This was my grandpa’s birthday cake that my grandma would make for him every year. I love it so much that I stole it and now it’s my birthday cake every year too. I like to double the frosting recipe so that there’s extra to snack on because it’s so tasty!
| Prep Time | 20 Minutes |
| Cook Time | 40 Minutes |
| Servings |
Slices
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Ingredients
Cake - Dry Ingredients
- 2 cups Sugar
- 2 cups Flour
- 3/4 cup Cocoa Powder
- 1 Teaspoon Baking Powder
- 2 Teaspoons Baking Soda
Cake - Wet Ingredients
- 1 cup Milk
- 2 Eggs Beaten
- 1/2 cup Oil I've used canola before, but my favorite lately has been coconut oil. Both come out equally delicious.
- 1 cup Coffee make sure it's not too hot so you don't cook the eggs with it
- 1/2 Teaspoon Vanilla Extract
Frosting
- 5 Tablespoons Flour
- 1 cup Milk
- 1 cup Butter
- 1 cup Sugar
- 1 Teaspoon Vanilla Extract
Ingredients
Cake - Dry Ingredients
Cake - Wet Ingredients
Frosting
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Instructions
Cake
- Preheat the oven to 350F.
- Grease and flour (I use cocoa powder because it's brown like the chocolate cake) either a 13x9 or 2 9" round cake pans and set aside.
- Sift the dry ingredients and set aside.
- Mix all of the wet ingredients together. To them add the dry ingredients and mix all thoroughly.
- Pour into the greased pans and bake for 30-40 minutes, until a toothpick comes out clean.
Frosting
- In a small pot mix the flour and milk and bring to a boil over low heat. Try to mix all the flour into the milk before it gets that hot or else the flour will get lumpy in the frosting. This should form a thick paste.
- Let stand to cool. Make sure paste is completely cool before adding it to the butter or you will get melted butter soup.
- Beat the butter, sugar, and vanilla extract with an electric beater.
- When fluffy, add the completely cooled paste a little at a time and slowly beat until creamy.
- Once the cakes are cool frost and enjoy!
