Mrs. Stevenson’s Chocolate Honey Cake

Mrs. Stevenson’s Chocolate Honey Cake

Ella Stevenson’s chocolate cake recipe makes a very rich chocolate cake.  This cake has amazing flavor, is so moist, and has a nice balance of chocolate and honey. I really love that this chocolate cake recipe contains honey.  My house smelled amazing while my cake was baking.  The smell brought each of my children into the kitchen multiple times to find out what tasty treat they would be sampling.

The recipe says it can be made into a layer or loaf cake.  Going the way of a layer cake, I wish I had made it in a loaf after I mixed up the frosting.  The frosting ended up being more of a glaze and would have been perfect with a loaf.  Raspberry jam would have made a great filling and then have the glaze drizzled over the top, but I didn’t have any raspberry or strawberry jam.  I would suggest making this in a 9×13 pan unless you go the route of jam filling in between the cake layers.  I doubled the frosting and still didn’t have enough to cover the two layer 9″ cake I made.

Mrs. Stevenson's Chocolate Frosting

The cake I made from this recipe worked out because in the end, I can easily impress my children.  They don’t care if the sides of a cake look silly, they only care about the taste.  They really loved this cake.  The total cost of the ingredients came to $5.59, making each serving 70 cents.  You could almost serve half slices and still be satisfied because this cake is very rich.

Mrs. Stevenson Chocolate Honey Cake

Original Recipe

Chocolate Honey Cake

This may be easily and quickly put together and makes a delicious loaf or layer cake.  Sift together two cups flour, two level teaspoons baking powder, one teaspoon cinnamon, one cup sugar, half a cup ground cocoa or chocolate.  Break four eggs into half a cup melted butter; add three-fourths of a cup milk and turn this mixture together with three-fourths of a cup honey into the dry mixture.  Bake in a slow oven.  Frost with an unboiled icing made by mixing six tablespoons powdered sugar, four tablespoons ground chocolate, a little ground cinnamon, a very small lump soft butter and enough boiling water to make it the right consistency to spread.  For a layer cake this frosting with raspberry or strawberry jam or jelly makes a delicious combination.

Mrs. Ella S. Stevenson

636 W. Poplar Street, Stockton

Printed in The San Francisco Call on June 1, 1913

Mrs. Stevenson's Chocolate Honey Cake

A chocolate cake recipe from 1913

Course Cake
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 people


  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 cups sugar
  • 1/2 cups cocoa powder
  • 4 large eggs
  • 1/2 cup butter
  • 3/4 cups milk
  • 3/4 cups honey
  • 12 tbsp powdered sugar for frosting
  • 8 tbsp cocoa powder for frosting
  • 1/4 tsp cinnamon for frosting
  • 2 tsp butter for frosting


  1. Sift flour, baking powder, sugar 1/2 cup cocoa powder and 1 tsp cinnamon together.

  2. Add 4 eggs to 1/2 cup of melted butter, 1 cup of milk and 3/4 cup honey.  Mix well.

  3. Add dry ingredients into wet ingredients.  Mix until combined.

  4. Pour batter into 9x13 pan or into two 9" round cake pans.  Bake 350 degrees for between 25-30 minutes.

  5. Mix 12 tablespoons powdered sugar, 8 tbsp cocoa powder, 1/4 tsp cinnamon, 2 tsp melted butter and enough boiling water to make into a spreadable frosting.  If making a 9x13 cake, pour the frosting over top and spread evenly.  If making a layer cake, spread raspberry or strawberry jam between layers and spread the frosting over the top.

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