Sarah Lee chocolate cake is a rich cocoa cake known for a soft texture, deep chocolate flavor, and creamy chocolate icing.
My Baking Addiction grew after I baked this sarah lee chocolate cake several times for family celebrations, and everyone enjoyed the moist crumb.
I decided to make Sarah Lee chocolate cake after seeing beautiful homemade versions shared by passionate home bakers. That inspiration encouraged me to recreate the classic dessert in my own kitchen.
The main specialty comes from the tender cake layers and silky chocolate icing. I now share clear instructions that guide you from mixing the batter to decorating the finished cake.
About This Sarah Lee Chocolate Cake
Sarah Lee chocolate cake is loved for its rich chocolate flavor, moist texture, and smooth chocolate icing that creates a classic bakery style dessert.
This homemade version uses cocoa powder, buttermilk, and boiling water to produce a soft, tender crumb that stays fresh for days.
Melted dark chocolate adds a deeper taste to the creamy frosting, making the cake rich without becoming too heavy.
This sarah lee chocolate cake is easy to prepare using common pantry ingredients, making it a wonderful choice for birthdays, family gatherings, holiday desserts, or simply enjoying a delicious slice of homemade chocolate cake.
How To Prepare Sarah Lee Chocolate Cake?
Recipe Overview
Preparation Time: 30 minutes
Cooking Time: 35 minutes
Cooling & Decorating Time: 45 minutes
Total Time: 1 hour 50 minutes
Course: Dessert
Difficulty: Moderate
Cuisine: American
Cooking Style: Baking
Dish Type: Chocolate Layer Cake
Best Season: Suitable all year round, especially fall, winter, birthdays, Christmas, and celebrations.
Yield: 1 two-layer 9-inch cake
Serving Size: 1 slice
Kitchen Utensils
- Two 9-inch round cake pans
- Mixing bowls
- Electric hand mixer or stand mixer
- Whisk
- Rubber spatula
- Fine sieve
- Measuring cups and spoons
- Saucepan
- Cooling rack
- Offset spatula
- Cake turntable
Ingredients
For the Chocolate Cake
- ¾ cup unsweetened cocoa powder
- 1¾ cups all-purpose flour
- 2 large eggs, room temperature
- 1¾ cups granulated sugar
- ½ cup vegetable oil
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 cup buttermilk, room temperature
- 1 teaspoon vanilla extract
- 1 cup freshly boiled water
For the Chocolate Buttercream Icing
- 6 large egg whites
- 1¾ cups superfine sugar
- 1¼ cups unsalted butter, softened
- 8 ounces dark chocolate, melted and cooled slightly
- Dark chocolate flakes for decoration
How To Make Sarah Lee Chocolate Cake
Step 1:
Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans, line the bottoms with parchment paper, and lightly dust them with cocoa powder or flour.
Step 2:
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Stir everything well so the dry ingredients are evenly mixed.
Step 3:
In another bowl, beat the eggs and sugar until the mixture becomes lighter in color. Mix in the vegetable oil, vanilla extract, and buttermilk until smooth.
Step 4:
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Slowly pour in the boiling water while mixing. The batter will be thin, which helps create a moist cake.
Step 5:
Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 6:
To prepare the frosting, place the egg whites and superfine sugar over a saucepan of gently simmering water. Whisk continuously until the sugar completely dissolves and the mixture feels smooth.
Step 7:
Transfer the warm egg white mixture to a mixing bowl and beat until thick, glossy peaks form and the bowl feels cool. Add the softened butter one tablespoon at a time, beating well after each addition. Finally, pour in the melted dark chocolate and mix until the frosting is silky and smooth.
Step 8:
Place one cake layer on a serving plate and spread a generous layer of frosting over the top. Add the second cake layer, then frost the top and sides evenly. Decorate with dark chocolate flakes and allow the cake to rest for about 20 minutes before slicing and serving.
Nutrition Facts Of Sarah Lee Chocolate Cake
| Nutrition | Amounts |
|---|---|
| Calories | 610 calories |
| Carbohydrates | 61 grams |
| Protein | 7 grams |
| Fat | 38 grams |
| Saturated Fat | 20 grams |
| Sugar | 49 grams |
| Fiber | 4 grams |
| Cholesterol | 0.095 mg |
| Sodium | 0.31 grams |
How It Works
This Sarah Lee chocolate cake works by blending dry ingredients first, then adding eggs, oil, buttermilk, and vanilla extract to create a smooth batter.
Boiling water helps dissolve the cocoa powder, producing a richer chocolate flavor and a moist crumb. Baking powder and baking soda give the cake a light, fluffy texture while it bakes evenly.
The chocolate icing is prepared by whipping egg whites, sugar, butter, and melted dark chocolate until creamy. Once the cake layers have cooled, the icing spreads easily, creating a soft finish and a delicious homemade chocolate cake.
Why You’ll Love This Recipe
You will love this Sarah Lee chocolate cake because it delivers rich chocolate flavor, soft cake layers, and smooth homemade chocolate icing in every slice. The recipe uses everyday ingredients that are easy to find and simple to prepare.
Buttermilk keeps the cake moist, while dark chocolate creates a rich frosting with a creamy texture. The batter comes together quickly and bakes evenly, making it suitable for both beginner and experienced bakers.
This homemade sarah lee chocolate cake stays fresh for several days and makes a wonderful dessert for family meals and celebrations.
Expert Baking Tips
1. Measure the flour correctly using a spoon and level method to keep the cake light and soft.
2. Bring the eggs, buttermilk, and butter to room temperature before mixing for a smoother batter.
3. Sift the cocoa powder, flour, baking powder, and baking soda to remove lumps.
4. Add the boiling water slowly while mixing on low speed to create a silky batter.
5. Avoid over baking. Check the cake a few minutes before the baking time ends using a toothpick.
6. Allow the cake layers to cool completely before spreading the chocolate icing to prevent melting.
7. Chill the decorated cake for 20 to 30 minutes before slicing for clean, neat pieces.
Serving Suggestions
Serve Sarah Lee chocolate cake at room temperature to enjoy its soft texture and rich chocolate flavor. Add fresh strawberries, raspberries, or sliced bananas for a refreshing touch.
A scoop of vanilla ice cream or chocolate ice cream pairs beautifully alongside each slice. Fresh whipped cream also makes a delicious topping. For a warm dessert, lightly heat a slice for a few seconds before serving.
This cake is a wonderful choice for birthdays, holiday dinners, afternoon coffee breaks, family gatherings, dessert tables, or any celebration that calls for a homemade chocolate treat.
Ways To Make Extra Delicious
➤ Add Chocolate Chips: Fold ½ cup dark or semi sweet chocolate chips into the batter for little pockets of melted chocolate throughout the cake.
➤ Use Dutch Process Cocoa: Replace regular cocoa powder with Dutch process cocoa to create a deeper chocolate flavor and a darker cake color.
➤ Brush Cake Layers with Chocolate Syrup: Lightly brush each cooled cake layer with homemade chocolate syrup before frosting to keep every slice moist.
➤ Add Toasted Nuts: Mix chopped toasted pecans, walnuts, or almonds into the filling or sprinkle them over the frosting for extra crunch.
➤ Finish with Chocolate Ganache: Pour a smooth dark chocolate ganache over the frosted cake and decorate with chocolate curls or flakes for a rich bakery style finish.
Storage
Keep Sarah Lee chocolate cake in an airtight cake container or cover it tightly to maintain freshness. Store at room temperature for up to 2 days in a cool, dry place away from direct sunlight.
For longer storage, refrigerate for up to 5 days. Allow chilled slices to sit at room temperature for about 20 minutes before serving for the best texture.
To freeze, wrap individual slices or the whole cake securely in plastic wrap followed by aluminum foil. Freeze for up to 3 months and thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can I bake Sarah Lee chocolate cake a day before serving?
Yes. Baking the cake one day ahead can improve the texture because the flavors have more time to develop. After the cake has cooled completely, wrap each layer tightly in plastic wrap and keep it at room temperature or refrigerate. Frost the cake before serving for the freshest appearance.
Can I use homemade buttermilk?
Yes. Homemade buttermilk works very well in this recipe. Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it rest for 5 to 10 minutes. This helps create a soft, moist cake with a tender crumb.
Why is boiling water added to the batter?
Boiling water helps bloom the cocoa powder, creating a deeper chocolate flavor and a smoother batter. It also produces a moist cake that stays soft for several days after baking.
Can I use this batter for cupcakes?
Yes. This recipe works well for cupcakes. Fill each cupcake liner about two thirds full and bake at 350°F (175°C) for 18 to 22 minutes, checking for doneness with a toothpick.
What is the best chocolate for the icing?
Good quality dark chocolate containing around 60 to 70 percent cocoa gives the icing a rich flavor and smooth consistency. Allow the melted chocolate to cool slightly before mixing it into the butter.
Finishing Touch
I have made this Sarah Lee chocolate cake many times, and it has always been a favorite among my family and friends. The rich chocolate flavor, soft cake layers, and creamy icing make this recipe truly delicious.
I enjoy baking it for birthdays, holidays, and family gatherings because it always receives wonderful compliments. My easy method helps create consistent results without complicated techniques.
I hope this homemade recipe brings the same happiness to your kitchen. Bake it, share it with your loved ones, and enjoy every homemade slice filled with rich chocolate goodness.
More Best Chocolate Cakes
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Sarah Lee Chocolate Cake
Equipment
- Two 9-inch round cake pans
- Mixing bowls
- Electric hand mixer or stand mixer
- Whisk
- Rubber spatula
- Fine sieve
- Measuring cups and spoons
- Saucepan
- Cooling rack
- offset spatula
- Cake turntable
Ingredients
For the Chocolate Cake
- ¾ cup unsweetened cocoa powder
- 1¾ cups all-purpose flour
- 2 large eggs room temperature
- 1¾ cups granulated sugar
- ½ cup vegetable oil
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 cup buttermilk room temperature
- 1 teaspoon vanilla extract
- 1 cup freshly boiled water
For the Chocolate Buttercream Icing
- 6 large egg whites
- 1¾ cups superfine sugar
- 1¼ cups unsalted butter softened
- 8 ounces dark chocolate melted and cooled slightly
- Dark chocolate flakes for decoration
Instructions
Step 1:
- Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans, line the bottoms with parchment paper, and lightly dust them with cocoa powder or flour.
Step 2:
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Stir everything well so the dry ingredients are evenly mixed.
Step 3:
- In another bowl, beat the eggs and sugar until the mixture becomes lighter in color. Mix in the vegetable oil, vanilla extract, and buttermilk until smooth.
Step 4:
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Slowly pour in the boiling water while mixing. The batter will be thin, which helps create a moist cake.
Step 5:
- Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 6:
- To prepare the frosting, place the egg whites and superfine sugar over a saucepan of gently simmering water. Whisk continuously until the sugar completely dissolves and the mixture feels smooth.
Step 7:
- Transfer the warm egg white mixture to a mixing bowl and beat until thick, glossy peaks form and the bowl feels cool. Add the softened butter one tablespoon at a time, beating well after each addition. Finally, pour in the melted dark chocolate and mix until the frosting is silky and smooth.
Step 8:
- Place one cake layer on a serving plate and spread a generous layer of frosting over the top. Add the second cake layer, then frost the top and sides evenly. Decorate with dark chocolate flakes and allow the cake to rest for about 20 minutes before slicing and serving.
Notes
Nutrition Facts Of Sarah Lee Chocolate Cake
Calories: 610 calories | Carbohydrates: 61 grams | Protein: 7 grams | Fat: 38 grams | Saturated Fat: 20 grams | Sugar: 49 grams | Fiber: 4 grams | Cholesterol: 0.095 mg | Sodium: 0.31 gramsHello and welcome to All Recipe Make! I’m Julia, the creator behind this food and lifestyle blog, and I’m so glad you’re here. With four years of experience developing recipes, I love crafting dishes that are delicious, fun, and nourishing. Here, you’ll discover a wide range of recipes from vegan and gluten-free options to simple, budget-friendly meals. My aim is to help you bring something special to your table without spending a fortune. Thanks for stopping by I hope you enjoy exploring these recipes as much as I enjoy creating and sharing them!