Moist Chocolate Cake Recipe

4.5 192 200
Moist Chocolate Cake Recipe
Moist Chocolate Cake Recipe photo by Taste of Home
Publisher Photo

Moist Chocolate Cake Recipe

Read Reviews
4.5 192 200
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
    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
    CakenGifts User ID: 9166983 269254
    Reviewed Jul. 10, 2017

    "It is very yummuy!!! thankyou for this great recipe. This cake is really yummy!!!

    Same superb cake is also given on :
    http://www.cakengifts.in/cake-delivery-in-dehradun
    http://www.cakengifts.in/cake-delivery-in-faridabad
    http://www.cakengifts.in/cake-delivery-in-ghaziabad"

    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."

    MY REVIEW
    Michelle User ID: 7485994 264770
    Reviewed Apr. 17, 2017

    "Did anyone add the 5T of flour to the frosting? I've never added flour to frosting before and am afraid to try. It doesn't mention flour in the directions. Very confusing."

    MY REVIEW
    paintsthewind User ID: 5094524 264742
    Reviewed Apr. 16, 2017

    "I have made this frosting/icing before and use it in my whoopie pies-it is amazing as is the cake!"

    MY REVIEW
    sonya_m35 User ID: 86354 264114
    Reviewed Mar. 30, 2017

    "Delicious! I did use half and half regular cocoa powder and special dark cocoa. And it is better the second day! Great cake."

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