Chocolate Cake
📜 Collection: John B. Collection | ✍️ Attribution: Anna Merritt | 📂 Category: Desserts A classic, rich chocolate cake recipe from Anna Merritt featuring a moist crumb and three large round layers. Perfect for celebrations or a decadent sweet treat.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 30 mins | None | 12 servings |
🔪 Key Equipment
- Mixing bowl
- Electric mixer
- Three round cake pans
Ingredients
Cake Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cube | Butter | Softened |
| 1 c | Sugar | Granulated |
| 1 c | Brown Sugar | Packed |
| 2 squares | Chocolate | Melted |
| 3 | Eggs | Whole |
| 2 1/2 c | Cake Flour | Sifted |
| 2 1/2 t | Baking Powder | Standard |
| 1 1/4 c | Milk | Room temperature |
| 1 1/2 t | Vanilla | Extract |
Instructions
Step 1: Preparation and Mixing
- Preheat your oven to 350° and grease three large round cake pans.
- Cream together the 1 cube butter, 1 c sugar, and 1 c brown sugar until light and fluffy.
- Beat in the 3 eggs one at a time, then thoroughly mix in the 2 squares chocolate.
- Alternate adding the 2 1/2 c cake flour and 2 1/2 t baking powder with the 1 1/4 c milk, mixing just until smooth.
- Stir in the 1 1/2 t vanilla.
Step 2: Baking
- Divide the batter evenly among the three prepared round cake pans.
- Bake at 350° for 30 minutes, or until a wooden toothpick inserted into the center comes out clean and the cakes spring back lightly to the touch.
💡 Make-Ahead & Storage: Baked cake layers can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days, or frozen for up to 1 month before frosting.
Original Recipe Scan
