Southern Chocolate Church Cake

a cake server removing a slice of frosted chocolate church cake from a white pedestal

4.67 from 6 votes

Southern Chocolate Church Cake

This old fashioned chocolate church cake is a timeless dessert, popular at Southern gatherings and church brunches. It’s a delicious dessert, just begging to be a part of your family suppers too. This cake is sure to become a treasured favorite at any occasion!

Prep Time20

Cook Time20

Total Time40

Course: Cake, Dessert

Cuisine: American, Southern

Servings:

Calories: 480kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

For The Cake

3/4 cup butter softened
1 cup granulated 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 vanilla extract
1/2 cup heavy whipping cream
2 1/2 cups powdered sugar

US Customary - Metric

Instructions

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.

Notes

Make sure the butter is softened but not melted. I like to let it sit out on the counter to come to room temperature before I use it.
If you are worried about the cakes sticking to the pan, you could cut two 9 inch circles of parchment paper out and place it in each pan, spray the parchment with nonstick spray, and then pour the batter in.
Make sure the cakes are fully cooled before you frost them. If the cakes are still warm, the frosting will melt all over the cake.
You could use a butter knife to frost the cake or a frosting spatula.

Nutrition