Chocolate cake with 7 minute icing

Indulge in the rich, decadent delight of a classic chocolate cake topped with a luscious, quick icing that’s perfect for any occasion. This chocolate cake is the ultimate comfort dessert, boasting a moist, tender crumb made from high-quality cocoa powder and simple ingredients that come together to create a heavenly treat.

Enjoy a slice alongside a warm cup of coffee or a scoop of vanilla ice cream for a delightful pairing that takes this already delicious dessert to the next level. Easy, quick, and irresistibly tasty, this chocolate cake will quickly become a go-to recipe in your baking repertoire!

For the best results, watch Tammy make this delicious recipe.
​Just click that red arrow and enjoy the show!

---

Tammy's Featured Products

​Want to cook just like Tammy?
Here are some amazing products used to make this delicious recipe!

RECIPE​

Ingredients
Cake

• 2 1/2 CUPS SELF-RISING FLOUR (WHITE-LILY)
  
• 1/2 TSP. SODA
  
• 1 TSP. BAKING POWDER
  
• 3/4 CUP COCOA
  
• 2 1/4 CUPS GRANULATED SUGAR
  
• 1 STICK SALTED BUTTER (ROOM TEMPERATURE)
  
• 3/4 CUP COOKING OIL
  
• 3 EGGS ROOM TEMP.
  
• 1/2 CUP SOUR CREAM
  
• 1 CUP MILK
  
• 1 CUP HOT DARK EXPRESSO (STRONG COFFEE)
  
• 2 TSP. VANILLA FLAVORING  OR TSP. IF EXTRACT 
  

Icing

• 1 1/2 CUPS SUGAR
  
• 1/4 TSP. CREAM OF TARTAR
  
• 1/4 TSP. SALT
  
• 1/3 CUP WATER
  
• 2 TSP. LIGHT CORN SYRUP
  
• 2 EGG WHITES
  
• 1 TSP. VANILLA EXTRACT 
  

Cake (Make Cake First!)

1. Preheat oven to 350 degrees. In large separate mixing bowl whisk together flour, soda, baking powder, and cocoa and set aside. Using an electric mixer and mixing bowl, mix sugar, butter, cooking oil, and eggs. 
   
2. Add sour cream and milk. Begin adding dry ingredients 1/2 cup at a time.  After adding 1 1/2 cups of dry ingredients, add hot coffee.  Finish adding flour.  Add vanilla. Batter will be thin.  Pour into 3 well-greased and floured round cake pans, or into one 13”x9”x2” sheet pan.  There is too much batter for two cake pans.  Don’t fill cake pans over 3/4 “full.
   
3. Bake until middle of cake rises, and sides begin to pull away from edges of pan.  Do not open oven to check until 25 minutes has passed for round layers and 30 minutes has passed for sheet cake.  Watch close at end and take out when toothpick comes out clean.   

Icing

1. In a medium saucepan, add 6 cups of water and bring to a boil. While waiting on it to boil, combine all ingredients (except vanilla) in a large glass bowl and blend with an electric hand mixer until all ingredients are combined.
   
2. Place the glass bowl with blended ingredients on top of the saucepan with boiling water and set a timer for 7 minutes. Beat with a hand mixer on the highest setting for the entire 7 minutes. Take icing off the heat when the timer goes off, add vanilla, then beat an additional 2 minutes. Ice cake immediately. DO NOT DO THIS WITHOUT A TIMER!  
   

Printable Recipe - Chocolate cake and quick icing