Old Fashioned Chocolate Cake is a rich, decadently chocolate dessert that never goes out of style. With a supremely moist crumb, tender texture, and plenty of chocolate buttercream, it makes a perfect birthday cake or any special occasion treat.
An Easy Old Fashioned Chocolate Cake
When my husband turned 42 he asked for a chocolate mayonnaise cake—his childhood favorite that his mother used to bake. I was nervous to recreate a cake that carried so many memories, especially because my mother-in-law is an amazing cook. Still, I wanted to make his birthday special, so I gave the recipe my best effort. With extended family coming for dinner, the pressure was on, but the outcome was worth it.
Moist Homemade Chocolate Cake Recipe
I based my version on a Chocolate Mayonnaise Cake recipe I found and adapted the pan sizes to what I had available. The original called for three 8-inch layers; I used two 9-inch pans and still achieved excellent results. The mayonnaise replaces oil, keeping the cake incredibly moist without an obvious mayo flavor—if you didn’t know, you wouldn’t guess.
Chocolate Buttercream Frosting Made from Scratch
The frosting is a silky, chocolate-forward buttercream made with melted chopped chocolate rather than cocoa powder. It gives the cake a glossy finish and a luxurious mouthfeel. The finished cake is rich and indulgent; small slices are satisfying, though my husband happily enjoyed a generous birthday portion and declared it incredible.
Beyond the ingredients, the cake felt like a celebration of effort and love—an important reminder that special meals are about more than just the food.
Happy birthday, dear!
Old Fashioned Chocolate Cake
- Author: Vera Zecevic
Prep Time: 35 minutes- Cook Time: 35 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Oven
- Cuisine: American
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Old Fashioned Chocolate Cake delivers a deeply chocolatey experience with a moist, tender crumb and a smooth, chocolate buttercream. It’s ideal for birthdays or any celebration where chocolate is welcome.
Ingredients
For the Cake:
- 2 oz. semisweet chocolate (or bittersweet up to 61% cacao), chopped
- 2/3 cup unsweetened cocoa powder
- 1 3/4 cups boiling water
- 2 3/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1 1/4 teaspoons baking soda
- Dash of salt
- 1 cup granulated sugar
- 1 cup packed light or dark brown sugar
- 2 large eggs
- 1 1/3 cups mayonnaise (not reduced-fat)
- 1 teaspoon vanilla extract
For the Frosting:
- 10 oz. semisweet chocolate (or bittersweet up to 61% cacao), chopped
- 1 1/2 cups unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 tablespoon vanilla extract
- 1–2 tablespoons milk, optional (to thin, if needed)
Instructions
To make the cake:
- Preheat the oven to 350°F. Grease two 9-inch round pans with at least 2.5-inch sides (or three 8-inch pans with 1½–2-inch sides). Line the bottoms with parchment circles and set aside.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
- In a heatproof bowl combine the cocoa powder and chopped chocolate. Pour in the boiling water and stir until the chocolate is melted and the mixture is smooth.
- In a large bowl, beat the granulated and brown sugars with the mayonnaise until well blended.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Alternately add the flour mixture (in four additions) and the chocolate mixture (in three additions), beginning and ending with the flour. Mix until just combined.
- Divide the batter among the prepared pans. Bake until a tester inserted in the center comes out clean—about 30–32 minutes for 8-inch pans or 35–40 minutes for 9-inch pans. Avoid overbaking to keep the cake moist.
- Cool the cakes in the pans for 15–20 minutes, then loosen the edges with a knife and invert onto racks to cool completely.
To make the frosting:
- Melt the chopped chocolate and set it aside to cool slightly.
- Beat the softened butter until smooth and creamy. Gradually add the sifted powdered sugar, mixing until well combined. Stir in the vanilla.
- Add the melted chocolate and beat until the frosting is silky and smooth. If it’s too thick, add 1 tablespoon of milk at a time to reach the desired consistency.
- Place the first cake layer on a serving plate and spread approximately 3/4 cup frosting on each layer for an 8-inch cake, or 1 to 1 1/2 cups per layer for a 9-inch cake. Finish by spreading the remaining frosting over the top and sides of the cake.
Notes
The original recipe yields three 8-inch layers. Using two 9-inch pans produces two thicker layers and works well. The frosting quantity is sufficient for either two 9-inch layers or three 8-inch layers.