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Wet Chocolate Cake / Cupcakes

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“This is the most moist chocolate cake I have ever had. This is another recipe that was handed down through the generations from my husband side of the family. The ingredients are strange, but put them together and WOW! I have never met a human on earth who doesn't love this cake.”

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Mix together dry ingredients.
  3. Mix in all wet ingredients and blend on medium speed until smooth. (Batter will be very runny).
  4. Pour into ungreased 13x9 pan or 2 9x9 pans or cupcake tins.
  5. Bake for approximately 35 to 40 minutes for 13x9 pan.
  6. 20 to 25 minutes for 9x9 pans.
  7. 25 to 30 minutes for cupcakes.
  8. Note: You will know the cake is done when you can insert a toothpick and it comes out clean. Sometimes with the 13x9 pan, I take it out when it's still a little squishy in the middle. It will finish baking while it cools.
  9. This cake is VERY moist, so don't over bake it!
  10. Frosting options from zaar:.
  11. Recipe #33520.
  12. Recipe #103762 (I use the coffee frosting from this recipe - it's always a big hit).
  13. You can just make the peanut butter frosting recipe with no peanut butter and it will just be a plain butter cream frosting if you wish.

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