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Irenes Cake
Irene’s Cake is a practical mid-20th-century home-baking recipe that reflects an era when cooks relied on pantry staples, careful measurements, and simple chemistry rather than boxed mixes. The use of baking soda balanced with cream of tartar points to a time when double-acting baking powder was not always assumed, and sour milk was a common way to activate leavening while adding tenderness. Cornstarch softens the crumb, while cocoa provides a restrained chocolate flavor rather than a heavy sweetness. The frosting, made with powdered sugar, cocoa, butter, and hot liquid, creates a smooth, pourable finish that sets into a soft glaze. This cake is valued for its reliability, economical ingredients, and no-nonsense chocolate comfort.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 285 kcal

Ingredients
  

Cake

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • ½ tsp cream of tartar
  • 1 pinch salt
  • 2 tbsp cornstarch
  • 3 tbsp unsweetened cocoa powder
  • 2 tbsp vegetable oil (or melted shortening)
  • 1 cup sour milk

Frosting

  • 1 ½ cups powdered sugar
  • 1 tbsp unsweetened cocoa powder
  • 2 tbsp butter
  • 2 to 3 tbsp hot water (or hot coffee or milk)

Instructions
 

Step 1: Prepare the Oven and Pan

  • Preheat oven to 350°F (175°C).
  • Grease and flour an 8x8-inch or 9-inch round cake pan.

Step 2: Mix Dry Ingredients

  • In a large bowl, combine flour, sugar, baking soda, cream of tartar, salt, cornstarch, and cocoa powder.
  • Stir until evenly blended.

Step 3: Add Wet Ingredients

  • Add oil and sour milk to the dry mixture.
  • Stir until smooth and lump-free.

Step 4: Bake the Cake

  • Pour batter into prepared pan.
  • Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.

Step 5: Cool

  • Remove cake from oven.
  • Allow to cool completely before frosting.

Step 6: Make the Frosting

  • In a bowl, mix powdered sugar and cocoa powder.
  • Add butter and hot liquid gradually, stirring until smooth and pourable.

Step 7: Frost the Cake

  • Pour frosting over cooled cake.
  • Spread evenly and allow to set before serving.

Tips

  • Use coffee instead of water in the frosting for deeper chocolate flavor
  • Add 1/2 teaspoon vanilla to the batter for warmth
  • Bake in a loaf pan for easy slicing
  • Dust with powdered sugar instead of frosting for a lighter finish
  • Double the frosting for a thicker layer
  • Serve with whipped cream or berries
  • Replace sour milk with buttermilk
  • Add chopped walnuts for texture

Nutrition

Calories: 285kcalCarbohydrates: 45gProtein: 4gFat: 10gSaturated Fat: 3.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3.5gCholesterol: 15mgSodium: 230mgPotassium: 180mgFiber: 2gSugar: 28gVitamin A: 140IUCalcium: 60mgIron: 2.1mg
Keyword chocolate cake, from scratch, homemade frosting, pantry dessert, retro recipe, vintage baking
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