Want to use your beef tallow in something different than cooking? Try this chocolate cake with beef tallow!

There are so many uses for beef tallow (listen to our podcast episode for more ideas) but have you tried it in cake? This is Sarah's favourite recipe for chocolate cake using beef tallow!

Chocolate Cake with Beef Tallow
Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon kosher salt
• 1 teaspoon espresso powder (optional)
• 1 cup milk, or buttermilk (also can sub milk alternative)
• 1/2 cup melted beef tallow (you can sub vegetable or canola oil, or melted coconut oil)
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water

Directions

• Preheat oven to 350º F. Prepare two 9-inch cake pans with parchment paper or by spraying with baking spray, buttering and lightly flouring.

For the chocolate cake

• Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder (if using) to a large bowl or the bowl of a stand mixer. Whisk to combine or, using your paddle attachment, stir through flour mixture until combined well.
• Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
• Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
• Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
• Frost the cake with Chocolate Buttercream Frosting.

Original recipe from Add a Pinch

Rendering fat at home might sound old-fashioned, but it’s one of the easiest, most rewarding things you can do in your kitchen. Whether you’re making lard (from pork fat) or tallow (from beef or lamb fat), rendered fats are incredibly versatile—they’re perfect for cooking, baking, frying, and even skincare!

Why Render Fat?It’s natural and nourishing—free of the additives in many store-bought oils.
You get to use the whole animal, reducing waste and respecting your food source.
It’s budget-friendly—many butchers sell fat trimmings at a low cost or even give them away!

What You’ll Need:

• Fat from a healthy, pasture-raised animal (pork for lard, beef/lamb for tallow)
• A slow cooker, heavy-bottomed pot, or roasting pan
• A fine mesh strainer or cheesecloth
• Jars or containers for storage

How to Render Fat (Slow Cooker Method):

1. Chop or grind the fat
   Cut it into small pieces to help it melt faster. Some butchers will grind it for you!
2. Place in a slow cooker
   Add the fat to your slow cooker and turn it to low. No need to add water—just patience.
3. Let it melt slowly
   Over several hours (usually 4–6), the fat will slowly melt and turn golden. Stir occasionally to prevent sticking or burning.
4. Strain and store
   Once fully melted and golden, carefully strain the liquid fat through cheesecloth or a fine mesh strainer into clean jars. Discard or compost the crispy bits (called cracklings), or save them as a savory treat.
5. Cool and store
   Let your jars cool at room temperature. Store in the fridge, freezer, or even at room temperature if well-sealed and used quickly.

A Few Tips:
Rendered fat should smell clean and slightly nutty—not burnt or meaty.
Use tallow for frying, sautéing, or roasting.
Use lard in pie crusts, biscuits, or even homemade tortillas.

Bonus: Whip some up with essential oils for a nourishing DIY balm!

What Will You Make?
With this new (old!) skill, what will you create? Hop over to our Facebook page @heart_of_the_homestead_family and share some of your creations! Don't forget to listen to our podcast episode for more about animal fat in the kitchen!

Listen to more episodes from Heart of the Homestead Family Here!