A Classic Southern Scratch Cake with Rich Chocolate Icing
Nothing compares to a homemade scratch cake baked from simple pantry staples. This vintage Southern recipe creates a soft, buttery cake with a tender crumb that’s topped with a rich cocoa icing. Whether served at birthdays, church gatherings, Sunday dinners, or family celebrations, this timeless dessert is a reminder that the best cakes often come from simple ingredients and generations of home baking.
Ingredients
Cake
- 2-1/4 cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1-1/2 cups sugar
- 1/2 cup shortening
- 1 cup milk
- 1 teaspoon vanilla
- 3 eggs
Icing
- 1/2 cup butter
- 3 Tablespoons cocoa
- 6 Tablespoons cream
- 2 teaspoons vanilla
- 1 box powdered sugar
Instructions
Cake
- Preheat the oven to 350°F and grease two 9-inch cake pans.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, cream the sugar and shortening until light and fluffy.
- Add the milk and dry ingredients alternately, mixing just until incorporated.
- Stir in the vanilla, then beat in the eggs one at a time until the batter is smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool before frosting.
Chocolate Icing
- Melt the butter in a saucepan over low heat.
- Stir in the cocoa, cream, vanilla, and powdered sugar.
- Beat until the icing is smooth and creamy.
- Spread over the cooled cake layers and frost the top and sides.
Pro Tips & Suggestions
For an extra-moist cake, avoid overmixing once the flour is added. You can also add chopped pecans between the layers or garnish the finished cake with chocolate shavings for an old-fashioned Southern presentation. This cake pairs perfectly with coffee, tea, or a cold glass of milk.
About the Creator
Ethel Rayson Dixon was born in Shreveport, Louisiana, where she discovered her passion for cooking at a young age. Through Big Mama’s Old Black Pot Recipes, she preserved traditional Southern recipes inspired by Louisiana home cooking and family gatherings. Her cookbook continues to celebrate the comforting flavors and baking traditions that have been passed down through generations.
Where to Find This Recipe
This recipe is adapted from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon. Filled with authentic Southern recipes, classic cakes, and homemade desserts, this cookbook is a treasured resource for anyone who enjoys traditional Southern cooking.
