Ruth's Chocolate Cake Recipe

Name: Ruth's Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 1 cup sugar; 1 cup Splenda granular; 1 cup butter; 3 ½ tablespoons cocoa; 1 teaspoon baking soda; 1 cup water; ½ cup buttermilk; 2 eggs; 1 teaspoon vanilla; ¼ cup butter; ¼ cup milk; 2 tablespoons cocoa; 8 ounces powdered sugar (half box)

Servings: persons

2 cups flour
1 cup sugar
1 cup Splenda granular
1 cup butter
3 ½ tablespoons cocoa
1 teaspoon baking soda
1 cup water
½ cup buttermilk
2 eggs
1 teaspoon vanilla
¼ cup butter
¼ cup milk
2 tablespoons cocoa
8 ounces powdered sugar (half box)

1
For cake, mix flour, sugar, and baking soda.
2
Melt butter on low heat and add cocoa and water until melted.
3
Add to dry ingredients.
4
Allow to cool for a few minutes before adding buttermilk, eggs, and vanilla to avoid cooking the eggs.
5
Bake at 375 for 30 minutes.
6
For frosting, melt butter and cocoa until ALMOST boiling.
7
Add powdered sugar and cook on low heat, stirring constantly, until sugar has melted.
8
It will be slightly lumpy.
9
Pour over warm, not hot, cake.

1475

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups flour, 1 cup sugar, 1 cup Splenda granular, 1 cup butter, and more.

Yes, Ruth's Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ruth's Chocolate Cake

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