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 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Cake, Dessert
Cuisine: American, Southern
Servings: 12
Calories: 480kcal
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
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.
- 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.
Calories: 480kcal | Carbohydrates: 62g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 553mg | Potassium: 156mg | Fiber: 2g | Sugar: 43g | Vitamin A: 815IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 2mg