Chocolate Cake from Scratch recipe

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Ingredients

2 cups all-purpose flour
¾ cup unsweetened cocoa powder, sifted
2 teaspoons baking soda
1 teaspoon baking powder
1 cup milk
1 cup brewed coffee
1 teaspoon vanilla extract
2 cups white sugar
½ cup vegetable oil, such as (Crisco®)
2 eggs

Nutrition Info

239.6 calories
carbohydrate: 40 g
cholesterol: 21.7 mg
fat: 8.4 g
fiber: 1.8 g
protein: 3.6 g
saturatedFat: 1.8 g
servingSize: -
sodium: 203.2 mg
sugar: 25.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x13-inch baking pan.

  2. Combine flour, sifted cocoa, baking soda, and baking powder in a bowl. Combine milk, coffee, and vanilla extract in a 2-cup liquid measuring cup.

  3. Combine sugar, vegetable oil, and eggs in a large bowl, beat with an electric mixer until smooth and creamy. Add flour mixture in 2 batches, alternating with milk mixture, beating batter briefly after each addition. Batter will be very runny. Pour batter into the prepared cake pan.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and let cool completely.

Recipe Yield

1 10x13-inch cake

Recipe Note

Excellent chocolate cake from scratch with a twist. The coffee adds an extra dimension to the flavor. This has been everyone's favorite for years. A great recipe when paired with a cream cheese frosting. Very moist and enjoyable. You won't go back to a boxed cake again. Also makes great cupcakes.

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