Lunch Lady Chocolate Butter Cake is a soft, buttery, chocolate cake topped with sweet, chocolate frosting. It’s simple to make, and perfect with a glass of milk!
I have no idea why this cake is called Lunch Lady Cake. I’ve seen recipes all over the internets, claiming to be lunch lady brownies, lunch lady peanut butter bars, lunch lady cookies… I’m not sure what the lunch ladies served at your school, but delicious treats were not part of my school lunch.
But since I’m all about jumping on the bandwagon, I decided to make a cake that was in the same vein as the lunch lady brownies of pinterest fame.This is a sweet, chocolate cake that is buttery, dotted with chocolate chips and topped with a pourable, chocolate icing. AND this cake is even better the next day. Trust me on that!
The cake batter is very simple. And delicious. I have to try my hardest to keep my fingers out of this one…
You could definitely use a dark cocoa powder in this one if you prefer a more intense chocolate flavor. But the beauty of this cake is that it’s more of a milk chocolate…milder, and sweeter.
Also, be sure to heavily grease your bundt pan. I took the trick that you guys have taught me and I used shortening and then dusted my pan with powdered sugar instead of flour. Y’all are smart.
Another trick that works great is to only mix half of the chocolate chips into the batter and then sprinkle the rest on top. This will help prevent them from all sinking to the bottom of the cake, and distributing them evenly. I don’t have that problem with this batter, but it definitely doesn’t hurt to do it that way!
And then of course add icing to the top. You can skip this step and just dust with powdered sugar as well! But the pourable icing is my fave AND it also hides any imperfections…love that!
And of course, you can have it immediately…but also know this cake gets even better if it sits overnight!
Enjoy! And don’t forget to use the hashtag #cookiesandcups if you make any of my recipes and post them on your social media!Print
- 1 1/2 cup butter (3 sticks), room temperature
- 2 cups granulated sugar
- 2 teaspoons vanilla
- 5 eggs
- 1/2 cup cocoa powder
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 3 cups cake flour
- 2 cups chocolate chips
- 1/2 cup butter
- 2 tablespoons cocoa powder
- 3 tablespoons milk
- 3 cups powdered sugar
- Preheat the oven to 325°F. Coat a 10- inch bundt pan liberally with shortening and dust with powdered sugar. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes, until light and fluffy. Add in the vanilla and eggs and mix until smooth. Add in the cocoa powder, salt, baking powder and baking soda and mix until incorporated, scraping the sides of the bowl as necessary.
- Add in the flour and buttermilk in alternating portions, beginning and ending with the flour, until just combined.
- Finally stir in the chocolate chips.
- Spread the batter into the prepared bundt pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 20-30 minutes and then invert the pan onto a cake plate.
- In a medium saucepan combine butter, cocoa powder and milk over medium heat, whisking until melted together. Remove from heat and whisk in powdered sugar.
- Pour icing over the cake and allow icing to set before serving.
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