Contest-Winning Moist Chocolate Cake
Total TimePrep: 15 min. Bake: 45 min. + cooling
- 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
- 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.
Nutrition Facts1 slice: 315 calories, 11g fat (2g saturated fat), 36mg cholesterol, 473mg sodium, 52g carbohydrate (34g sugars, 1g fiber), 5g protein.
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Jan 22, 2019
I made this for a chocolate cake competition and won Grand Champion! I made this amazing bundt cake into a layer cake for the competition by doubling the recipe, splitting the batter between two layer cake pans, and baking for a bit longer than one hour. I did some experimenting with the cake and discovered that using a natural cocoa powder makes the layers sink in the middle, so I recommend Guittard Cocoa power, or any other dutched cocoa with at least a one percent fat content, for making this a layer cake. I also made the mistake of opening the oven before the one hour mark with a few of my trials, which also made the cake sink in the center. After some tests though, I finally found the recipe for the perfect layer cake. This is my go to cake from now on!
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.
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.
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!
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.
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.
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.
Oct 15, 2017
This sounds like a great recipe but what size is the Bundt
Sep 18, 2017
This was easy and turned out very well! The secret to a bunt cake coming out clean is Crisco not butter.
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.