Everyday Chocolate Cake Recipe

By Christy - April 24, 2018

This is a wonderful recipe from At Home with Magnolia, a cookbook written by Alyssa Torey, one of the co-founders of New York City's famous Magnolia Bakery.

I had all the ingredients available in the pantry so I gave the recipe a whip. Unlike all the other chocolate cake recipes I've tried, this one is baked in a loaf pan. It's my first time to bake chocolate cake in a loaf pan so I was quite nervous how it will turn out. Luckily, the cake came out sliceable although it is quite crumbly. Compared to traditional homemade chocolate cakes, this cake is quite dry due to the absence of vegetable oil as an ingredient. I discovered that you need to let the cake rest a bit for flavor to fully develop. As pictured below, this cake is perfect as Everyday Chocolate Cake Ala Mode! My brother told me it also tastes wonderful paired with beer!

Here's the recipe:


  • 1/2 cup unsalted butter, softened 
  • 1 cup firmly packed light brown sugar 
  • 1/2 cup granulated sugar
  • 1 large egg 1 cup buttermilk 
  • 1 teaspoon vanilla extract 
  • 1 1/2 cups (195 grams) all-purpose flour
  • 3/4 cup Dutch-processed cocoa powder 
  • 1/4 teaspoon baking soda 
  • 1/4 teaspoon fine sea or table salt


1. Cream softened butter with light brown sugar, granulated sugar and egg. Add vanilla extract. In a separate bowl, sift together all purpose flour, Dutch-processed cocoa powder, baking soda and salt. This recipe doesn't have baking powder but you can add a half-teaspoon if you like.

2. Prepare buttermilk by adding 1 tablespoon of vinegar to a cup of whole milk. Let stand for a bit until the top becomes thick.

3. Alternately add dry ingredients with the buttermilk. Mix well.

4. Pour cake mixture in a greased loaf pan and bake in a pre-heated 350F oven. Bake until done.

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