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Chocolate Cake from Scratch

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"Excellent chocolate cake from scratch with a twist. The coffee adds an extra dimension to the flavor. This has been everyone's favorite for years. A great recipe when paired with a cream cheese frosting. Very moist and enjoyable. You won't go back to a boxed cake again. Also makes great cupcakes."
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45 m servings 240
Original recipe yields 16 servings (1 10x13-inch cake)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x13-inch baking pan.
  2. Combine flour, sifted cocoa, baking soda, and baking powder in a bowl. Combine milk, coffee, and vanilla extract in a 2-cup liquid measuring cup.
  3. Combine sugar, vegetable oil, and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add flour mixture in 2 batches, alternating with milk mixture, beating batter briefly after each addition. Batter will be very runny. Pour batter into the prepared cake pan.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and let cool completely.


  • Cook's Note:
  • You can also make a 2-layer 9-inch round cake or 24 cupcakes.

Nutrition Facts

Per Serving: 240 calories; 8.4 40 3.6 22 203 Full nutrition

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