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Coffee-Chocolate Cake

Say happy birthday with this dark, moist cake. The basic buttery frosting has an unmistakable homemade taste. With a few simple variations, you can come up with different colors and flavors. —Taste of Home Test Kitchen
  • Total Time
    Prep: 25 min. Bake: 25 min. + cooling
  • Makes
    12 servings

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

Directions

  • In a large bowl, beat the sugar, oil, milk, coffee, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into sugar mixture until blended.
  • Pour into 2 greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
  • For frosting, in a large bowl, beat butter until fluffy. Beat in confectioners' sugar and vanilla. Add milk until frosting reaches desired consistency. Spread frosting between layers and over top and sides of cake.
Nutrition Facts
1 piece: 859 calories, 36g fat (13g saturated fat), 80mg cholesterol, 621mg sodium, 133g carbohydrate (109g sugars, 2g fiber), 5g protein.

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Reviews

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Average Rating:
  • Rebecca
    Mar 31, 2020

    The cake was great! The only problem I had was that it took almost double the time to bake.

  • Butcher2boy
    Mar 24, 2020

    Moist and scrumptious. I ended up baking this cake for my birthday due to social distancing for the COVID-19. My husband normally buys me a Baskin and Robins Ice cream cake. My technique for the ice cream part was a disaster but my this cake with be used again and again. The coffee in the cake was subtle, it took the place of "Jamocca Almond Fudge ice cream and found a carton of Pralines and Cream ice cream which is my favorite. I will make this again! I'm not a frosting fan so didn't make the frosting. Fudge topping was the frosting. VFE

  • lola
    Aug 30, 2019

    this cake is rich and moist! im wondring if 8 cups of surgar is right , i used 3 cups and it was perfect!

  • Remenec
    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.

  • laurae62
    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.

  • Lorraine
    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?

  • Cinta
    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..?

  • Meal Mom
    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.

  • Meal Mom
    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!

  • aperry2012
    Mar 16, 2012

    No comment left