Absolutely wonderful flavor and incredibly moist chocolate cake recipe perfect for any occasion.
If you want to make a homemade chocolate cake, and it must be moist and delicious, this is the recipe for you.
Out of all the chocolate cakes I’ve baked over the years, I always come back to this coffee infused recipe. I can honestly say that this cake has the perfect flavor and texture.
It is soft with the perfect amount of moisture. It tastes spectacular and is always a crowd pleaser no matter who I serve it to.
Make sure to pin or bookmark this recipe, because you will want to make it again and again.
How to Bake a Homemade Chocolate Cake using Coffee
Prep time for this recipe is less than ten minutes, and bake time is right around a half an hour.
For equipment, you will need a hand or stand mixer, large mixing bowl, and a cake pan. You can use a 13″x9″ pan, or two 8″ cake pans.
When it comes to making cake from scratch, some bakers think it’s too complicated and grab a mix instead.
But once you try this chocolate cake recipe, you’re never going to go for a mix again. It’s super simple to make, and the flavor and texture is out of this world!
When it comes to frosting, you can use any of your favorite frosting recipes (or premade). You can even search above for my frosting recipes.
Or use my simple chocolate ganache. It’s a truly delicious combination.
No matter what kind you go with, this is bound to become your new favorite chocolate cake!
Not only is this cake quick to make, it also uses nothing but common baking ingredients (and coffee of course).
While I believe in being flexible in the kitchen, with this recipe, I strongly recommend making it without alteration or substitutions.
To capture the flavor and texture you really want to prepare your cake with the following ingredients.
And I’ll also give you my recommendations and tips on using coffee.
Chocolate Cake Ingredients
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Unsweetened Cocoa
- Granulated Sugar
- Vegetable Oil
- Hot Fresh Brewed Coffee
- Vanilla Extract
Related Recipe: Chocolate cake with cherry pie filling
Using Coffee for your Cake
So coffee is our not so secret ingredient for making a truly delicious and moist chocolate cake. And while you can use any coffee that you prefer, there are some simple steps you can take to elevate that flavor.
The most important thing is to not overheat your coffee!
Nothing will bring down the flavor of your cake faster than burnt coffee.
If you have the equipment to make a pour over or French press, that is the best way to make the coffee for your cake.
These two coffee making methods will give you the best flavor and control over your water temperature.
I also recommend always grinding your own coffee beans whenever possible.
But if you don’t have these tools on hand, you can still make this recipe and it will taste amazing. Just remember, never overheat your coffee. Make it fresh right before making your cake.
This recipe is quick to make, so once you have your ingredients gathered, it’s time to get baking!
If you plan to make your own frosting, you can prepare that while your cake is baking, or just before serving.
Want a simple method for knowing exactly when your cake is done baking? Check for when the cake has shrunk a bit around the sides and the center springs back into place when gently pressed with a single finger.Baking Tip
Step 1: Preheat oven to 325 degrees.
Step 2: In your large mixing bowl, add your all-purpose flour, salt, baking powder, baking soda, unsweetened cocoa, and granulated sugar and stir until combined.
Step 3: Using your mixer on medium speed, mix in your vegetable oil, coffee, and milk. Mix for approximately two minutes.
Step 4: Add eggs and vanilla extract and continue to mix on medium speed for about two more minutes.
Step 5: Grease cake pan(s).
Step 6: Pour cake batter into cake pans and bake for 30-40 minutes. You cake is done when an inserted tooth pick comes out clean.
Related Recipe: Easy chocolate frosting
Chocolate Cake With Coffee (Super Moist)
- 1 Stand Mixer or Hand Mixer
- 1 13"x9" Pan
- 1 Large Mixing Bowl
- 2 Cups All-Purpose Flour
- 1 tsp Salt
- 1 tsp Baking Powder
- 2 tsp Baking Soda
- ¾ Cup Unsweetened Cocoa
- 2 Cups Granulated Sugar
- 1 Cup Vegetable Oil
- 1 Cup Hot, Fresh Brewed Coffee
- 1 Cup Whole Milk
- 2 Large Eggs
- 1 tsp Vanilla Extract
- Preheat oven to 325 degrees.
- In your large mixing bowl, add your all-purpose flour, salt, baking powder, baking soda, unsweetened cocoa, and granulated sugar and stir until combined.
- Using your mixer on medium speed, mix in your vegetable oil, coffee, and milk. Mix for approximately two minutes.
- Add eggs and vanilla extract and continue to mix on medium speed for about two more minutes.
- Grease cake pan
- Pour cake batter into cake pans and bake for 30-40 minutes. You cake is done when an inserted tooth pick comes out clean.
- Carefully remove cake from oven and cool on a wire rack. Frost right before serving.
- This cake is best served cooled. Frost your cake after it has cooled. You can even freeze your cake before frosting.
- You can store your cake covered at room temperature for up to three days. Storing it the refrigerator can dry it out, but can be done for up to four days.