Moist Chocolate Layer Cake
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Description
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.
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
Directions
- 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. 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. Reduce mixer speed to low and beat flour mixture into wet ingredients. Stir sour cream into batter. Pour into prepared baking pan.
- 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
serving: 1 9x13-inch cake
calories: 460 kcal
carbohydrates: 57.1 g
protein: 5.4 g
saturated fat: 4.9 g
cholesterol: 41.1 mg
sodium: 476.5 mg
fiber: 2.3 g
sugar: 34.7 g
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