Old-Fashioned Chocolate Cake with Cooked Chocolate Frosting

A moist, delicious chocolate cake made with less sugar and simple pantry ingredients, topped with a creamy frosting shared by a family neighbor.

Some of the best family recipes aren't necessarily the fanciest ones. They're the recipes that were made again and again because they were simple, affordable, and delicious.

My mom used to make this chocolate cake quite often, especially during the years when the price of sugar and cocoa seemed to keep going up. This cake uses less sugar than many traditional chocolate cakes, along with a modest amount of cocoa, but you would never think it was missing anything.

It is moist, tender, chocolatey, and surprisingly rich-tasting.

The cake also comes together quickly with simple ingredients that you may already have in your pantry. One of the things I especially remember about the recipe is making three little wells in the dry ingredients for the oil, vinegar, and vanilla before adding the cold coffee or water. It is such an old-fashioned way of putting a cake together.

And then there is the frosting.

The frosting recipe came to my mother from a neighbor. Unlike a typical buttercream that is simply mixed together, this frosting starts by cooking milk, flour, and sugar together until very thick. After the mixture cools completely, it is gradually beaten into softened butter until it becomes light and creamy.

It takes a few more steps than the cake itself, but the extra effort is worth it. Together, the moist chocolate cake and creamy frosting make a wonderful old-fashioned dessert that my family enjoyed many times over the years.

Ingredients:

For the Chocolate Cake:
3 c. flour
1 1/2 c. granulated sugar
1/2 c. unsweetened cocoa powder
2 tsp. baking soda
1 tsp. salt
2/3 c. vegetable oil
2 Tbs. apple cider vinegar
2 tsp. vanilla extract
2 c. cold coffee or water

For the Cooked Milk Frosting:
1 c. milk
5 Tbs. flour
1/2 c. granulated sugar
1 c. (2 stick) butter, softened
1 tsp. vanilla extract

Directions: 

Preheat the oven to 350°F. Lightly grease an 13 x 9-inch baking pan or baking dish.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until evenly combined.

Make three wells or depressions in the dry ingredients. Pour the vegetable oil into one well, the apple cider vinegar into another, and the vanilla extract into the third.

Pour the cold coffee or cold water over the ingredients.

Using a fork, gently stir everything together just until the batter is smooth and no pockets of dry flour remain. Do not overmix.

Pour the batter into the prepared baking pan and spread it evenly.

Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs attached.

Place the cake on a wire rack and allow it to cool completely before frosting.

Make the Cooked Milk Frosting:

In a small-to-medium saucepan over medium heat, whisk together the milk, flour, and sugar until smooth.

Whisking constantly, cook the mixture until it begins to bubble. Continue cooking and stirring for about 3 to 5 minutes, or until the mixture becomes very thick, like a thick paste.

Remove the saucepan from the heat.

Carefully place a sheet of wax paper directly over the surface of the mixture. This helps prevent a skin from forming while it cools.

Allow the cooked mixture to cool completely to room temperature.

Once the mixture has cooled completely, place the softened butter in a mixing bowl. Beat on medium-high speed for 2 to 3 minutes, or until the butter is light and fluffy.

Add the vanilla extract and beat briefly to combine.

With the mixer running, add the cooled flour-and-milk mixture one tablespoon at a time, beating well after each addition until completely incorporated before adding more.

Once all the cooked mixture has been added, turn the mixer to high speed and beat the frosting for at least 5 minutes, until it becomes light, fluffy, and creamy.

Spread the frosting over the completely cooled chocolate cake.

Slice and serve.

Tips for Best Success:

• Cool the cooked frosting mixture completely. This is probably the most important step in making the frosting. If the mixture is still warm, it can soften the butter too much.
• Don't rush the frosting. Adding the cooked mixture a tablespoon at a time helps it blend smoothly into the butter.
• Beat the finished frosting for the full 5 minutes. This helps create that light, creamy texture.
• Use room-temperature softened butter, rather than melted butter.
• Don't overmix the cake batter. Stir just until the dry ingredients are incorporated.
• Cold coffee works beautifully in this cake. It can enhance the chocolate flavor without making the cake taste like coffee.
• If you don't have coffee, cold water works perfectly well.
• Make sure your baking soda is fresh. Since this cake relies on baking soda and vinegar for its rise, fresh baking soda helps give the cake the proper texture.
• Allow the cake to cool completely before frosting. A warm cake can cause the frosting to soften or slide.
• When measuring flour, spoon it into your measuring cup and level it rather than scooping directly from the flour container. This helps prevent accidentally adding too much flour.

Variations and Substitutions:  

Coffee or Water:  Use cold brewed coffee for a deeper chocolate flavor, or use cold water if you prefer. Both work well.
Vegetable Oil:  A neutral-flavored oil such as canola, vegetable, or sunflower oil can be used.
Apple Cider Vinegar:  White vinegar can be substituted for the apple cider vinegar if that's what you have available. The small amount of vinegar isn't there to add a noticeable vinegar flavor—it works with the baking soda to help the cake rise.
Frosting:  The cooked milk frosting is especially good with this cake, but you could use your favorite chocolate or vanilla frosting if you're short on time.
Make It More Chocolatey:  For an extra chocolate touch, you could add a light dusting of unsweetened cocoa powder over the finished frosting or sprinkle a few mini chocolate chips over the top.
Add Nuts:  Chopped walnuts or pecans can be sprinkled over the frosting if your family enjoys nuts.

Serving Suggestions:

This cake is delicious simply cut into squares and served with a glass of cold milk.

For an extra-special dessert, serve it with:

• A scoop of vanilla ice cream
• Fresh strawberries or raspberries
• A dollop of whipped cream
• A light dusting of cocoa powder
• A cup of coffee
• A cup of hot tea

How to Store:

• Room Temperature:  Because of the milk-based cooked frosting, I recommend storing the frosted cake covered in the refrigerator rather than leaving it at room temperature for an extended period.
• Refrigerator: Cover the cake tightly with plastic wrap or place it in an airtight container. Store in the refrigerator for up to 4–5 days.
• For the best texture and flavor, let individual pieces sit at room temperature for about 15–20 minutes before serving.
• Freezing: The unfrosted cake can be wrapped well and frozen for up to about 3 months. Thaw it completely before frosting.
• You can also freeze individual frosted pieces in an airtight freezer-safe container, separating layers with parchment paper.

Frequently Asked Questions:

Why does this cake use vinegar?
The vinegar reacts with the baking soda to help the cake rise. You won't taste the vinegar in the finished cake.

Can I use water instead of coffee?
Absolutely. The original recipe allows for either cold coffee or water. Coffee simply gives the chocolate flavor a little more depth.

Will the cake taste like coffee?
No. When brewed coffee is used in a chocolate cake like this, it generally enhances the chocolate flavor rather than making the cake taste like coffee.

Why does the frosting need to be cooked?
Cooking the flour, milk, and sugar creates the thick base for this particular frosting. Once it cools, it is gradually beaten into the butter to create a smooth, creamy frosting.

Why does the cooked frosting mixture have to be completely cool?
If it is warm when added to the butter, it can soften the butter too much and prevent the frosting from developing the proper light and creamy texture.

Can I make the frosting ahead of time?
Yes. The cooked milk-and-flour mixture can be prepared ahead and cooled completely. Keep it covered while it cools. Before making the frosting, make sure the cooked mixture and butter are at suitable temperatures so they blend smoothly.

Can I use unsalted butter?
Yes you can.  If using unsalted butter, you can add a tiny pinch of salt to the frosting.

Why do I have to add the cooked mixture one tablespoon at a time?
Adding it gradually gives the butter time to fully absorb the cooked mixture. This helps prevent a lumpy or separated frosting.

Can I use a different size pan?
You can, use two 8 or 9-inch round cake pans.  but the baking time will change. The smaller pans will have a shorter baking time.  For two 8-inch or 9-inch round cake pans, your baking time will be 25 to 30 minutes or until a tooth pick inserted in the center comes out clean.  

Does this cake need to be refrigerated?
The unfrosted cake can generally be kept covered at room temperature for a short period, but once it is covered with this milk-based frosting, refrigeration is the safer choice.