{"id":21245,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/moist-chocolate-cake\/"},"modified":"2025-02-28T13:57:33","modified_gmt":"2025-02-28T19:57:33","slug":"moist-chocolate-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/moist-chocolate-cake\/","title":{"rendered":"Chocolate Cake with Vanilla Frosting"},"content":{"rendered":"<p>You\u2019d expect a chocolate cake to be rich, even dense, but this version of a chocolate cake with vanilla frosting manages to be moist, soft and surprisingly light. Enjoy the pleasant interplay between cocoa, vanilla, coffee and whole milk.<\/p>\n<p>Using milk and flour in the frosting is an old-fashioned touch that really enhances the texture of the vanilla frosting without adding complexity. If you prefer to keep things contemporary, however, make your chocolate cake with buttercream frosting or even cream cheese frosting instead.<\/p>\n<h2>Ingredients for Chocolate Cake with Vanilla Frosting<\/h2>\n<ul>\n<li><strong>All-purpose flour:<\/strong> Your go-to flour for a soft, spongy cake.<\/li>\n<li><strong>Sugar:<\/strong> The caramel notes in brown sugar make a yummy combination with chocolate.<\/li>\n<li><strong>Baking soda:<\/strong> Gives the cake mix the necessary lift and airiness during baking.<\/li>\n<li><strong>Baking cocoa:<\/strong> Use a good quality unsweetened cocoa powder for that assertive chocolate flavor.<\/li>\n<li><strong>Salt:<\/strong> Just a little is enough to bring out the other flavors.<\/li>\n<li><strong>Baking powder:<\/strong> Using <a href=\"https:\/\/www.tasteofhome.com\/article\/difference-between-baking-powder-and-baking-soda\/\" data-name=\"www.tasteofhome.com\/article\/difference-between-baking-powder-and-baking-soda\/\" data-module=\"content engagement\" data-position=\"embedded links\">baking powder <em>and<\/em> baking soda<\/a> secures that light texture. The two need each other for lift.<\/li>\n<li><strong>Canola oil:<\/strong> We prefer oil to melted butter for a cake that stays moist for longer.<\/li>\n<li><strong>Brewed coffee:<\/strong> Choose a full-bodied dark roast or espresso for the bitterness and aroma.<\/li>\n<li><strong>Milk:<\/strong> You want a cup of whole milk with sufficient fat content to bind the cake mixture.<\/li>\n<li><strong>Eggs:<\/strong> Start with large eggs at room temperature and whisk them for a thick cake mix.<\/li>\n<li><strong>Vanilla extract:<\/strong> Gives the cake its floral, almost tropical aroma.<\/li>\n<\/ul>\n<p><strong>Frosting:<\/strong><\/p>\n<ul>\n<li><strong>All-purpose flour:<\/strong> You\u2019ll need a little flour to make the batter that starts this particular frosting.<\/li>\n<li><strong>Whole milk:<\/strong> Some whole milk starts off the batter that you\u2019re going to thicken.<\/li>\n<li><strong>Butter:<\/strong> This helps emulsify the mixture and absorb the sugars and flavorings.<\/li>\n<li><strong>Shortening:<\/strong> This is a key ingredient to give that clean, glossy and smooth frosting that won\u2019t melt.<\/li>\n<li><strong>Sugar:<\/strong> Use white sugar to give the frosting its necessary sweetness.<\/li>\n<li><strong>Vanilla extract:<\/strong> You want the vanilla flavor in the cake layers to be present in the frosting too.<\/li>\n<li><strong>Sprinkles:<\/strong> An optional touch to give the cake surface a little decoration.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Beat together the cake batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2078020\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Chocolate-Cake-with-Vanilla-Frosting_TOHD24_1693_JoJoBaccam_-2.jpg?fit=700%2C1024\" alt=\"Chocolate Cake With Vanilla Frosting Tohd24 1693 Jojobaccam 2\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JoJo Baccam for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 325\u00b0F. Grease and flour two round baking pans. Sift the flour, sugar, baking soda, cocoa powder, salt and baking powder together in a large bowl. Add the canola oil, brewed coffee and milk, then mix at medium speed for a minute. Add the eggs and vanilla extract and beat for an additional two minutes until you have a thin, smooth batter. Pour into the baking pans.<\/p>\n<h3>Step 2: Bake, then cool<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2078022\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Chocolate-Cake-with-Vanilla-Frosting_TOHD24_1693_JoJoBaccam_-5.jpg?fit=700%2C1024\" alt=\"Chocolate Cake With Vanilla Frosting Tohd24 1693 Jojobaccam 5\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JoJo Baccam for Taste Recipes<\/span><\/span><\/p>\n<p>Bake the cake mix for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before removing to wire racks to cool completely.<\/p>\n<h3>Step 3: Start off the frosting<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2078021\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Chocolate-Cake-with-Vanilla-Frosting_TOHD24_1693_JoJoBaccam_-3.jpg?fit=700%2C1024\" alt=\"Chocolate Cake With Vanilla Frosting Tohd24 1693 Jojobaccam 3\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JoJo Baccam for Taste Recipes<\/span><\/span><\/p>\n<p>Meanwhile, in a small saucepan, whisk the flour and milk until smooth. Bring to a boil over medium heat, then stir for a minute or two until thickened. Transfer to a small bowl. Cover and refrigerate until chilled.<\/p>\n<h3>Step 4: Make the vanilla buttercream frosting and decorate<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2078023\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Chocolate-Cake-with-Vanilla-Frosting_TOHD24_1693_JoJoBaccam_-7.jpg?fit=700%2C1024\" alt=\"Chocolate Cake With Vanilla Frosting Tohd24 1693 Jojobaccam 7\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JoJo Baccam for Taste Recipes<\/span><\/span><\/p>\n<p>In a large bowl, beat butter, shortening, sugar and vanilla for three to four minutes until creamy. Add the chilled milk and flour mixture and beat for a further 10 minutes. Stir in sprinkles if desired. Spread the frosting between the layers and over the top and sides of the cake.<\/p>\n<p><em>Editor\u2019s Tip<\/em>: Start with slightly cold butter so that it doesn\u2019t melt. Keep on beating the final mixture until you\u2019ve got stiff peaks.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2078026\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Chocolate-Cake-with-Vanilla-Frosting_TOHD24_1693_JoJoBaccam_-11.jpg?fit=700%2C1024\" alt=\"Chocolate Cake With Vanilla Frosting Tohd24 1693 Jojobaccam 11\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JoJo Baccam for Taste Recipes<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Stick with butter:<\/strong> Leave out the shortening and use heavy cream, sugar and butter for a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/easy-vanilla-buttercream-frosting\/\" data-name=\"www.tasteofhome.com\/recipes\/easy-vanilla-buttercream-frosting\/\" data-module=\"content engagement\" data-position=\"embedded links\">vanilla buttercream frosting<\/a> that has a more granular, stiff texture than the smooth, greasy consistency you get with shortening.<\/li>\n<li><strong>Try cream cheese:<\/strong> Try softened creamed cheese, butter and confectioners&#8217; sugar for a tangy <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cream-cheese-frosting\/\" data-name=\"www.tasteofhome.com\/recipes\/cream-cheese-frosting\/\" data-module=\"content engagement\" data-position=\"embedded links\">cream cheese frosting<\/a> that\u2019s more prominent in flavor.<\/li>\n<li><strong>Use melted butter:<\/strong> Melted butter can be swapped for oil in this recipe, but your cake will be marginally drier. The flavor isn\u2019t impacted, however.<\/li>\n<\/ul>\n<h2>How to Store Chocolate Cake with Vanilla Frosting<\/h2>\n<p>You can leave the cake at room temperature for a couple of days on the countertop, but cover it with a dome. Longer than that and you\u2019ll need to refrigerated it in an airtight container to keep it moist (for a maximum of five days).<\/p>\n<h3>Can you make this chocolate cake with white frosting ahead of time?<\/h3>\n<p>Since this cake keeps at room temperature without the white frosting melting, you can make it 2 to 3 days ahead of time. If you keep it in the refrigerator, make sure it comes up to room temperature to revive the aromas and flavors.<\/p>\n<h2>Chocolate Cake with Vanilla Frosting Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2078025\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Chocolate-Cake-with-Vanilla-Frosting_TOHD24_1693_JoJoBaccam_-9.jpg?fit=700%2C1024\" alt=\"Chocolate Cake With Vanilla Frosting Tohd24 1693 Jojobaccam 9\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JoJo Baccam for Taste Recipes<\/span><\/span><\/p>\n<h3>What is the best type of cocoa powder for this chocolate cake?<\/h3>\n<p>Unsweetened cocoa powder, as we\u2019ve suggested in this recipe, will give you a full, well-rounded chocolate flavor with a pleasant trace of bitterness. For a mellower chocolate flavor, use <a href=\"https:\/\/www.tasteofhome.com\/article\/dutch-process-cocoa\/\" data-name=\"www.tasteofhome.com\/article\/dutch-process-cocoa\/\" data-module=\"content engagement\" data-position=\"embedded links\">Dutch-process cocoa powder<\/a>, which has less acidity. That means you may have to increase the amount of baking powder a little to get the same rise.<\/p>\n<h3>Can you make this chocolate cake in different baking pans?<\/h3>\n<p>We\u2019ve filled round baking pans to get two relatively thick layers, but you can maximize the area for frosting by sharing your cake mix among three thinner layers. You\u2019ll need to reduce the baking time accordingly, though, so keep your trusty toothpick handy.<\/p>\n<h3>Do I have to make the vanilla frosting with flour?<\/h3>\n<p>Using a chilled flour and milk paste to make <a href=\"https:\/\/www.tasteofhome.com\/recipes\/old-fashioned-ermine-frosting\/\" data-name=\"www.tasteofhome.com\/recipes\/old-fashioned-ermine-frosting\/\" data-module=\"content engagement\" data-position=\"embedded links\">ermine (or boiled milk) frosting<\/a> gives you \u2014as the name suggests\u2014a silkier, smoother frosting. It also allows you to get enough frosting to cover and fill two layers without using a mountain of butter or sugar. You can make it without, of course, finishing your chocolate cake with a vanilla buttercream frosting instead.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>You can get a moist, flavorful cake without any exotic ingredients using this chocolate cake with vanilla frosting recipe. The smooth vanilla buttercream filling makes each slice a decadent delight.<\/p>\n","protected":false},"author":8049,"featured_media":2085034,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,303984,305744,306980,307013,304328,304288,305487,304338,304515,306194,303966,304368,303887,306848,304268,304558,324623,304150,303883,305835],"categories-v2":[308500,310461,309438,308513,311389,310014,311415,310057,308988,308984,308481,259620,310796,308992,308880,312060,308495,308745,308478,309603,259483,308910,309177,309434,308476,311466],"coauthors":[343481],"recommended_recipes":[{"post_title":"Chocolate Cake","post_link":"\/recipes\/sandy-s-chocolate-cake\/","post_image":"\/wp-content\/uploads\/2024\/10\/Chocolate-Cake_EXPS_FT24_957_JR_1017_9.jpg"},{"post_title":"Yummy Chocolate Cake","post_link":"\/recipes\/yummy-chocolate-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Yummy-Chocolate-Cake_EXPS_FT20_37220_F_0403_1_home.jpg"},{"post_title":"Chocolate Pudding Cake","post_link":"\/recipes\/brownie-pudding\/","post_image":"\/wp-content\/uploads\/2025\/01\/Chocolate-Pudding-Cake_EXPS_TOHD24_3049_ChristineMa_9.jpg"},{"post_title":"Vanilla Ice Cream Cake","post_link":"\/recipes\/ice-cream-birthday-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps170843_SD153321D02_05_2b_WEB.jpg"},{"post_title":"Coffee-Chocolate Cake","post_link":"\/recipes\/coffee-chocolate-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Coffee-Chocolate-Cake_EXPS_TOHD24_21347_AlejandroMonfort_5.jpg"},{"post_title":"Chocolate Truffle Cake","post_link":"\/recipes\/chocolate-truffle-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chocolate-Truffle-Cake_EXPS_HCA21_46656_B06_02_3b.jpg"},{"post_title":"Vanilla Mug 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Cake","post_link":"\/recipes\/chocolate-oatmeal-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps14559_TH10170C13.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Chocolate-Cake-with-Vanilla-Frosting_EXPS_TOHD24_1693_JoJoBaccam_13.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/moist-chocolate-cake\/","name":"Chocolate Cake with Vanilla Frosting","datePublished":"2018-01-01","dateModified":"2024-11-27","prepTime":"PT15M","cookTime":"PT25M","totalTime":"PT40M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Chocolate-Cake-with-Vanilla-Frosting_EXPS_TOHD24_1693_JoJoBaccam_13.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"You can get a moist, flavorful cake without any weird ingredients using this recipe for chocolate cake with vanilla frosting. The smooth vanilla buttercream filling makes each slice a decadent delight.","recipeIngredient":["2 cups all-purpose flour","2 cups sugar","2 teaspoons baking soda","3\/4 cup baking cocoa","1 teaspoon salt","1 teaspoon baking powder","1 cup canola oil","1 cup brewed coffee","1 cup whole milk","2 large eggs, room temperature","1 teaspoon vanilla extract","FAVORITE ICING:","5 tablespoons all-purpose flour","1 cup whole milk","1\/2 cup butter, softened","1\/2 cup shortening","1 cup sugar","1 teaspoon vanilla extract","2 to 4 tablespoons sprinkles, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Beat together the cake batter","text":"Preheat the oven to 325\u00b0F. Grease and flour two round baking pans. Sift the flour, sugar, baking soda, cocoa powder, salt and baking powder together in a large bowl. Add the canola oil, brewed coffee and milk, then mix at medium speed for a minute. Add the eggs and vanilla extract and beat for an additional two minutes until you have a thin, smooth batter. Pour into the baking pans.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Chocolate-Cake-with-Vanilla-Frosting_TOHD24_1693_JoJoBaccam_-2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake, then cool","text":"Bake the cake mix for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before removing to wire racks to cool completely.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Chocolate-Cake-with-Vanilla-Frosting_TOHD24_1693_JoJoBaccam_-5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Start off the frosting","text":"Meanwhile, in a small saucepan, whisk the flour and milk until smooth. Bring to a boil over medium heat, then stir for a minute or two until thickened. Transfer to a small bowl. Cover and refrigerate until chilled.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Chocolate-Cake-with-Vanilla-Frosting_TOHD24_1693_JoJoBaccam_-3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the vanilla buttercream frosting and decorate","text":"In a large bowl, beat butter, shortening, sugar and vanilla for three to four minutes until creamy. Add the chilled milk and flour mixture and beat for a further 10 minutes. Stir in sprinkles if desired. Spread the frosting between the layers and over the top and sides of the cake. Editor\u2019s Tip: Start with slightly cold butter so that it doesn\u2019t melt. Keep on beating the final mixture until you\u2019ve got stiff peaks.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Chocolate-Cake-with-Vanilla-Frosting_TOHD24_1693_JoJoBaccam_-7.jpg?fit=700,1024"}],"recipeYield":"16 servings","author":[{"@type":"Person","name":"Nicholas Marshall"}],"nutrition":{"@type":"NutritionInformation","calories":" 482 calories","fatContent":"28g fat (7g saturated fat)","cholesterolContent":"42mg cholesterol","sodiumContent":"404mg sodium","carbohydrateContent":"55g carbohydrate (39g sugars","fiberContent":"1g fiber)","proteinContent":"4g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.7136364,"reviewCount":220,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Grandma's Chocolate Cake","description":"Our one true love rich chocolate cake","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/RI1FDjXn\/poster.jpg?width=720"],"uploadDate":"2020-09-5 10:43:01","duration":"P0DT0H1M35S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/RI1FDjXn-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kim484"},"reviewBody":"This is my go-to cake now. Everyone that I have served it to raved about this cake. I use my favorite Lavazza coffee for the brewed coffee. I substitute canned evaporated milk for the whole milk. My favorite frosting is a peanut butter frosting and I use it with this cake. I put a few piped swirls of frosting on top and top each swirl with a Reeses peanut butter cup.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanSailboat"},"reviewBody":"<p>Ever since I tried this recipe years ago, it is the only chocolate cake I will make. And usually by request. It is so moist and chocolatey. For people who choose not consume coffee, I have found that I can replace the cup of coffee with 1 cup of hot water and increase the cocoa by a couple of tablespoons. <\/p><p>This recipe can also be easily adapted to make the best red velvet cake you will ever try. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-05-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dublinlab"},"reviewBody":"I made this  for Mother's Day desert.  Fabulous.  Everyone loved it, moist and really quick to put together.  The icing is excellent as well.  Not to sweet.  I put almost a cup of good raspberry jam on the bottom layer and put the icing on the bottom of the top layer, shaped them together and it was perfect.  I decorated the cake with fresh raspberries.  The leftover cake is now 3 days old and just as delicious as the first day.  I bake the cake a day ahead and iced in the morning.  This will be my go to chocolate layer cake.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-03-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mary0525"},"reviewBody":"<p>Best homemade chocolate cake I\u2019ve ever made.  I won\u2019t go back to boxed mixes.  The icing is delicious also.  My mother-in-law was a baker and my husband says this cake and icing is every bit as good as hers.  The ultimate compliment.<\/p><p>I\u2019m actually making one right now and I tried Ghirardelli\u2019s chocolate powder instead of Hershey\u2019s. I\u2019m curious if we can tell the difference.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenPretzel"},"reviewBody":"Is there a high altitude version of this recipe? We love it, but have moved to Colorado and I cannot get the cake right.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-04-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"km1995"},"reviewBody":"<p>This is the perfect old fashioned chocolate cake. It\u2019s one of my favorite to bring to parties. My family loves ermine frosting, so it\u2019s always a winner. It\u2019s very moist, so definitely let it cool all the way before frosting. And the frosting is loose to start, so I do a crumb coat, chill it and then do a second layer of frost. The coffee is definitely noticeable, so switch some out for milk or water if you don\u2019t want to taste it. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-08-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kim484"},"reviewBody":"<p>This has become my go-to chocolate cake. I use Hershey's special dark cocoa, evaporated milk in place of the regular milk and Lavazza Perfecto roast for the brewed coffee. I consistently get compliments from people that say they normally don't like chocolate cake, but they like mine. I even have had a neighbor call from a bakery that was on the Food Network to tell me my chocolate cake is better. I usually make a chocolate ermine frosting or peanut butter frosting to frost it with. The unfrosted cakes or cupcakes freeze very well.<\/p><p>Ermine frosting: <\/p><p>3\/4 milk<\/p><p>2&1\/2 tbs. Flour<\/p><p>1\/2 tsp. Salt<\/p><p>Whisk flour&salt into cold milk then cook just until thickened. Don't overcook. Chill .<\/p><p>Melt in a double boiler four 1oz. squares chocolate (I like half 60% Ghirardelli and half Hershey dark chocolate bar found in the baking section.  While chocolate cools beat:<\/p><p>1\/2c butter,  1\/2 cup shortening gradually adding <\/p><p>3c. powdered sugar & 2tsp vanilla.  Beat in flour paste a bit at a time and then add melted chocolate. This frosting must be refrigerated once on cake. Leftover frosting freezes well.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-04-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Naomi033"},"reviewBody":"<p>The cake is great. But the icing is lumpy and liquidy. Don't have more powdered sugar to make a regular buttercream. HELP!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-12-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Susan5945"},"reviewBody":"<p>I have been eating this recipe since I have been a small child. It is our family\u2019s go to recipe for every occasion. We call it the chocolate all in one, because you only need one bowl to make it. Usually in our family it\u2019s baked in a 9 x 13. Please put this cake into your rotation. You will not be sorry. Every single person in my family knows this recipe by heart and can throw it together in five minutes. So glad to see it in print so all can enjoy. Th cooked icing goes wonderfully with it or a simple vanilla buttercream.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-04-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Anne4713"},"reviewBody":"<p>I made a test of this before bringing to a party and had a group of friends try it for me. They all loved the cake but nobody liked the frosting. In fact, multiple people said they couldn't figure out what was so odd about the frosting and others said they'd never had anything like it. When I mentioned \"playdough\" they all gasped and said that it did taste\/smell like homemade playdough! When I made the frosting as soon as the flour and milk thickened, I thought of playdough. So all that to say, I'll be making the cake for the upcoming birthday party because it is really moist and delicious. However, I'll be looking for a different frosting recipe. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-12-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ceelyon"},"reviewBody":"<p>wow wow as a Baker, all i can say is that i have used this receipe for may years, it is terrific, flavour is excellent, i keep the coffee in it as it enhanses the chocolate coco, we sift all the flour , icing sugar, coco before we mix. terrific.   going to try making it with  chamomile tea and no coco..<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-03-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Paula9662"},"reviewBody":"<p>The cake is really good, but the frosting is a mess. It tastes great but it is too soft, the top layer slid right off. The cake was cooled and so was the frosting. I will use all butter and skip the Crisco next time. The only change I made was using Butter flavored Crisco.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-09-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Juliana128"},"reviewBody":"<p>This is an excellent chocolate cake.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveRaindrop"},"reviewBody":"This for Chinyere, if you are worried about the coffee flavor in the cake, you can't tell it is there. If you don't want the caffeine, use decaf. Yes you can use regular cocoa, I used Hersheys. I made it in a regular cake pan 2 different times and it turned out great, cooking time at 325 was 40 - 45 minutes. Kick it up a notch with this icing: https:\/\/www.southernplate.com\/grandma-pearls-flaky-chocolate-icing\/  (be sure to double this icing recipe)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBasketball"},"reviewBody":"Delicious.  Have been looking for a cake like this for years.  Icing is amazing.  Thank you!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBulb"},"reviewBody":"I have been making this cake for 26 years. It\u2019s my favorite cake and I love the frosting! It\u2019s moist and delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PatriciaCrvich"},"reviewBody":"This has been my favorite chocolate cake recipe for years now and has been my go to cake recipe. My Aunt loved the cake so much that she asked me for the recipe and made it for a bridal shower and everyone loved it. My cousin also asked for the recipe and entered the cake in a contest at school and won! I got this recipe from your magaine years ago.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldSubmarine"},"reviewBody":"This is the perfect chocolate cake.  It's super moist.  It took 43 minutes to bake, not 30 which is no big deal.  Also, next time I make it I think I need a little more frosting, which was equally awesome. PS in the frosting, use all butter, it's tasty!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenSnow"},"reviewBody":"The best chocolate cake and icing ever!  Moist and delicious, reminiscent of Sara Lee cakes, of days gone by.  Icing is perfection, just sweet enough and super creamy, similar to seven minute frosting and easier, goodbye buttercream icing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleSeahorse"},"reviewBody":"I have been making this cake for over 30 years. It is the absolute best. Everyone loves it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldWheel"},"reviewBody":"This was very good!! I made it the day before and kept in fridge, eating the cake chilled may have made it better. I did double the icing recipe and made 3 layers of cake, I will definitely make this again for an event! Better than store bought bday cake.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanPumpkin"},"reviewBody":"This is the second time I've tried to make this cake and it just falls apart. This time I put it in for almost 20 mins longer and still, completely fell apart. It tastes great, I'll give it that. My MIL swears by this cake but I'm starting to wonder if she actually makes another one.  It's really frustrating bc now I'm cakeless for my son's birthday after the same for Father's day. I bake and decorate cakes as a hobby but have never had this experience before. Maybe cutting the coffee or another liquid in half would work better or a higher temp? Idk either way I probably won't be trying again with this recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}}]},"video":{"title":"Grandma's Chocolate Cake","description":"Our one true love rich chocolate cake","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2018\/06\/VD1693_012317_H.mp4","duration":"95","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2018\/06\/VD1693_012317_thumb.jpg","advertising":true,"jw_id":"RI1FDjXn","jw_url":"http:\/\/content.jwplatform.com\/videos\/RI1FDjXn-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/RI1FDjXn\/poster.jpg?width=720","jw_publish_date":"06\/12\/2018"},"rms_legacy_id":"1693","romance_copy_dek":"You can get a moist, flavorful cake without any weird ingredients using this recipe for chocolate cake with vanilla frosting. The smooth vanilla buttercream filling makes each slice a decadent delight.","enhanced_recipe_title":"Chocolate Cake with Vanilla Frosting","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups all-purpose flour","IngredientText":"2 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups sugar","IngredientText":"2 cups sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons baking soda","IngredientText":"2 teaspoons baking soda"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup baking cocoa","IngredientText":"3\/4 cup baking cocoa"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon salt","IngredientText":"1 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon baking powder","IngredientText":"1 teaspoon baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup canola oil","IngredientText":"1 cup canola oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup brewed coffee","IngredientText":"1 cup brewed coffee"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup whole milk","IngredientText":"1 cup whole milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 large eggs, room temperature","IngredientText":"2 large eggs, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon vanilla extract","IngredientText":"1 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>FAVORITE ICING:<\/b>","IngredientText":"<b class='sIngredient'>FAVORITE ICING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"5 tablespoons all-purpose flour","IngredientText":"5 tablespoons all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup whole milk","IngredientText":"1 cup whole milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup butter, softened","IngredientText":"1\/2 cup butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup shortening","IngredientText":"1\/2 cup shortening"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup sugar","IngredientText":"1 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon vanilla extract","IngredientText":"1 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 to 4 tablespoons sprinkles, optional","IngredientText":"2 to 4 tablespoons sprinkles, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Chocolate-Cake-with-Vanilla-Frosting_EXPS_TOHD24_1693_JoJoBaccam_13.jpg","RecipeId":1693,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Chocolate Cake with Vanilla Frosting Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"28879\" ol-id=\"T073OIK\"]","RecipeAttachmentFileName":"Chocolate-Cake-with-Vanilla-Frosting_EXPS_TOHD24_1693_JoJoBaccam_13.jpg","ContributorId":null,"Firstname":"Patricia","Lastname":"Kreitz","City":"Richland","StateDescription":"Pennsylvania","IsCommunityCook":false,"TimeCallout":"Prep: 15 min. Bake: 25 min. + cooling","MinimumServingQuantity":16,"MaximumServingQuantity":16,"Yield":"16 servings.","DigitalTitle":"Chocolate Cake with Vanilla Frosting","SubmittedTitle":"Moist Chocolate Cake","RecipeTypeId":1,"AverageRating":4.71,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_GHBZ18_1693_E08_08_10b.jpg","PreparationTimeInMinutes":15,"CookTimeInMinutes":25,"TotalTimeInMinutes":40,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Moist Chocolate Cake","OriginalSourceProject":"Moist Chocolate Cake","ContestPlacement":"","Trailer":"<br><b>Test Kitchen tips<\/b>\r\n<li>Crunched for time? Bake layers in advance. They freeze beautifully.<\/li>\r\n<li>If you're not sure whether the cake is done, insert a toothpick into the center. It should come out clean.<\/li>\r\n<li><a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-chocolate-recipes\/\" target=\"_blank\" rel=\"noopener\">Try all 10 of our very best chocolate dessert recipes.<\/a><\/li>\r\n<li>For more tips, see our <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-bake-chocolate-layer-cake\/\">chocolate layer cake guide<\/a>.<\/li>","Metadescription":"This moist chocolate cake recipe will quickly become a staple for birthdays and other celebrations. The coffee in the batter takes the flavor to another level. ","DigitalHeadnotes":"This moist chocolate cake recipe with coffee reminds me of my grandmother because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! \u2014Patricia Kreitz, Richland, Pennsylvania","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 325\u00b0. Grease and flour two 9-in. round baking pans. Sift dry ingredients together into a large bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) Pour into prepared pans.","SequenceNo":1},{"Direction":"   Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.","SequenceNo":2},{"Direction":"   Meanwhile, for icing, in a small saucepan, whisk flour and milk until smooth. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Transfer to a small bowl. Cover and refrigerate until chilled. ","SequenceNo":3},{"Direction":"   In a large bowl, beat butter, shortening, sugar and vanilla until creamy, 3-4 minutes. Add chilled milk mixture and beat 10 minutes. Stir in sprinkles if desired. 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Just layer and frost the cake and store it in a cake carrier until you want to serve it. The cake can also be refrigerated, uncut in a cake carrier, for a few days longer. Just be sure to let it come to room temperature before serving for maximum flavor. If you are in a time crunch, this cake freezes beautifully too. Wrap the unfrosted layers well, and keep in your freezer for up to 2 months. Check out our guide to <a href=\"https:\/\/www.tasteofhome.com\/article\/properly-storing-cakes\/\" style=\"background-color: rgb(255, 255, 255);\">how to freeze cake<\/a> for more tips, including directions on how to freeze a frosted cake and even cake slices.<h3>Can you make this moist chocolate cake in different baking pans?<\/h3>You can bake this cake in two 8-in. round pans (with leftover batter in 6 additional muffin cups), or even as three thin 8-in. layers. As these are smaller cake pans, keep an eye on time as they bake and test accordingly with a toothpick; they may not need to bake as long. We help take out any confusion out of <a href=\"https:\/\/www.tasteofhome.com\/article\/baking-pan-conversions\/\">adjusting recipes to different pan sizes<\/a> in our guide.<h3>How should you store leftover moist chocolate cake?<\/h3>This chocolate cake tastes better, and dries out less, if kept at room temperature in a cake carrier\u2014not in the refrigerator. It can be stored for 3 to 4 days at its freshest. Press a piece of waxed paper or plastic wrap against the cut pieces of the cake to prevent it from drying out. <h3>Can you replace the oil in this moist chocolate cake recipe with melted butter? <\/h3>You can certainly replace the oil with melted butter in this cake recipe. Most of the time, melted butter can substitute for oil in a 1:1 ratio. Simply melt your butter down and measure in a liquid measuring cup to the equivalent of the oil in the recipe. Keep in mind that cakes containing butter as a primary fat are a little drier than those made with oil. You will still have a delicious cake, but it may not have as moist a crumb. <br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/mneufang\/\">Mark Neufang<\/a>, Taste Recipes Culinary Assistant<\/i>"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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