I make Anne of Cleves Cake when I want a dark chocolate cake with coffee depth and a crumb that stays moist instead of going dry at the edges.
The ingredient list looks straightforward on paper, but the finished result depends on texture more than neatness. I pay attention to smell, drag, and how the batter, dough, or filling moves because that usually tells me more than a timer does.
The batter looks alarmingly loose, and if I baked it until bone-dry, I would lose the soft center that makes this cake worth it.
Why I keep coming back to this
- I like how the coffee deepens the cocoa without turning the whole thing into a mocha stunt.
- I can dress it up with cream or leave it plain and it still feels complete.
- I get a moist crumb that stays pleasant the next day instead of turning chalky.
- I do not need layers, fillings, or a stand mixer performance to make it feel generous.
- I trust the balance of cocoa, dairy, and sugar here because it tastes rich rather than bluntly sweet.
What I use and why it matters
- 6 eggs.I like it close to room temperature so it blends in smoothly and does not shock the batter or dough.
- 1 cup vegetable oil.
- 2 cups hot coffee.
- 3 teaspoons baking powder.
- 1/4 teaspoon baking soda (corrected from an obvious source typo).
- 1 teaspoon salt.I would miss this more than I think because it keeps the sweet parts from tasting flat.
- 2 tablespoons vanilla extract.I measure it instead of guessing because warm spice can taste dull or dusty when I get sloppy.
- 1 cup light brown sugar.
- 1 cup unsalted butter.I pay attention to whether it is cold, melted, soft, or browned because that changes the final texture quickly.
- 2 cups milk.
- 2 cups cocoa powder.
- 4 cups all-purpose flour.I measure lightly so the bake stays tender instead of turning heavy or pasty.
- 2 cups granulated sugar.
- 1 cup sour cream.
How I make it
Step 1 – I begin by preheating your oven
I begin by preheating your oven to 350°F (175°C). Make sure to properly grease and flour a 9-inch cake pan or line it with parchment paper for easy removal. I do not rush this part because even one dry corner is noticeable in a plain cake.
Step 2 – Combine the ingredients
In a bowl, combine the essential ingredients that will bring this Anne of Cleves Cake to life. I keep the bowl scraped so the crumb stays even from edge to center.
Step 3 – Fill the pan
I carefully pour your cake batter into the prepared pan and use a spatula to even out the top if necessary. If the batter looks thin, I remind myself that it always does before it bakes up properly.
Step 4 – I slide the pan into
I slide the pan into the preheated oven and let it bake for approximately 35-40 minutes. I trust visual cues more than the clock because chocolate cakes can fool me.
Step 5 – I allow the cake to cool
I allow the cake to cool in the pan for 10 minutes before removing it and placing it on a wire rack to cool completely. I do not rush this part because even one dry corner is noticeable in a plain cake.
Step 6 – Once the cake has cooled
Once the cake has cooled, it’s time for the fun part – garnishing and serving! I keep the bowl scraped so the crumb stays even from edge to center.
Tips from my kitchen
- Bloom the cocoa.I make sure the coffee is hot so the cocoa loses any dusty taste.
- Watch the center.I pull the cake as soon as the middle is set because another few minutes can dry the edge ring.
- Scrape the bowl.I stop several times so flour and cocoa do not hide in the corners.
- Cool fully.I get a cleaner slice and a better crumb when I leave it alone long enough.
Variations I actually like
- Layer version.I divide the batter between two pans when I want a frosted celebration cake.
- Instant coffee swap.I dissolve instant coffee in hot water when brewed coffee is not around.
- Berry sidecar.I serve it with berries when I want some tart contrast on the plate.
- Simpler finish.I skip frosting and use only a dusting of sugar when I want the cake less sweet.
Serving and storing
I keep the cake covered at room temperature for a couple of days because the crumb stays nicest there. After that I refrigerate it, especially if I added cream on top.
For longer storage I wrap slices well and freeze them. I thaw them still wrapped so the surface does not get sticky from quick temperature swings.
I like a plain slice with softly whipped cream, a spoonful of creme fraiche, or nothing at all if the crumb is especially good that day.
Frequently asked questions
What if I don’t have a 9-inch cake pan?
You can use an 8-inch or 10-inch cake pan, but you may need to adjust the baking time accordingly.
Can I make this cake without eggs?
Yes, you can replace each egg with half of a mashed banana or 1/4 cup of unsweetened applesauce. However, the texture and taste may be slightly different.
Can I use instant coffee instead of brewed coffee?
Yes, just make sure to mix it with hot water according to the package’s instructions before adding it to the batter.
Can I use self-rising flour instead of all-purpose flour?
Yes, but omit the baking powder, baking soda, and salt from the recipe as self-rising flour already contains them.
Can I make this into a layer cake?
Yes, you can double the recipe and bake it in two 9-inch pans. Just make sure to adjust the baking time accordingly.
When I want a chocolate cake that feels generous without asking for much decoration, this is the one I reach.
I have learned not to argue with the texture on anne of cleves cake. If the dough needs another minute of rest, if the fruit needs a finer chop, or if the pan needs a little more time to cool before I cut into it, I give it that grace. Those small pauses save me from the kind of almost-good result that is much more annoying than a short delay.
Anne of Cleves Cake
Description
Anne of Cleves, also known as Anne of Denmark or Anne of Cleves and Jülich, was the fourth wife of King Henry VIII. She is often remembered for being the only one of his wives to escape unscathed from their tumultuous marriage.Ingredients You’ll Need
Instructions
- Begin by preheating your oven to 350°F (175°C). Make sure to properly grease and flour a 9-inch cake pan or line it with parchment paper for easy removal.
- In a bowl, combine the essential ingredients that will bring this Anne of Cleves Cake to life. This includes eggs, vegetable oil, hot coffee (yes, you read that right!), baking powder, baking soda, salt, vanilla extract, brown sugar, unsalted butter, milk, cocoa powder, and all-purpose flour. Using a hand or stand mixer, beat the mixture until it becomes smooth and well-incorporated.
- Carefully pour your cake batter into the prepared pan and use a spatula to even out the top if necessary.
- Slide the pan into the preheated oven and let it bake for approximately 35-40 minutes. To check for doneness, insert a toothpick into the center of the cake; if it comes out clean, your cake is ready to be taken out of the oven.
- Allow your cake to cool in the pan for 10 minutes before removing it and placing it on a wire rack to cool completely.
- Once your cake has cooled, it's time for the fun part - garnishing and serving! Add your desired toppings or simply enjoy the rich flavors of this delicious treat as is. For an extra touch, top with a dollop of whipped cream.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1069kcal
- % Daily Value *
- Total Fat 65g100%
- Saturated Fat 26g130%
- Trans Fat 1.3g
- Cholesterol 224mg75%
- Sodium 588mg25%
- Potassium 567mg17%
- Total Carbohydrate 115g39%
- Dietary Fiber 9g36%
- Sugars 55g
- Protein 18g36%
- Calcium 271 mg
- Iron 6.7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Bloom the cocoa. I make sure the coffee is hot so the cocoa loses any dusty taste.
Watch the center. I pull the cake as soon as the middle is set because another few minutes can dry the edge ring.
Scrape the bowl. I stop several times so flour and cocoa do not hide in the corners.
Cool fully. I get a cleaner slice and a better crumb when I leave it alone long enough.
Frequently Asked Questions
You can use an 8-inch or 10-inch cake pan, but you may need to adjust the baking time accordingly.
Yes, you can replace each egg with half of a mashed banana or 1/4 cup of unsweetened applesauce. However, the texture and taste may be slightly different.
Yes, just make sure to mix it with hot water according to the package's instructions before adding it to the batter.
Yes, but omit the baking powder, baking soda, and salt from the recipe as self-rising flour already contains them.
Yes, you can double the recipe and bake it in two 9-inch pans. Just make sure to adjust the baking time accordingly.
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