Best 5 Moist Chocolate Cake From Scratch Recipes

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Are you craving a moist and decadent chocolate cake that will satisfy your sweet tooth? If so, then you've come to the right place! In this article, we will guide you through the process of creating a moist chocolate cake from scratch, using simple and accessible ingredients that you can find in your local grocery store. With our detailed instructions and tips, you'll be able to impress your friends and family with a homemade chocolate cake that is sure to become a favorite in your household. So, grab your apron, preheat your oven, and let's embark on a delicious journey of baking!

Check out the recipes below so you can choose the best recipe for yourself!

SUPER MOIST CHOCOLATE CAKE



Super Moist Chocolate Cake image

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!

Provided by Baker Gal

Categories     Dessert

Time 45m

Yield 1 cake, 8-12 serving(s)

Number Of Ingredients 14

1 1/2 cups flour
1 cup sugar
1/3 cup cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 cup water
1/2 cup canola oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
3 cups powdered sugar
1/3 cup butter, softened (or margarine)
2 teaspoons vanilla extract
1/3 cup cocoa powder
3 -4 tablespoons milk

Steps:

  • 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.

MOIST CHOCOLATE CAKE



Moist Chocolate Cake image

This chocolate cake recipe with coffee reminds me of my grandmother because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! -Patricia Kreitz, Richland, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 19

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup baking cocoa
2 cups sugar
1 cup canola oil
1 cup brewed coffee
1 cup whole milk
2 large eggs, room temperature
1 teaspoon vanilla extract
FAVORITE ICING:
1 cup whole milk
5 tablespoons all-purpose flour
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla extract
Additional baking cocoa, optional

Steps:

  • Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) , Pour into 2 greased and floured 9-in. round baking pans (or two 8-in. round baking pans and 6 muffin cups). , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. , Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. , In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. If desired, dust with additional cocoa.

Nutrition Facts : Calories 636 calories, Fat 37g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 549mg sodium, Carbohydrate 73g carbohydrate (51g sugars, Fiber 2g fiber), Protein 6g protein.

BEST MOIST CHOCOLATE CAKE



Best Moist Chocolate Cake image

My mom created this recipe years ago and my sisters and brother and I have entered this in 4-H and won many awards. Yummy on its own or with chocolate frosting!

Provided by MARIASUE

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 50m

Yield 12

Number Of Ingredients 9

1 cup margarine
1 ¾ cups white sugar
3 eggs
1 ½ teaspoons vanilla extract
1 ½ cups milk
2 ½ cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
  • In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 382.1 calories, Carbohydrate 52.3 g, Cholesterol 48.9 mg, Fat 17.4 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.6 g, Sodium 557.5 mg, Sugar 31 g

CONTEST-WINNING MOIST CHOCOLATE CAKE



Contest-Winning Moist Chocolate Cake image

You don't have to spend a lot of time to serve an elegant and delicious dessert. Just mix up the batter in one bowl, bake and get ready for people to love this moist dark chocolate cake recipe. -Christa Hageman, Telford, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 12

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs, room temperature
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup canola oil
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar

Steps:

  • In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 315 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 473mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

MOIST CHOCOLATE POUND CAKE



Moist Chocolate Pound Cake image

This rich, supremely chocolatey, moist pound cake is so simple and yet so impressive, especially when frosted with my Salted Caramel Frosting, which perfectly complements the dense sweetness of the cake. If you have any leftovers, don't refrigerate, just leave tightly covered at room temperature.

Provided by Shire Born

Categories     Dessert

Time 1h34m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 11

1 1/2 cups butter, softened
3 cups sugar
2 teaspoons vanilla
5 large eggs
2 1/2 teaspoons instant coffee
1/4 cup hot water
1 cup buttermilk (see note for substitute)
2 cups all-purpose flour
3/4 cup unsweetened cocoa
1 teaspoon salt
1/2 teaspoon baking powder

Steps:

  • Cream butter, sugar and vanilla in a large bowl for five minutes. Add eggs, one at a time, beating well after each addition.
  • Dissolve coffee granules in hot water, combine with buttermilk, set aside.
  • Combine flour, cocoa, salt and baking powder; add alternately with buttermilk to creamed mixture, beating just until blended. Pour batter into a greased and floured Bundt or tube pan.
  • Bake at 325 degrees for 1 hour and 20 minutes, or until the cake tests done. Remove from oven and cool 20 minutes, then remove from pan.
  • Cool completely before frosting, or sprinkling with confectioners' sugar.
  • NOTE: to make a buttermilk substitute, add 1 tablespoon vinegar to a measuring cup, add milk until it reached the 1 cup mark. Let stand for 5 minutes, and use as buttermilk!

Tips:

  • Use high-quality ingredients: Fresh, high-quality ingredients will result in a richer, more flavorful cake. Use real butter, unsweetened cocoa powder, and pure vanilla extract for the best results.
  • Measure your ingredients accurately: Baking is a science, and precise measurements are essential for a successful cake. Use a kitchen scale to measure your ingredients for the most accurate results.
  • Don't overmix the batter: Overmixing the batter can result in a tough, dry cake. Mix just until the ingredients are combined and no streaks of flour remain.
  • Bake the cake at the right temperature: The ideal temperature for baking chocolate cake is 350°F (175°C). A lower temperature will result in a dense, fudgy cake, while a higher temperature will result in a dry cake.
  • Don't overbake the cake: A toothpick inserted into the center of the cake should come out with just a few moist crumbs attached. Overbaking will result in a dry, crumbly cake.
  • Let the cake cool completely before frosting it: This will help to prevent the frosting from melting and sliding off the cake.

Conclusion:

With just a few simple ingredients and a little bit of time, you can create a moist, delicious chocolate cake from scratch. Follow these tips and you'll be sure to impress your friends and family with your baking skills.

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