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You are here: Home / Recipes / Desserts / Dinette Cake with Chocolate Buttercream

Dinette Cake with Chocolate Buttercream

Yum

April 17, 2015 by Jodi | 22 Comments

This Dinette Cake with Chocolate Buttercream is one of the best and easiest cakes you will ever make. The texture is velvety and tender and it tastes delicious!

dinette cake

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 any day Esther’s cake was served. Why? Because after all the lunches were over and we finished cleaning the lunch room, the lunchroom workers always got an extra piece of cake. . . yum!

dinette cake

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.

dinette cake

This really is a piece of cake to make . . . no pun intended.

Print
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Piece of Dinette Cake with Chocolate Buttercream

Dinette Cake withChocolate Buttercream


  • Author: 5boysbaker.com
  • Total Time: 40 minutes
Print Recipe
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Description

This cake is so delicious and so quick and simple to make. It will become your go-to cake when you need something quick.


Ingredients

Units Scale

Cake:

  • 1 1/4 cups all-purpose flour
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1/3 cup shortening
  • 1 egg
  • 1 teaspoon vanilla

Chocolate Buttercream:

  • 4 tablespoons butter
  • 2 tablespoons cocoa
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
  • 3 to 4 tablespoons evaporated milk (or half & half)

Instructions

Cake:

  1. Heat oven to 350 degrees. Grease and flour square pan, 8 x 8 x 2 inches or 9 x 9 x 2 inches.
  2. 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.
  3. Pour into pan. Bake 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool on cooling rack.

Frosting:

  1. Combine all ingredients together in a medium bowl and mix until smooth.

Notes

  • 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.
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Category: Cakes & Cupcakes

Did you make this recipe?

Follow  @jodi_lud_5boysbaker on Instagram and show me the recipes you’re making from my blog using the hashtag #5boysbaker .  I love seeing all the deliciousness you’re making.

Recipe Source: A really, really, old Gold Medal Century of Success Cookbook

I linked up at Buns in My Oven

Filed Under: Cakes & Cupcakes, Desserts Tagged With: cake, chocolate buttercream, quick & easy dessert

Comments

  1. Thalia @ butter and brioche says

    April 18, 2015 at 1:40 am

    I’ve never heard of a dinette cake before, but it sure does look delicious!

    Reply
    • Jodi says

      April 19, 2015 at 6:54 pm

      It is so delicious! I honestly ate 1/3 of the pan by myself. Thanks for looking!

      Reply
  2. Dj says

    June 25, 2015 at 4:34 am

    Shortening is trans fat, do you think you could substitute butter?

    Reply
    • Jodi says

      June 26, 2015 at 7:21 am

      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.

      Reply
  3. Kristy says

    June 25, 2015 at 6:26 am

    I went to Ridgecrest Elementary too! I loved Esther. She was also my primary teacher.

    Reply
    • Jodi says

      June 26, 2015 at 7:22 am

      Oh my heck! So you were in the Butler 20th ward I’m assuming. So was I!

      Reply
      • Kristy says

        June 28, 2015 at 7:33 pm

        Yes I was!

        Reply
        • Jodi says

          June 29, 2015 at 4:31 pm

          Oh my heck, it’s a small world. What is your last name?

          Reply
          • Kristy says

            June 29, 2015 at 5:41 pm

            It was Mosher back then. My mom worked in the cafeteria for a while.

          • Jodi says

            July 2, 2015 at 1:56 pm

            Did you have a brother named Randy? My oldest brother David was good friends with him.

          • Jodi says

            July 6, 2015 at 8:18 am

            It’s such a small world. I remember your mom working in the lunch room and I remember exactly what she looks like.

          • Kristy says

            July 2, 2015 at 2:15 pm

            Oh my gosh, yes my brother’s name was Randy. I remember your brother!

  4. Melissa says

    June 27, 2015 at 5:59 pm

    Is it possible to double the recipe and make it into a 9×13?

    Reply
    • Jodi says

      June 29, 2015 at 4:31 pm

      Yes, that should work. You will probably have to cook it a little longer so watch it carefully.

      Reply
  5. Ali @ Jamhands.net says

    August 6, 2015 at 4:30 pm

    In the ingredient list, the shortening amount is showing up as an error icon. What is the amount for the shortening? Thank you!

    Reply
    • Jodi says

      August 6, 2015 at 8:28 pm

      It’s 1/3 cup shortening. Thanks for looking.

      Reply
      • Ali @ Jamhands.net says

        August 7, 2015 at 1:29 pm

        Thanks so much!

        Reply
  6. Erika Smith says

    April 6, 2019 at 10:34 am

    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!

    Reply
    • Jodi says

      April 6, 2019 at 12:24 pm

      Hey Erika! This cake is fine to sit on the counter until you’re ready to eat it. Let me know what you think.

      Reply
      • Erika Smith says

        April 6, 2019 at 4:28 pm

        Thanks for getting back to me so quick. We loved the cake!

        Reply
  7. diann says

    July 7, 2022 at 3:00 pm

    Hi
    metal pan or glass? Thanks

    Reply
    • Jodi says

      July 7, 2022 at 3:18 pm

      I usually use metal, but either one will work.

      Reply

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