Whole Wheat Chocolate Cake

I’ve got all these great recipes for cakes and cookies and breads.   All these great tasting recipes made with all-purpose flour.  I’ve wanted to convert them, but conversion can be scary.  

Will it taste the same? 

Will it taste similar?  Will it be good or blah?

I’ve had more than a few yucky conversion attempts.  A few that did not come off quite right.  I’ve had some successes.  I’m getting better and better at changing the recipes and incorporating more whole wheat flour into our diet.

This is a chocolate cake recipe I love.  It is moist, flavorful and oh so YUM!  With whole wheat the cake is still moist, flavorful and now better for you.  It does not mean that you can eat twice the cake, but it does mean the piece you eat will be better for you.  You know, better than a cake made with all-purpose flour.

So-Wheaty Chocolate Cake

Adapted from a good housekeeping recipe.

  • 2 cups of whole wheat flour
  • 1 cup of unsweetened cocoa
  • 1 & 1/2 teaspoons of baking soda
  • 1 teaspoon of salt
  • 2 teaspoons of vanilla
  • 1 & 1/2 cups of buttermilk
  • 1/2 cup of yogurt
  • 1 & 3/4 cups of sugar (I used white sugar, but you’re welcome to experiment)
  • 1 & 1/2 sticks of butter (3/4 of a cup)-softened
  • 3 large eggs
  • Pre-heat oven to 350 degrees F
  • Spray your baking pan with baking spray  (two 9-inch pans or I used a bunt pan…because I love the bunt!)

  • combine flour, cocoa, baking soda & salt (set aside)
  • combine buttermilk and vanilla (set aside)
  • In a large bowl combine sugar and butter, beat until well blended, add yogurt…mix, add eggs 1 at a time…mix
  • Add some of the flour mixture…mix, add some of the buttermilk mixture…mix.  Alternate between the two mixtures until both are fully incorporated into the batter.
  • Pour the batter into the baking pan(s)


  • bake for 30 to 35 min (9-inch pans) and 45-50 min (bunt) or until a toothpick inserted into the center of the cake comes out clean.
  • Cool for 10 min in pan, remove from pan and allow to fully cool.

  • Ice with your preferred icing.


My husband, you know the “good sport” was worried when he read on Facebook that his chocolate cake was whole wheat.

He was sweet enough to make this shocked face picture for me even though he already knew it was a whole wheat cake.

The Husband and the tween/teen-lets loved the cake.  They had no complaints about it being made from whole wheat flour.

Day two the cake is still moist and wonderful.

I’m linking up with



  1. Your husband is such a sport. I love the icing job on this cake. Looks great!

    • Isn’t he an awesome sport? 🙂 I’m a lucky gal! Thanks! I am a fan of drizzled icing. It looks pretty and it limits the amount of icing I use.

  2. Thanks for the post. I actually tend to avoid baking because I’m not sure how to convert it (cooking is much more forgiving). This looks infinitely doable though and I do have a bday party I’m cooking for this weekend…I might just have to try this out

    • Awesome! I hope you’ll let me know how you like it if you try it. We love it!

  3. It looks gorgeous and your husband should get himself an agent!!

    • Ha! I’ll tell him you said so! 🙂

  4. Whole wheat flour in a chocolate cake? Then that makes it healthy! Yes, please!

    • I know right? We can eat chocolate cake with out as much guilt! 😉

  5. oooh, you go girl! You make whole wheat look absolutely yummy! I have had many failed attempts switching out to whole wheat so I know your frustration. I’m definitely trying this cake out! Thanks for taking the chance and winning!

    • I hope you enjoy it as much as we do! I’ve got about 2 slices left. My 13 year old really likes it. 🙂

  6. Love it! 🙂 Would love for you to start linking up with Sweet Treats @ Something Swanky! Hope to see you there this weekend 🙂

    Following on twitter and facebook now! Would love a follow back 🙂

    {Sweet Treats Thursday} Thu-Sun

    • Thanks for the visit, follow, like…I’m honored. 🙂 I’m headed to your site to link up my cake recipe now. 🙂

  7. I’ve actually yet to cook with whole wheat flour, not too sure why. But this cake looks delicious! Glad your hubby approved. 🙂

    • Thank you for the comment Caroline! It’s hard, I think, to break our baking habits. We’re use to using all-purpose flour. 🙂

  8. That’s such a good idea – especially if it means you can have more cake! 😉 Thanks for sharing the results of your experiments.

    • More cake Yay! Thanks for commenting Rachel! I’m in the process of trying to convert as many of my recipes as I can. 🙂

  9. That looks totally amazing, YOU are amazing! Why can’t you live right next door to me again?

    • Thank you! You’re far too kind! If we lived in the same state it would be easier for us to be neighbors. 🙂 I would totally hook you up with cake and jam and dinners! 🙂

  10. Looks truely yummy.

    • Thank you! It was yummy. All gone now. Next up…cheese cake minis via the slow cooker. Ha!

  11. Liz

    Never in my life have I heard of using whole wheat flour for baked treats! That’s so great that it’s possible; it just blows my mind a little. 🙂

    • It’s crazy right? I’m amazed and very pleased!

  12. Whole wheat?!?! Awesome! Thank you so much for linking your post up at Savvy HomeMade Monday!

    • You’re most welcome Erin! Thanks for the great link up!

  13. I just made this – it was freaking delicious! thanks for sharing.

    • Thanks for the comment Libby! I’m very glad you enjoyed the recipe and the cake!


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