Maglebys Chocolate Cake Copycat Recipe

Maglebys Chocolate Cake Copycat Recipe is the best recipe ever! If you’ve ever had Magleby’s chocolate cake you know that this will be the best copycat cake recipe of your life and you will not regret making it.

We made this cake for Sawyer’s smash cake! It was super moist and delicious. It is so heavy it made the cake sink overnight. It was still cute, but if I ever decorate this type of cake again I will use more support.

Sawyer only ate a little bit so we were able to cut up the rest of the cake and save it. We froze it and it was still amazing days later, because it only lasted days.

Ingredients

Cake

1 cup unsalted butter
1 cup water
½ cup cocoa (minus 1 tablespoon)
1 cup sugar
2 cups flour
¾ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
2 eggs, lightly beaten, room temperature
1 teaspoon vanilla
1 cup light brown sugar
½ cup sour cream

Frosting

1 cup unsalted butter, softened
2/3 cup cocoa powder
4 cups powder sugar
1 teaspoon vanilla
1/2 cup milk

Directions

Preheat your oven to 325 degrees. Coat a 9×13″ pan with Crisco and then coat it with flour.
In a small saucepan heat butter until melted on medium heat. Add water and cocoa powder and whisk until smooth, then bring to a boil and let boil for 30 seconds. Then set the pan to the side and let the mixture cool.
In a separate bowl sift together flour, granulated sugar, and salt. Then add cooled chocolate mixture and stir until just combined and smooth.
In a small separate bowl add eggs, baking soda, baking powder, and whisk until smooth. The mixture will start to foam, but that is normal. Stir in the brown sugar and vanilla and whisk until smooth. Pour the egg mixture into the batter and gently stir until all combined.
Fold the sour cream into the batter gently. Don’t over-mix it.
Pour batter into the prepared pan & bake for about 35-40 minutes or until a toothpick is inserted and comes out with only a few crumbs.
Let cool before frosting. If making a layered cake (this will make 2-8″ rounds), you can cover the layers with parchment paper then with a clean dish towel and place them right into the freezer. If you frost the layers frozen it makes it much easier.
When making the frosting you want to beat butter, cocoa powder, powdered sugar, and salt in a mixer with the paddle attachment until smooth. Add vanilla and milk and beat until fluffy.
If making the layered version, you will need to make more frosting to frost between the layers and around the top and sides.

Do you love chocolate? Did you try this Maglebys Chocolate Cake Copycat Recipe? Did you love it? We would love to hear from you! Please leave us a comment below!

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