Excellent from-scratch chocolate cake with a unique touch. The flavor is given an additional dimension by the coffee. For years, this has been everyone’s favorite. Especially delicious with a cream cheese icing. Very tasty and moist. You won’t ever eat cake from a box again. excellent cupcakes are also made.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 16 |
| Yield: | 1 10×13-inch cake |
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder, sifted
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup milk
- 1 cup brewed coffee
- 1 teaspoon vanilla extract
- 2 cups white sugar
- ½ cup vegetable oil, such as (Crisco®)
- 2 eggs
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10×13-inch baking pan.
- 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.
- 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.
- 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.
- You can also make a 24 cupcakes or two 9-inch round cakes for a layer cake.
Nutrition Facts
| Calories | 240 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 203 mg |
| Sugars | 26 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Yum! A Great homemade chocolate cake!! Very moist and full of great chocolate flavor! Baked for 50 minutes exactly instead of 30- came out perfect! My Family loved it!! I’m sure I will make again! Thanks for sharing!!
The cake tasted wonderful but as someone else pointed out 50 min was more ideal cooking time
Baking time was too short…needed at least 50 minutes. Too much sugar!
I made it but increased the Baking Powder & Baking Soda to 3 tsp of each. It made them perfect! They were softer & fluffier than they would have been. Everyone LOVED my version!
This is a perfectly easy, light and tender, fabulously chocolatey cake. Something about adding coffee to chocolate batters really enhances the flavors. I would add at least 1/2 a tsp of salt to the batter next time though, I think it needed it. The texture was perfect though. It makes a great snack cake as is, or the perfect base to put just about any type of frosting / topping on. Whipped cream was delicious. Powdered sugar would have been great too. Or some chocolate chips while it’s still hot, then smear them a little while warm! YUMM!
My family loved this cake. I am making it all the time instead of a box mix.
I made this cake just as written in terms of the ingredients, and it’s delicious. The cake itself is not too sweet, so you can sweeten to your liking with a frosting or glaze. I made a bundt cake, so I increased the cooking time to 45 minutes which worked perfectly.
It takes longer than thirty minutes. Hope this is a typo.