Moist Chocolate Cake Recipe

4.5 201 207
Moist Chocolate Cake Recipe
Moist Chocolate Cake Recipe photo by Taste of Home
Publisher Photo

Moist Chocolate Cake Recipe

Read Reviews
4.5 201 207
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.

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    • 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
    Jan User ID: 9448139 286339
    Reviewed Apr. 8, 2018

    "What kind of sugar is used in the frosting...confectioners or regular...would superfine work??"

    MY REVIEW
    [email protected] User ID: 6639565 283971
    Reviewed Feb. 19, 2018

    "I have found my chocolate cake recipe! This is exactly what I was looking for; rich, dense but not heavy, great chocolate flavor. Very moist! Delicious! I used vegetable oil because it's what I had. Came out beautiful. Definitely a keeper!"

    MY REVIEW
    Sue Zappa User ID: 1094741 283019
    Reviewed Jan. 31, 2018

    "Oh, my gosh! This has been our family's favorite cake since I first made it when TOH debuted in 1993! We have six children, & all of them frequently requested it for birthdays, nameday treats, half-year birthdays (we celebrate a lot in our family!), baptismal anniversary days, etc. Our oldest daughter asked me to make it for her wedding reception in Oct. 2013! The only change I make is to make 1 1/2 times the amount of frosting & then use the recipe for the frosting in the TOH 2/96 issue for Pastel chocolate cake. We call the resulting cake "Rainbow cake." I don't change a thing in the recipes!"

    MY REVIEW
    Linda User ID: 1098650 282968
    Reviewed Jan. 30, 2018

    "I'm still waiting for my cake to finish baking! It's all giggly in the middle and I need it in an hour and a half for my moms birthday. I may be throwing it out and buying one. What went wrong?"

    MY REVIEW
    Typingn2000 User ID: 7207120 10123
    Reviewed Dec. 16, 2017

    "We make this recipe all of the time since I received my first issue of TOH. It is the requested chocolate cake. We do like it with the frosting recipe that comes with it but I have also done it up with chocolate frosting. I have reduced the amount of oil to 3/4 cup and the amount of sugar to about 1 1/2 cup."

    MY REVIEW
    zookeyp User ID: 1066573 278264
    Reviewed Nov. 24, 2017

    "I use a very similar frosting recipe that was my mothers, however it calls for confectionary sugar instead of granulated white sugar, which incorporates much easier and faster, with no grittiness. You can also easily add more powdered sugar if the frosting isn't sweet enough for your taste."

    MY REVIEW
    gambles User ID: 941617 278091
    Reviewed Nov. 21, 2017

    "This has been my go-to chocolate cake since it was originally published in 1993! I have made it countless times, and it has never failed. Adding coffee to enhance chocolate is actually a very old trick. The unique frosting is also a keeper that I have used on this cake and many others. I have never seen frosting using a white sauce paste and granular sugar anywhere else. I will say I am glad to have a stand mixer now for the frosting since it takes so long for the granulated sugar to incorporate- even if you use fine grain."

    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!"

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