Classic Chocolate Cake (Decorated for St. Patrick’s Day)


2 1/2 C. All-purpose flour
1/2 C. Cocoa powder
3 tsp baking powder
1 tsp salt
1/2 Tbsp instant coffee granules

1/2 C. unsalted butter, softened
1 C. Granulated sugar
3 large eggs
1 tsp vanilla

1 C. Heavy cream
1/2 C. – 1 C. Milk


  • Preheat oven to 350°F
  • Spray one 9″ square baking pan and one 9″ round baking pan with cooking spray (or two rounds, if you just want to make a standard double layer cake)
  • Whisk together flour, cocoa powder, baking powder, salt, and instant coffee granules
  • Cream together butter and sugar in a separate bowl
  • Add eggs and vanilla to butter/sugar mixture and mix well
  • Add wet ingredients and heavy cream to dry ingredients and mix
  • Add 1/2 C. Milk to batter and mix to combine (continue to add small amounts of milk to batter and mixing until you reach a thick, but liquidy batter)
  • Spread batter evenly in prepared pans
  • Bake at 350°F for about 35 minutes or until toothpick inserted in center comes out clean
  • Cool in pans about 10 minutes
  • Cool completely on wire rack

This cake is moist and has a nice classic chocolate taste.  It’s simple to make and comes together quickly.  For St. Patrick’s Day, once the cakes were completely cool, I made a buttercream frosting (dyed green, of course) and frosted the square cake for my base.  I used a plain edged round pastry cutter to cut three circles out of the round cake and cut out a small piece to be the stem of my shamrock.  I then arranged the peices to look like a shamrock and dusted it with powdered sugar.  You could also frost the shamrock, if desired.

I hope you enjoy this recipe and have a blessed and happy St Patrick’s Day!

God bless!