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blue ribbon chocolate cake

★★★★★ 14 Reviews
BlueRibbonBaking avatar
By Mary Louise
from Marshfield, WI

Years ago .... 1978 to be exact a girl I worked with brought this in as a treat. We loved it! She shared her aunts recipe and over the years this is the recipe I'd grab when I baked a chocolate cake. In 1997 I entered the cake in the County Fair and was given the Blue Ribbon. My kids then called it "Blue Ribbon Chocolate Cake". I have taken this cake to many picnics, church suppers, potlucks and just because. I always go home with an empty pan! I use this cake recipe in my cast iron lamb cake molds at easter. I frosted this cake with Yummy Vanilla Buttercream Frosting by Sherry Symmonds and it complimented this cake perfectly.

Blue Ribbon Recipe

The buttermilk makes this cake so, so moist. And the coffee brings out the chocolaty goodness in this cake. I think this will become your go-to chocolate cake. And don't count on any leftovers! You can click here to find Sherry's Blue Ribbon Yummy Vanilla Butter Cream Frosting or Mary has also included the recipe.

— The Test Kitchen @kitchencrew
►
★★★★★ 14 Reviews
prep time 10 Min
cook time 40 Min
method Bake

Ingredients For blue ribbon chocolate cake

  • BLUE RIBBON CHOCOLATE CAKE:
  • 1 3/4 c
    flour
  • 2 c
    sugar
  • 3/4 c
    hersheys' cocoa
  • 2 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 tsp
    salt
  • 2
    eggs
  • 1 c
    strong cooled coffee
  • 1 c
    buttermilk
  • 1/2 c
    oil
  • 1 tsp
    vanilla
  • YUMMY VANILLA BUTTERCREAM FROSTING:
  • 1/2 c
    crisco
  • 1/2 c
    unsalted butter at room temperature
  • 2 tsp
    meringue powder
  • 2 tsp
    white vanilla extract
  • 1 tsp
    butter flavor extract
  • 3 c
    powdered sugar
  • 2 Tbsp
    water

How To Make blue ribbon chocolate cake

  • 1
    In large mixing bowl sift together flour, sugar, cocoa, baking soda, baking powder and salt.
  • 2
    Add eggs, coffee, buttermilk, oil and vanilla. Beat at medium speed for two minutes.
  • 3
    Pour into a greased and floured 9x13 inch cake pan. Bake at 350 for 45 minutes. Cool cake before frosting.
  • 4
    To prepare frosting in a large bowl beat Crisco and butter at high speed until light and fluffy. 3-4 minutes.
  • 5
    On low speed add meringue powder and extracts. Beat on high 1 minute.
  • 6
    On low add powdered sugar 1 cup at a time. Scrap bowl to ensure all ingredients combine.
  • 7
    Add water if needed. This will depend on the humidity.
  • 8
    When all is combined beat on high speed for 5 minutes. Scrape bowl as needed.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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