Coffee-Chocolate Cake Recipe
- 2 cups sugar
- 1 cup canola oil
- 1 cup milk
- 1 cup brewed coffee, room temperature
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup baking cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- BUTTERCREAM FROSTING:
- 1 cup butter, softened
- 8 cups confectioners' sugar
- 2 teaspoons vanilla extract
- 1/2 to 3/4 cup milk
- 1. In a large bowl, beat the sugar, oil, milk, coffee, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into sugar mixture until blended.
- 2. Pour into two greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
- 3. For frosting, in a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Add enough milk until frosting reaches desired consistency. Spread frosting between layers and over top and sides of cake. Yield: 12 servings.
1 piece: 859 calories, 36g fat (13g saturated fat), 80mg cholesterol, 621mg sodium, 133g carbohydrate (109g sugars, 2g fiber), 5g protein
Reviews for Coffee-Chocolate Cake
"I just discovered this recipe a few days ago and decided to gv it a try. Since i dont have 2 pcs of a 9 inch round pan, so i poured all in just 1pc of 9 inch round pan. It took almost 1 hr to bake and the result was a cracked cake in the middle, slightly hardened on its top. The cake how ever was fluffy and very moist. Everyone loves it. So, i was wondering if it was becoz i poured all the batter into just 1 baking dish or could i hv done anythg else that was wrong to have my cake cracked like tht. I had the oven at the right temp. I only reduced the baking soda to 1 tsp as i felt 2 tsp was too much. Can anyone help me? I am thinking of using perhaps a 10 inch round baking dish the next time i bake this wonderful cake.pls help me...anyone..?"
"While I have not tried this frosting, the recipe for the cake is the same as tasteofhome.com/recipes/moist-chocolate-cake The recipe has never failed to produce a light, moist, chocolatey cake. If buttercream is too rich, try the other recipe which has a cooked flour/milk icing that is lovely."
"While I have not used this frosting, the cake recipe is the same as another moist chocolate cake recipe on this site. It is the best recipe and I have never ever had any dryness. I saw this in the magazine in 1993 and have impressed people with it many times. I love the fact that it is from scratch. Great if I don't have a box mix handy!"
"suprisingly wonderful! If you like a light and not overly sweet cake, this is it! I had my doubts on the frosting, but it turned out perfect!"
"Finally! A recipe thats better than a box mix. Wonderfully chocolatey and moist. I made it with a peanut butter mousse filling."
"Just fantasic!!! very moist and easy to make."
"this cake is the best! I have made this cake so many times and it is requested all the time for birthdays for my kids and my friends parties. I tripled this recipe for a graduation party and it came out perfect. Everyone raves about it. yum!!"
"This cake is the bomb! It is so moist and delicious! My whole family loved it even the ones that don't like cake! We will be making this again and again! My husband already requested it for his October birthday."
"One of the best cakes I have made.Very moist and delicious! To change it up a little,I added cocoa to the icing."
"soooo good!!!!!!! I also halved the frosting recipe and it was even almost too much! Big hit!"
"I made this recipe but not the icing because I was making a black forest layered cake. Wow I love this recipe and will definitely make it over and over again whenever I have a recipe that calls for a chocolate cake. I will try the buttercream icing another day. I too have been cooking for more than 32 yrs and I don't know how this moist cake could have tuned out dry for the lady who posted the failed attempt. I suggest she try it again and check her setting on her oven. Happy eating everyone."
"This cake is "spectacular" to say the least! Very moist, chocolatey and the icing really compliments the cake by not being too sweet or overpowering. Maybe the lady who found her cake dry should test her oven temperature and try it again. This recipe is a definite keeper -- excellent!"
"The best chocolate cake I have ever made. The cake is a crowd pleaser. I have made it many times."
"The best chocolate cake recipe ever! The person that said it was dry- they definitely did not measure correctly or left something out by mistake. It is impossible for this cake to be dry, have made it many times and it is ultra moist, amazing."
"I made this cake yesterday. It was too dry. My husband I both agreed on that. We threw the rest of the cake away. I have been cooking for 32 years, since married, and I have never had a chocolate cake turn out this dry. I followed the directions exactly. It was awful."
"Great recipe! Cake was very moist and chocolatey. There was enough icing for two cakes. I think I'll cut that part of the recipe in half next time. Makes a great birthday cake."
"This is the best chocolate cake I have ever eaten. It is very moist and has a rich chocolate flavor. The icing is the best tasting buttercream, but I found a half recipe to make plenty of icing. This cake has been a hit at several parties and is definitely a keeper!"