Moist Chocolate Cake
A moist, fluffy chocolate cake enriched with coffee for deep flavor and topped with a smooth chocolate cream cheese frosting. Perfect for birthdays or any special occasion.
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Total Time: 46 minutes
- Yield: 12–15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 1/2 cups (285 g) granulated sugar
1/2 cup (118 ml) vegetable oil
3 large eggs, at room temperature
1 tablespoon (15 ml) pure vanilla extract
1/2 cup (118 ml) sour cream, at room temperature
2 cups (280 g) all-purpose flour, sifted
1/2 cup (40 g) cocoa powder, sifted
1 tablespoon (5 g) espresso powder (optional)
2 1/2 teaspoons (9 g) baking powder
1/2 teaspoon (2 g) baking soda
1 teaspoon (5 g) salt
1 1/4 cup (296 ml) hot brewed coffee
1/2 cup (113 g) unsalted butter, cold
6 ounces (170 g) full-fat cream cheese, cold
1/2 cup (40 g) cocoa powder (for frosting), sifted
3–4 cups (390–520 g) powdered sugar, sifted
2 tablespoons (30 ml) milk or heavy whipping cream
1 tablespoon (15 ml) pure vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking pan.
- In a large bowl, beat sugar, oil, eggs, and vanilla until smooth and lighter in color. Mix in sour cream until combined.
- In another bowl, whisk together flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
- Add half the dry ingredients to the wet mixture, then half the hot coffee. Mix on low speed. Repeat with remaining dry ingredients and coffee until fully combined.
- Pour batter into prepared pan and bake for 26–28 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
- For frosting, beat cold butter for 3–4 minutes until softened. Add cream cheese and beat until smooth and fluffy.
- Mix in cocoa powder and vanilla extract until combined.
- Add powdered sugar gradually, alternating with milk or cream, and beat until smooth and spreadable.
- Spread frosting evenly over cooled cake and decorate as desired.
Notes
Skip espresso powder for a milder chocolate flavor.
Add chocolate chips to the batter for extra richness.
Store covered in the refrigerator for up to 5 days.
Let cake sit at room temperature before serving for best texture.
Unfrosted cake can be frozen and thawed before frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 75 mg
Find it online: https://chocolatecoveredamy.com/moist-chocolate-cake/
