No-fail Moist Chocolate Cake

Total Time
Prep 15 mins
Cook 40 mins

This recipe was originally posted on another message board and tweaked by several people there... thanks to Sue B and CM for this great recipe! It makes a super-moist, deeply chocolatey cake that is a no-fail choice for sheet cakes and layer cakes alike. It is just as easy to make as a boxed cake and tastes a million times better.

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Prepare pans (makes one 9x13 sheet cake or two 8- or 9-inch layers) by greasing and flouring (use cocoa powder to avoid white residue).
  3. In a large bowl, stir Group One ingredients together and set aside.
  4. In another large bowl, stir Group Two ingredients together.
  5. Stir Group Two (dry ingredients) into Group One.
  6. It is quite a liquidy batter, so do not be alarmed!
  7. Pour batter into prepared pans (fill no more than 2/3 full).
  8. You may have extra batter, if so make a few cupcakes!
  9. Rap baking pans sharply on the counter to release air bubbles.
  10. Bake at 350 until edges are slightly dry, cake springs back when lightly pressed in the center, and a toothpick inserted into the center comes out clean or with a few crumbs.
  11. Baking times will vary based on pan size, but check at 40 minutes and continue checking every 5 minutes thereafter.
  12. For cupcakes, check at 15 minutes.


Most Helpful

I made this cake for my Dad's Birthday and it is absolutely awesome! I now have 3 more requests for this cake at upcoming parties! LOL! The only thing I did differently to the recipe is that I added 1 cup of chopped pecans to the frosting recipe. I also used sifted self-rising flour and left out the salt in the recipe. :)

HappyBird July 13, 2007

Absolutely delicious! I am all for simple recipes made from scratch and this could not have been any easier- didn't even have to use my electric mixer. I made this into a bundt cake and had no problems with excess batter. It baked up in exactly 45 minutes. This is a very moist cake with a very deep chocolate flavor without it being too sweet. Because this is not one of those hurt-your-teeth-sweet cakes, it is able to handle a chocolate glaze on top which I did. I used the glaze recipe from recipe #27144 which is very easy to do- just mix together 3 tbsp cocoa, 2 tbsp melted butter, 1 cup powdered sugar and 3 tbsp hot water. I also found the cake better the next day. Will definitely make this often.

angelcakes July 12, 2004

Great recipe! Mine turned out super moist and delicious; everyone loved it. This makes 2 thick layers; you could make it 3 if you like. I also substituted the water for cold coffee to add more flavor and that made it even more dedacantly divine. My go-to recipe for chocolate cake!!! ?

devonjean186 August 08, 2015

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