🍰 Church Cake
A classic, moist, old-fashioned church-supper-style cake with a tender crumb and creamy frosting.
Ingredients
For the cake:
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter
1 cup water
4 tablespoons unsweetened cocoa powder
½ cup sour cream
2 large eggs
1 teaspoon vanilla extract
For the frosting:
½ cup unsalted butter
4 tablespoons unsweetened cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
3½ cups powdered sugar
1 cup chopped pecans or walnuts, optional
Instructions
Prepare the oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking pan.
Mix the dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, and salt.
Make the chocolate mixture: In a saucepan, combine butter, water, and cocoa powder. Heat over medium heat until the butter melts and the mixture is smooth. Bring just to a simmer, then remove from heat.
Combine: Pour the warm chocolate mixture over the dry ingredients and stir until combined.
Add the sour cream, eggs, and vanilla. Beat until smooth, but don’t overmix.
Bake: Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Make the frosting: While the cake bakes, melt the butter in a saucepan. Stir in cocoa powder and milk. Bring to a gentle simmer, then remove from heat.
Whisk in vanilla and gradually beat in the powdered sugar until smooth. Stir in nuts if using.
Frost immediately: Spread the warm frosting over the warm cake as soon as it comes out of the oven.
Let cool for 30–45 minutes before slicing.
