Creole Cake

This Creole Cake recipe is from a 1937 booklet titled Home Baked Delicacies...Enhance the Fame of the Modern Hostess.

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If you don't have cake flour, you can make your own from all-purpose flour. Find out how to do that HERE.



  • 1 1/3 cups sifted Swans Down Cake Flour
  • 1 3/4 teaspoons baking powder*
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 2 eggs, well beaten
  • 3 tablespoons butter or other shortening, melted
  • 2 squares Baker's Unsweetened Chocolate, melted
  • 1/2 cup milk

Butter Frosting

  • 4 tablespoons butter
  • 2 cups sifted confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk or cream


  1. Cake: Sift flour once, measure, add baking powder and salt, and sift togther three times.
  2. Beat sugar gradually into eggs; add butter and chocolate and mix well. Add lour, alternately with milk, a small amount at a time. Beat well after each addition.
  3. Pour into greased pan, 8 x 8 x 2 inches.
  4. Bake in moderate oven (325 degrees F) for 50 minutes.
  5. Cover cooled cake with Butter Frosting.
  6. Butter Frosting: Cream butter until very soft. Add sugar gradually, blending thoroughly. Add vanilla extract. Thin with milk, a drop at a time, until of right consistency to spread.

Yield: enough frosting to cover top and sides

Recipe credit: G. F. Corp. 1932 recipe pamphlet