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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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4.5 150
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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 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!!!"

Reviewed Sep. 4, 2015

"I just made this cake but it stuck so bad to the pan it could not be used as a birthday cake. WARNING!! Use parchment paper! It tastes great though..."

Reviewed Sep. 3, 2015

"I have made this cake time and time again. My family loves it and I have shared it with many friends. I did adjust the temperature up to 350 from 325 and bake time to 35 minutes. I still check the center at 30 minutes but that's just a habit. The frosting is so light and fluffy. If you start the first half of the frosting before you begin putting the cake ingredients together, it saves time."

Reviewed Jul. 19, 2015

"This chocolate cake is amazing! Easy, moist and nice chocolate flavor. You can taste the coffee in the batter but not in the cooled cake. It just adds a deeper fuller taste. Sometime I substitute half the cocoa powder with dark chocolate powder. I occasionally try different chocolate cake recipes and even if they are good I always come back to this cake as a reliable, delicious go to option. I have never tried this frosting recipe."

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