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Super Moist Chocolate Cake

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“This chocolate cake is the most IN DEMAND request at family functions. It's fast, easy, egg-free, and most importantly - delicious! (The frosting is courtesy of Betty Crocker). Note: If making a layer cake, please double the recipe. This also makes great cupcakes! Enjoy!”
READY IN:
45mins
SERVES:
8-12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together dry ingredients.
  2. Combine wet ingredients in a separate bowl.
  3. Combine dry and wet ingredients together (I gently whisk them together with a fork).
  4. Transfer mixture to a greased cake pan or cupcake tins. (Mixture usually fits one 13" x 9" pan or two 8" or 9" round pans.).
  5. Bake at 350 degrees F for approximately 30 minutes. (Bake for approximately 15 minutes if making cupcakes).
  6. Set aside to cool before frosting.
  7. To begin the Chocolate Cocoa Frosting beat powdered sugar and butter until blended. (If using an electric mixer, use low speed).
  8. Stir in vanilla extract and cocoa powder.
  9. Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting becomes too thin, add more powdered sugar.

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