Contest-Winning Moist Chocolate Cake Recipe

5 41 44
Contest-Winning Moist Chocolate Cake Recipe
Contest-Winning Moist Chocolate Cake Recipe photo by Taste of Home
Publisher Photo

Contest-Winning Moist Chocolate Cake Recipe

Read Reviews
5 41 44
Publisher Photo
You don't have to spend a lot of time to serve an elegant and delicious dessert. Just mix up the batter in one bowl, bake and get ready for people to love this chocolate bundt cake. —Christa Hageman, Telford, Pennsylvania
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling

Ingredients

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup strong brewed coffee
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon confectioners' sugar

Directions

In a large bowl, combine the first six ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan.
Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 12 servings.
Originally published as Moist Chocolate Cake in Quick Cooking May/June 2001, p27

Nutritional Facts

1 slice: 315 calories, 11g fat (2g saturated fat), 36mg cholesterol, 473mg sodium, 52g carbohydrate (34g sugars, 1g fiber), 5g protein.

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  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup strong brewed coffee
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon confectioners' sugar
  1. In a large bowl, combine the first six ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan.
  2. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 12 servings.
Originally published as Moist Chocolate Cake in Quick Cooking May/June 2001, p27

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Reviews forContest-Winning Moist Chocolate Cake

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slknutsen77 User ID: 8705586 286605
Reviewed Apr. 13, 2018

"Very moist and very chocolatey!! Best chocolate cake recipe I've made to date. Also, I've made it over and over again to the delight of all who have indulged. Coffee does wonders to enhance the flavor of chocolate, and I doubled my chances by using expresso. Buttermilk is also a real showstopper to produce a very moist cake. Excellent! And to make matters even better, it's a simple recipe that can be whipped up in a short time. Low calorie for a rich cake recipe too."

MY REVIEW
lvarner User ID: 35803 285956
Reviewed Apr. 1, 2018

"I liked the flavor of this cake, particularly with the coffee added (that seems to really help bring out the chocolate flavor in chocolate cakes). The cake batter was also really easy to come together, since it contains oil instead of butter, margarine or shortening (which could require creaming). The one thing that I did not enjoy as much with this cake as with other similar ones I've made is that the cake itself is smaller than I prefer. Most recipes that I make for this size pan call for about 3 cups of flour and at least 3 eggs , and this recipes uses quite a bit less than that (with the end result being a smaller cake). My personal preference is for a larger and thicker cake."

MY REVIEW
Nancy User ID: 9420326 283205
Reviewed Feb. 4, 2018

"Had company come last minute and needed to have a quick dessert. This was the easiest and most delicious cake I've made! I had to use almond milk to make the butter milk and it could not have tasted better. There were yummy comments from the guests as well. I will definitely make this again!"

MY REVIEW
Loiscooks User ID: 3656565 250209
Reviewed Feb. 2, 2018

"I have been baking for years, and I have made many bunt cakes. I have never had one stick to the pan like this one. I followed the recipe as written, so I don't know what went wrong. I will not be making this again. After learning that the secret to a good bunt cake is to really grease the pan (I use butter) and lots of flour, I decided to try this again. It turned out perfect. So if you decide to make this, make sure you grease the pan cover the pan well with the butter and flour."

MY REVIEW
misscoffeepot User ID: 7519492 282755
Reviewed Jan. 27, 2018

"This is my standard chocolate cake recipe- I have easily made this hundreds of times- in a bundt, as a sheet cake, layer cake, loaf cakes, etc... It NEVER fails me. If you use a sheet cake- 9x13 will fit nicely. As a bundy, the larger standard pan. It is super moist for days. It will freeze well. Rich chocolate flavor- with or with out icing. Sometimes I serve with a dolop of cream and berries-othertimes with a mocha cream. I have made it so many time I know it by heart. Someone mentioned it sticking in a bundt? Grease and flour the pan very well. If you make a sheet- line the bottom of the pan with a piece of wax paper so you can invert it to decorate. If there were 6 stars, I would give it higher."

MY REVIEW
maureen User ID: 9376916 279904
Reviewed Dec. 24, 2017

"Having read the other comments before I made this bunt cake, i made sure i greased the pan WELL. No luck. It stuck in enough places in the pan to break apart when released. This is a delicious but VERY unpredictable cake. I have made easily more than 100 bunt cakes, ( I am a home economics teacher) and this was the hardest, because i was warned! Nevertheless, I pieced all the bits together and dusted with powdered sugar and presented the cake to my guests proving even the best of us bakers make bloopers."

MY REVIEW
Wendy User ID: 9280763 276276
Reviewed Oct. 15, 2017

"This sounds like a great recipe but what size is the Bundt"

MY REVIEW
lamsonj User ID: 8555591 273170
Reviewed Sep. 18, 2017

"This was easy and turned out very well! The secret to a bunt cake coming out clean is Crisco not butter."

MY REVIEW
tcavman15 User ID: 1537577 268017
Reviewed Jun. 15, 2017

"This is the one! Do not lose this recipe! Use a generous amount of Wiltons cake Release on the pan and it will come out easily."

MY REVIEW
cherylyoung User ID: 5912806 267543
Reviewed May. 31, 2017

"This is a very moist and tasty cake. I received alot of compliments. After reading the other reviews, I decided to make it in a 9 x 13 pan. Because it is so moist, I think that is why it doesn't release from the pan easily. It definitely is a cake worth making and requires no icing."

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