This Moist Chocolate Layer Cake is my family’s favorite cake for every birthday celebration, and a perfect first recipe to celebrate joining the Real Housemom’s contributor family!
Hi, I’m Michele from Flavor Mosaic. I’m thrilled to be a new monthly contributor for Real Housemoms. I love Aubrey’s blog and her awesome recipes like her Bacon Jalapeno Popper Quiche. Which is pretty amazing with a dollop of my Creamy Tomatillo Verde Avocado Salsa.
We just finished a giveaway to celebrate my blog’s birthday and readers were asked what food did they have to celebrate birthdays or anniversaries. We had a variety of answers but most often it was cake, and mostly chocolate cake. So I know I am not alone in my love of chocolate cake. My husband tells me it is not dessert unless it is chocolate.
This  Moist Chocolate Layer Cake is a family tradition for a reason. It is moist, rich, and chocolatey, with a sweet, creamy frosting, and is super easy to make. The hardest part is waiting for it to cool before frosting and eating it. Can you tell by the puddled frosting on the plate that we couldn’t wait?
One thing I do to increase the richness of the chocolate flavor is to use instant coffee mixed with boiling water to enhance the chocolate flavor. It makes for a very rich chocolate flavor. Don’t worry. You can’t taste the coffee. I am not even a coffee drinker but love the depth the coffee gives the chocolate flavor.
What will you celebrate with this deliciously rich Moist Chocolate Layer Cake?
More chocolate recipes to make you weak in the knees!
- Chocolate Ganache Cups
- 4-Ingredient Chocolate Cake Batter Dip
- Chocolate Fondue
- Chocolate Buttercream Frosting
- Chocolate Kahlua Bundt Cake
- More dessert recipes…
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups white sugar
- 2 teaspoons baking soda
- 1 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 cup buttermilk or 1 cup milk with 1 tablespoon vinegar
- 1/2 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon instant coffee
- 1 cup boiling water
Instructions
- In a large bowl, stir together the flour, cocoa, sugar, baking soda, baking powder and salt. Add in the eggs, buttermilk, oil and vanilla and stir. On medium speed mix the ingredients for about 3 or 4 minutes. Mix the instant coffee in with the boiling water. Pour the coffee into the batter and stir. Batter will be thin. Pour half of batter into one 9" round cake pan and the other half into the second 9" round cake pan.
- Bake in a preheated 350 degree oven for about 30 to 35 minutes, until a toothpick inserted in the middle of the cake comes out clean. Cool for 10 minutes before removing from pans. Let them cool completely on baking racks before frosting.
Notes
Nutrition
If you like this try my Cherry Cheesecake Brownies.
Or try my Cinnamon Apple Pie Bread Pudding.
Nettie Moore says
Looks like the best chocolate cake <3 Nettie
Michele says
Thank you Nettie!
ELLIE> says
What can I say ? This cake is over the top delicious. Moist, and better than anything to come out of a box that’s for sure. No comparison. The only way I make Chocolate cake from now on. Thank you .
Michele says
Thank you Ellie! I’m so glad you liked it!
Ursula Hurley says
Hi Michele
Im looking forward to baking this Moist Chocolate Cake, but I cannot see what size baking pans were used for it. Could you pls
advise me what size to use. Thank you.
Michele says
Thank you for asking. I used two 9″ round cake pans.
Anam Javaid says
what size pan did you use for this recipe?
Michele says
I used two 9″ round cake pans.
sana salman says
it is fabulous I must try thanks a lot for such a yummy rrceipw
Michele says
Thank you!
Madridmom says
We don’t have instant coffee in the house. Would 1 cup of hot brewed coffee work as a substitute?
Michele says
Hi, Yes. Absolutely 1 cup of brewed coffee would substitute for the instant coffee and 1 cup of boiling water.
diane says
i’m making this cake today will let u know how we like it
Shon-Ann says
This chocolate cake is absolutely delicious. I just took them out the oven and pinched a little off (I couldn’t help myself) it was heavenly. Can’t wait for them to cool. Thank you for sharing Ellie.
NIchole says
Hello- Plan to make this for my sons birthday. I have espresso in the house. Can I use that instead of instant coffee? If so, how much do you think?
Thank you!
Julie @Real Housemoms says
Hi Nichole! I would use 1 tablespoon of espresso mixed with the water. Since the espresso is strong it should work like the instant coffee.
Heidi says
This cake is fabulous! I am making it again for a baby shower and would also like to add cupcakes. What temp/time would you use for this recipe as cupcakes? Thanks in advance!
Aubrey Cota says
The temperature should stay the same, the cook time is what will change. I would cut it down to about one third or possibly one half of the original baking time. Hope that helps! Happy Baby Shower!
Steve says
O…M…G… This cake is sooo moist and delicious. I truely thought stirring for 4 minutes was overkill, but I followed this ro the “t”, and it was totally worth it.
Aubrey Cota says
Awesome! Thank you, Steve.