Let’s see, where do I even begin about this dinette cake with chocolate buttercream?
First off, I didn’t name this cake. It has some long history of where it’s name came from, but we don’t need to get into that. I really wanted to name it Esther’s cake because it reminds me so much of the amazing cake our elementary school lunch lady made. One bite of this cake the other day and it took me waaaaay back to the cafeteria at Ridgecrest Elementary. I remember my friends and I loved being lunch workers on a day Esther’s cake was served, because after all the lunches were over and we finished cleaning the lunch room, we always got an extra piece of cake. . .yum!
When I saw the picture of this cake in this cookbook I mentioned the other day, I instantly thought of Esther’s cake. She made a killer chocolate cake and a killer white cake, both with chocolate frosting. This cake is the closest thing I’ve ever had to Esther’s cake. Seriously, it’s so, so good and so quick and easy to make. You literally throw everything in a bowl and beat it for three minutes. That’s it. No sifting, no chilling, no egg separating. . .just dump, mix, pour and bake.
This really is a piece of cake to make . . . no pun intended.
- 1 1/4 c. all-purpose flour
- 1 c. sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 c. milk
- 1/3 c. shortening
- 1 egg
- 1 tsp. vanilla
- Chocolate Buttercream
- 4 Tbsp. butter
- 2 Tbsp. cocoa
- 1 tsp. vanilla
- 2 cups powdered sugar
- 2-3 Tbsp. half-n-half (or milk or cream)
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Heat oven to 350 degrees. Grease and flour square pan, 8 x 8 x 2 inches or 9 x 9 x 2 inches.
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Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed scraping bowl occasionally.
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Pour into pan. Bake 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool on cooling rack.
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To make the frosting: combine all ingredients and mix until smooth.
This cake is so versatile. You can leave the frosting off and top it with berries and cream or even frost it with another flavor frosting. Also, everyone's ovens cook differently so watch this closely. In takes the full 40 minutes in my oven, but my friend made it and after 40 minutes it was overcooked, so just watch it closely.
Recipe Source: A really, really, old Gold Medal Century of Success Cookbook
I’ve never heard of a dinette cake before, but it sure does look delicious!
It is so delicious! I honestly ate 1/3 of the pan by myself. Thanks for looking!
Shortening is trans fat, do you think you could substitute butter?
Yes you could. The texture may not be as light and tender, but if you make sure your butter is at room temp and if you cream the butter and sugar until light and fluffy, it should work just fine. I’ve actually wanted to try making this with butter but haven’t yet.
I went to Ridgecrest Elementary too! I loved Esther. She was also my primary teacher.
Oh my heck! So you were in the Butler 20th ward I’m assuming. So was I!
Yes I was!
Oh my heck, it’s a small world. What is your last name?
It was Mosher back then. My mom worked in the cafeteria for a while.
Did you have a brother named Randy? My oldest brother David was good friends with him.
It’s such a small world. I remember your mom working in the lunch room and I remember exactly what she looks like.
Oh my gosh, yes my brother’s name was Randy. I remember your brother!
Is it possible to double the recipe and make it into a 9×13?
Yes, that should work. You will probably have to cook it a little longer so watch it carefully.
In the ingredient list, the shortening amount is showing up as an error icon. What is the amount for the shortening? Thank you!
It’s 1/3 cup shortening. Thanks for looking.
Thanks so much!
I just made this cake and we can’t wait to try it out tonight. Can I keep it out in the counter or does it need to be refrigerated? Thanks!
Hey Erika! This cake is fine to sit on the counter until you’re ready to eat it. Let me know what you think.
Thanks for getting back to me so quick. We loved the cake!