Do you want to make the perfect 8×8 chocolate cake in your home but need help finding a perfect recipe?
Stop searching…
Because my chocolate cake recipe is designed for an 8×8 baking pan, you can indulge in that decadent treat without worrying about adjusting measurements or investing in new cookware.
I will share why my chocolate cake recipe is the best. And also gives some essential tips on making the easy 8×8 chocolate cake that will leave your taste buds wanting more.
Ingredients to Make 8×8 Chocolate Cake
- 1 ½ Cups Whole Wheat Flour
- ½ Cup Unsweetened Cocoa Powder
- ¾ Cup Granulated Sugar
- ½ Cup Vegetable Oil or Peanut Oil
- ½ teaspoon Vanilla Extract
- ½ tablespoon Baking Powder
- ½ tablespoon Baking Soda
- 1 Cup Unsalted Softened Butter
- 1 Egg Whites
- 1 Whole Egg
Ingredients For Chocolate Toppings:
- 5 to 6 Fresh Cherries for decoration
- ½ Cup Caster Powdered Sugar
- 2 tablespoons Honey
- ½ teaspoon Kosher Salt
- 1 Cup Buttermilk
- 1 teaspoon Hot Coffee
- ½ Cup Melted Chocolate
- 1 Cup Unsalted Softened Butter
- 1 tablespoon Cocoa Powder
How to Make 8×8 Chocolate Cake at Home
Step 1: Mix Dry Ingredients
The recipe’s dry ingredients are whole wheat flour, baking powder, baking soda, granulated sugar, and unsweetened cocoa powder. Combine a certain amount of these ingredients in a large mixing bowl.
The amount will be 1 ½ cups of whole wheat flour, ½ cup of unsweetened cocoa powder, ¾ cup of granulated sugar, ½ tablespoon of baking Powder, and ½ tablespoon of baking soda. For mixing dry ingredients, use a hand mixer and continuously beat them for 3 minutes.
Step 2: Prepare Chocolate Baking Batter
Set up a stand mixer in the bowl. Add the wet ingredients one by one and mix them continuously. Add 1 cup of unsalted softened butter, the egg whites of one egg, and 1 whole egg to the flour mixture first and beat.
Then add ½ teaspoon of pure vanilla extract to the beaten mixture. Continue mixing the ingredients using a stand mixer. Ensure that you have set the speed to medium. After mixing for 5 minutes, you will get a thick, dark batter for the chocolate cake.
Step 3: Oil the Baking Pan
Put parchment paper on an 8-by-8-inch baking pan. Put it on the sidewall of the baking pan too. Then use a grease brush to brush vegetable oil or peanut oil on the parchment paper.
Get an 8×8 baking pan here
After greasing the pan, apply some regular flour on the surface to make it more smooth. It allows the cake to be easily removed from the baking pan.
Step 4: Bake and Prepare Chocolate Cake
Remove the bowl from the stand mixer. Place all the batter into the 8-by-8-inch square baking pan. The baking pan should be at least 3 inches deep.
You can also use the same recipe to make chocolate cupcakes. Place the chocolate cake batters into the muffin tin and bake them. You will get chocolate cupcakes.
Before baking, it is most important to preheat the oven. Set the temperature to 350 degrees Fahrenheit by turning on the switch. Place the baking pan with batter in the oven after 5 minutes of preheating.
Bake the batter for 25 minutes first. Then insert a toothpick in the center of the cake. If it does not come out clear, that means the cake needs to be baked longer. So, bake the cake again for 5 to 10 minutes.
After completing baking, cool it on a wire rack. After chilling it at room temperature, place it in the refrigerator. Store it there overnight if possible.
Step 5: Make Dark Chocolate Frosting
You can use dark melted chocolate, peanut butter, or dark chocolate cream frosting for toppings. Also, you can apply dark chocolate buttercream frosting to the whole surface of the cake.
For tender chocolate flavor buttercream, whisk 1 cup of unsalted softened butter, adding 1 tablespoon of Cocoa Powder, ½ cup of caster powdered sugar, and 1 Cup of Buttermilk. Then combine 2 tablespoons of honey, ½ teaspoon of kosher salt, 1 teaspoon of hot coffee, and ½ cup of melted chocolate with the whisked butter. Beat the mixture for 5 minutes. You’ll get dark chocolate icing.
Step 6: Decorate For Serving
Apply a deep layer of dark chocolate cream on top of the cake. Put some fresh cherries and chocolate chips on the cream.
The delicious 8 x 8 chocolate cake is ready. Serve and enjoy.
The Optional Toppings for This Cake
Adding toppings can take it to the next level. Chocolate frosting or chocolate ganache are two excellent topping choices for your cake. You can add crunchy texture using chocolate sprinkles on top of your frosting. Candied fruits like cherries, strawberries, and cranberries can transform your cake into a festive Christmas or Valentine’s Day treat.
You can decorate your cake with chocolate shavings or curls for an extra-special touch. Simply melt some chocolate and drizzle it over the top of your cake before serving. These optional toppings will give your 8×8 chocolate cake a unique profile.
Ingredients
- 1 ½ Cups Whole Wheat Flour
- ½ Cup Unsweetened Cocoa Powder
- ¾ Cup Granulated Sugar
- ½ Cup Vegetable Oil or Peanut Oil
- ½ teaspoon Vanilla Extract
- ½ tablespoon Baking Powder
- ½ tablespoon Baking Soda
- 1 Cup Unsalted Softened Butter
- 1 Egg Whites
- 1 Whole Egg
- 5 to 6 Fresh Cherries for decoration
- ½ Cup Caster Powdered Sugar
- 2 tablespoons Honey
- ½ teaspoon Kosher Salt
- 1 Cup Buttermilk
- 1 teaspoon Hot Coffee
- ½ Cup Melted Chocolate
- 1 Cup Unsalted Softened Butter
- 1 tablespoon Cocoa Powder
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan with vegetable oil and line it with parchment paper, extending the paper up the sides for easy removal. Dust the greased pan with regular flour.
- In a large mixing bowl, combine 1 ½ cups whole wheat flour, ½ cup unsweetened cocoa powder, ¾ cup granulated sugar, ½ tablespoon baking powder, and ½ tablespoon baking soda. Use a hand mixer to beat the dry ingredients for about 3 minutes.
- In a stand mixer, combine 1 cup softened butter, 1 egg, and the egg whites of one egg. Beat until well mixed, then add ½ teaspoon of pure vanilla extract and continue mixing.
- Gradually add the dry ingredients to the wet mixture while mixing on medium speed. Continue mixing for about 5 minutes until you have a thick, dark batter.
- Pour the batter into the prepared baking pan. Bake for 25 minutes initially. Insert a toothpick into the center; if it doesn't come out clean, bake for an additional 5-10 minutes.
- Remove the cake from the oven and let it cool in the pan for a few minutes. Then transfer it to a wire rack to cool completely.
- Once the cake is cooled, you can top it with your choice of frosting - dark melted chocolate, peanut butter, dark chocolate cream frosting, or any other preferred topping. Decorate with fresh cherries and chocolate chips.
- Slice and serve your delicious 8 x 8 chocolate cake.
Frequently Asked Questions
How long can you keep your chocolate cake?
To ensure that your chocolate cake stays fresh and delicious, it’s essential to store it properly. After baking, let the cake cool completely before transferring it to an airtight container or wrapping it in plastic wrap. This will prevent it from drying out and keep it moist for longer. You can store it in the fridge for up to three days.
Can you bake a cake in a square pan?
Yes, it is possible to bake a cake in a square pan. A square pan can give your cake a unique look and stand out from traditional round cakes.
Can I freeze the cake?
Yes, you can freeze the cake either frosted or unfrosted. Wrap it tightly in plastic wrap and place it in a freezer-safe container or bag. Thaw the cake in the refrigerator overnight before serving.
Can I add other flavors to the cake?
Yes, you can customize the cake by adding other flavors, such as espresso powder or peppermint extract, to the batter. Just make sure to adjust the amounts accordingly to avoid overpowering the chocolate flavor.
Bottom Line
I hope the 8×8 chocolate cake recipe was perfect and satisfying. And I am sure with our tips and tricks, you can make the best 8×8 chocolate cake that melts in your mouth.
Did you try this recipe? Share your experience with us by commenting below.
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