Chocolate Cake

This cake is wonderful and a big success any way we present it at Claire’s. We serve it plain or with our Buttercream Frosting or other imaginative frostings and glazes. Or we spoon sunflower seed butter or raspberry preserves over the top of the batter just before baking. Or we slice a fresh banana and push the slices into the batter before baking. We use about 20 quarts of this batter every day and it has only gotten more popular over the past thirty-five years.


  • 8 tablespoons (1 stick) butter, brought to room temperature
  • cups sugar
  • 3 eggs
  • 1⅛ teaspoons vanilla extract
  • 2 cups flour
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 1⅛ teaspoons baking soda
  • 1⅛ teaspoons baking powder
  • ½ cup buttermilk or sour milk


  1. Preheat the oven to 350°F.
  2. Cream the butter in a mixing bowl, using a hand mixer. Add the sugar and beat on medium speed, scraping the sides of the bowl as needed, until well blended, about 1 minute. Add the eggs and vanilla extract and continue to beat on medium speed about 30 seconds, until well blended.
  3. In a separate bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Spoon all of the creamed mixture onto the sifted dry ingredients. Pour the buttermilk over the top. Using a hand mixer on low speed, mix for about 1 minute, scraping down the sides of the bowl two or three times.
  4. Spray a 10-cup Bundt pan with nonstick cooking spray, or grease and flour the pan. Spoon the batter into the prepared pan, scraping the sides of the bowl. Smooth the batter. Bake in the center of the oven for about 50 minutes, or until a cake tester inserted in the center comes out clean.
  5. Remove from the oven and let stand for 5 minutes, then invert onto a cake dish.