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

Moist Chocolate Cake Recipe

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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


  • 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
  • 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.


  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.

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Reviewed Jan. 23, 2015

"I had intended to make a different chocolate cake for an event but realized I didn't have all the ingredients the day I was going to make it. Just 2 days prior I had come across this recipe and had all the ingredients on hand. I normally would not try a recipe for the first time for something special, but I had promised to bring a cake so I went for it. I made it in a 9x13-inch pan, putting waxed paper on the bottom of the pan and using cooking spray before pouring in the batter, and baked it for 40-45 minutes. I used a buttercream frosting that I had already planned on. Everyone LOVED this cake! There were other desserts there but mine got eaten first. I will be making this again!"

Reviewed Jan. 21, 2015

"The cake is super moist, however the flour and shotening in the icing should be swithed out because it gives the frosting a bad taste. The amount of the frosting needs to be decreased because it ran over the cake and everywhere else. Some of the batter stuck to the bottom of the cake pan, perhaps a lining of parchment paper would have been better. Other than that it was a wonderful cake."

Reviewed Jan. 17, 2015

"Before I make this, we don't drink coffee so have NONE in the house - and don't wish to buy it just for this recipe. Can someone suggest an alternative? How about orange juice? Water? Almond milk? Thank you in advance for your reply."

Reviewed Jan. 15, 2015

"I made this for my grandson's birthday. I did not use this frosting as chocolate frosting was requested. It did take a little longer to bake but the awful part was while baking in two 9" pans the batter ran over the top and I had a huge mess in the bottom of the open. I would have to have put it in two 8" pans. When I make this again, I will definitely use a 13 x 9 x 2" pan."

Reviewed Jan. 12, 2015

"One of the easiest, moistest, best cakes ever! I have made it several times with no issues, and my mother made it often. If you have issues, you are not following the instructions exactly and correctly, it's that simple."

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