Funeral Cake Recipe
Funeral Cake Recipe is a classic Southern chocolate cake featuring shredded apples, cinnamon, and nuts for moisture and flavor. It is topped with a rich cocoa frosting and toasted pecans, creating a perfect balance of sweet and crunchy. Easy to prepare using simple ingredients, this moist, comforting cake is traditionally served at gatherings. Its unique blend of textures and flavours makes it a beloved, timeless dessert.
Equipment
- 9×13 inch baking pan
- Mixing bowls (2–3)
- Medium saucepan
- Whisk or electric mixer
- Spatula
- Box grater (for apples)
- Measuring cups and spoons
Ingredients
For The Cake:
- 2 cups all purpose flour
- 1 cup unsalted butter
- 1 large egg beaten
- ½ cup unsweetened cocoa powder
- ¼ cup chopped walnuts
- 1 cup boiling water
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk
- 1 teaspoon ground cinnamon
- 2 cups shredded apples
- 2 teaspoons vanilla extract
For The Frosting & Topping:
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 cup chopped toasted pecans
- 6 tablespoons milk
- 3½ cups powdered sugar
Instructions
Preheat The Oven
- Turn your oven on to 350°F (175°C). Grease and flour a 9×13-inch baking pan so the cake won’t stick.
Make The Cocoa Base
- In a medium saucepan, melt 1 cup of butter over medium heat. Stir in ½ cup of cocoa powder. Once that’s smooth, slowly pour in 1 cup of boiling water, stirring constantly. When everything’s well mixed and smooth, take it off the heat and let it cool slightly.
Mix The Dry Ingredients
- In a large mixing bowl, combine 2 cups of sugar, 2 cups of all-purpose flour, 1 teaspoon of baking soda, ¼ teaspoon of salt, and 1 teaspoon of ground cinnamon. Give it a good stir to mix everything evenly.
Combine Cocoa And Dry Mix
- Pour the warm (not hot) cocoa mixture into the bowl with the dry ingredients. Stir gently until it all comes together. Don’t beat it just mix until blended.
Add The Buttermilk Mixture
- In a small bowl, whisk together 1 beaten egg, ½ cup of buttermilk, and 2 teaspoons of vanilla extract. Add that to the batter and stir everything until it’s smooth.
Fold In Apples And Nuts
- Now, gently fold in the shredded apples and ¼ cup of chopped walnuts. Mix just enough to spread them evenly through the batter.
Bake The Cake
- Pour the batter into your prepared pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick poked in the middle comes out clean.
Let It Cool Slightly
- Take the cake out of the oven and place it on a wire rack. Leave it in the pan while you make the frosting.
Make The Frosting
- In a small saucepan, melt ½ cup of butter. Stir in ¼ cup of cocoa powder and 6 tablespoons of milk. Heat it gently, stirring until smooth.
Finish The Frosting
- Remove from the heat and whisk in 3½ cups of powdered sugar and 1 teaspoon of vanilla extract. Keep whisking until the frosting is creamy and smooth.
Frost The Warm Cake
- Pour the warm frosting over the still-warm cake. Spread it out evenly, then sprinkle 1 cup of chopped, toasted pecans on top.
Let It Cool Completely
- Allow the cake to cool all the way before slicing. Serve when ready and enjoy!