My family loves this recipe, it's the best chocolate cake ever!

Janet Terra-Smith
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

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  • Combine sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.

  • Mix buttermilk, oil, coffee, eggs, and vanilla extract together in a bowl. Pour over sugar mixture in the large bowl; beat with an electric mixer on medium speed until batter is smooth and thin, about 2 minutes. Pour batter into the prepared baking pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Cook's Notes:

You can also bake this cake in two 9-inch pans.

Substitute milk for the buttermilk if preferred.

Nutrition Facts

309 calories; 11 g total fat; 32 mg cholesterol; 479 mg sodium. 51.3 g carbohydrates; 4.7 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/22/2019
I subbed four egg yolks for the two eggs because I wanted to use the whites for a marshmallow frosting. I really enjoyed the subtle mocha which wasn't strong enough to bother coffee-hating relatives. My marshmallow idea actually turned out great because the cake wasn't over-sweet. I do think I'd use two 8" pans next time or put foil over my 9 x13 because the edges cooked faster than the center. Part of that is my glass pan which is pretty but not ideal for cakes but it seemed like the wet batter exacerbated the problem. I will definitely make this again. Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/22/2019
I subbed four egg yolks for the two eggs because I wanted to use the whites for a marshmallow frosting. I really enjoyed the subtle mocha which wasn't strong enough to bother coffee-hating relatives. My marshmallow idea actually turned out great because the cake wasn't over-sweet. I do think I'd use two 8" pans next time or put foil over my 9 x13 because the edges cooked faster than the center. Part of that is my glass pan which is pretty but not ideal for cakes but it seemed like the wet batter exacerbated the problem. I will definitely make this again. Read More
Rating: 5 stars
02/29/2020
I love this cake. I use buttermilk and decaf. It’s moist and tender. Read More
(1)
Rating: 5 stars
05/01/2018
The best and easiest chocolate cake I ve ever made!! Read More
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Rating: 4 stars
03/21/2018
A great and moist cake! Read More
Rating: 5 stars
06/22/2019
I subbed four egg yolks for the two eggs because I wanted to use the whites for a marshmallow frosting. I really enjoyed the subtle mocha which wasn't strong enough to bother coffee-hating relatives. My marshmallow idea actually turned out great because the cake wasn't over-sweet. I do think I'd use two 8" pans next time or put foil over my 9 x13 because the edges cooked faster than the center. Part of that is my glass pan which is pretty but not ideal for cakes but it seemed like the wet batter exacerbated the problem. I will definitely make this again. Read More
Rating: 5 stars
04/09/2019
very similar to the cake I used to make from the recipe on the Hershey's cocoa can Read More
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