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Moist Chocolate Layer Cake

Rated as 4.94 out of 5 Stars

"I make a moist chocolate cake for my birthday. I didn't buy a birthday cake, I make of my own. I make a three-layer cake of this moist chocolate cake, all my friends they like it all. Everyone eats this cake. Next time I make for my husband's birthday cake."
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55 m servings 460
Original recipe yields 12 servings (1 9x13-inch cake)


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  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan; dust pan with 2 teaspoons cocoa powder or as needed.
  2. Whisk cake flour, 3/4 cup cocoa, baking soda, baking powder, and salt in a bowl. Mix sugar and canola oil in a mixing bowl and beat with an electric mixer on medium speed until combined. Beat eggs into sugar and oil, one at a time, blending in the first egg before adding the second. Gradually beat milk, coffee, and vanilla extract into sugar mixture until smooth.
  3. Reduce mixer speed to low and beat flour mixture into wet ingredients. Stir sour cream into batter. Pour into prepared baking pan.
  4. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, about 40 minutes.

Nutrition Facts

Per Serving: 460 calories; 24.9 57.1 5.4 41 477 Full nutrition

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This is a great cake but needs just a bit more information for me. The batter is very much more soupy than most cake battters and there is a lot of it. You must cook in three 9" layer pans and...

I made this exactly as written. Like others have said, the batter is very thin but it turned out great. I greased my pans very well and sprinkled with cocoa powder as the recipe called for and h...

This was so incredibly moist and delicious! Followed this recipe exactly, no changes made. I made a 3 layer cake with 9 in round cake pans. This will be my new go to chocolate cake recipe.

I've made this recipe many times and if you wast a very rich, moist and delicious chocolate cake this is the recipe you have been looking for. Yes the batter is soupy BUT that's the way is nee...

As good as I hoped! I used Valrhona Cocoa Powder for restaurant quality chocolate flavor and did mine in a pair of 9" round pans with a layer of homemade blackberry jam between them and a nice ...

This cake is amazing!!! No changes were made. I have never had cake this moist. No frosting is needed, it's that good! I was a bit nervous as the batter seemed very runny but all came out well...

Cake was excellent....moist and chocolatey! To make it healthier, I subbed greek yogurt for the sour cream, 1/2 applesauce+1/2 coconut oil for the veg oil, and reduced sugar to 1.5 cups, made m...

Best chocolate cake recipe I have made! SUPER Moist, even though I substituted no fat greek yogurt for sour cream, and I used 1 cup of splenda and 1 cup of brown sugar rather than 2 cups of suga...

Fabulously moist chocolate cake. I make three 8 inch rounds. Takes about 35 mins at 325 degrees. This is my 'go to' chocolate cake recipe!!