Moist Chocolate Cake Recipe

4.5 195 202
Moist Chocolate Cake Recipe
Moist Chocolate Cake Recipe photo by Taste of Home
Publisher Photo

Moist Chocolate Cake Recipe

Read Reviews
4.5 195 202
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling

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

Directions

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.)
Pour into two greased and floured 9-in. round baking pans (or two 8-in. round baking pans and six muffin cups).
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.
Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate.
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

    Nutritional Facts

    1 piece: 636 calories, 37g fat (10g saturated fat), 61mg cholesterol, 549mg sodium, 73g carbohydrate (51g sugars, 2g fiber), 6g protein.

    • 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
    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

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    Reviews forMoist Chocolate Cake

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    MY REVIEW
    Hannah User ID: 9313406 277538
    Reviewed Nov. 10, 2017

    "Perfect chocolate cake! I have used this recipe many times and refuse to use any other chocolate cake recipe."

    MY REVIEW
    Lynn User ID: 9250059 276509
    Reviewed Oct. 20, 2017

    "Similar to my moms cake but we used i think quarter cup mayo, and no canola oil or coffee, and raisins , try it ;) not salad dressing, real or low fat mayo , she preferred hellmans, raisins optional ;) ill have to try the coffee ;)"

    MY REVIEW
    vballchick87 User ID: 5221949 276346
    Reviewed Oct. 16, 2017

    "Hands down favorite chocolate cake recipe! The coffee really helps with the color and flavor. I swap out the oil for butter and it gives it a richer and a bit denser taste and texture. Yum!"

    MY REVIEW
    fourhoffs User ID: 3868710 274969
    Reviewed Oct. 7, 2017

    "This is my “go to” birthday cake for our whole family. It has never failed! It is ALWAYS so moist. It does not have a “coffee” taste, in case someone is curious; it is not “overly” chocolate, but just right. I’ve doubled it before when making my kids multi-layered, multi-shaped birthday cakes. Everyone always complements it!! I have made the frosting listed in the recipe, but have made other “favorite” frostings instead, too, mostly because I don’t use shortening. I use all of my organic ingredients and follow the recipe exactly. Someone said the center comes out raw....the recipe does state that the batter will be very liquidy and it is. However, it does bake thoroughly without adding excessive time. I typically average a few extra minutes and it’s perfect!!! It also does freeze great, without frosting. When I’m making shaped birthday cakes, I freeze my cut-off extra pieces as I’m layering and then take them out for a later day. Sometimes, I frost the pieces after removing from the freezer when serving, but not always. They’re great without it too."

    MY REVIEW
    hhdhhdhdhdhs User ID: 9234839 271841
    Reviewed Aug. 15, 2017

    "The cake was phenomenal! my family loved it, and when I brought to my bake sale, it was the only item that was sold out completely. The only thing I added to it was a little more flour because the recipe was a little too liquidy. Other than that, it was an awesome cake!"

    MY REVIEW
    Ashley User ID: 9233610 271619
    Reviewed Aug. 11, 2017

    "our favorite birthday cake to make. So moist and heavy. I rarely bake...but this cake always comes out perfect no matter what your "skill" baking level is. Its the best :)"

    MY REVIEW
    Jessica User ID: 9232826 271478
    Reviewed Aug. 7, 2017

    "I am an experienced baker and this cake was less than disappointing. The middle was completely raw and sank to the middle SO MCH SO IT LOOKED LIKE A GIANT CRATER. Had to throw outand start over! I cooked it for so long that the edges were getting burnt DONT bake THIS cake"

    MY REVIEW
    Madeline User ID: 9232280 271399
    Reviewed Aug. 5, 2017

    "Delicious family loved it"

    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."

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