 / 4:45 pm

      Not a dumb question! We aren’t sure it matters too much, but we tend to use unsalted for the cake and salted for the frosting. But really, use whatever you have. It doesn’t affect the taste that much.

      • Jess
        December 14, 2014 / 5:29 pm

        ooohhhh! Thank you!

        another one, I was wondering….the chocolate shavings on top….What sorta chocolate did you use and how did you get it to look that way? Its pretty! :) thanks again!

        • December 15, 2014 / 10:14 am

          You’re welcome! The chocolate shavings on top are just from a candy bar…I think we used something with 60 or 70% cocoa, so the chocolate wasn’t soft, but that’s it. We used a potato peeler to just shave off chocolate and dumped it on top. That’s it!

  76. Priscilla
    November 21, 2014 / 6:34 pm

    Could this be made into cupcakes?

    • Nellie
      November 22, 2014 / 10:42 am

      Absolutely!! It’s delicious as cupcakes!

      • Phoebe
        December 8, 2014 / 1:48 am

        How long should it be baked for if we’re doing cupcakes? :)

        • December 8, 2014 / 8:35 am

          We recommend going for 17 minutes and then checking them periodically after that.

  77. November 13, 2014 / 1:44 pm

    This is my new favorite chocolate cake recipe!!! It is just so perfect, tight crumb, stays moist and is so delicious and easy. I do have a question though, if I want to turn this into a white/vanilla cake… could I just substitute 3/4 cup flour for the 3/4 cup cocoa? Thanks so much!!

    • Nellie
      November 13, 2014 / 2:46 pm

      I’m so glad you asked! It gives me an excuse to tell you about the BEST white cake :) (see what I did there)… This is the recipe I use. I really am not sure what the steps would be to turn the chocolate into white properly. I’m so glad you liked the chocolate cake…I agree that is perfect!

  78. November 6, 2014 / 2:09 pm

    Ok. I am a chocolate cake snob/connoisseur and this is hands down………………UNBELIEVABLE
    BUT, why does it sink in the middle in a 9×13 pan? Any way to combat that? It didn’t detour my family one eyeota but wanted to make it for a church bake sale without the pitiful sink hole.

    • November 7, 2014 / 10:04 am

      We’ve never had the problem of it sinking in the middle…either it hasn’t cooked long enough, or you opened the door while it was baking? Those are the 2 reasons we can think of for it doing that.

      • November 11, 2014 / 4:05 pm

        ok. about to make it again and will watch for the sink hole.
        thank you…………..sure is yummy

        • Nellie
          November 11, 2014 / 9:42 pm

          I hope it turns out perfectly this time! We’ll be waiting to hear!

    • July 5, 2015 / 3:48 pm

      maybe if you placed a flower nail into the center of the pan it might stop the sinking. I know this works with my sheet cake pans.

      • Nellie
        July 5, 2015 / 4:04 pm

        Thanks! I need to pick up one of those and give it a try. Although, the cake never lasts long enough to worry about too m uch :)

  79. Amber
    October 20, 2014 / 11:11 pm

    I loved this recipe. Super easy, super basic ingredients, just super! Thanks for sharing!

    • October 21, 2014 / 11:15 am

      Thanks, Amber. It really has been so great to have this to whip out.

  80. Brandie
    October 4, 2014 / 3:35 pm

    Making it for my grandpas 72nd birthday today and it’s In the over as we speak. My house smells so amazing can’t wait to eat it

    • Nellie
      October 5, 2014 / 3:23 pm

      I’m so glad!! I hope it is super successful and your Grandpa has a lovely birthday!

  81. Gina G
    September 28, 2014 / 9:04 am

    Made this cake for my 12 year anniversary. Turned out delicious. I prefer homemade cakes to box mixes ever since I tried them 2 years ago and this one is a definite keeper. It is my new go-to for a chocolate cake. I used a different frosting, thought it would be chocolate overload, but was very happy with the richness and density of the cake. Thanks for a great recipe!

    • Nellie
      September 28, 2014 / 9:47 am

      So glad to hear it! We love homemade cakes, as well!

  82. Trisha
    September 16, 2014 / 6:34 pm

    Made this cake today for my boyfriend and my son. No special occasion, just wanted to make it! It is wonderful, and that is coming from a girl who isn’t really a cake eater! I make it, but don’t really like eating it. But this cake is delicious!

    • September 16, 2014 / 7:27 pm

      Haha; I’m the same way! I don’t usually like cake…it’s too dry! But I love this one. Glad your family liked it!

  83. Doña
    September 12, 2014 / 2:52 pm

    I just made this cake and frosting for my husband. It’s his birthday today and smells wonderful baking. I haven’t tried it yet but it looks amazing! Thanks!!

    • September 12, 2014 / 3:24 pm

      You’re Welcome! We know you’re both going to love it. Happy Birthday to the hubby from Nellie and I!

  84. Debbie Cook
    September 8, 2014 / 9:56 am

    This cake is incredible. I made it this weekend for my sons birthday and everyone agreed this was the best cake chocolate cake they had tasted. I did use buttermilk in place of the milk but that was my only change. I will make this cake again and again and again!! Thank you!!

    • Nellie
      September 8, 2014 / 10:06 am

      You are so welcome! We love this one too and use it time and again. Initially it’s scary making a homemade cake but once you make this…its hard to have another, isn’t it! Happy birthday to your son!

    • Meisha
      November 23, 2017 / 1:42 am

      Did you use cup for cup with the buttermilk? That’s what I want to try because I don’t use whole milk and I didn’t want to substitute anything else.

      • Nellie
        November 24, 2017 / 9:34 am

        Yes, I would use cup for cup. Let me know how it turns out.

  85. Marlaine
    September 1, 2014 / 1:13 pm

    Excellent delish made this for my husband thank you so much for the recipes

  86. Anonymous
    August 30, 2014 / 5:18 pm

    Sorry to bother you because a similar question was already asked, but how much is a stick of butter in cups?

    • August 31, 2014 / 10:37 am

      Not a problem! A stick of butter is a 1/2 cup.

  87. A
    August 18, 2014 / 7:43 pm

    Omg thank you for this yummy recipe! Also thanks for not understanding this insane trend of cake “pops” just like me. I think it’s gross to eat a bunch of cake crumbs people roll and smoosh into a ball with their hands…..wth…I just don’t get it.

    • August 19, 2014 / 3:57 pm

      So glad there are others like us out there!!!

  88. Kim
    August 10, 2014 / 2:15 pm

    I made this last week for a birthday party – tried it in a bundt pan and it turned out really well! Delicious, thanks!! Will definitely use this recipe again!

  89. Deb
    August 8, 2014 / 7:12 am

    The cake looks amazing and I would really want to try it. My father in law has birthday on Monday so I want to make it for him but I am really confused by the amounts of the products. Is it possible to give me the exact grams/ounces because honestly I have no idea how much a stick of butter weighs or how much 3/4 cup cocoa is. It is just easier for me to work with grams/ounces. Thanks in advance!

    • Liz
      August 10, 2014 / 11:12 pm

      Liquid measurements:
      1 cup = 8 ounces
      1 tsp = 5 ml

      Dry ingredients
      1 cup = @ 250 grams (according to my kitchen scale)

      2 sticks of butter is 1/2 a pound or 226 grams

  90. Charlotte
    August 3, 2014 / 3:35 pm

    Just made this. My first ever made from scratch cake! Made it in a bundt pan and it came out beautifully! Made the frosting too, but haven’t yet put it on. I may have put too much butter cause it seems a bit watery, but I think it will pour nicely over the cake. Both taste great! Just haven’t had them together yet.

  91. fina
    August 1, 2014 / 10:40 am

    Tried it and I love it! Big hit with my family! I was worried that the frosting wouldn’t be enough, but it was the perfect amount! Perfectly delicious! Thanks!

  92. July 26, 2014 / 3:11 pm

    I’m making this cake today for my boyfriend’s birthday! I’m super excited! My kitchen smells like a chocolate factory!! :) Thank you for sharing this recipe!!

    • July 26, 2014 / 5:18 pm

      You’re so welcome! We hope it turns out perfectly and is a hit!!!

  93. Mary Ann
    July 21, 2014 / 4:08 pm

    This was delicious. Thank you.

  94. Kayli
    July 21, 2014 / 12:48 pm

    Do you know how long it will take for cupcakes using this batter? Thanks!

    • July 22, 2014 / 10:34 am

      Sorry Kayli, we’ve never tried cupcakes with this batter before! Please try it, though, and let us know what you find out!

  95. Mary Ann
    July 16, 2014 / 7:03 pm

    Hi, what size round pans? Thanks.

    • July 17, 2014 / 8:27 am

      We used 9 inch rounds, but you could use 8″ and just have slightly thicker cake.

  96. Vyan
    July 4, 2014 / 3:32 am

    Hello Nate and Janel
    Good to SEE you guys! Enjoy the 4th weekend.
    Lots of love from the Easom clan in Simons Town SA

  97. July 2, 2014 / 7:26 am

    Mr. Nate can take his cake to the desert island but not you — we NEED you around — just in case. Does that sound selfish?? Yep it is :-) The cake looks delicious!! More like a no flour cake. Like the ones that weigh a ton and go right to the hips and thighs but it was worth it because of the taste — that kind of cake. Happy Birthday Mr. Nate and hope all of you have a great Fourth!!

  98. Danielle L
    May 10, 2014 / 4:42 pm

    Great recipe!

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