The last chocolate cake recipe you’ll ever need.

And it’s from Grandma Nancy’s kitchen: The Clark Family Birthday Cake with $300 Frosting

I can’t recall a year without this cake. It is THAT good. What makes this cake spectacular is its simplicity and its resilience in the face of substitutions. If you require wheat or dairy substitutions, see the Baker’s Box.

Like any good party, this cake takes planning ahead for a rest in the fridge so the flavors meld and the frosting sets up before serving. If you’re planning to travel with it, freeze it the night before and you’re good to go.

PREP THE KITCHEN

Preheat oven to 350°F and two 8-inch round cake pans with butter and parchment paper rounds or 12 cupcake tins and liners

CAKE INGREDIENTS

2/3 cup butter or vegan spread

2 cups granulated sugar

2 ½ cups all purpose flour, sifted

1 cup milk of choice

1 tablespoon lemon or lime juice

2 tablespoons coffee (optional)

¾ cup cocoa

2 teaspoons baking soda

1 teaspoon salt (or a pinch if using salted butter)

¾ boiling water

PREPARE THE CAKE

Into the large main bowl, add the butter/spread and sugar and cream until light in color, set aside.

In a separate glass, combine the milk, juice and coffee (if using), stir and set aside. Set water to boil on the stove or microwave.

In a medium bowl, combine cocoa, baking soda and salt and whisk to combine; add boiling water and whisk vigorously until well mixed and the bubbles have subsided; set aside.

Return to the main bowl and add to the milk and flour to the creamed butter and sugar, mix on low to combine; add the chocolate mixture and gradually move to medium speed for 1 minute until the batter is smooth, be sure to scrape the sides of the bowl with a spatula at least once while mixing.

Pour cake batter into prepared pans or tins. For rounds, bake for 25–30 minutes; for cupcakes bake 18–22 min. Use a toothpick to test for doneness, it should come out clean with a crumb or two, not at all sticky. Allow to cool in the pan/tins for 15 minutes and then turn out onto a cake rack to cool completely.

FROSTING INGREDIENTS

5 tablespoons all-purpose flour or preferred substitute (see Baker’s Box)

1 cup milk of choice (see Baker’s Box)

8 ounces butter/spread at room temperature

1 ¾ cup powdered sugar

1 teaspoon vanilla

PREPARE THE FROSTING

In a small saucepan over medium heat, add the flour and then add the milk; use a whisk to smooth out the texture and raise heat to medium high, stirring constantly until the mixture is thick and sticks to the side of the pan. Remove from heat and use a spatula to scrape the sides down and smooth out the texture again with a whisk. Set aside on the counter to cool completely, this will take at least 30 minutes.

When the cooked flour mixture is cool, add it to a large bowl along with the butter/spread, powered sugar and vanilla. Mix on low to combine and move up to medium high until the mixture is light and fluffy.

ASSEMBLE THE CAKE/CUPCAKES

When the cake is cooled completely, swirl the icing on with a knife or spatula or use a pastry bag and tip to create stars or ropey textures. Add sprinkles if using. Place iced cake(s) in the fridge or freezer to firm up.

AT THE PARTY

Serve cool or at room temperature—be sure to leave at least 2 hours to thaw if the cake has been frozen.