Cake never gets old, and chocolate cake is timeless. This Old Fashioned Chocolate Church Cake was a part of many of my memories growing up. It’s a delicious dessert, just begging to be a part of your family suppers too.
This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.
While we brought you a couple fun new sweet treats for Summer earlier in the week- Strawberry Pretzel Salad Parfaits & No Churn Frozen Hot Fudge Ice Cream- we decided to take things back and go the more traditional route with this last recipe for this years #SummerDessertWeek.
Stick with us, and you’ll get an easy recipe for one of many Southern children’s favorite desserts, an Old Fashioned Chocolate Church Cake.
Growing up Baptist, potlucks were a common occurrence- at least once, often twice a week even. It was a hodge podge of everybody’s easy family favorites, and it was always a good time full of great food.
There was always an over abundance of food, filling several tables to the very edges. That didn’t even include the dessert tables.
I’m getting ahead of myself though. We weren’t even allowed to consider, let alone look in the general direction of, dessert until all kids’ plates had been cleaned.
Even then an extra heapin’ helpin’ or two of this or that, was strongly encouraged.
Most of us were out of our seats as soon as we got the barest nod of permission, and duckin’ & weavin’ our way to the sweets. It may not have always been the same exact cake, but there was always a similar version of a chocolate cake that somebody’s grandma was always guaranteed to bring.
It lovingly became known as an Old Fashioned Chocolate Church Cake.
Nobody’d every have dreamt of bringing a cake made from a box mix to a Church function, from scratch or not at all was the general consensus. There’s something to be said to it, because to this day this is the only kind of chocolate cake I really enjoy.
It’s sweet, but not sickeningly so. They layers may not rise as much as other cakes, but each one if fluffy with a traditional cake-y texture, and incredibly moist.
The frosting is rich and creamy, but because it’s homemade it’s stiff enough to hold it’s shape making it easy to use even for beginners to still get a smooth finish without pulling cake away and turning ‘crumby’.
If you fondly remember your Grandma’s from scratch chocolate cake, or have memories of enjoying the same at Sunday potlucks- you’ll want to save this recipe for our Old Fashioned Chocolate Church Cake.
Serve a slice to family, and reminisce on fond food based memories, and make some new ones, and a new tradition, with your own kids now.
One last note, to get the most authentic Southern flavor- I suggest using premium Southern ingredients, like Dixie Crystal’s granulated & powdered sugars and also premium Adam’s Extracts vanilla extract in both the cakes and the scrumptious frosting.
Old Fashioned Chocolate Church Cake
For The Cake
- 3/4 cup butter, softened
- 1 cup Dixie Crystal's sugar
- 1 tsp Adam's Extract vanilla extract
- 1 cup milk
- 2 large eggs
- 2 cups flour
- 3 tbsp cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 1/2 cup hot water
For The Frosting
- 1/2 cup butter, softened
- 1/2 cup cocoa powder
- 1 tbsp Adam's Extract vanilla extract
- 1/2 cup heavy whipping cream
- 2 1/2 cups Dixie Crystal's powdered sugar
To Make The Cake
- In the bowl of a stand mixer, cream the butter & sugar together until whipped and fluffy. Add the extract, milk, & eggs. Beat until evenly combined and the batter's smooth.
- To a large mixing bowl, add the flour, cocoa powder, baking soda, & salt. Using a whisk or fork, stir together until all ingredients are evenly combined.
- Set the mixture to a slow speed, and steadily, but slowly, add the dry mixture in- mixing just until the batter comes together and is evenly combined.
- Add the hot water, mixing again just until evenly combined.
- Spray 2 9" round cake pans liberally with cooking spray. Pour the batter into them, dividing evenly between the two. Give each pan a wack onto the counter 2-3 times to get any trapped air bubbles out and to make sure the batter's even.
- Bake the cakes at 350 degrees for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cakes from the oven, and set them aside from heat to cool in the pans for 5 minutes. Run a butter knife along the outer edges to release, then carefully turn the cakes out onto cooling racks to finish cooling completely.
To Make The Frosting
- Add the butter to a bowl of your stand mixer, cream until fluffy. Add the remaining ingredients, and beat again until well combined & the frosting's fluffy.
- Transfer the designated bottom layer of your cake to a cake plate or whatever serving dish you're using. Spread a layer of frosting evenly out over top to the edges.
- Top with the remaining cake. Evenly frost the outer layers and top of the cake.
- Slice & serve as is, or cover, refrigerate and serve within 24 hours.
Welcome to the 2nd Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. This sweet week-long event is filled with fun dessert recipes from amazing bloggers and some great giveaways from our generous sponsors! We can’t wait to share all of these summer-themed desserts with y’all and celebrate summertime sweets all week long!
There are 23 wonderful bloggers participating in this year’s event! With over 60 recipes being shared this week we just know that you’re going to find a new summer favorite! Plus, don’t forget that we have 5 (five) great giveaways for you this week too!
Scroll down to take a look!
Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!
Prize #2 — Adam’s Extract is giving away – One bottle of Adams Best Vanilla Flavor, Adams Best Prize Winning Pound Cake Mix, Adams Extract Twice as Stong Vanilla and Adams Extract Lemon Extract
Prize #3– Red Star Yeast is giving away an Insulated Tote Bag, “I Knead to be Loaved” Apron, “The New Artisan Bread in Five Minutes a Day” Cookbook, Printed recipe ebook, Yeast (three 3-strips of Platinum), French Rolling Pin, Measuring Spoons, Bench Scraper/ Dough Cutter, Dough Whisk, Oven Mitt and Kitchen Towel
Prize #4 — Susquehanna Glass Co. is giving away one set (4 glasses) of Mermaids Stemless Wine Glasses. (like the Mermaid glasses you’ll see in some of our recipes this week!)
Prize #5 — Lodge Cast Iron is giving away one (1) 12-inch Cast Iron Skillet.
Giveaway open to US Residents 18 years or older. No PO Boxes Please. giveaway runs from July 9th until July 15th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners.
Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Red Star Yeast, Susquehanna Glass Co. and Lodge Cast Iron! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Sweet Summertime Cakes:
Pineapple Pistachio Marshmallow Cream Cake from Daily Dish Recipes
Old Fashioned Chocolate Church Cake from 4 Sons ‘R’ Us
- Coconut Sweet Bread with Lime Glaze from The Domestic Kitchen