THE RICHEST MOISTEST CHOCOLATE CAKE YOU WILL EVER MAKE! (no really – tested and tried true!) This is my all time favorite chocolate cake recipe. It comes out tasting amazing and moist every time (even if you aren’t being super careful). I actually made this for my 23rd annual birthday cake challenge.
Moist Chocolate Cake by Foodess (Jennifer Hill)
- 1¾ cups all purpose flour
- 2 cups granulated white sugar
- ¾ cup unsweetened cocoa powder
- 1½ tsp baking soda
- ¾ teaspoon salt
- 2 large eggs
- 1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
- ½ cup butter, melted
- 1 tbsp vanilla extract
- 1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
- Preheat oven to 350°F. Grease and flour two 9-inch baking pans (or line with parchment paper circles) and set aside. For cupcakes, use silicone cups or paper liners (makes about two dozen).
- In a large bowl, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and mix until smooth (about 3-5 minutes). Stir in hot coffee with a rubber spatula. Don’t worry, the batter is suppose to be very runny.
- Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minutes (until toothpick inserted in center comes out clean with just a few moist crumbs attached). For cupcakes, bake for about 20 minutes (test with toothpick too).
- Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.
I am not a big cook but i do love to bake! SO, I started a new tradition! I will bake a different cake for my birthday each year. This year I decided on Red Velvet. Cake doesn’t get devoured in my house so i decided to make cupcakes to give away to my fellow peeps.
Here is the Recipe (modified).
- 3-4 tablespoons unsweetened cocoa powder
- 1-2 ounces red food coloring
- 1 cup buttermilk (you can substitute with 1 Tbsp vinegar and 1 cup milk)
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup oil
- 2 cups white sugar
- 2 eggs
- 2 1/2 cups all-purpose flour, sifted
- 1 1/2 teaspoons baking soda
- 1 teaspoon white vinegar
- Grease two 9 inch round pans (or prep cupcake liners). Preheat oven to 350°F (175°C).
- Make a paste of cocoa and food coloring. Set aside.
- Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside.
- In a large bowl, mix together the oil and 2 cups sugar. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
- Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Bake 25 minutes for cupcakes. Allow to cool completely before frosting. Refrigerate until ready to serve.
Two choices for icing:
1. the original vanilla icing for red velvet cake
- 1 cup milk
- 5 tablespoons all-purpose flour
- 1 cup white sugar
- 1 cup butter
- 1 teaspoon vanilla extract
- In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely.
- Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.
or 2. awesome cream cheese frosting
- 1 (8 ounce) package of cream cheese, softened
- 1/4 cup butter, softened
- 2 cups confectioners’ sugar, sifted
- 2 teaspoons vanilla extract
- In a medium bowl, cream together cream cheese and butter. Mix in the vanilla and then gradually add confectioners’ sugar.
- Store in the fridge after use. Yield 3 cups, enough to cover two 9-inch round cakes or one 9X13-inch pan cake or a ton of cupcakes.
- Chocolate Mod: add 1/3 cup cocoa powder to half the frosting.