Moist Chocolate Sugar Cake Recipe for Decadent Desserts

Chocolate Sugar Cake is an airy, simple skillet cake that stays moist inside. A light dusting of powdered sugar or a spoonful of whipped cream turns it into an effortless, melt-in-your-mouth dessert.

It’s been a quiet week at home. Becky returned to school on Sunday and Tim has been staying with friends. My eldest stopped by last night to pick up a few things, so I at least got to see him.

With a sore knee, I’ve taken it easy — a little baking, some binge-watching, and I set up my class websites. I’ll head in tomorrow to make copies for the first day. Classes start next week, so things will get busy quickly.

I’ll admit I’m not a big fan of heavy frosting. A thin layer is fine, and often I prefer a simple cake with powdered sugar or jam instead of a thick coat of icing. This cake fits that preference perfectly.

This recipe for Chocolate Sugar Cake came from Joan. Like her old-fashioned sugar cake, it’s light as an angel food cake but not sticky. I did need a few adjustments to get consistent results: Joan’s original version used a bit too much leavening, so my first attempt collapsed as it cooled. I reduced the baking powder and added a touch more fat to help the structure hold. Joan used whole milk; I usually drink 2% milk, so I added a couple tablespoons of heavy cream—melted butter works as an alternative if you don’t have cream.

The batter uses only egg whites, which keeps the finished cake lighter and slightly lower in fat. I chose coconut oil for shortening as a swap for vegetable shortening; it gives good texture and is a familiar pantry option. Despite being lower in fat, this cake remains tender and delicious.

Baking the cake in a 10-inch cast iron skillet helps maintain a moist exterior while cooking the center evenly. Well-seasoned cast iron offers reliable, natural nonstick performance without chemicals and promotes even browning and crisp edges on breads and pies.

Chocolate Sugar Cake

Ingredients

1/2 cup vegetable shortening
1 cup milk
2 tablespoons heavy cream (or melted butter)
2 teaspoons vanilla extract
2 cups all purpose flour
1 1/2 cups granulated sugar
1/3 cup unsweetened cocoa powder
1 tablespoon baking powder
1 teaspoon salt
4 large egg whites
Confectioners’ sugar for dusting

Instructions

Cream together shortening, milk, and cream for about 3 minutes until the mixture resembles small curds. Stir in the vanilla.
In a separate bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. Add the dry ingredients to the milk mixture in three additions, mixing well after each addition.
Gently fold in the egg whites, beating just until combined.
Pour the batter into a greased and floured 10-inch cast iron skillet (avoid using aerosol spray).
Bake in a preheated 350°F oven for 35–40 minutes, testing for doneness with a toothpick inserted in the center.
Allow the cake to cool on a wire rack for at least 45 minutes before serving. Lightly dust with confectioners’ sugar if desired.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram.