8×8 chocolate cake recipe

Written BySheba G Updated On
8x8 chocolate cake recipe
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The Best 8×8 chocolate cake recipe

I am so excited to share with you my favorite 8×8 chocolate cake recipe. I have been making this cake for years, and it’s always a hit with my family and friends. The best part about this recipe is that it’s incredibly easy to make, and the end result is a moist and delicious cake that’s perfect for any occasion.

Whether you’re looking for a special dessert to serve at a dinner party or just a tasty treat for your family, this 8×8 chocolate cake recipe is sure to please. The key to this recipe is using high-quality ingredients, such as dark chocolate and fresh eggs, which give the cake a rich and velvety texture. I also love that this cake is made in a square pan, which makes it easy to serve and cut into perfect squares.

My kids especially love helping me make this cake because they get to lick the spoon clean afterwards! The smell of melting chocolate wafting from the oven is just heavenly, and it’s a great way to get everyone in the kitchen together. This recipe has been passed down through generations of my family, and it’s a staple in our household.

We’ve even made it for special occasions like birthdays and holidays. The best part about this recipe is that it’s adaptable to any dietary needs – you can easily make it gluten-free by substituting the all-purpose flour with almond flour or coconut flour. The health benefits of this cake are numerous – the dark chocolate contains antioxidants, while the eggs provide protein and freshness.

It’s also relatively low in calories compared to other desserts, making it a guilt-free treat for anyone looking for a sweet indulgence.

8x8 Chocolate Cake Recipe

8×8 Chocolate Cake Recipe

4.7 from 1010 votes

A rich, moist, and delicious 8×8 chocolate cake perfect for any chocolate lover. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk

For the Chocolate Frosting

1/2 cup unsalted butter, softened
2 1/4 cups powdered sugar
1/4 cup unsweetened cocoa powder
1 tsp vanilla extract
3-4 tbsp whole milk

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease and flour an 8×8 inch baking dish.
3In a medium bowl, combine the flour, cocoa powder, baking powder, and salt.
4Whisk until well mixed.
Set aside.
5In a large bowl, cream together the softened butter and granulated sugar using an electric mixer.
6Beat until the mixture is light and fluffy, about 2-3 minutes.
7Beat in the eggs, one at a time, mixing well after each addition.
8Stir in the vanilla extract.
9Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
10Begin and end with the dry ingredients, mixing just until combined.
11Pour the batter into the prepared baking dish.
12Spread it evenly with a spatula.
13The batter should be smooth and free of lumps.
14Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
15The cake should be slightly pulling away from the sides of the pan and the top should be set.
16Remove the cake from the oven and let it cool completely in the pan before frosting.
17This will take about 1-2 hours.
18The cake should be cool to the touch and no longer warm.
19While the cake is cooling, prepare the chocolate frosting.
20In a medium bowl, beat the softened butter until creamy.
21Gradually add the powdered sugar and cocoa powder, mixing well until combined.
22Add the vanilla extract and milk, one tablespoon at a time, beating well after each addition.
23The frosting should be smooth and spreadable, with a consistency similar to thick icing.
24Once the cake is completely cooled, spread the chocolate frosting evenly over the top.
25Use a spatula to smooth the frosting and create an even layer.
26Slice the cake into squares and serve.
27Store any leftovers in an airtight container at room temperature for up to 3 days.

🔧Equipment

8×8 inch baking dish
Mixing bowl
Electric mixer
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 9g❤️Cholesterol: 75mg🧂Sodium: 350mg🌾Total Carbs: 50g🥦Dietary Fiber: 2g🍬Sugars: 38g🥩Protein: 4g

📝Notes

Tips: For a richer flavor, use dark chocolate cocoa powder. To make the cake healthier, substitute whole wheat flour for all purpose flour.

Watch Video Of How 8×8 Chocolate Cake Recipe Works

This 8×8 chocolate cake recipe is always a good idea for any occasion. It’s perfect for family gatherings, potlucks, or even just a cozy night in. I love how easy it is to make, and how much everyone enjoys it.

This cake is a crowd-pleaser, and it’s sure to become a favorite in your home too. I hope you enjoy making and eating this cake as much as I do. It’s the perfect dessert for any chocolate lover, and it’s sure to impress your friends and family.

Store any leftovers in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. You can reheat individual slices in the microwave for a quick and easy treat. Or serve it chilled, with some vanilla ice cream and a drizzle of chocolate syrup.

It’s delicious any way you serve it.

❓ Frequently Asked Questions About 8×8 Chocolate Cake

1. Can I use a different size pan for this recipe?

You can use a different size pan, but you may need to adjust the cooking time. For example, if you use a 9×9 pan, the cake may bake faster. Keep an eye on it and use a toothpick to test for doneness. A 9×9 pan will likely be done in 25 to 30 minutes.

2. Can I make this cake without cocoa powder?

If you don’t have cocoa powder, you can substitute it with an equal amount of melted chocolate. However, the flavor will be different, and the cake may not be as moist.

3. Can I make this cake ahead of time?

Yes, you can make this cake ahead of time. In fact, I often make it a day or two before I need it. It helps the cake cool properly and the flavors meld together to make it even more delicious. Just store it in an airtight container at room temperature.

4. Can I freeze this cake?

Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then in foil, or place it in an airtight container. It will keep in the freezer for up to 3 months. Just thaw it overnight in the refrigerator before serving.

5. Can I add mix-ins to this cake?

Yes, you can add mix-ins to this cake. Some great options include chocolate chips, nuts, or dried fruit. Just fold them into the batter before pouring it into the pan.

6. Can I use a different type of flour for this recipe?

You can use a different type of flour, but the texture of the cake may change. For example, if you use whole wheat flour, the cake may be denser and drier. So I don’t recommend it. I usually stick with all purpose flour in this recipe.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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