Description
A classic, rich, and moist butter cake that’s perfect for any occasion, topped with rich chocolate frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup butter, softened
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 eggs
- 1 stick (1/2 cup) butter or margarine
- 2/3 cup Hershey’s cocoa
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla
Instructions
- Preheat your oven to 350°F. Grease and flour two 8-inch x 2-inch baking pans and set them aside.
- In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.
- Add the softened butter, milk, and vanilla to the bowl. Using a hand mixer, beat the mixture for 2 minutes while occasionally scraping down the sides of the bowl.
- Add the eggs and beat for an additional 2 minutes.
- Divide the batter equally between the prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cakes from the oven. Let them cool in the pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
- For the frosting, melt the butter and stir in the cocoa. Alternately add powdered sugar and milk, beating until you reach a spreading consistency. If needed, add more milk and stir in the vanilla.
- Slice the cake into wedges and serve it plain or topped with a generous amount of chocolate frosting.
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze it wrapped tightly for up to three months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 27g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: cake, butter cake, dessert, chocolate frosting