Whole Wheat Chocolate Cake Recipe

Name: Whole Wheat Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups sugar; 1 cup flour, unbleached, sifted; 3/4 cup whole wheat flour, stirred; 2 teaspoons baking soda; 1 teaspoon salt; 1 cup butter or 1 cup regular margarine; 1 cup water; 1/4 cup cocoa, baking; 2 large eggs, beaten; 1/2 cup sour cream; 1/2 cup butter or 1/2 cup regular margarine; 6 teaspoons milk; 1/4 cup cocoa, baking; 1 lb confectioners' sugar, 1 box; 1 teaspoon vanilla extract

Servings: persons

1 1/2 cups sugar
1 cup flour, unbleached, sifted
3/4 cup whole wheat flour, stirred
2 teaspoons baking soda
1 teaspoon salt
1 cup butter or 1 cup regular margarine
1 cup water
1/4 cup cocoa, baking
2 large eggs, beaten
1/2 cup sour cream
1/2 cup butter or 1/2 cup regular margarine
6 teaspoons milk
1/4 cup cocoa, baking
1 lb confectioners' sugar, 1 box
1 teaspoon vanilla extract

1
Stir together sugar, flour, whole wheat flour, baking soda and salt in a mixing bowl.
2
Combine butter, water and cocoa in saucepan.
3
Bring mixture to a boil, stirring constantly.
4
Remove from heat.
5
Pour into flour mixture.
6
Mix well, using wooden spoon.
7
Blend in eggs and sour cream, mixing well.
8
Pour batter into greased 13 x 9 x 2-inch baking pan.
9
Bake in preheated 375 degree F. oven 30 minutes or until cake tests done.
10
Cool in pan on rack.
11
Meanwhile prepare Cocoa Frosting.
12
COCOA FROSTING: Combine butter, milk, and cocoa in saucepan.
13
Cook over medium heat until butter is melted and mixture is smooth.
14
Stir in confectioners' sugar, that has been sifted.
15
Continue cooking over low heat until confectioners' sugar is completely dissolved.
16
Remove from heat.
17
Stir in vanilla.
18
Frost cake immediately.
19
Pierce warm cake with fork.
20
Pour Cocoa Frosting over all.
21
Cool completely.
22
Cut into squares.

1687

kcal

Calories

Fat

237

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 1/2 cups sugar, 1 cup flour, unbleached, sifted, 3/4 cup whole wheat flour, stirred, 2 teaspoons baking soda, and more.

Yes, Whole Wheat 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.

That's it — enjoy your meal!

Whole Wheat Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions