Recipe By Jovy
Published Jun 19th
Prep 15m Cook 40m Additional - Ready In 55m
Servings 1 9x13-inch cake Calories 460

I make a moist chocolate cake for my birthday. I didn’t buy a birthday cake, I make of my own. I make a three-layer cake of this moist chocolate cake, all my friends they like it all. Everyone eats this cake. Next time I make for my husband’s birthday cake.

Recipe Ingredients

  • 2 teaspoons unsweetened cocoa powder (such as Hershey's®)
  • 2 cups cake flour
  • ¾ cup unsweetened cocoa powder (such as Hershey's®)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups white sugar
  • 1 cup canola oil
  • 2 eggs
  • 1 cup 2% milk
  • 1 cup brewed coffee
  • 1 tablespoon vanilla extract
  • 1 cup sour cream

Cooking Directions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan; dust pan with 2 teaspoons cocoa powder or as needed.
  2. 2 Whisk cake flour, 3/4 cup cocoa, baking soda, baking powder, and salt in a bowl. Mix sugar and canola oil in a mixing bowl and beat with an electric mixer on medium speed until combined. Beat eggs into sugar and oil, one at a time, blending in the first egg before adding the second. Gradually beat milk, coffee, and vanilla extract into sugar mixture until smooth.
  3. 3 Reduce mixer speed to low and beat flour mixture into wet ingredients. Stir sour cream into batter. Pour into prepared baking pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, about 40 minutes.

Nutrition Facts

  • Calories 460
  • Carbohydrate 57.1 g
  • Cholesterol 41.1 mg
  • Fat 24.9 g
  • Fiber 2.3 g
  • Protein 5.4 g
  • Saturated Fat 4.9 g
  • Sodium 476.5 mg
  • Sugar 34.7 g


  1. It was ok but it didn't turn out how I thought
  2. As good as I hoped! I used Valrhona Cocoa Powder for restaurant quality chocolate flavor and did mine in a pair of 9" round pans with a layer of homemade blackberry jam between them and a nice creamy chocolate frosting. Have made this several times since and it is "the chocolate cake" by which all - Read more ...
  3. I've made this recipe many times and if you wast a very rich, moist and delicious chocolate cake this is the recipe you have been looking for. Yes the batter is soupy BUT that's the way is needs to be. When I want a show stopper dessert I use 3-8" round pans and use a - Read more ...
  4. I made this exactly as written. Like others have said, the batter is very thin but it turned out great. I greased my pans very well and sprinkled with cocoa powder as the recipe called for and had no trouble with the cake sticking to the pan. The recipe called for using a 9x13 pan - Read more ...
  5. Cake was excellent....moist and chocolatey! To make it healthier, I subbed greek yogurt for the sour cream, 1/2 applesauce+1/2 coconut oil for the veg oil, and reduced sugar to 1.5 cups, made my own cake flour (1 C flour, remove 2 tablespoons of flour, then add 2 tablespoons cornstarch. Sift 4-5 times). Will definitely make - Read more ...
  6. This was so incredibly moist and delicious! Followed this recipe exactly no changes made. I made a 3 layer cake with 9 in round cake pans. This will be my new go to chocolate cake recipe.
  7. This is a great cake but needs just a bit more information for me. The batter is very much more soupy than most cake battters and there is a lot of it. You must cook in three 9" layer pans and carefully divide the batter equally. Also, the cake needs to be completely cooked or - Read more ...
  8. This chocolate cake was extremely moist. I was skeptical about using coffee because I didn't want a strong coffee flavor on my cake, but I did not taste the coffee at all, which was perfect. I used chocolate jello pudding for the frosting and, oh my gosh, it was sooo good!!! Love this recipe! Thank - Read more ...
  9. This cake is amazing!!! No changes were made. I have never had cake this moist. No frosting is needed, it's that good! I was a bit nervous as the batter seemed very runny but all came out well. ThankYou for this fantastic recipe!
  10. Best chocolate cake recipe I have made! SUPER Moist, even though I substituted no fat greek yogurt for sour cream, and I used 1 cup of splenda and 1 cup of brown sugar rather than 2 cups of sugar. Rookie mistake.....does NOT fit in a bundt make a few cupcakes or something on the - Read more ...

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