There is something incredibly comforting about a cake that doesn’t need to look perfect to taste amazing. This recipe reminds me of Sunday afternoons at my grandmother’s house, where the smell of melting butter and cocoa filled the air. It is the kind of simple baking that makes a busy week feel a little slower and sweeter.
This old fashioned chocolate cake is famous for its rich, fudge-like frosting that gets poured right over the warm cake. The addition of cinnamon gives it a warmth that sets it apart from your standard bakery box mix. Best of all, you don’t even need a mixer to pull this off.
Why This Recipe is a Keeper
You will love how forgiving this batter is—it comes together quickly without fussing over room temperature ingredients. The combination of buttermilk and cocoa creates a moist, tender crumb that stays soft for days. Plus, pouring warm icing over a warm cake means no waiting around for things to cool; it is instant gratification at its finest.
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Old Fashioned Chocolate Cake
- Total Time: 45 mins
- Yield: 15 servings
- Diet: Vegetarian
Description
This nostalgic sheet cake combines a tender buttermilk crumb with a hint of warm cinnamon, finished with a decadent pour-over fudge icing. It is an easy, no-mixer-required recipe that results in a perfectly moist and chocolatey treat for any occasion.
Ingredients
- 1 cup butter
- 1 cup water
- 1/4 cup unsweetened cocoa powder
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup butter (for icing)
- 1/4 cup unsweetened cocoa powder (for icing)
- 6 tablespoons buttermilk (for icing)
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract (for icing)
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a saucepan, melt the butter over medium heat, then stir in the water and cocoa powder until smooth; remove from heat to cool slightly.
- In a medium bowl, dissolve the baking soda into the buttermilk, then stir in the beaten eggs and vanilla extract.
- Whisk the cooled cocoa mixture into the buttermilk mixture until well combined.
- In a large bowl, sift together the flour, sugar, cinnamon, and salt.
- Pour the liquid mixture into the dry ingredients and stir just until blended.
- Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is finishing, melt the butter and cocoa for the icing in a saucepan, then stir in the buttermilk and heat until almost boiling.
- Remove the icing from heat and whisk in the confectioners’ sugar, vanilla, and pecans until smooth.
- Pour the warm icing immediately over the cake while it is still warm from the oven.
Notes
To achieve the best results, ensure you pour the icing immediately while both the cake and the glaze are still warm, allowing the fudge to set perfectly as it cools. If you prefer a smoother texture without the crunch, the pecans can be easily replaced with a handful of chocolate chips or omitted entirely.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Simple Ingredients
- Butter: You will need it for both the cake and the icing. Salted or unsweetened works, just adjust your added salt accordingly.
- Unsweetened Cocoa Powder: This provides that deep chocolate base. Regular natural cocoa is perfect here.
- Buttermilk: The acidity helps the baking soda rise and keeps the crumb incredibly tender.
- Cinnamon: A teaspoon of ground cinnamon adds a subtle spice that highlights the chocolate flavor without being overpowering.
- Pecans: Chopped nuts add a wonderful crunch to the sweet, fudge-like icing.
How to Make It
Step 1: Melt the Base
Start by preheating your oven to 350°F (175°C) and greasing a 9×13 inch pan. In a saucepan, melt the butter, then stir in the water and cocoa powder. Bring it together until smooth, then remove from heat to cool slightly.
Step 2: Mix the Wet Ingredients
In a medium bowl, dissolve the baking soda into the buttermilk—it might fizz a little, which is fun to watch. Stir in the beaten eggs and vanilla extract, then whisk in your cooled cocoa mixture.
Step 3: Combine and Bake
Sift together the flour, sugar, cinnamon, and salt in a large bowl. Pour the liquid mixture into the dry ingredients and stir just until blended. Pour the batter into your prepared pan and bake for about 30 minutes, or until a toothpick comes out clean.
Step 4: Make the Icing
While the cake is finishing up, grab a saucepan and melt the butter with the cocoa. Stir in the buttermilk and heat until it is almost boiling. Remove from heat and whisk in the confectioners’ sugar, vanilla, and pecans until smooth. Pour this immediately over the warm cake.
Meagan’s Easy Tips
- Sift your sugar: For the icing, make sure to sift the confectioners’ sugar to avoid little white lumps in your smooth chocolate glaze.
- Don’t overmix: When combining the wet and dry ingredients, stir gently. Overmixing can make the cake tough instead of tender.
- Toast the nuts: If you have an extra five minutes, toast the pecans in a dry pan before adding them to the icing for extra depth.
- If you love deep flavors, check out our collection of Rich Chocolate Treats for more inspiration.
Make It Yours
- Nut-Free: Simply skip the pecans in the icing if you have allergies or picky eaters. Sprinkles work great for a festive touch.
- Coffee Kick: Swap the water in the cake batter for hot coffee to intensify the chocolate flavor.
- Spiced Up: Increase the cinnamon or add a pinch of cayenne for a Mexican hot chocolate vibe.
- For lighter options, you might enjoy browsing our Cute & Quick Bakes section.
Simple Serving
This cake is rich enough to stand on its own, but a cold glass of milk is practically mandatory. It also pairs beautifully with a scoop of vanilla bean ice cream to cut through the sweetness of the fudge icing.
If you are planning a larger gathering, this sheet cake sits perfectly alongside recipes from our Party Cakes & Events category.
The Sweet Spot
This old fashioned chocolate cake proves that the best recipes don’t need to be complicated. It is messy, sweet, and perfectly imperfect—exactly how a homemade treat should be. Whether you make it for a birthday or just a Tuesday night craving, it is sure to disappear fast. This recipe is a classic for a reason, similar to the beloved version found on AllRecipes.
For more timeless recipes, explore our Classic Favorites.
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