Busy Day Chocolate Cake
Decadent and irresistible, this classic busy day chocolate cake is an old-fashioned Southern favorite. You'll love the moist, sweet cake baked from scratch topped with our rich, homemade frosting!
Prep Time 10 minutes
Cook Time 40 minutes
- 2 cups white sugar
- 2 ½ cups flour
- 4 tablespoon cocoa powder
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- 2 eggs room temperature
- 1 cup buttermilk
- 2 teaspoon vanilla
- 1 cup hot coffee
- 1 cup vegetable oil
- 1/2 cup butter softened
- ½ cup cocoa powder
- 3 cups powdered sugar
- 2 tablespoon coffee
- 1/2 tablespoon vanilla
Heat oven to 375 degrees.
Grease and flour a 9x13 cake pan.
Using a large bowl combine the sugar, flour, cocoa, baking soda, and salt. Whisk the dry ingredients together.
Add the eggs, buttermilk, vanilla, coffee, and oil. Beat on medium speed for about two minutes, the batter will be thin.
Pour batter evenly into prepared pans.
Bake for 30-40 minutes or until a cake tester comes out clean.
Cool 10 minutes in the pan before icing.
In a medium saucepan on medium-low heat melt the butter. Remove from heat.
Whisk in cocoa.
Return to stove on medium-low heat and cook until just begins to boil.
Remove from heat. Whisk in the powdered sugar (you can sift it to remove any lumps before adding).
Add the vanilla and coffee and stir until mixed.
Let the frosting cool for 10 minutes to let it set up just a bit. Then ice the cake. Don’t let it cool too long or it will harden in your pan and not be as easy to spread.
Spread the icing over the cake.
Calories: 463kcal | Carbohydrates: 88g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 296mg | Potassium: 205mg | Fiber: 2g | Sugar: 64g | Vitamin A: 309IU | Calcium: 62mg | Iron: 2mg