Brown Sugar Chocolate Cake
Cuisine: American
Author: Cookie Madness
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Scratch Chocolate Cake made with 2 cups of dark brown sugar.
  • 2 cups all purpose flour (9 oz), plus more for pan
  • 1/2 cup unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt (Rick used 1/2 teaspoon)
  • 1/4 cup vegetable oil
  • 8 tablespoons unsalted butter, melted
  • 2 cups packed dark brown sugar
  • 1 cup hot coffee or boiling water
  • 1 cup buttermilk, room temperature
  • 3 large eggs, room temperature
  • 1 1/2 teaspoon vanilla extract
Chocolate Frosting
  • 1 stick (4 oz) unsalted unsalted butter, room temperature
  • 1 1/2 tablespoons sour cream
  • 3/4 unsweetened cocoa powder
  • 3 cups sifted confectioners' sugar, plus more as needed
  • 4-6 tablespoons half & half or a mixture of whole milk and cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla
  • Pinch or two of salt — if using salted butter, omit
  1. Preheat oven to 350 degrees F. Grease and flour two 9x2 inch round cake pans.
  2. Whisk together the flour, cocoa powder, baking soda and salt. Set aside.
  3. In a large mixing bowl, combine the oil, melted butter and brown sugar. Beat with an electric mixer until well blended, then add the eggs one at a time, beating for 30 seconds after each egg is added. Beat in the vanilla.
  4. By hand or using lowest speed of the mixer, add the dry ingredients alternately with the buttermilk. Stir until fully blended.
  5. Pour the hot coffee over the batter and stir until blended.
  6. Pour batter into pans and bake at 350 for 30-35 minutes or until a cake tester comes out clean. Let cool in pans for 10 minutes. Turn from pans and cool.
  7. Frosting: Mix together the softened butter, sour cream and confectioners' sugar until blended, then add the cocoa powder and stir until it because a messy mass. Gradually add the half and half (or milk and cream), stirring until blended, then beat in the vanilla. Beat, scraping bowl often, until mixture is smooth and creamy.
If you like a lot of frosting, you may want to make 1 1/2 times the recipe. However, if you make the recipe as is and are conservative with the middle layer of frosting, you should have enough.
Recipe by Cookie Madness at