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I'm not kidding around when I say this is the best moist chocolate cake ever. Like ever ever. It's a family recipe from my in-laws*, and it's been made literally hundreds of time. Every single family birthday this cake gets whipped out, and it's the highlight of the day. And by the way, I'm going to be using the word "moist" many, many times in this recipe. You've been warned.
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Credit where Credit is Due
This recipe belongs to my mother-in-law, Liz, who has generously agreed to let me post it here. She's the one who has been making this cake for, I kid you not, decades. The first time I had it, I knew I was going to have to marry her son. Because I could not live without this cake in my life. And you know. Him also.
*EDIT: I've recently discovered that this recipe is very similar to the Hershey's "Perfectly Chocolate" Chocolate Cake recipe. The icing is different, and the water is swapped out for coffee, but clearly - the inspiration came from this recipe!
One-Bowl Wonder
This cake is simple, easy and produces results every time. You can use a stand mixer if you want, but mixing by hand also works. And: Yay! You don't have to destroy your entire kitchen with dishes because this comes together in one bowl.
How to Make Cake from Scratch
Making most types of cake from scratch really isn't that much harder than in a mix. The only time your saving yourself is measuring the dry ingredients. There is definitely a time and a place for cake mixes, but this isn't one of them. If you're cake is more than one layer high (this one is two), then we're officially in special occasion cake territory. And those cakes are just so much better from scratch. Like the best moist chocolate cake is only ever going to be homemade. While our family traditionally uses this chocolate cake for birthdays, it's also perfect to bring out at Christmas.
This is a pretty standard cake recipe. We're going to measure our dry ingredients, whisk them, and then add our wet ingredients (except the coffee) and combine. After everything's nice and combined, we add the hot, rich coffee which is going to take the flavour of this cake to another level (more on that later).
Next, we need to prepare our baking rounds (and this is key. I have thrown literal tantrums over a perfectly baked cake tearing itself apart because it was stuck to the bottom of the pan FOR NO REASON, omg FINE it was because I didn't use parchment paper even after my mom told me too), and there's nothing worse. We're not taking any chances and using both cooking spray and parchment paper. #NeverAgain.
Once we get our cake batter in the pans, the go into the oven for about 35 minutes. After that the cool in the pans for 15, and then we CAREFULLY take them out and let them cool the rest of the way on wire racks. At this point they're ready to be frosted, and eaten.
How to make the Best MOIST Cake Ever
To me, making the best moist cake comes down to one ingredient: oil. It's an absolute must for this recipe, and here's why. First, oil is liquid, and is liquid at room temperature, unlike butter. This means, because science, that the cake is going to have a more moist sensation, and remains moist for longer. Because butter solidifies at room temperature, the cake, as it cools, tends to get more crumbly. Second: butter is actually 80% fat and 20% liquid (water). When the dry ingredients interact with the butter then, they're mixing with both fat and water. Water + flour = gluten, meaning that you're cake is going to be relatively tough. That's compared to oil, which is pure, pure fat. If you want to read more about this, and how it works, check out this Bon Appetit article. And also, stop making your cakes with butter. Immediately. Chocolate cake without butter is the way to go.
There's a lot of info out there about using sour cream and mayo to make your cakes moist, but I haven't found this makes a huge difference for me. It's really all about the oil vs. butter.
What about Olive Oil?
Olive oil has the same effect as regular vegetable oil - but, it has much much more flavour. So this can be an absolutely delicious variation - you just have to be aware of all the flavours your using in the cake, and how they will interact with the olive oil.
Why Are we Using Coffee?
Apart from the fact that coffee is the elixir of the gods, it's because it makes the chocolate flavour so much more intense and delicious. This cake does not taste like coffee, I promise you. It tastes like the most decadent, rich and complex chocolate cake you've ever had. So even if you're tempted to skip it, don't. We're also putting it in the frosting for good measure.
Can you Freeze it?
Yes you can, as long as you haven't frosted it yet. Once the cakes have cooled completely, wrap them separately in plastic wrap and lay them flat in the freezer. They should keep for up to three months. To defrost, let them warm up on the counter, and then decorate as normal.
What do I do with the Leftovers?
Ok, when you're making the best moist chocolate cake ever, there are not often leftovers. However, on the off chance you do find yourself in this enviable situation, here's what you're going to make:
This is a chocolate cake milkshake. And yes, it's as outrageous and ridiculous as it sounds. You're welcome.
Recipe
The Best Moist Chocolate Cake
Equipment
- Two 8" baking rounds **see notes**
Ingredients
For the Cake
- 1¾ C flour
- 2 C sugar
- ¾ C cocoa powder
- 1½ teaspoon baking soda
- 1½ teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 C milk
- ½ C vegetable oil
- 2 teaspoon vanilla
- 1 C hot coffee
For the Chocolate Icing
- 2⅔ C icing sugar
- ⅔ C cocoa powder
- ¼ C margarine
- ¼ C hot coffee
Instructions
Bake the Cake
- Preheat your oven to 350°F.
- Prepare your baking rounds: Trace the bottom of your 8" rounds onto parchment paper. Cut the circles out, and then line the bottom of your pans with them. Spray the parchment and the sides of the rounds with cooking spray. Set aside.
- Combine the dry ingredients into a large bowl. Whisk until combined.
- Add the eggs, milk, oil, and vanilla. Slowly stir until just combined. Add the coffee, and stir until just mixed. There might be a few lumps - this is totally fine.
- Pour the batter (it should be quite runny) equally into each pan. Place in the oven and bake for 30-35 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 15 minutes, then turn upside-down on a cooling rack to get them out. Flip them right side up again and let them cool completely, then frost.
Make the Frosting
- Combine the icing sugar, cocoa and margarine in a large bowl. Using a stand mixer or a hand mixer, start on a low speed to mix the frosting. Gradually add the coffee, one tablespoon at a time. You may not need to use the full amount. Gradually increase speed until all the ingredients are combined, and the icing has a smooth and silky consistency. (See notes).
Nicole Tingwall says
Seriously one of the best chocolate cake recipes I've had! I licked the plate!
Cara says
Thanks so much Nicole, I'm so glad you liked it!
Dina says
Which coffee brand do you use? Is it espresso?,
Cara says
Hi Dina, you can use any brand you like! Even instant coffee works. It's not espresso, though, I think a full cup of that would be very strong.
Katie says
This recipe is divine! And it's true- there is really no other word for it than moist, but it's so good! I will be using this one again and again!
Cara says
Haha, thanks Katie - I appreciate it!
Renee | The Good Hearted Woman says
Such a scrumptious cake! The coffee makes all the difference in the depth of flavor. We'll be making this one again!
Cara says
Awesome! Thanks Renee!
Anjali says
This chocolate cake looks absolutely amazing!! I can't wait to make it for valentine's day coming up!
Cara says
This would be perfect for Valentine's Day! Thanks so much Anjali!
Pavani says
Wow, what a moist, rich and decadent chocolate cake. Cannot wait to try this for my family - I am sure we will love it. Thanks for sharing your family recipe.
Cara says
Thank you so much Pavani! Glad you liked it!
Shay says
Made this recipe and the cake only lasted for 2 days. Everyone (including myself) couldn’t get over how moist it was. I haven’t tried many other chocolate cake recipes but this may be my go to. Thank you!
Cara says
Amazing Shay, I'm so glad! It's definitely my go-to as well!
S N Khan says
Please make a vedio of its process making cake
Cara says
Hey there! I will definitely try and get that done soon!
Karen says
This is very similar to my mom's recipe which she always baked in a rectangular cake pan which Hershey bar glaze icing. Btw, I am 70 so this recipe has been around for a while.
Cara says
Yes it definitely has. As I mentioned in the blog, I got it from my mother-in-law, who got it from her mom!
KJ says
Can I use unsalted butter in place of the oil?
Cara says
Hi KJ,
I haven't tested this recipe with butter, so I'm not totally sure. I think it would generally be fine, but keep in mind that using butter instead of oil will change the texture a bit. Butter in general is about 80% fat, 20% water, whereas oil is 100% fat. Usually, this means that the cake will be slightly drier with butter!
S N Khan says
Please make a vedio of its process making cake
Diana Lee-Padley says
Can this cake be baked in a 9X13 cake pan?
Cara says
Hi Diana, yes absolutely. Just make sure you start checking if it's done around the 30-35 minute mark.
CJ says
what size pan is used for 2X and 3X size ?
Cara says
Hi CJ - I actually don't know - I've never experimented with making cakes that big! I'm guessing you'd have to make it in multiple 9x13" pans though.
Shelley says
Not sure what I am doing wrong. I had to remake the cake, following exact measurements and order. Stir just until combined so I don’t overmix, and they have caved in both times. Any tips?
Cara says
Oh no, I'm so sorry Shelley! I'm honestly not sure, especially since you're clearly not over-mixing the batter. There's only a couple of things I can think of: first, if you're baking powder is over 6 months old, that could potentially be the culprit. You can test it by putting a tsp of baking powder in a half cup of hot water. If it starts bubbling rapidly, it's still good. If you don't see any action, it's probably time to replace it.
The other issue could have to do with altitude. I live in Western Canada, so I'm at a higher altitude (although I've made it at lower altitudes as well). If you're closer to sea level, you can try making these adjustments:
https://www.foodandhome.co.za/how-to/baking-sea-level-high-altitude-baking
I hope this helps even a little bit - I know how frustrating cakes can be!
Shelley says
Thanks for the tips! I will test it out.
Cara says
Let me know how it goes! I'm very invested now lol 🙂
Patricia @ Grab a Plate says
This is just awesome! Family recipes are the best. What a wonderful cake for any celebration! I also love your chocolate cake milkshake - mmmmm!!
Cara says
The milkshake is definitely next level, NGL - you HAVE to try it!
Natalie says
Wow, what a beautiful cake. I'm seriously drooling just by looking. Have to bake this cake asap. My dad has a birthday soon... It will be a perfect opportunity to try your recipe. Thanks!
Cara says
Thanks Natalie! Please let me know how it turns out!
Katherine says
Oh wow, this is chocolate cake perfection!
Cara says
Thank you so much Katherine!
Mahy says
I bet it is the best moist cake ever. I mean the photos are absolutely mouthwatering!
Cara says
Thank you Mahy! And it's definitely my all-time favourite cake recipe!
Kathleen says
Wow! This chocolate cake looks so moist and delicious! I am all in for adding coffee to make the chocolate flavor come out even more. A chocolate lovers dream!
Cara says
It totally is! Definitely my favourite cake in the world!
Gwynn says
Coffee gives this cake a delicious depth of flavor and the cake texture is so tender and delicious!
Cara says
Thanks Gwynn! So glad you liked it!
Sharon says
Loved this cake so much! Super intense chocolate flavor from the coffee - definitely a keeper!
Cara says
Glad to hear it Sharon - thank you!
Tayler Ross says
I can attest, this is the best chocolate cake! It's a favorite here at our house!
Cara says
Amazing, I'm so glad Tayler!
Susmit Bhagat says
This looks amazing! 😍🔥
Cara says
Thanks Sus! Hope you give it a try 🙂
Andrea says
Thanks for this recipe! I've never made a cake with coffee before. Really brings out the chocolate flavor.
Cara says
That's totally what I love about this cake Andrea!
Karly says
Yum best cake ever, can confirm!
Karly says
So yummy!
Cara says
so glad you think so karly!
Dannii says
Anything with coffee is good with me and this really does look like the best chocolate cake.
Cara says
Thank you so much!
Suja MD says
Delicious yet simple recipe that the whole family loved. Can’t wait to make it again!
Cara says
Yay! I'm so glad Suja!
kisha says
delish! thanks for this
Cara says
Thanks so much Kisha!
McKenzie says
Hi!! Can the icing be made with butter instead of margarine?
Cara says
Hi McKenzie! I've personally never tested it with butter, but I assume it would be fine. I would just make sure it was softened before I added it!
Jessica says
Did not turn out. Followed directions and poured evenly into 9" cake pans. It promptly overflowed and smoked out the kitchen. Time for cake #2. 😐
Cara says
Hi Jessica, I'm so sorry your cake didn't turn out. I have always used 8" cake rounds and have never had a problem with the cake overflowing. I'm in the middle of updating this recipe though, so your feedback is very much appreciated!
Mary Kate says
The same thing happened to me. I’ve been making for 50 years. No clue why other than it’s a good reminder that measurements by weight are more accurate by volume.
Robin says
Very good cake; may have a little too much coffee for my taste but it is super moist. You definitely need to double the frosting in order to frost a layer cake. I made the icing with butter since we don't buy margarine.
Cara says
Hi Robin, thanks so much for your thoughtful comment! I agree with you about the icing. I'm in the middle of updating this recipe right now, so I think I might just go ahead and make that change. And, if you wanted to make this cake again but cut back on the coffee flavor, you can always do half coffee and half water (or whatever ratio you think you'd like the best). Thanks so much again 🙂
Lisa says
Do you have to be careful adding the hot coffee so the eggs don't curdle?
Cara says
Hi Lisa - this is a great question, I thought the same thing when I first started making this cake. But no, from my experience, the eggs have never curdled!
Jessica says
I’ve tried making this cake in a bunt pan, with a looser icing. It also turned out great! Cooking time was just a tad longer.
Cara says
That's awesome Jessica, so glad to hear it! And thank you for that tip 🙂
Neri says
Hi, can I use 2x 6 inch cake tins with this recipe? If so, how long should I bake it and in what temperature?
Cara says
Hi Neri - I wouldn't recommend that. The recipe is too big for 2 6" cake pans, and I think the batter would definitely overflow. The smallest I would go is 2 x 8" pans, and it also works in 2 x 9" pans, although the cooking time is about 5 minutes less.
If you wanted to not use all the batter in the 6" pans you could definitely try that, I've just never done it before. I would say check them around the 15-20 minute mark, and keep checking every five minutes until they are done.
Kate says
Hi, I haven’t made the recipe yet but could it be made as cupcakes ?
Also is the oven temperature listed a fan assisted setting or not?
Thanks !
Cara says
Hi Kate, I'm sorry for the slow response - my email stopped alerting me to when I get comments. These could definitely be made as cupcakes! It should make around 24 cupcakes, and they should take between 20-25 minutes. I would keep an eye on them though, depending on how full you fill the cups. Just make sure a toothpick comes out clean!
And the oven temperature is not with the fan assist 🙂
Kate says
Amazing thank you so much!
In the interim I tried out the cake version and oh my word it was incredible! I have been looking for a “go to” chocolate cake recipe for ages and after making this I can confidently say I will never use another recipe again! Thank you so much!!! X
Cara says
Oh my goodness, thank you so much Kate, you've totally made my day. And I feel the same way about this cake! Do let me know how the cupcakes turn out, I definitely want to know!
Cindy says
Is it very sweet , 2 cups is a lot of sugar
Cara says
Hi Cindy, no I definitely don't think so. I think the coffee and cocoa help balance it out!
Lucy says
Question, do you add cool,warm,hot, or boiling coffee?
Cara says
Hi Lucy, I add hot coffee. And the eggs have never curdled on me!
Donna says
This is the best chocolate cake recipe I have ever made. I make all my cakes from scratch. This one is incredible. I have made the Hershey cake before. This one is better in my opinion. Thanks for the recipe!
Cara says
Donna, you just made my day! Thank you so much, I'm so glad you enjoyed it! 🙂
kushigalu says
Love how moist and delicious this chocolate cake is. Thanks for the recipe.
Sally says
The best reciper EVER! Truly moist and scrumptious. I'm definitely saving and making it again. How can we make a molten version of it?
Cara says
Hi Sally, I'm so glad you think so! I have no idea how to make a molten version, but youve inspired me - so I'm totally going to figure it out! Will keep you updated 🙂
Jennifer says
Will this cake come
Out just as nice if I don’t divide the batter? I don’t plan on using frosting this time around. Should I bake it for longer?
Cara says
Hi Jennifer - I think it depends on what type of pan you're using. If you're going with a 9x13" pan, I would cook it for 30-35 minutes at 350F. If you're going for a Bundt cake pan, it would definitely be longer, more like 45-55 minutes. I do know that other readers have said it turns out great in the Bundt pan!
Megan potts says
Perfect recipe in every way! Thank you for sharing it!
Cara says
Yay! Thank you Megan, so glad you liked it 🙂
Cara says
Thanks so much Megan!
Jenn says
Can you use decaf coffee?
Cara says
Yes 100%!
Elizabeth says
Made these as cupcakes. Definitely overcooked the first batch, but they were still delicious. I’d say for regular sized cupcakes about 13-14 minutes is plenty depending on your oven. I have a gas oven. These were absolutely delicious. I made whipped cream instead of icing to top them with.
Cara says
Hi Elizabeth - thank you so much for sharing - this is great info! I'll definitely update my cupcake cook times!
Susan says
Hi Elizabeth,
My husband said yum, yum and yum! Absolutely delicious!
Best chocolate cake recipe, definitely my go to for all future chocolate cakes.
Cara says
Hi Susan,
So glad you loved this - and I'll pass your comment on to Liz! 🙂
Susan says
Sorry Cara, I meant to address this to you just finished reading Elizabeth’s post.
My apologies. Great chocolate cake!
Cheers
Susan
Cara says
Oh my goodness no worries! I figured you must know her somehow, this is actually her recipe! 🙂
Shannon says
Can I substitute buttermilk for milk
Cara says
Hi Shannon,
I wouldn't recommend it for this recipe. Since buttermilk has acid, it actually effects the leavening process for the cake. To not have an impact on the results, you'll have to play around with the amount of baking powder used (likely removing the baking powder completely, and upping the amount of baking soda). I've never tried it on this recipe, but if you're looking for more info, try this link: https://www.thespruceeats.com/buttermilk-substitutions-measures-and-equivalents-1807462
Karyl says
Is icing sugar, powdered sugar?
Cara says
Yes it is! Sorry, I live in Cananda, I forgot that we use a different term for it up here! 🙂
Jenny says
Is there a way to use this recipe for cupcakes??
Cara says
Yes, this recipe is great as cupcakes! Just bake them for 22-25 minutes at 350F - it should make 24-30.
Carrie says
I made this cake in a 9 x 13 pan, but I frosted it with my own buttercream frosting recipe. My family raved over it. One of my girls said it was like "fancy restaurant" cake. I will definately save this recipe and make it again.
Cara says
I'm so glad Carrie! Also, I think "fancy restaurant cake" is the best compliment I've ever been given! 😀
CJ says
what size pan is used for 2X and 3X size ?
Cara says
Hi CJ, I've always just used multiple pans of the same size - so I'm not exactly sure. I don't have anything larger than a 9x13.
A Deen says
this icing is the best thing I have ever tasted. Don’t tell my mom
Cara says
Your secret is safe with me 😉 So glad you enjoyed it!
Kenzie says
Will this frosting recipe be enough to cover an entire 9x13? (Top and sides)
Trina says
So excited to try this cake! You said any coffee will work but I don’t drink coffee and have no clue about it. I stand in the coffee isle clueless.
1. Do you make it yourself or buy it already made?
2. Would you give me a couple kinds for some direction?
Cara says
Hi Trina, so sorry for the slow reply! I usually just use my own drip coffee - but if you're not a coffee drinker, you can go and just pick up a black coffee from any local coffee shop, and that will totally work! You can also use instant if you want - just brew up a cup of it according to the coffee directions on the back.
Alternatively - you can swap the coffee for hot water - the cake is still really delicious!
Yvonne mcmillan says
Hi
I am in the UK how many grams is 3.5 c? Are you using plain or self raising flour?
cheers
Cara says
Hi Yvonne, so sorry for the slow reply. I'm using regular flour, and 3.5 cups is about 420 g.
Kate says
Hello, is it normal cows milk?
Thanks!
Cara says
Hi Kate - yes! That's what I use 🙂
Melanie S says
I have a complaint!
I made this and now my kids are stealing bits instead of eating dinner. 😋
This turned out delicious even when I swapped out egg for egg replacer and cows milk with oat milk.
I do wish I’d had time to sit down and read the post thoroughly beforehand or I’d have definitely prepped my tin. Yes, my cake broke when flipping. Delish disaster!
Cara says
I laughed out loud when I read this comment Melanie! I'm #sorrynotsorry about your kids stealing it instead of eating dinner. And thank you so much for those tips about the egg replacer and oat milk! I have never experimented with those before and it's so good to know.
And P.S. I've broken this cake at least ten times before I finally gave in and started using parchment paper. So. You're in good company.
Melodie says
Ohhhhhhh my goodness this is an outstanding amazing recipe!!!!! The best cake I've ever made by far. So glad I came across your recipe and it most certainly will be my go to chocolate cake recipe and I might add I usually prefer white cake over chocolate but not in this case!!!!
Cara says
I'm so glad you liked it Melodie! It's definitely the best cake I've made too!
Mimi says
Amazing…..could I double this recipe??? Do cupcakes???
Email…...thx!!
Cara says
Yes you absolutely could! Just make sure you have enough cake pans/big enough ones! And yes, you can totally do cupcakes, they're delicious 😀
Nerica says
I followed this recipe for the first time. The taste is perfect but I thought it was dry. After I put it in the fridge for few hours, it was perfect!!!
I love this recipe!!! Thank you so much!!!
Cara says
Amazing Nerica! I'm so glad you liked it. And I'm very much with you - this cake definitely tastes better after a few hours - even the next day!
River Van Dort says
Is there a Vanilla version of this cake?
I absolutely loved it, it came out really well. Thank you so much.
Cara says
Hi River - not yet, but you've inspired me to make one now! Let me get to work 🙂 Thanks so much!
Viv says
Came out amazing. Not sure what to put inbetween the layers… are you meant to use the icing?
Cara says
I'm so glad Viv! And yes, definitely the icing, although I fully encourage experimenting with the filling if you're feeling creative! 🙂
Penny Michalkiewicz says
I just made the recipe this morning! It is absolutely amazing! I took a gamble and made cupcakes sprayed the paper cups and BAM! Perfect! Cooked the first batch @15mins the second batch @13mins!
Just follow the recipe and you cannot go wrong…thanks for sharing this wonderful treat!
Kelly says
Hi there! I always make this cake for birthdays, and it is scrumptious. I'm going to make a smaller one this time, I believe the pan is 6.5/7 inches, how long do you recommend cooking it for? Thank you!!
Cara says
Oooo - I have never made it in a pan that small, but I would recommend adding an extra five minutes and checking it frequently. Sorry I couldn't be of more help!
Michelle says
Can you substitute self rising flour?
Cara says
Hi Michelle, I have definitely not tried it with self-rising flour, so I'm not really sure.