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–+ servings
Black Cake
Black Cake is a classic vintage chocolate cake known for its deep, rich cocoa flavor and soft, tender crumb. Recipes like this were commonly handwritten on small cards and shared among home bakers in the early to mid-20th century, often using pantry staples such as sour milk and cocoa powder. The use of sour milk adds a subtle tang and helps create a moist texture, while the simple cocoa base delivers a bold chocolate taste without requiring melted chocolate. This type of cake was a dependable dessert for gatherings, birthdays, or Sunday dinners, valued for its simplicity and satisfying flavor. The included filling or frosting adds another layer of sweetness, making it a complete, comforting dessert.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 420 kcal

Ingredients
  

  • 2 ½ cups granulated sugar
  • 1 cup butter (softened)
  • 6 tbsp cocoa powder
  • 4 eggs
  • 2 tsp baking soda
  • 3 cups all-purpose flour
  • 2 cups sour milk (or buttermilk)
  • 1 tsp vanilla extract

Filling / Frosting (interpreted from card):

  • 1 cup sugar
  • 2 tbsp cocoa powder
  • 1 cup milk
  • 2 cups powdered sugar (adjust for consistency)
  • 1 tsp vanilla extract

Instructions
 

Step 1: Prepare Oven and Pan

  • Preheat oven to 350°F (175°C).
  • Grease and flour two round cake pans.

Step 2: Cream Butter and Sugar

  • In a large bowl, cream together butter and sugar until light and fluffy.

Step 3: Add Eggs

  • Beat in eggs one at a time, mixing well after each addition.

Step 4: Add Cocoa

  • Mix in cocoa powder until fully incorporated.

Step 5: Combine Dry Ingredients

  • In a separate bowl, whisk together flour and baking soda.

Step 6: Alternate Wet and Dry

  • Add flour mixture and sour milk alternately to the batter, beginning and ending with flour.

Step 7: Add Vanilla

  • Stir in vanilla extract.

Step 8: Pour Batter

  • Divide batter evenly between prepared pans.

Step 9: Bake Cake

  • Bake for 30–35 minutes or until a toothpick inserted comes out clean.

Step 10: Cool Cakes

  • Allow cakes to cool in pans for 10 minutes, then transfer to wire racks.

Step 11: Prepare Frosting Base

  • In a saucepan, combine sugar, cocoa, and milk.

Step 12: Heat Mixture

  • Bring mixture to a gentle boil, stirring constantly.

Step 13: Cool Slightly

  • Remove from heat and let cool slightly.

Step 14: Add Powdered Sugar

  • Gradually whisk in powdered sugar until smooth and spreadable.

Step 15: Add Vanilla

  • Stir in vanilla extract.

Step 16: Assemble Cake

  • Place one cake layer on a serving plate.

Step 17: Add Filling

  • Spread frosting between layers.

Step 18: Frost Cake

  • Frost the top and sides of the cake evenly.

Step 19: Set Frosting

  • Allow frosting to set before slicing.

Tips

  • Substitute buttermilk if sour milk is unavailable
  • Add espresso powder to enhance chocolate flavor
  • Use a chocolate ganache instead of frosting
  • Add chopped walnuts for texture
  • Bake in a 9x13 pan for a sheet cake version
  • Use cream cheese frosting for a tangy twist
  • Add chocolate chips to the batter
  • Dust with powdered sugar for a simpler finish
  • Serve warm with whipped cream

Nutrition

Calories: 420kcalCarbohydrates: 58gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 85mgSodium: 180mgPotassium: 180mgFiber: 2gSugar: 38gVitamin A: 550IUCalcium: 60mgIron: 2mg
Keyword chocolate cake, classic recipe, cocoa, comfort food, dessert, homemade, sour milk, vintage
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