Super Moist Chocolate Cake

"This chocolate cake is the most IN DEMAND request at family functions. It's fast, easy, egg-free, and most importantly - delicious! (The frosting is courtesy of Betty Crocker). Note: If making a layer cake, please double the recipe. This also makes great cupcakes! Enjoy!"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Baker Gal photo by Baker Gal
photo by Annette S. photo by Annette S.
photo by keiaragovender photo by keiaragovender
photo by Annette S. photo by Annette S.
Ready In:
45mins
Ingredients:
14
Yields:
1 cake
Serves:
8-12
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ingredients

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directions

  • Mix together dry ingredients.
  • Combine wet ingredients in a separate bowl.
  • Combine dry and wet ingredients together (I gently whisk them together with a fork).
  • Transfer mixture to a greased cake pan or cupcake tins. (Mixture usually fits one 13" x 9" pan or two 8" or 9" round pans.).
  • Bake at 350 degrees F for approximately 30 minutes. (Bake for approximately 15 minutes if making cupcakes).
  • Set aside to cool before frosting.
  • To begin the Chocolate Cocoa Frosting beat powdered sugar and butter until blended. (If using an electric mixer, use low speed).
  • Stir in vanilla extract and cocoa powder.
  • Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting becomes too thin, add more powdered sugar.

Questions & Replies

  1. WHat about eggs
     
  2. Hi is it s.r flour or plain.?
     
  3. Do you have a yellow cake recipe that is as moist as this one? I've been looking for one that isn't extremely dry the next day.
     
  4. What about the eggs or maybe you forgot them?
     
  5. what about oil? I don't have canola, can I use sunflower?
     
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Reviews

  1. I tried this it was going well until i ate it. It tasted like plastic and was too thick it was disgusting and was really disappointed
     
  2. Whoever said that this is the driest cake ever made a mistake. This cake is super moist and extremely delicious.
     
  3. The perfect moist chocolate cake. After so many times trying to bake different recipes of the best chocolate cake for me, I hit it with this one and already baked using this recipe three times. I shared the cake to my co-employees and they loved it! I only lessen its sugar content of 3/4 cup instead of 1 cup because of the chocolate caramel topping I used.I also add coffee to enhance the taste. It was great!
     
  4. I searched for a moist cake on Google and found this one. Made it today and my boyfriend loved it!! It has to be one of the most moist cakes I've ever made. The recipe was super simple. This will be the cake I take to family functions etc. Cannot imagine anyone lot loving it.
     
  5. OMG I am not a baker but I am quitting smoking and needed something to do to keep me busy. These turned out so incredibly moist and tasty. This recipe is a keeper
     
    • Review photo by Annette S.
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Tweaks

  1. This is an awesome recipe!!!! Couple things I add. I use hot coffee instead of water, adds a real richness and sophistication to the cake, but not enough to alienate kids. I also soak the layers in vanilla syrup (1/4 cup vanilla extract, sugar and water, boiled down til sugar melts, then brushed on each layer before frosting... mmmm) it really adds an amazing depth. Mmmm.
     
  2. VERY MOIST! The cake was falling apart, but it tastes great! I halved the recipe and it made 6 muffins. I used 1/2 c. white flour, 1/4 c. wheat flour, otherwise I followed the recipe. Next time I may replace some oil with applesauce to reduce the fat and calories. Good recipe.
     
  3. Doubled the recipe, turned down the oven to 345 degrees (Electric non-fan oven... just your basic oven, really). Baked for 7.5 minutes extra.
     
  4. The perfect moist chocolate cake. After so many times trying to bake different recipes of the best chocolate cake for me, I hit it with this one and already baked using this recipe three times. I shared the cake to my co-employees and they loved it! I only lessen its sugar content of 3/4 cup instead of 1 cup because of the chocolate caramel topping I used.I also add coffee to enhance the taste. It was great!
     
  5. I used light-tasting olive oil because I didn't have canola oil and, indeed, the chocolate covered the minor olive oil taste.
     

RECIPE SUBMITTED BY

An active, outdoorsy, vegetarian urbanite with sweet tooth.
 
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