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Home » Recipes » Moist Chocolate Cake

February 12, 2018

Moist Chocolate Cake

by Jennifer Pallian

Jump to Recipe - Print Recipe

There’s something to be said for a chocolate cake recipe that you can whip up at 9 o’clock on a
Friday night, after a serious doozy of a week, when you need some baking therapy that requires
little to no brain power. By the time this past weekend hit, I think anything requiring technique
or poise in the kitchen would have had induced some kind of cerebral short circuiting – I imagine
there would have been sparks, probably some twitching and likely even drool.
Okay fine, so there might have been drool anyway.

Actually, when the cake emerged, there was probably drooling and clapping. I tell you that
because I trust you won’t judge me.

This cocoa-based cake is deeply chocolatey and incredibly moist. It surprises me every single
time with how good it is for something so easy. It is a great emergency chocolate cake to have in
your repertoire for forgotten birthdays, last-minute visitors, or urgent Friday night chocolate
cravings. I love to smother it in gooey marshmallow frosting (the seven-minute kind made with
just whipped egg whites, sugar, and vanilla). Mmm… Drooling again. Note to self: try to control
that. This time I smothered it instead with a super easy cocoa buttercream frosting. Not the
fancypants Italian buttercream, the shortcut American-style buttercream that is basically just
butter, icing sugar, and cocoa powder. Again, brain short-out aversion strategy.

I have used this recipe to make sheet cakes, layer cakes, cupcakes, mini cupcakes… really, you
can’t go wrong. Everything gets tossed in the standing mixer (no creaming of butter and sugar, or
alternating between dry and liquid as in typical cake recipes), poured into cake pans, and popped
in the oven, easy as 1-2-3.

Note: I have been asked dozens of times if you can taste the coffee, and the answer is no; it does
not taste at all like coffee. You won’t know it’s there, it just deepens the flavour of the chocolate
and the heat helps smooth out the batter and get rid of lumps. But feel free to use just plain
boiling water in its place.

Chocolate Cake Recipe Variations

This chocolate cake recipe has been the most popular post on Foodess.com for years – it has
been pinned hundreds of thousands of times, and for good reason! Everyone who makes it falls
in love, and everyone who tastes it asks for the recipe. You won’t be disappointed. It’s still my
go-to, no-fail, delicious chocolate cake recipe for every birthday, celebration, or Valentine’s
Day.

I’ve made many variations on it since it was originally posted, and due to popular request have
shared the Fluffy Chocolate Frosting recipe to go with it. I’ve also made it as Moist Chocolate
Cupcakes with Oreo Cream Cheese Frosting and as Caramallow Cupcakes – chocolate cupcakes
filled with creamy caramel and topped with deliciously sticky marshmallow frosting. That
frosting, also known as seven-minute frosting, was the way we enjoyed chocolate cake most
often when I was a kid and is still probably my top choice. Another favourite way to enjoy this
beloved cake is very simply with sweetened whipped cream and fresh berries.

One of the most common questions I get is on how to adapt it for cupcakes or another size cake
pan. For cupcakes, bake at 375ºF for 20-24 minutes, until the tops feel slightly springy when
pressed. To adapt to a different size pan, if the pan is smaller, start checking doneness 10 minutes
sooner, if the pan is larger, give it more time and cover with aluminum foil if the top is getting
dark before the middle feels slightly bouncy (your finger shouldn’t sink, like it’s still raw
beneath the surface). If you’re not sure, grab your cooking thermometer – the temperature should
be 205ºF in the middle. Start testing when the cake has risen and is a shade darker.

This chocolate cake recipe freezes beautifully and I’ll typically make it a few days in advance
when preparing for a party. Just wrap the cooled cakes well in plastic wrap before popping them
into freezer bags. Freeze them until ready to use, and you can frost them while still cold (this
actually makes it easier to spread the frosting). I do make sure that it’s at room temperature by
the time it’s served for best texture (although my husband loves it straight from the fridge). If
you love this one, I’ve got lots more cake recipes be sure to check them out!
Moist Chocolate Cake Recipe
Print Recipe Pin Recipe Rate Recipe
Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Course: Dessert

Cuisine: American

Servings: 12

Author: Jennifer Pallian

Ingredients

 1 3/4 cups all purpose flour

 2 cups granulated white sugar

 3/4 cup unsweetened cocoa powder

 1 1/2 tsp baking soda

 3/4 teaspoon salt

 2 large eggs

 1 cup buttermilk or substitute by putting 1 tbsp white vinegar in a cup then filling the rest
up with milk; let stand 5 minutes until thickened

 1/2 cup butter melted

 1 tbsp vanilla extract

 1 cup hot coffee or 2 tsp instant coffee in 1 cup boiling water

Instructions

1. Preheat oven to 350 degrees. Grease and flour two 9-inch baking pans (or line with
parchment paper circles) and set aside.

2. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and
salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about
3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter
will be very runny.
 3. Pour batter evenly between the two pans and bake on middle rack of oven for about 35
minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs
attached.

4. Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake.
Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to
hold the racks in place while flipping the cakes over onto the racks. Set the racks down
and gently thump on the bottom of the pans until the cakes release. Cool completely
before handling or frosting.

Tried this recipe?tag @foodess

More like this:

 Moist Vanilla Cake

 Moist Chocolate Cupcakes with Oreo Cream Cheese Frosting

 Super Moist Banana Zucchini Bread

  Moist Pumpkin-Zucchini Muffins

 Moist Blueberry Bran Muffins

 Chocolate Pudding Cake

 Chocolate Rocky Road Ice Cream Cake

 Chewy Dark Chocolate Cookies with White Chocolate Chunks

Main Ingredients:

BUTTERMILK, Cake, Chocolate, cocoa, Valentine's Day

BY Jennifer Pallian

Hi, I'm Jenn! I'm in the Foodess kitchen making a spectacular mess + something delicious, in
roughly equal parts. Join me for seasonal baking punctuated by globally-inspired comfort recipes
and (healthy-ish) dinspiration, plus with lots of tips and resources. So happy that you're here!

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Zo @ Two Spoons

Yummm. You can pick the flower buds off and they’ll divert energy into producing more leaves,
but eventually it’ll cotton on and only grow the flowery bits. I quite like “older” leaves too, they
are nice and pungent!

0  Reply

7 years ago

Dee

Jenn, my Cilantro just started to look a little strange. Do you think it might be thinking about
flowering? Should I harvest?

0  Reply

7 years ago

( 1)

Zo @ Two Spoons

Yummm. You can pick the flower buds off and they’ll divert energy into producing more leaves,
but eventually it’ll cotton on and only grow the flowery bits. I quite like “older” leaves too, they
are nice and pungent!

0  Reply

7 years ago

Dee

Jenn, my Cilantro just started to look a little strange. Do you think it might be thinking about
flowering? Should I harvest?
0  Reply

7 years ago

( 1)

Unhip Squirrel

Pesto is one of my favourite summer things to make too. So good! Also, I didn’t know you could
freeze it. Jenn, you’re a genius, as usual. 🙂

0  Reply

7 years ago

( 1)

Dee

Jenn, my Cilantro just started to look a little strange. Do you think it might be thinking about
flowering? Should I harvest?

0  Reply

7 years ago

( 1)

Mjskit

Your pesto is beautiful!  It so green.  I make pesto and freeze it, but it turns brown very quick. 
How do you keep pesto from turning brown?

0  Reply

7 years ago

( 1)
Mjskit

Your pesto is beautiful!  It so green.  I make pesto and freeze it, but it turns brown very quick. 
How do you keep pesto from turning brown?

0  Reply

7 years ago

( 1)

Jenn

I planted some Basil this year and I would love to attempt this homemade pesto.  Did you like
the flavor of it with the walnuts or do you prefer it with pine nuts?  Pine nuts are so pricey and I
would love to use walnuts instead if you think it tastes just as good?

0  Reply

7 years ago

( 1)

Don Francis

Cut the basil flowers as soon as possible. Basilis an annual, so, you can get the most of it just
cutting them.
I,m a Chef, and I grow my own herbs, trust me this proccedure works!

-1  Reply

7 years ago

( 1)
Don Francis

Cut the basil flowers as soon as possible. Basilis an annual, so, you can get the most of it just
cutting them.
I,m a Chef, and I grow my own herbs, trust me this proccedure works!

0  Reply

7 years ago

( 1)

best food processor

I was just reading the comments down here and saw a suggestion for walnuts in pesto instead of
pine nuts.  Hadn’t thought of that, but the ease of finding walnuts (and cheaper price) might
make homemade pesto just a little more feasible.  How about almonds?  That’s one nut I think
everyone here likes. 

I have a fair amount of basil growing in my garden and would like to make the best use of it
before the fall. Great idea – to freeze it with oil, too.

Erika K

0  Reply

7 years ago

( 1)

best food processor

I was just reading the comments down here and saw a suggestion for walnuts in pesto instead of
pine nuts.  Hadn’t thought of that, but the ease of finding walnuts (and cheaper price) might
make homemade pesto just a little more feasible.  How about almonds?  That’s one nut I think
everyone here likes. 
I have a fair amount of basil growing in my garden and would like to make the best use of it
before the fall. Great idea – to freeze it with oil, too.

Erika K

0  Reply

7 years ago

( 1)

Hector

How many oz of basil is there in 3 cups

0  Reply

7 years ago

( 1)

Natassha Stash

It was gorgeous THANK YOU!! Perfect without frosting and with ice cream!!

0  Reply

1 year ago

Rach

What’s the frosting used in your cake in the photo? Looks yum!

1  Reply

1 year ago
Rach

What’s the frosting used in your cake in the photo? Looks yum!

0  Reply

1 year ago

Saff

the most moist cake i’ve ever made everybody loved it thank you plus the buttermilk alternative
was amazing…..thank you Jennifer & foodess

0  Reply

1 year ago

Lindelwa Mothete

May i please ask! There is no baking powder?

0  Reply

1 year ago

( 2)

Shayne

Can i make this without the coffee?

0  Reply
1 year ago

( 1)

Shayne

Can i make this without the coffe or substitute something in its place. My husband does not like
coffee.

0  Reply

1 year ago

( 1)

Winnie Arevalo Dela Cruz

thanks much for this delicious chocolate cake recipe 😉

0  Reply

1 year ago

Jenn

I planted some Basil this year and I would love to attempt this homemade pesto. &#160Did you
like the flavor of it with the walnuts or do you prefer it with pine nuts? &#160Pine nuts are so
pricey and I would love to use walnuts instead if you think it tastes just as good?

0  Reply

5 months ago

( 1)
Shayne

Can i make this without the coffee?

0  Reply

5 months ago

Natassha Stash

It was gorgeous THANK YOU!! Perfect without frosting and with ice cream!!

0  Reply

5 months ago

Saff

the most moist cake i’ve ever made everybody loved it thank you plus the buttermilk alternative
was amazing…..thank you Jennifer &#038 foodess

0  Reply

5 months ago

Shayne

Can i make this without the coffe or substitute something in its place. My husband does not like
coffee.

0  Reply
5 months ago

Winnie Arevalo Dela Cruz

thanks much for this delicious chocolate cake recipe 😉

0  Reply

5 months ago

Unhip Squirrel

Pesto is one of my favourite summer things to make too. So good! Also, I didn’t know you could
freeze it. Jenn, you’re a genius, as usual. 🙂

0  Reply

5 months ago

( 1)

Lindelwa Mothete

May i please ask! There is no baking powder?

0  Reply

5 months ago

( 2)

Jenn
I planted some Basil this year and I would love to attempt this homemade pesto.  Did you like
the flavor of it with the walnuts or do you prefer it with pine nuts?  Pine nuts are so pricey and I
would love to use walnuts instead if you think it tastes just as good?

0  Reply

5 months ago

( 1)

Shayne

Can i make this without the coffee?

0  Reply

5 months ago

( 1)

Saff

the most moist cake i’ve ever made everybody loved it thank you plus the buttermilk alternative
was amazing…..thank you Jennifer & foodess

0  Reply

5 months ago

Hector

How many oz of basil is there in 3 cups

0  Reply

5 months ago

( 1)
Natassha Stash

It was gorgeous THANK YOU!! Perfect without frosting and with ice cream!!

0  Reply

5 months ago

Shayne

Can i make this without the coffe or substitute something in its place. My husband does not like
coffee.

0  Reply

5 months ago

( 1)

Winnie Arevalo Dela Cruz

thanks much for this delicious chocolate cake recipe 😉

0  Reply

5 months ago

Rach

What’s the frosting used in your cake in the photo? Looks yum!

0  Reply
5 months ago

( 1)

Zo @ Two Spoons

Yummm. You can pick the flower buds off and they’ll divert energy into producing more leaves,
but eventually it’ll cotton on and only grow the flowery bits. I quite like “older” leaves too, they
are nice and pungent!

0  Reply

5 months ago

Mjskit

Your pesto is beautiful!&#160 It so green.&#160 I make pesto and freeze it, but it turns brown
very quick.&#160 How do you keep pesto from turning brown?

0  Reply

5 months ago

( 1)

best food processor

I was just reading the comments down here and saw a suggestion for walnuts in pesto instead of
pine nuts.&#160 Hadn’t thought of that, but the ease of finding walnuts (and cheaper price)
might make homemade pesto just a little more feasible.&#160 How about almonds?&#160
That’s one nut I think everyone here likes.&#160

I have a fair amount of basil growing in my garden and would like to make the best use of it
before the fall. Great idea – to freeze it with oil, too.

Erika K
0  Reply

5 months ago

( 1)

Hector

How many oz of basil is there in 3 cups

0  Reply

5 months ago

( 1)

Don Francis

Cut the basil flowers as soon as possible. Basilis an annual, so, you can get the most of it just
cutting them.
I,m a Chef, and I grow my own herbs, trust me this proccedure works!

0  Reply

5 months ago

( 1)

Unhip Squirrel

Pesto is one of my favourite summer things to make too. So good! Also, I didn’t know you could
freeze it. Jenn, you’re a genius, as usual. 🙂

0  Reply

5 months ago

( 1)
Jenn

I planted some Basil this year and I would love to attempt this homemade pesto. &#160Did you
like the flavor of it with the walnuts or do you prefer it with pine nuts? &#160Pine nuts are so
pricey and I would love to use walnuts instead if you think it tastes just as good?

0  Reply

5 months ago

( 1)

Natassha Stash

It was gorgeous THANK YOU!! Perfect without frosting and with ice cream!!

0  Reply

5 months ago

Dee

Jenn, my Cilantro just started to look a little strange. Do you think it might be thinking about
flowering? Should I harvest?

0  Reply

5 months ago

( 1)

Saff
the most moist cake i’ve ever made everybody loved it thank you plus the buttermilk alternative
was amazing…..thank you Jennifer &#038 foodess

0  Reply

5 months ago

Lindelwa Mothete

May i please ask! There is no baking powder?

0  Reply

5 months ago

( 2)

Shayne

Can i make this without the coffee?

0  Reply

5 months ago

( 1)

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