Cocoa Cake Recipe
Cocoa Cake Recipe photo by Taste of Home
Next Recipe

Cocoa Cake Recipe

Read Reviews
4.5 19 16
Publisher Photo
THIS CAKE is so moist it doesn't need frosting. I simply sprinkle powdered sugar over the top. It's my favorite dessert to bring for potlucks, and there's never a piece left to take home! -Beulah Sak, Fairport, New York
TOTAL TIME: Prep: 10 min. Bake: 30 min. + cooling
MAKES:9 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min. + cooling
MAKES: 9 servings


  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 3 tablespoons baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons vegetable oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 cup cold water
  • Confectioners' sugar

Nutritional Facts

1 piece: 248 calories, 9g fat (1g saturated fat), 0 cholesterol, 272mg sodium, 39g carbohydrate (22g sugars, 1g fiber), 2g protein.


  1. In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. Using a spoon, make three wells in the dry ingredients. Pour oil into one, vinegar into another and vanilla into the third. Slowly pour water over all. Beat on low speed until thoroughly combined (batter will be thin.)
  2. Pour into a greased and floured 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar. Yield: 9 servings.
Editor's Note: Pieces of cake can be wrapped individually and frozen for a quick dessert.
Originally published as Moist Chocolate Cake in Reminisce July/August 1997, p45

Reviews for Cocoa Cake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Flo User ID: 9040904 259773
Reviewed Jan. 16, 2017

"I made this to go with our sunday dinner it was moist and had a nice taste not to sweet my family loved it."

eviemunchkin856 User ID: 8231233 218920
Reviewed Jan. 26, 2015 Edited Feb. 1, 2015


Georgeotto User ID: 7747393 46478
Reviewed Apr. 3, 2014

"I love to make this"

3LabHm User ID: 6259378 42396
Reviewed Feb. 23, 2014

"My Mom made this for us years ago. We knew it by another name - Krazy cake. And, she mixed it right in the cake pan. For me, it is one of the best chocolate cakes ever."

cooking mom 6 User ID: 6958659 22583
Reviewed Dec. 2, 2013

"Wow!! This was such a delicious cake! I made it and then lost the recipe. I forgot that I had it in my recipe box on this site. So glad I found it! I am going to make it tomorrow."

jordie89 User ID: 1323364 45361
Reviewed Mar. 13, 2013

"I've made this recipe many times and it always turns out moist and delicious. It's a good idea to grease the pan, line with parchment paper, and then grease and flour the parchment paper in order to ensure that the cake comes out of the pan easily without falling apart. I double the amount of cocoa and vanilla in this recipe also.

The last time I made this cake, I used white whole wheat flour, 1/4 C olive oil, and 3/4 cups honey in place of the original ingredients. It was still delicious and this is how I'll be making it from now on (no white sugar or flour means much less guilt for me!)"

EileenP21 User ID: 6970879 21949
Reviewed Nov. 14, 2012

"Loved by 4 boys and a Dad. I've made this more times than I can count. Only recipe I have found to be better than a box. Powdered sugar really is all you need, I agree."

flowernerenergize User ID: 5797905 202219
Reviewed Oct. 1, 2012

"I found this cake when I was out of work and had no eggs (barely had groceries). I have since made this cake more than any other recipe. I've made it chocolate, vanilla, marbled, with food coloring, with a spice or two. Just made vanilla again last night and there are only two pieces left less than 12 hours later (it's just my boyfriend and me). This cake is awesome!! If you are looking for a quick snack cake to try, this is the one."

tomlisahig User ID: 1153019 42395
Reviewed Apr. 20, 2012

"The cake does not have enough chocolate flavor. I've tried it twice. Due to allergies, I need a cake without eggs. On the second round, I doubled the cocoa, added 2 more tablespoons of oil (so it wouldn't be dry) and used buttermilk instead of water. If it weren't for the cream cheese frosting I put on it, my kids probably would not have eaten it! I will try again and add a cup of chocolate chips and chocolate frosting! Be careful not to overbake it."

Alfelton User ID: 6428870 42394
Reviewed Feb. 26, 2012

"I have made this recipe many times. We even subed whole wheat flour and applesauce(for the oil) and it is still wonderful. I have even made this for a few friends and they couldn't tell the difference from regular mixes."

Loading Image