Recipe For Funeral Cake
This recipe for funeral cake has a rich chocolate flavor balanced by buttery goodness and a soft, moist crumb. The warm chocolate icing soaks lightly into the freshly baked cake, creating a smooth, fudgy layer that makes every slice tender and delicious.
Equipment
- 9×13 inch baking pan,
- Large mixing bowl
- Medium saucepan
- Whisk
- Rubber spatula
- Measuring Cups
- Measuring spoons
- Wooden spoon
- Cooling rack
- Offset spatula or butter knife
Ingredients
For the Cake
- 1 cup unsalted butter
- ¼ cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs room temperature
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup water
- ½ cup sour cream
- 1 teaspoon vanilla extract
For the Chocolate Icing
- ½ cup unsalted butter
- 4 cups powdered sugar sifted
- ¼ cup unsweetened cocoa powder
- ½ cup whole milk
- 1 teaspoon vanilla extract
Instructions
Step 1:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick baking spray and set it aside.
Step 2:
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, and ground cinnamon. Whisk everything together until the dry ingredients are evenly mixed.
Step 3:
- Place the butter, cocoa powder, and water in a medium saucepan over medium heat. Stir frequently until the butter has completely melted and the mixture begins to simmer. Remove the pan from the heat.
Step 4:
- Slowly pour the warm cocoa mixture into the bowl of dry ingredients. Stir gently until no dry flour remains and the batter becomes smooth.
Step 5:
- In a separate bowl, whisk together the eggs, sour cream, and vanilla extract until well combined. Fold this mixture into the chocolate batter and stir just until everything is fully incorporated.
Step 6:
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 7:
- While the cake is baking, prepare the icing. In a saucepan, melt the butter over medium heat. Stir in the cocoa powder and milk until smooth. Remove from the heat, then gradually whisk in the sifted powdered sugar and vanilla extract until the icing is creamy and lump-free.
Step 8:
- As soon as the cake comes out of the oven, pour the warm chocolate icing evenly over the hot cake. Spread it gently with a spatula so it covers the entire surface. Let the cake cool for about 30 minutes before slicing and serving.