Chocolate Cake from scratch

I wanted to make something special for dessert the other night and decided on Chocolate Cake. A very moist, rich, decadent chocolate cake…from scratch!!


Because of a genetic mutation, MTHFR c677t, my body doesn’t process folic acid and a few other synthetic vitamins…So, I’m finding new ways to bake/cook using un-enriched ingredients.

I found an organic all-purpose flour at my local Target…Simply Balanced organic all-purpose flour. It’s white flour, looks like any other all-purpose flour, but it’s thankfully NOT enriched! I love to bake and have enjoyed baking for many years, so finding this flour was a big deal to me   🙂

The recipe is really easy and took me less than 10 minutes to get all the ingredients mixed, poured into greased/floured cake pans and placed in the oven.

I hope you try this recipe and love it as much as we do!

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Stef’s from scratch Chocolate Cake

  • 3 cups all-purpose flour (organic, un-enriched if possible)
  • 3 cups granulated sugar
  • 1½ cups unsweetened cocoa powder
  • 1 Tbsp baking soda
  • 1½ tsps baking powder
  • 1 tsp salt
  • 4 large eggs
  • 1½ cups buttermilk
  • 1½ cups lukewarm water
  • ½ cup vegetable oil
  • 2 teaspoons Watkins Vanilla extract

Preheat oven to 350 degrees.

Use a little shortening on a paper towel, to coat two 9-inch round cake pans. Dust pans with flour and tap out the excess. Set pans aside.
Sift together, flour, sugar, cocoa, baking soda, baking powder, and salt, and place into a stand mixer with a paddle attachment.

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Add eggs, buttermilk, warm water, oil, and vanilla. Beat on medium speed until smooth.
Divide batter evenly among the two greased/floured pans.

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Bake for 30-35 minutes until the top middle of the cake just springs back when you press lightly. Or, you can do the toothpick test, stick a toothpick in and it comes out clean. This cake is very moist so it may still stick to the toothpick.
I like to run a knife around the cake as soon as it’s out of the oven, then let it set for 10 minutes on a cooling rack, before I carefully turn out the cakes.

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If I’m not making homemade frosting, my favorite store-bought frosting is Pillsbury Chocolate Fudge

Cool cakes completely then apply your favorite frosting.

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Serve cake with vanilla ice cream and ENJOY!

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