Best 6 Wesson Oil Chocolate Cake Recipes

In the realm of delectable desserts, few treats can compare to the rich, decadent flavor of a classic chocolate cake. Whether it's a special occasion or a simple craving for something sweet, a perfectly crafted chocolate cake can satisfy even the most discerning palate. With its moist, fluffy texture and deep, complex flavor, chocolate cake has become a beloved staple in kitchens across the globe. And while there are countless recipes to choose from, one particular method stands out for its simplicity and remarkable results: the Wesson Oil Chocolate Cake. This recipe, using Wesson oil as its secret ingredient, promises an unbelievably moist and tender cake that will leave you and your loved ones yearning for more.

Let's cook with our recipes!

WESSON OIL CHOCOLATE CAKE

Wesson Oil Chocolate Cake image

One of the best "scratch" chocolate cakes that I have ever had. Any vegetable oil will work, just seems that Wesson Oil works best. Great with Mom's Chocolate Frosting.

Provided by tsuthers

Categories Dessert

Time 30m

Yield 1 2-layer cake

Number Of Ingredients 10

Ingredients

3 cups flour
2 cups sugar
3 teaspoons baking soda
1/2 cup cocoa
1 teaspoon salt
2 eggs
1 cup Wesson Oil
1 cup buttermilk
2 teaspoons vanilla
1 cup water (boiling)

Steps:

Mix together all the dry ingredients. Add eggs, oil, buttermilk and vanilla. Mix well.
Add boiling water and mix well.
Pour into 2 9-inch cake pans well greased and floured.
Bake 30-45 minutes at 350. DO NOT OVERBAKE.

CHOCOLATE OLIVE OIL CAKE

Chocolate Olive Oil Cake image

Although I first came up with this recipe because I had someone coming for supper who-genuinely-couldn't eat wheat or dairy, it is so meltingly good, I now make it all the time for those whose life and diet are not so unfairly constrained, myself included. It is slightly heavier with the almonds-though not in a bad way-so if you want a lighter crumb, rather than a squidgy interior, and are not making the cake for the gluten-intolerant, then replace the 1 1/2 cups almond meal with 3/4 cup plus 1 tablespoon of all-purpose flour. This has the built-in bonus of making it perhaps more suitable for an everyday cake. Made with the almonds, it has more of dinner-party pudding feel about it and I love it still a bit warm, with some raspberries or some such on the side, as well as a dollop of mascarpone or ice cream.

Provided by Nigella Lawson : Food Network

Categories dessert

Yield Cuts into 8-12 slices

Number Of Ingredients 11

Ingredients

2/3 cup regular olive oil, plus more for greasing
6 tablespoons good-quality unsweetened cocoa powder, sifted
1/2 cup boiling water
2 teaspoons best vanilla extract
1 1/2 cups almond meal (flour) or 3/4 cup plus 1 tablespoon all-purpose flour
1/2 teaspoon baking soda
pinch salt
1 cup superfine sugar
3 eggs
1 X 9-inch springform
cake pan

Steps:

Preheat your oven to 325 degrees F. Grease your springform pan with a little oil and line the base with parchment paper.
Measure and sift the cocoa powder into a bowl or pitcher and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.
In another smallish bowl, combine the almond meal (or all-purpose flour) with the baking soda and pinch of salt.
Put the sugar, olive oil, and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes, until you have a pale-primrose, aerated, and thickened cream.
Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in, you can slowly tip in the almond meal (or all-purpose flour) mixture.
Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared pan. Bake for 40-45 minutes or until the sides are set and the very center, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
Let it cool for 10 minutes on a wire rack, still in its pan, and then ease the sides of the cake with a small metal spatula and spring it out of the pan. Leave to cool completely or eat while still warm with some ice cream, as a dessert.

WESSON OIL CAKE RECIPE

Wesson Oil Cake Recipe image

Provided by aaformby

Number Of Ingredients 14

Ingredients

2 eggs
2 cups sugar Mix these together
1 cup Wesson oil
2 cups of flour
5 tbs of coco
1/4 tps salt
2 tps baking soda
2 cups buttermilk
1 or 2 tps of vanilla
Icing
1 stick butter
2 cups sugar
2 tbs flour
1 cup pet milk

Steps:

Stir ingredients together, then add egg, sugar and oil mixture Bake 350 30-45 minutes Start cooking about 15 minutes before cake is done, bring to boil, pour over cake when it comes out of oven. Top with pecans and coconut if desired.

NANNYS WESSON OIL CAKE

Nannys Wesson Oil Cake image

Make and share this Nannys Wesson Oil Cake recipe from Food.com.

Provided by staceyelee

Categories Dessert

Time 1h

Yield 1 Cake, 10-20 serving(s)

Number Of Ingredients 10

Ingredients

2 cups flour
2 cups sugar
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup cocoa
1 cup Wesson Oil
1 cup buttermilk
2 eggs, beaten
1 cup hot coffee
2 teaspoons vanilla extract

Steps:

Mix all together saving the coffee and vanilla to add last. Batter is thin.
Bake 350 for about 45 minutes. Use 2 rounds pans or 1 9 by 13.
Cool and frost w/ cream cheese frosting. This calls for wesson oil- any vegetable oil will work. My guess is Wesson must have come up w/ the recpie yrs ago, my grandmother used it for many, many yrs.

Nutrition Facts : Calories 481.7, Fat 23.7, SaturatedFat 3.3, Cholesterol 43.3, Sodium 350.6, Carbohydrate 62.8, Fiber 1.5, Sugar 41.4, Protein 5.5

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

Ingredients

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.

CHOCOLATE OIL CAKE

Chocolate Oil Cake image

No butter, just oil in this recipe that delivers a rich, chewy, and chocolate-y cake in about an hour.

Provided by Kristi Demanette

Categories Desserts Cakes Chocolate Cake Recipes

Yield 24

Number Of Ingredients 9

Ingredients

2 cups white sugar
3 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
½ cup unsweetened cocoa powder
2 cups water
1 cup vegetable oil
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix sugar, flour, baking soda, salt and cocoa.
Add water, vegetable oil, vinegar, and vanilla. Beat by hand until smooth.
Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted into center of cake comes out clean.

Nutrition Facts : Calories 207.1 calories, Carbohydrate 29.6 g, Fat 9.6 g, Fiber 1 g, Protein 2 g, SaturatedFat 1.4 g, Sodium 154.6 mg, Sugar 16.7 g

Tips:

For a smooth batter, sift the flour, cocoa powder, baking powder, and salt together before adding them to the wet ingredients.
Do not overmix the batter. Overmixing can result in a tough, dense cake.
Bake the cake in a preheated oven. This will help ensure that the cake bakes evenly.
Do not open the oven door during baking. This can cause the cake to fall.
Allow the cake to cool completely before frosting it. This will help prevent the frosting from melting.
If you are using a store-bought frosting, be sure to bring it to room temperature before using it. This will make it easier to spread.
To make the cake extra special, you can add a layer of chocolate ganache or whipped cream between the layers of cake.
You can also decorate the cake with fresh berries, chopped nuts, or sprinkles.

Conclusion:

With its rich chocolate flavor and moist, tender crumb, this Wesson Oil Chocolate Cake is sure to be a hit with your family and friends. It is a classic recipe that is easy to make and can be customized to your liking. So next time you are in the mood for a delicious chocolate cake, give this recipe a try!