0 from 0 votes

Mumma’s Chocolate Cake

Moist chocolate cake.  Perfect for layer cakes, 9 x 13-inch cakes or 24 cupcakes.

Course Dessert
Cuisine American
Keyword chocolate cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12


Mumma’s Chocolate Cake

  • 2 1/2 cup flour
  • 1/2 cup cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cup sugar
  • 2 eggs
  • 1 cup oil I used light flavored olive oil
  • 1 cup buttermilk
  • 1 cup boiling water
  • 1 teaspoon vanilla


  1. Preheat oven to 350F. Sift flour, cocoa, baking soda, and salt together. Set mixture aside. In a large mixing bowl beat sugar and eggs until light yellow. With mixer running slowly drizzle in oil. Mix until smooth. Add buttermilk alternately with flour mixture. Slowly add 1 cup boiling water until batter is smooth. Mix in vanilla. Bake in preheated oven. For a 9 x 13 or 9-inch rounds bake 25-30 minutes or until cake springs back when lightly pressed. Cupcakes bake for 18-20 minutes. Makes 24 cupcakes OR one 9 x 13-inch cake OR two 9-inch round.

Recipe Notes

High altitude adjustments: Reduce sugar by 2 tablespoons then add 2 tablespoons more flour