Moist Chocolate Cake Recipe
Moist Chocolate Cake Recipe photo by Taste of Home

Moist Chocolate Cake Recipe

Publisher Photo
The cake reminds me of my grandmother, because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! —Patricia Kreitz, Richland, Pennsylvania
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 12 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 3/4 cup baking cocoa
  • 2 cups sugar
  • 1 cup canola oil
  • 1 cup brewed coffee
  • 1 cup milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • FAVORITE ICING:
  • 1 cup milk
  • 5 tablespoons all-purpose flour
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 teaspoon vanilla extract

Nutritional Facts

1 serving (1 piece) equals 636 calories, 37 g fat (10 g saturated fat), 61 mg cholesterol, 549 mg sodium, 73 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.)
  2. Pour into two greased and floured 9-in. round baking pans (or two 8-in. round baking pans and six muffin cups).
  3. Bake 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks.
  4. Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate.
  5. In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. Yield: 12 servings.
Originally published as Moist Chocolate Cake in Taste of Home February/March 1993, p63

Nutritional Facts

1 serving (1 piece) equals 636 calories, 37 g fat (10 g saturated fat), 61 mg cholesterol, 549 mg sodium, 73 g carbohydrate, 2 g fiber, 6 g protein.

Reviews for Moist Chocolate Cake

AVERAGE RATING
   (104)
RATING DISTRIBUTION
5 Star
 (93)
4 Star
 (4)
3 Star
 (2)
2 Star
 (1)
1 Star
 (4)
MY REVIEW
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MY REVIEW
Reviewed Sep. 15, 2014

I have been making this cake for years, with love. My dear mother-in-law who has passed on gave it to me with a shower gift before my wedding. The whole family giggles when someone shows up with this cake...a cousin has been making it since she was a child and she told me it never let her down. It's called "Never Fail Cake" in my household. The coffee deepens the flavor and the texture is fluffy & moist, but it is not a coffee flavored cake. Sometimes I ice it with a peanut butter frosting and then stand back and watch people lick & scrape their plates. Yeah, it's that good. If I have to see one more 1 star rating from a "reviewer" that has not attempted the recipe...well, I'll just have another piece of cake and laugh. This isn't Pinterest or someone's blog, it lowers the rating unnecessarily.

MY REVIEW
Reviewed Sep. 15, 2014

This was one of my Mom's most-requested recipes. This is so delicious, and the light, not-too-sweet frosting brings back memories of Mom...! This recipe is a classic, and never disappoints!

MY REVIEW
Reviewed Sep. 14, 2014

Loved the moist chocolate cake recipe. The frosting comes out light and sweet. I prefer one of those richer frostings so I think I might try a different one maybe even chocolate frosting as well. Cannot say enough good stuff about this cake. That coffee I used was donut shop blend and cooled it before using in the cake. Delicious!

MY REVIEW
Reviewed Sep. 14, 2014

Cake is wonderful, just as is! For the frosting, it's granulated sugar, and you must follow the instructions and beat 10 minutes, using a whisk attachment if you have one. For me, it would be better using 1 cup of butter rather than half butter and half shortening, as I don't enjoy the shortening taste, but it was definitely a nicer consistency than my Mom's traditional buttercream and I'll be making this again using all butter.

MY REVIEW
Reviewed Sep. 14, 2014

I followed directions exactly and the cake turned out wonderful! I had no problems with the frosting. I used regular sugar I just made sure I mixed it well before adding milk mixture. This recipe is definitely a keeper! :)

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