The Best Chocolate Cake You Ever Ate

05.22.2012

Ahh chocolate cake, doesn’t it just make life good? And what makes life really good? A moist, lightly fudgy, perfectly chocolaty, slightly dense, kissed with cinnamon piece of the perfect chocolate cake frosted in a rich, fudge-like frosting. Haha I’m kidding, kind of. I know if someone were to hand me a piece of this cake on “one of those days” it would rapidly change from being “one of those days” into being a fabulous day =).

I got this recipe from my sister, whom got it from allrecipes. I’m quite certain it’s a recipe for chocolate cake that cannot be topped. There’s not outdoing this one. It is simply as it’s named “The Best Chocolate Cake You Ever Ate.” I may call it The Best Chocolate Cake You Will Ever Eat, because it’s likely to be a lifelong favorite. Everything about this cake is divine. I made several of my own adjustments to the recipe, just follow the allrecipes link above to view the original recipe.

I almost forgot to mention the best part of this recipe (after it’s incredible taste of course), you frost it right out of the oven while it’s hot. No waiting an hour for the cake to cool to frost it! Amazing no? Just one more reason this is truly the perfect chocolate cake.

The Best Chocolate Cake You Ever Ate

Yield: 16 Servings

The Best Chocolate Cake You Ever Ate

Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup butter
  • 1/2 cup applesauce
  • 1/3 cup cocoa powder
  • 1 cup water
  • 1/2 cup buttermilk
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 Recipe Chocolate Fudge Frosting, recipe follows
  • Chocolate Fudge Frosting
  • 1/2 cup butter
  • 1/4 cup cocoa powder
  • 1/4 cup milk
  • 4 cups powdered sugar
  • 1 tsp vanilla extract

Directions

  • Preheat oven to 375. In a large mixing bowl, whisk together flour, sugar, baking soda, salt and cinnamon, set aside. Melt butter in a saucepan then stir in applesauce, cocoa powder and water and bring mixture just to a boil, whisking constantly. Pour hot butter mixture into flour mixture and stir. Add in buttermilk, eggs and vanilla and whisk mixture until well combine. Pour mixture into a buttered 13x9 baking dish and bake 25-28 minutes until toothpick inserted in center comes out with a few moist crumbs attached, prepare frosting during the last 5 minutes of cake baking. Immediately after removing cake from oven, pour (or dollop frosting by the spoonfuls) over hot cake and gently spread over entire cake.
  • Chocolate Fudge Frosting
  • In a medium saucepan, combine butter and cocoa powder and bring mixture just to a boil, stirring constantly to break up cocoa powder. Remove from heat and stir in milk, powdered sugar and vanilla and mix until well combine. If mixture is too thick to stir by hand beat it with an electric hand mixer on low speed until well blended. Immediately spread over hot cake before frosting begins to set. (Also, note if you are adding sprinkles the frosting does begin to set quickly so you will want to garnish with sprinkles immediately or they don't stick well).
  • Recipe Source: adapted slightly from allrecipes
http://www.cookingclassy.com/2012/05/the-best-chocolate-cake-you-ever-ate/

51 comments

  • Lisa: From the look of the cake in your pictures, I totally believe you. May 22, 2012 at 10:53pm Reply

  • Jaclyn: Lisa – thanks =)! I hope you get a chance to make it, you won’t regret it. May 23, 2012 at 7:48am Reply

  • Cathleen: Such little ingredients! Yet it looks so good! It really does make life more delicious :p May 24, 2012 at 5:59am Reply

  • monsterscircus: Very praising word, but if you say it’s the best I’ll ever eat, I believe it! It’s bookmarked. Have a wondeful Day. May 24, 2012 at 12:57pm Reply

  • Jaclyn: I think you will likely agree =), have a great day and enjoy! May 24, 2012 at 4:21pm Reply

  • Paradis: OMG…looks Delicious! May 25, 2012 at 8:14pm Reply

  • Winnie: It sure looks good!
    Thanks for sharing this recipe, I’m hoping to try this cake soon May 31, 2012 at 2:23pm Reply

  • Katie Mar: oh wow this cake looks and sounds so decadent and yummy May 31, 2012 at 5:31pm Reply

  • Galexi Cupcakes: I saw your recipe on TS and followed it to your blog. You have a gorgeous blog..I love the cake and slow cooker recipes. Thank you for sharing this recipe. Jackie June 1, 2012 at 6:44am Reply

  • Sarah: Speaking as a person who doesn’t really like cake, that look AMAZING! I am going to make this today for my not-cake-liking friend for us to try out. June 1, 2012 at 6:45pm Reply

  • Jaclyn: Thanks for your comments! I hope your not-cake-liking friend enjoyed today Sarah! I think if I were a cake hater this cake could turn me into a cake lover =). June 1, 2012 at 9:28pm Reply

  • Sarah: I had to come back and confirm that this was, indeed, the best cake we not-cake-likers had ever tasted!! It’s going in the cookbook as the go-to cake. P.S. I think the sprinkles are a MUST! June 2, 2012 at 5:00pm Reply

  • pjaroslawski@shaw.ca: I found this cake on allrecipes a few years ago and make it probablly once a month! It is my go-to chocolate cake recipe for any potluck.
    I will have to try your applesauce addition. June 2, 2012 at 6:48pm Reply

  • Jaclyn: Sarah – I’m so glad you came back to leave a comment! I thought you might like it and I’m so glad to hear you did! A cake so good that non-cake likers love it =). Thanks so much for leaving another comment! Have a great day! June 3, 2012 at 6:55am Reply

  • Diane: I to had to come back to tell you that this was the BEST chocolate cake – and boy, have I baked alot. I did not have the 4 cups of conf sugar – more like almost 3 1/2 cups for frosting and it was still so good. I had to give it to the babysitter this am or I would have eaten the ENTIRE pan myself! Thanks for sharing! June 4, 2012 at 7:35am Reply

  • Ameena Shaik Peerla: Thanks for the wonderful recipe…i made it and it was a instant hit…..cant wait to try more of your wonderful recipes :) June 4, 2012 at 8:59pm Reply

  • Jaclyn: Diane – I’m happy you thought so too =)! I could eat it everyday of my life. I wish I could eat it for breakfast. Thanks for your comment!
    Ameena – That’s great to hear it was a hit. I love the simplicity of this recipe and that you don’t have to wait for a the cake to cool, really can it get any better? Thanks for your comment! June 5, 2012 at 7:22am Reply

  • Tracey Evridge: My son’s 4th Birthday is in 2 weeks and I decided to go outside the box and bake him a cake from scratch…this will be the first time I do this so I’m going to cross my fingers, LOL!!! I found this website on Pinterest and I’m sooo glad I did…I went food shopping today and based my whole grocery list on ingredients from many of your recipes!!! Cant wait to try them out! :-) September 4, 2012 at 1:42pm Reply

  • Jaclyn: Tracey Evridge – I hope you do make this cake! I seriously wish I had a piece right now. So I’m always trying to get my husband to cook and bake with me, I guess it’s just not his thing, anyway for my birthday I told him I wanted him to make me a cake and I chose this one. He did an awesome job, so I told him he couldn’t use the “I can’t cook” excuse anymore =). This cake is sooo good. It’s fudgy and chocolaty and everything a chocolate cake should be. I hope you fall in love with it as much as I have =). I hope you love all the other recipes you try too! Thanks for your comment! September 5, 2012 at 10:19pm Reply

  • Sharon: Can you stack and cover this with fondant? September 16, 2012 at 5:19pm Reply

  • Anonymous: How long would you bake it if you used two round cake pans? I think this recipe will be great for my friend’s birthday. I’m known as the gal that makes the cake for my friend’s birthdays, I really hope this will turn out! October 1, 2012 at 12:46pm Reply

  • Jaclyn: Anonymous – I’ve done it in two 9″ round cake pans a few times but I couldn’t remember how long I baked it so I look at the reviews for the original recipe on allrecipes.com and someone said it was 20 minutes for the 9″ rounds. I hope that helps and I hope you and your friend enjoy! October 1, 2012 at 7:04pm Reply

  • gluten free: To get the wax paper to size, you can either trace the bottom of the pan and cut it out, or grease the pan, smooth a sheet of wax paper into the pan, remove the wax paper and cut out along the crease. This is kinda messy though, better to trace the pan then cut it out. October 2, 2012 at 8:48am Reply

  • Sunz: All your pictures of every single recipe are amazing!! I get hunger pangs just looking at your blog… sigh November 20, 2012 at 1:16pm Reply

    • Jaclyn: Thanks =)! November 24, 2012 at 12:18am Reply

  • Anonymous: Just made this cake. It is fabulous. My family loves it and now I know that this cake will be on my go-to list for ever. Thanks for the assist! November 22, 2012 at 9:11pm Reply

    • Jaclyn: Your welcome =), thanks for your comment! November 24, 2012 at 12:18am Reply

  • Nisa Homey: I was wondering whether there is any substitute for applesauce??? I badly want to bake this cake… December 4, 2012 at 10:11pm Reply

    • Jaclyn: Vegetable oil, that’s what the original recipe call for =). I hope you love it. December 4, 2012 at 10:45pm Reply

  • Brandi: I made this cake for my hubby’s birthday and it was wonderful! Stays really moist too! Thanks for a new “go to” recipe! ;) December 20, 2012 at 8:47pm Reply

  • TxGal: This is almost the same exact recipe for wonderful Texas Sheet cake … a long-standing tradition for parties, bbqs and potlucks around here !
    The only differences I see are, Texas Sheet cake uses all butter and no oil, and it’s usually made in a sheet cake pan (aka jelly roll pan @11 x 15) but great in a 9 x 13 too !
    Love your site !! January 9, 2013 at 12:21pm Reply

    • Jaclyn: Thanks so much! This actually does taste quite similar to a sheet cake so maybe the person that created the original recipe had that in mind =). January 9, 2013 at 10:19pm Reply

  • Laura Alvarez: can you make this cake for the coca cola tres leches cake? February 14, 2013 at 8:14pm Reply

    • Jaclyn: I wouldn’t recommend it simply because this is a very moist and almost dense cake and the coca cola tres leches needs more of a light and dry cake to be able to absorb all the liquids that are added after baking. I do need to come up with a made from scratch method someday though =). February 17, 2013 at 11:09am Reply

  • http://opzionibinariedemo.tumblr.com/: Hi there, I want to subscribe for this blog to
    obtain most up-to-date updates, therefore where
    can i do it please assist. July 27, 2013 at 4:17pm Reply

    • Jaclyn: Hi – where it says “keep updated” on the upper right side of my blog, just underneath that is a box to enter your e-mail address. July 27, 2013 at 9:22pm Reply

  • carla: Hallo ! This cake looks so yummy. I want to make it for my daughter’s birthday but will need to make it in advance and freeze it for about a week. So I wanted to know if this cake freezes well and also, if I can wait to put the icing on when I have defrosted it – will that work ?
    Thanks ! August 16, 2013 at 11:37pm Reply

    • Jaclyn: I rarely freeze cake, as in a few times in my life and this happened to be one of them. I just froze it with the icing – it’s best to add the icing on when the cake is warm so it soaks into the cake a little. So you may want to frost first but it should work okay either way. I hope you and your daughter love it Carla! August 20, 2013 at 4:04pm Reply

  • Meg: Hi Jaclyn!
    Do you happen to know if this bakes up well in a bundt pan?
    Thanks so much in advance! This cake looks delicious. :)
    Cheers! November 2, 2013 at 9:27pm Reply

    • Jaclyn: I haven’t tried yet but I’d imagine it would just fine as long is it’s not over-filled. November 16, 2013 at 8:49pm Reply

  • Thea: I love moist chocolate cakes and I am so looking forward to making this! But I have a question about the cinnamon.. I’m not a fan of the cinnamon taste so I was wondering whether the cake would still be ok if I left the cinnamon out? December 12, 2013 at 12:17am Reply

    • Jaclyn: Yes that would be just fine. December 20, 2013 at 5:02pm Reply

  • Cecília: I did it… and it’s REALLY true, thanks! :) February 12, 2014 at 12:50pm Reply

    • Jaclyn: I’m so glad you liked it Cecilia! Thanks for leaving a comment :)! February 18, 2014 at 10:52pm Reply

  • Salsera77: Hi there, I discovered your blog last week and I’m amazed.I’ve already tried the Creamy white chicken lasagna roll ups and they were a total success at a dinner party I hosted. I wondered with what you could substitute buttermilk for this recipe as where I live, they don’t sell it :-( which is quite annoying as a lot of cake/muffin recipes come with it. Thanks a lot April 29, 2014 at 4:32am Reply

    • Jaclyn: Yes, there is a simple substitution I use quite often, simply add 1 Tbsp white vinegar or lemon juice to a liquid measuring cup then add enough low fat milk to reach 1 cup (so you’ll be adding 1 cup minus 1 Tbsp milk) then whisk and let rest 3 minutes and that’s it. I’m so glad you enjoyed the lasagna roll ups! April 29, 2014 at 10:11pm Reply

  • Amber: I can tell just by the taste of the batter that it is going to be amazing! Its going to be hard to wait until my friends bbq tonight to eat it!! May 9, 2014 at 10:40am Reply

  • shelly: cinnamon and chocolate–great combination—-moist cake and lovely—thanks for the recipe September 2, 2014 at 9:35am Reply

    • Jaclyn: You’re welcome Shelly! Thanks for leaving a comment! September 22, 2014 at 9:42pm Reply

  • Ana: I love this cake! I made it so many times already. it’s so easy and a total winner!! Highly recommended! October 27, 2014 at 11:33am Reply

    • Jaclyn: Thanks for leaving a review Ana! I’m so glad you like this recipe! October 27, 2014 at 5:18pm Reply

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