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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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4.5 153
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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 large 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 Nov. 13, 2015

"I absolutely love this recipe!!! moist and very flavorful. 1 question though. I am going to make a 12in round cake. Could anyone tell me how many cups of batter this recipe is. I've never measured it before with making just 2 9 in round cakes. thanks"

Reviewed Nov. 2, 2015

"Excellent. That's all that needs to be said."

Reviewed Oct. 18, 2015

"The cake was delicious! I did not make the frosting. I made it in 2 9 by 13 pans for a layered birthday cake. It was a bit hard to stack but I expected that because I made it in a different pan than intended. Absolutely delicious though. Very moist."

Reviewed Sep. 22, 2015

"i just made it then. it was delicious!!! love this recipe mmmmm mmmmm :D im in australia and substituted copha for the shortening. this recipe is amazing :D"

Reviewed Sep. 12, 2015

"I just made this cake yesterday. OHMYGAWD! YUMMY! I lessened the amount of sugar in the icing and also used powdered sugar instead. YUMMY! What a keeper! And the cake is MOIST! Love it! ...I just wasn't able to use two baking trays...poured it all in one...and ended up with a volcanic cake. Haha! But taste wise....YUMMEH!!!"

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