Moist Chocolate Cake Recipe
This Moist Chocolate Cake is a rich, tender dessert perfect for any occasion. The combination of cocoa, coffee, and a blend of sugars creates a deeply flavorful cake with a soft crumb that stays fresh for days. Enhanced by sour cream and vegetable oil, this cake delivers exceptional moisture and a velvety texture, making it a crowd-pleaser for chocolate lovers.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 55-60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 cups + 2 tbsp cake flour (see notes below for measuring)
- 1 1/2 cups granulated sugar
- 1/2 cup dark brown sugar (packed)
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon fine sea salt
Wet Ingredients
- 6 1/2 tablespoons cubed unsalted butter (room temperature)
- 1 cup sour cream (room temperature)
- 1/2 cup whole milk (room temperature)
- 2 large eggs (room temperature)
- 1/4 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 cup hot coffee
Instructions
- Prepare Ingredients: Ensure all ingredients, especially eggs, sour cream, butter, and milk, are at room temperature for proper mixing and texture.
- Mix Dry Ingredients: In a large bowl, sift together the cake flour, baking powder, baking soda, and salt to ensure even distribution and to avoid lumps.
- Combine Sugars and Butter: In a separate mixing bowl, beat the cubed unsalted butter with granulated and dark brown sugars until light and fluffy, which helps incorporate air into the batter for a lighter cake.
- Add Wet Ingredients: To the butter and sugar mixture, add eggs one at a time, beating well after each addition. Then mix in the vanilla extract, vegetable oil, sour cream, and milk until smooth and creamy.
- Incorporate Dry Ingredients and Coffee: Gradually fold the sifted dry ingredients into the wet mixture alternately with the hot coffee, beginning and ending with the dry ingredients. This helps retain the cake’s moisture and enhances the chocolate flavor from the coffee.
- Prepare the Cake Pan: Grease and flour a standard 9 x 13-inch cake pan or two 9-inch round pans. Pour the batter evenly into the prepared pan(s).
- Bake the Cake: Preheat the oven to 350°F (175°C). Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking to maintain the moist texture.
- Cool and Serve: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before frosting or serving.
Notes
- For measuring cake flour, spoon it lightly into the cup and level with a knife to avoid packing, which can create a dense cake.
- Hot coffee enhances the chocolate flavor and keeps the cake moist but be sure not to add boiling coffee to avoid cooking the eggs prematurely.
- Room temperature ingredients mix more evenly, resulting in a better cake texture.
- This cake can be frosted with your preferred chocolate or cream cheese frosting for added richness.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to 1 week.
Keywords: moist chocolate cake, chocolate cake recipe, easy chocolate cake, coffee chocolate cake, rich chocolate cake
Find it online: https://bitesizedbenny.com/moist-chocolate-cake-recipe/
