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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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5 188 196
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
Featured In: Top 10 Cake Recipes
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
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

1 piece: 636 calories, 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 until a toothpick inserted in the center comes out clean, 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.

Test Kitchen Tips
  • Crunched for time? Bake layers in advance. They freeze beautifully.
  • If you're not sure whether your cake is done, insert a toothpick into the center. It should come out clean.
  • Originally published as Moist Chocolate Cake in Taste of Home February/March 1993, p63


    Reviews for Moist Chocolate Cake

    AVERAGE RATING
    (196)
    RATING DISTRIBUTION
    5 Star
     (169)
    4 Star
     (14)
    3 Star
     (7)
    2 Star
     (3)
    1 Star
     (3)
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    MY REVIEW
    Penny User ID: 4223708 264835
    Reviewed Apr. 18, 2017

    "I make this same cake only I use no sugar added applesauce.instead of oil...no difference in the taste...is still very moist just a whole lot better for you...."

    MY REVIEW
    sstetzel User ID: 158954 264773
    Reviewed Apr. 17, 2017

    "Hi Michelle,

    Direction 4 is the beginning step for the icing. The flour is there."

    MY REVIEW
    Michelle User ID: 7485994 264770
    Reviewed Apr. 17, 2017

    "Did anyone add the 5T of flour to the frosting? I've never added flour to frosting before and am afraid to try. It doesn't mention flour in the directions. Very confusing."

    MY REVIEW
    CakenGifts.in User ID: 9144989 264750
    Reviewed Apr. 17, 2017

    "I love this recipe! Excellent taste"

    MY REVIEW
    paintsthewind User ID: 5094524 264742
    Reviewed Apr. 16, 2017

    "I have made this frosting/icing before and use it in my whoopie pies-it is amazing as is the cake!"

    MY REVIEW
    sonya_m35 User ID: 86354 264114
    Reviewed Mar. 30, 2017

    "Delicious! I did use half and half regular cocoa powder and special dark cocoa. And it is better the second day! Great cake."

    MY REVIEW
    dig1 User ID: 6907234 263716
    Reviewed Mar. 21, 2017

    "Good cake"

    MY REVIEW
    mdmunden User ID: 7287385 261916
    Reviewed Feb. 28, 2017 Edited Mar. 1, 2017

    "Excellent"

    MY REVIEW
    kelly User ID: 9083458 261464
    Reviewed Feb. 17, 2017

    "There is obviously a typo in this recipe. Our oven temp is correct we even got out the thermometer just to make usre, but it took an hour to cook 2, 9" pans and they overflowed. 3 cups of liquid (Oil, coffee and milk) will not work with only 2 cups of flour. I'm with Leehigh69. This recipe is missing something (like another cup of flour). Perhaps you don't notice so much in a larger 13 x 9 pan."

    MY REVIEW
    Justin-Emily User ID: 9073779 261059
    Reviewed Feb. 9, 2017

    "I think this is a good starting point but it didn't have much flavor and we won't be making this again."

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