Self-Rising Chocolate Cake

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Recipe photo
Hands-on time:
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Yield: 2 round 9", or 3 round 8" layers

Recipe photo

This fine-grained, tender cake, with its rich chocolate flavor, pleases both adults and children. Its level top makes it ideal for layer cakes.

Self-Rising Chocolate Cake

star rating (10) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 2 round 9", or 3 round 8" layers
Published: 06/11/2012

Ingredients

Tips from our bakers

  • Don't have self-rising flour? Try our recipe for Chocolate Cake using all-purpose flour.

Directions

1) Preheat the oven to 350°F. Grease and flour three 8" or two 9" round cake pans.

2) Beat together the butter, oil, sugar, cocoa, and vanilla extract until they form a smooth paste. The sugar will stay granular.

3) Add the eggs one at a time, beating well and scraping the bottom of the bowl after each addition.

4) Add the flour alternately with the water, mixing at medium-low speed and beginning and ending with the flour. Once the last of the flour is added, mix briefly, just until smooth.

5) Divide the batter between the pans. Cakes will self-level in the oven, so there's no need to smooth the top with a spatula. However, it does help to remove any large bubbles by tapping the cake pans firmly on the counter 7 or 8 times.

6) Bake the cakes for 30 to 35 minutes, until their tops spring back and a cake tester inserted into the center of one comes out clean.

7) Cool in the pan for 5 minutes, run a spatula around the edges to loosen, and turn out onto a rack to cool completely. Frost and fill as desired; our Super-Simple Chocolate Frosting is a great choice.

Yield: 2 round 9" layers or 3 round 8" layers.

Reviews

1
  • star rating 01/09/2015
  • from
  • Fantastic, moist cake. Made in three layers and frosted with Super-Simple Chocolate Frosting. Looked and tasted great!
  • star rating 12/09/2013
  • from
  • Have made this three times now, once as a three layer cake, twice as cupcakes,, with KAF's Super Simple Chocolate frosting. Got 24 standard cupcakes and 12 minis. The minis were a bit dry both times, but the full size cakes were perfect. Fresh raspberries are exquisite with the frosting. If I hadn't read all the reviews before baking, I would definitely have used cake strips and ruined a birthday cake. Pretty please add one of your fabulously useful boxes with baking tips about the cake strips not working. (BTW, is it my imagination, or are newer recipes having fewer of those boxes? They are so useful. I am an experienced baker, but I still learn so much from those tips). Love KAF products, people, and website. Thank you so much.
  • star rating 11/20/2013
  • SmosMom1 from Florida
  • This is an AWESOME RECIPE! If you haven't tried, please do.Thank you so much!
  • star rating 11/10/2013
  • SmosMom1 from Florida
  • I tried this recipe today for my son and it is very tasty and light. My son loved it! Like the previous comment I used milk instead of water. I had no problems when it came time to cut it. Thank you so much for this recipe!
  • star rating 11/08/2013
  • Nicole from Washington
  • Worst chocolate cake I have ever made. It was dry, and had a really odd texture. Would definitely not make again. Followed directions exactly, so I'm not sure why it came out like it did. :/
    This recipe uses the paste method to make the cake, which may be the culprit. We're disappointed in your results also, but it may be a great opportunity to call the baker's hotline at 855-371-2253 so we can problem solve with you. We look forward to your call. Irene@KAF
  • star rating 09/08/2013
  • Jennie from Alabama
  • Great! I made this recipe with 2- 9" pans, one baked in 25 minutes and one in 30 and he cake is light and beautiful. We enjoyed it this evening with a simple chocolate buttercream icing. Thank you King Arthur!
  • star rating 04/05/2013
  • treemanjake from KAF Community
  • This cake is very good. It is light and very tender. It also has a nice chocolaty taste. My only problem was that it was almost too tender. Even after refrigeration, I had a hard time cutting it without ripping it apart. It didn't taste dry or anything - it just didn't stay together very well for me. Probably something that I did. Definitely will be making this one again!
  • star rating 07/02/2012
  • bzls from KAF Community
  • that should have read: self-rising yellow cake (not self-rising white cake)
  • star rating 07/02/2012
  • bzls from KAF Community
  • is one not supposed to use cake strips with this recipe as per the note on the self-rising white cake?
    No to using the cake strips for either the white or chocolate cake made withour self rising flour Betsy@KAF
  • star rating 07/01/2012
  • BlondoFondo from KAF Community
  • This makes about 36 cupcakes at 18 min baking time. This is a reliable recipe (the muffins have a nice dome) and the cake was moist. Oh, and I used milk instead of water.
1
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