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 McCormick® Pure Vanilla Extract
  • 1 cup milk
  • 5 tablespoons all-purpose flour
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 teaspoon McCormick® Pure 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. 18, 2014

"Wow! This cake was so good! I followed all the directions exactly. I brought it to work and everyone raved over it. One lady I work with (who tends to be critical) said it was the best chocolate cake she ever ate. I loved the icing, too. Great texture and flavor. Just make sure you whip it well!"

Reviewed Nov. 12, 2014

"What an amazing cake! Usually I do boxed mixes but this was far superior, and not much work. Very moist, rich and delicious. It was even better the next day! I didn't do the frosting recipe but used canned vanilla frosting. A thin layer was all you needed because the cake is so rich on its own."

Reviewed Nov. 3, 2014

"I have never rated a recipe before but this was very very good! I followed the recipe as written, including the icing and everything turned out great! Thanks for sharing."

Reviewed Oct. 26, 2014

"EXTREMELY Moist cake! The recipe really does make two 8 inch round cakes plus cupcakes so be prepared! I attempted to make the frosting but my shortening was bad (I had no idea it went bad). I agree though with the WYOpink that it tasted waxy. Next time I would use a cup of butter instead. This time I substituted a can of store bought chocolate frosting and my chocaholic LOVED it! That's all that really matters!!!"

Reviewed Oct. 8, 2014

"ABSOLUTELY DELCIOUS! And so easy to make! I just made it this afternoon with my kids, and it is a HUGE hit. I used the "Vanilla Frosting Recipe" from TOH because I needed something simple for the kids to help me with. Thank you so much for sharing!"

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