Coffee-Chocolate Cake
Ingredients
- 2 cups sugar
- 1 cup canola oil
- 1 cup whole milk
- 1 cup brewed coffee, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup baking cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- BUTTERCREAM FROSTING:
- 1 cup butter, softened
- 8 cups confectioners' sugar
- 2 teaspoons vanilla extract
- 1/2 to 3/4 cup whole milk
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Reviews
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Jun 4, 2019
This cake has a rich chocolate flavor when using a dark roast coffee. For the icing, I'm wondering if 8 cups is accurate? I make cakes regularly, and generally see recipes for 2-3 cups of powdered sugar when using a pound of butter. I used 2 and 1/2 cups of confectioners' sugar and the frosting had just the right amount of sweetness. I also used unsalted butter, cut into cubes. I used the paddle attachment of a stand mixer to cream the butter before adding the sugar and vanilla. For the milk, I used 3 tablespoons of whole milk.
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Feb 16, 2019
I made this cake for my daughter Olivia’s Birthday. Everyone loved it, especially my son Ethan. It has rich chocolately flavor and very moist. My son Ethan said “Mom please make this one again, it’s the best”. The only thing that I alter was the amount of confectioners sugar to cut down on the sweetness.
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Jan 27, 2018
First time with this recipe but it's already in the oven for almost ten minutes past the baking time -35 minutes at 325 degrees seems off.. did anyone else have this problem?
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Dec 7, 2014
I just discovered this recipe a few days ago and decided to gv it a try. Since i dont have 2 pcs of a 9 inch round pan, so i poured all in just 1pc of 9 inch round pan. It took almost 1 hr to bake and the result was a cracked cake in the middle, slightly hardened on its top. The cake how ever was fluffy and very moist. Everyone loves it. So, i was wondering if it was becoz i poured all the batter into just 1 baking dish or could i hv done anythg else that was wrong to have my cake cracked like tht. I had the oven at the right temp. I only reduced the baking soda to 1 tsp as i felt 2 tsp was too much. Can anyone help me? I am thinking of using perhaps a 10 inch round baking dish the next time i bake this wonderful cake.pls help me...anyone..?
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Apr 30, 2013
While I have not tried this frosting, the recipe for the cake is the same as tasteofhome.com/recipes/moist-chocolate-cake The recipe has never failed to produce a light, moist, chocolatey cake. If buttercream is too rich, try the other recipe which has a cooked flour/milk icing that is lovely.
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Apr 30, 2013
While I have not used this frosting, the cake recipe is the same as another moist chocolate cake recipe on this site. It is the best recipe and I have never ever had any dryness. I saw this in the magazine in 1993 and have impressed people with it many times. I love the fact that it is from scratch. Great if I don't have a box mix handy!
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Jan 27, 2012
suprisingly wonderful! If you like a light and not overly sweet cake, this is it! I had my doubts on the frosting, but it turned out perfect!
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Dec 1, 2011
Finally! A recipe thats better than a box mix. Wonderfully chocolatey and moist. I made it with a peanut butter mousse filling.
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Sep 23, 2011
Just fantasic!!! very moist and easy to make.
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Jul 11, 2011
this cake is the best! I have made this cake so many times and it is requested all the time for birthdays for my kids and my friends parties. I tripled this recipe for a graduation party and it came out perfect. Everyone raves about it. yum!!
My Review