Barb's Chocolate Cake Recipe -
Barb's Chocolate Cake Recipe

Barb's Chocolate Cake

Recipe by  

"This is a delicious cake, great for birthdays. I have always been asked for the recipe whenever I serve this cake. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 1 - 8 inch round, double layer cake Change Servings


  1. In a large mixing bowl, add the following ingredients one at a time, beating well after each addition: eggs, white sugar, 2 tablespoons butter or margarine, oil, 1/2 cup cocoa, buttermilk and vanilla. (Instead of buttermilk you can use 3 tablespoons softened butter or margarine, 1/2 cup milk and 1 tablespoon vinegar.)
  2. Sift the flour, baking powder, baking soda, and salt; add to the sugar and egg mixture. Blend well. Fold in the boiling water.
  3. Place batter in two greased and floured 8 inch round cake pans. Sprinkle 1/2 cup chocolate chips over each pan. Bake at 350 degrees F (175 degrees C) for 25 minutes. Cool.
  4. To Make the Icing: Begin by beating together 1/2 cup butter or margarine, confectioners' sugar and 2/3 cup cocoa; add 1 teaspoon vanilla, milk and coffee. Beat until very smooth. Add more confectioners' sugar until you obtain the consistency you want. Spread on cake.
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Reviews More Reviews

Most Helpful Positive Review
Sep 23, 2003

This is a chocolate delight! I made it for a friend's birthday, and it was devoured-not a crumb for her to take home. I doubled the frosting and added choc. sprinkles for even more chocolate if it's possible. Not too sweet-just the way I like it!! My hat's off to Barb.

Most Helpful Critical Review
Dec 15, 2002

I cook professionally and was curious about this cake. The ingredients are complimentary, yet the finished product has an off flavor. I tried this cake on multiple occasions just in case there was something wrong with the ingredients, but the flavor presisted.


97 Ratings

Feb 05, 2008

I'm chewing this as I type so I can be as honest as possible. It's cake, just plain chocolate cake. Not dry but certainly not the moist cake I was hoping for. It's dark in color but it's not strongly chocolate. It's not very sweet and not very moist. Bakes up beautifully and it's not bad, just not something I would make again when I think I want a slice of chocolate cake. Sorry.

Jan 21, 2008

My search for a chocolate cake for my friend's Birthday brought me to All Recipes. I made my first cake last week and have since made two more this week alone (each of them have been pried from my hands before I could even admire my work) I have nothing but great things to say about this cake!! I don't bake often and this was the first cake I baked from scratch. It was no problem for me. I added the pudding and extra 1/3 cup of oil like some other users suggested and I also use cream cheese frosting instead of the chocolate glaze. I have been demanded to make this cake for a fundraiser coming up. Everyone just LOVES. This cake. now I just have to learn how to decorate it better

Dec 17, 2006

FABULOUS!!! I live up in the mountains of Montana, and I have a very difficult time with baking, but I followed other reviewers' suggestions and increased the oil to 1-1/3 cups, increased the coffee and cocoa to 1/3 cup of each, plus added a package of cook 'n serve Jello Vanilla pudding - this is by far the BEST chocolate cake I have ever made! Moist, tender, flavorful, rich, yummy - I made a lifelong friend by sending some to a very busy neighbor, too. I also used the Coffee Butter Frosting recipe from this site, as suggested - PERFECT! Wish I could give this recipe 10 stars!!!

Apr 11, 2006

It turned out great, I read somme other reviews and those helped out. The cake was very moist and yummy, I made it for a Birthday get-together for my husband and it was gone before it was over, one attendee had 3 pieces! Made it with chocolate buttercream icing and that gave it the perfect touch!!

Feb 02, 2007

I made this cake for my daughter 9th bday and it was a great hit. A real old fashioned chocolate cake with great coco flavor. I used my favorite frosting recipe but changed nothing else. Next time, and there will be a next time, I would consider using mini chocolate chips or just chopping up block chocolate as the chips were a bit chunky and made the cake rise a bit unevenly. Take care not to over bake - I let it cook a few minutes over and next time will have it out a bit earlier. All around a winner. A great recipe to have - Thanks barb for sharing

Jan 25, 2007

I have made this for two birthday celebrations now ans both times it has got rave reviews!! Very decadent and the chocolate chips in the cake make for little bits of extra chocolate in some bites.


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  • Calories
  • 650 kcal
  • 32%
  • Carbohydrates
  • 70.6 g
  • 23%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 41.4 g
  • 64%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 435 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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