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

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4.5 171 180
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 large 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

636 calories: 1 piece, 37g fat (10g saturated fat), 61mg cholesterol, 549mg sodium, 73g carbohydrate (51g sugars, 2g fiber), 6g 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


Reviews for Moist Chocolate Cake

AVERAGE RATING
(180)
RATING DISTRIBUTION
5 Star
 (157)
4 Star
 (10)
3 Star
 (6)
2 Star
 (2)
1 Star
 (5)
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MY REVIEW
CocineraH
Reviewed Aug. 16, 2016

"This is the Hershey's Cocoa recipe for the cake and the Waldorf Astoria recipe for the frosting, but regardless of who created it, the cake and frosting are delicious together. I've been making it for around 10 years. The coffee adds a really rich flavor to the chocolate cake, but doesn't make it taste like coffee. The cake has a very moist crumb. Also, I'm not a huge chocolate fan, and I can't do chocolate frosting on top of chocolate cake, so I love the contrast of the vanilla flavored frosting. This cake keeps well in the fridge and maintains its moisture nicely."

MY REVIEW
Adais62
Reviewed Aug. 13, 2016

"Loved the cake and the frosting . My mother and I had a similar version only we didn't use vanilla (which is a great extra) and shortening was substituted with margarine instead.??"

MY REVIEW
meaganteal
Reviewed Jun. 20, 2016

"I loved the cake!! So moist, chocolaty, and soft! This will be my new go to chocolate cake recipe. However, we were not fans of the icing. It was kinda....bland, and runny. not really runny, but thinner than I would have liked."

MY REVIEW
lauriejcollins
Reviewed Jun. 8, 2016

"I have loved this recipe ever since I found it in the first issue of Taste of Home. The cake is moist and delicious and the icing is superb!"

MY REVIEW
GVE
Reviewed Apr. 29, 2016

"Does the icing use powdered sugar or granulated sugar?"

MY REVIEW
Gulliver102
Reviewed Apr. 17, 2016

"This is the best cake I have ever made. My family loves it, it is always a hit. I did have to cook it longer. My oven runs a little bit hot and I usually have to reduce cooking time but with this recipe I cooked for an additional 10 minutes."

MY REVIEW
Catbird513
Reviewed Mar. 27, 2016

"I love this cake!"

MY REVIEW
isabelldn
Reviewed Mar. 27, 2016

"My husband is famous for making this cake. In the icing, we use 2 T. cornstarch instead of the flour and add 1/4 - 1/2 teaspoon almond extract. It is addictive!"

MY REVIEW
traveler147
Reviewed Mar. 23, 2016

"this is almost the same as a cake I make all the time except there is a lot more oil added. Some have said there was not enough flavor, I always use Hershey's special dark cocoa in mine and it makes a huge difference. And the frosting recipe is what I use as a filling inside the cake. and use a buttercream on top."

MY REVIEW
Sweetie-pie2341
Reviewed Feb. 28, 2016

"Loved loved loved this cake! I not read the reviews beforehand, did not use parchment paper but mine thankfully did not stick! I had deep pans also so no overflowing either. But I will say cook time was way off...it was considerable more. But it turned out so yummy! Very moist cake! I will use again but with a differ icing. Was not a fan of that icing at all!"

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