No-fail Moist Chocolate Cake
19
People talking
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.
- Ready In:
- 55mins
- Yields:
- Units:
Nutrition Information
19
People talking
ingredients
-
Group One
- 3⁄4 cup water
- 1 cup buttermilk
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla
-
Group Two
- 3⁄4 cup cocoa powder
- 2 cups sugar
- 2 cups flour
- 1⁄2 teaspoon salt
- 2 teaspoons baking soda
directions
- Preheat oven to 350.
- 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).
- In a large bowl, stir Group One ingredients together and set aside.
- In another large bowl, stir Group Two ingredients together.
- Stir Group Two (dry ingredients) into Group One.
- It is quite a liquidy batter, so do not be alarmed!
- Pour batter into prepared pans (fill no more than 2/3 full).
- You may have extra batter, if so make a few cupcakes!
- Rap baking pans sharply on the counter to release air bubbles.
- 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.
- Baking times will vary based on pan size, but check at 40 minutes and continue checking every 5 minutes thereafter.
- For cupcakes, check at 15 minutes.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@Tracy K
Contributor
@Tracy K
Contributor
"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."
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
I have added about 1 1/2 tsp of espresso powder which I find enhances the chocolate without adding a coffee taste.
-
Quick and easy! I was worried it would be too sweet since it called for 2 cups of sugar but it wasn't at all. Maybe my cocoa was extra bitter but I'm glad I didn't cut back on the sugar like I usually do. Thanks for sharing the recipe. : )
-
Made this cake for my niece and was delicious and very moist. Recipe is definitely a keeper for me!!!
-
Not sure about this recipe...made exactly as recipe stated...it has been in oven 55 mins,and still liquidy in center...sides and top rose,and looks done.finally covered it,and cooked at 325 for 10 more mins..we will see what happens...ok,so ten mins later ,at lower temp,and,covered...it’s perfect!
-
Came out perfectly. I used less sugar (1 3/4 c) and topped with chocolate buttercream icing. Delish.
see 19 more
