Moist Chocolate Layer Cake
Ingredients55 m servings 460 cals
- 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.
- 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.
- Reduce mixer speed to low and beat flour mixture into wet ingredients. Stir sour cream into batter. Pour into prepared baking pan.
- 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.
Per Serving: 460 calories; 24.9 g fat; 57.1 g carbohydrates; 5.4 g protein; 41 mg cholesterol; 477 mg sodium. Full nutrition
ReviewsRead all reviews 56
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.
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...
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 was truly amazing! Moist, easy to make and my family was SO happy consuming it.. Had to cook it about 50 minutes (versus 40) but was perfect! Thank you for sharing this!
This chocolate cake is perfection!! Be sure to grease/powder your pans really well if you're making a layer cake - I skimped a little on this step and the layers got a little stuck. This recipe ...