As an Amazon Associate I earn from qualifying purchases.
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.
Jump to:
Why You're Going to Love This Recipe
- It's dense, moist, and it gets better after it sits on the counter for a few days.
- The coffee adds the most intense chocolate flavor ever.
- It's made in one bowl (plus the icing, but that doesn't count).
- It's been tested hundreds of times!
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!
How to make the Best MOIST Cake Ever
To me, making a 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 texture, and remains moist for longer. Because butter solidifies at room temperature, the cake, as it cools, tends to get more crumbly. Second, butter is 80% fat and 20% liquid (water). When the dry ingredients interact with the butter, they mix with fat and water. Water + flour = gluten, meaning that your 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.
Ingredients
All the usual suspects are here - plus the secret ingredient: coffee!
For the frosting, we're using margarine, but you can also used softened butter if you prefer. Coffee in this recipe as well. Keep in mind, this recipe is going for a rich, fudgy frosting, not a buttercream.
Step-by-Step Photos and Instructions
This recipe is straightforward. It comes together in one bowl and about five minutes!
First, start by preheating your oven to 350F.
Next, combine your dry ingredients, including the sugar. Whisk to incorporate everything.
Add your wet ingredients (everything except the coffee, so: eggs, vanilla, milk, and vegetable oil). Mix together. Add the coffee and mix until combined. The batter will be quite runny.
Prepare two 8" cake rounds (see notes) by using cooking spray and parchment paper on the bottom. Pour the cake batter evenly into each round.
Bake in the oven for 30-35 minutes. Allow to cool in the rounds for 15 minutes, then flip onto a cooling rack until completely cool. In the meantime, make the frosting.
Add the powdered sugar, cocoa, and margarine to a large mixing bowl. Using a hand mixer (or a stand mixer) slowly start incorporating the ingredients together. Slowly add the coffee until the frosting is silky smooth (you may not need all of it).
Freezing And Storage
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.
To store: keep on the counter, covered in a cake stand. Or, if you're less fancy like me, cover in plastic wrap.
Pro Tips and Tricks
For the cake:
- Use room temperature ingredients: This ensures an even batter and smooth texture.
- Freshly brewed hot coffee: Enhances the chocolate flavor and improves the cake's crumb.
- Mix frosting on low speed first: Avoids a powdered sugar cloud. Gradually add coffee to control consistency.
- Cool cakes completely before frosting: Prevents a melty mess.
For Frosting:
- Crumb coat first: Apply a thin layer of frosting to seal in crumbs. Chill the cake before the final layer.
- Use an offset spatula: It gives better control and smoother coverage.
- Warm your frosting slightly: Easier to spread, but not too warm, or it will slide off.
- Chill between layers: If you're stacking layers, chill them before adding more frosting.
- Smooth with a bench scraper: Helps create a clean, professional finish.
What do I do with the Leftovers?
Ok, when you're making the best 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.
Variations
Cupcakes:
To make cupcakes from this chocolate cake recipe:
- Prepare the batter as usual.
- Line a muffin tin with cupcake liners.
- Fill each liner ⅔ full with batter.
- Bake at 350°F for 18-22 minutes or until a toothpick comes out clean.
- Cool completely before frosting.
You can use the same frosting but pipe it on for a clean, pretty finish. This recipe should yield about 24 cupcakes.
Sheet Cake:
To make a sheet cake from this recipe:
- Prepare the batter as directed.
- Grease and flour a 9x13-inch baking pan.
- Pour the batter into the pan, spreading it evenly.
- Bake at 350°F for 25-30 minutes, or until a toothpick comes out clean.
- Cool completely in the pan before frosting.
Frequently Asked Questions
Coffee doesn't make the cake taste like coffee, it just intensifies the chocolate flavor. If you DO want your cake to taste like coffee, try adding 2 tablespoon of espresso powder to the dry ingredients.
You can, but it's going to give the cake a very different flavor! if you're into it, go right ahead.
Yes, for sure, you will likely need to adjust the cooking time though (about 5 minutes less, as the layers will be less thick). You'll also need more icing! I recommend doubling the recipe.
📖 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).
Video
Notes
Nutrition
Hi, I'm Cara! I'm a food writer, journalist, and recipe developer. I'm obsessed good food, good wine, good cocktails and entertaining. I've picked up a few tips over the years, and love sharing them with others.
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.
Matt says
I actually used espresso. It wasn’t too bad. Kept me up all night….
Crystal L Newman says
Hi! I used Starbucks Cinnamon Dolce gives it SUCH GREAT FLAVOR!
Lesley says
My new favorite Chocolate Cake Recipe! I used espresso and wow the chocolate flavor was insane! Couldn't taste coffee at all!! Curious what type of flour you use? I used all purpose, thinking of trying cake flour next time.
Cara says
Amazing! I'm so glad you loved it Lesley. I always use all-purpose flour, but think it would be great with cake flour too 🙂
Jill Comeau-Laudisa says
I haven't tried making this cake yet but my understanding is cocao powder is too dense to support a softer flour like cake flour. A small dip in this kind of cake is normal. Hide with icing 🙂
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 🙂
Marie-Christine Moon says
Me too! The same happened to me twice!!! I cannot for the life of me figure out why. None of my other cakes ever have sunk in the middle. Baking powder is new. Tried on two different pan sizes … at two different temps 180 and 160 and honestly still sunk! Still tasted amazing and I levelled out to decorate ! Super frustrating
Marilyn says
I only have 9 inch pans. Will this still work?
Matt says
It was the perfect chocolate cake. I made it for my girlfriend’s birthday. It took some of the work off. It was a hit!!!
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! 🙂
Tom says
I love this recipe! I have made a couple small tweaks like: I use brown sugar and butter instead of oil and white sugar. it comes out very dense and moist and so very rich. The frosting is perfect.
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.
Penelope says
Made this cake last night and it’s the best chocolate cake ever. I’ve always had problems with my chocolate cakes being dry, but this one is so good and moist!
Melanie says
Cara, is there any chance you've tried making this cake "gluten free"? Yes, I'm one of those folks who can't get anywhere near gluten and believe me, baking is challenging ... and not in a fun way!
Cara says
Hi Melanie, I'm so sorry it's taken me so long to get back to you! I've been off on a bit of an extended Christmas break. Unfortunately, I have not tried making this cake gluten free. That is not my area of expertise, and I'd be so worried about steering you wrong!
Christian Litchford says
I’ve seen a similar recipe and tried it out, which turned out amazing. I’m currently making yours right now and it’s looking really good. Getting to the last few minutes til I take it out of the oven. What I was intrigued about this recipe specifically, was using coffee in the actual icing as well. Very smart honestly. I finished making the icing a little bit ago and it is honestly amazing. I did however add too much coffee, by just a little, because I actually mixed in a few spoonfuls of nutella in with it and I just gotta say, I’m definitely pretty happy with the results. Thank you for posting your mother-in-laws recipe! I actually help take care of an older man (97 years old) and he’s just gonna love this cake. Definitely are making him happy tonight!
Cara says
I love this Christian, thank you so much! I'm so glad you enjoyed it - and I agree - the coffee in the icing is totally key! I hope the many you help take care of enjoyed it as well 🙂
Derinda says
This recipe was absolutely amazing and so very easy!!!! The only change I made was I used real butter in the frosting instead of margarine. I am sharing this recipe with all of my family / friends!
Cara says
YAY! So glad you loved it Derinda. And glad you tried the butter too - I have had lots of people substitute and it works out great!
gabi says
cant believe i made this… my first cake from scratch and i’m so proud of it. it doesn’t even need frosting it’s so moist & tasty. would make a great chocolate bundt cake as well. i’ll use this recipe forever 🙂
Cara says
Love this comment so much Gabi! Thank you! I'm so glad it worked out for you!
Tracey Williams says
Loved this - its now my go-to chocolate cake!! Tasted even better next day! Lovely and moist cake, easy frosting. Thanks
Tom says
I do enjoy this recipe.
however, I changed the milk to heavy cream, the sugar to dark brown sugar and the oil to butter. incredibly moist. My kids called it "bigback".
Sophie Hardy says
I baked this yesterday for my husband’s birthday and it was a hit! I’d say this is one of the nicest cakes I’ve ever had and it was so simple to make. Thank you 😊
Shri says
Hello,
How many tea spoons of coffee with water do I use?
elidalia says
As a novice baker, I'm making my mom (a highly accomplished baker!) a cake as a surprise for her birthday as she's always the one making cakes for other people. I've searched many recipes and this is the one I'll try! We have some non-dairy people, so I'll sub the milk with 1/2 almond milk and 1/2 coconut milk unless you advise against it. Most of our crew does not like things very sweet, so do you think I could cut back the sugar from 2C to 1 2/3C without effecting texture? If not I will use 2C and they can eat less... maybe, haha! I'm going to use Bobs Red Mill Flour Unbleached White Fine Pastry Flour. Thank you, wish me luck, I will need it especially as I have no opportunity to make a practice cake before the party!
Nanajee Travels says
"Now this is a chocolate cake I need in my life! 🍫🎂 Family recipes are always the best, and with moist being the key word, it sounds like the perfect cake for every celebration. Can’t wait to make it and enjoy the highlight of the day! 😋🍰"
Judi says
Made this cake for my grandsons Birthday! Everyone raved about it! I will make again soon! I did not put the coffee in, but it was still delicious! It was such a hit! Thank you for the recipe!
Charmaine says
I tried this and it was supper awesome, my only issue is the cake rises so nice and then falls flat in the middle as soon as you take it out of the oven…
Judy Vale says
This was a most delicious cake! So easy too! I did not use coffee in the recipe. I made this first time for my grandson. It was delicious! Making it again for a birthday! Thank you for this recipe! Absolutely the best!