by Anna 4 Comments
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Moist Amish Chocolate Cake
This Amish chocolate cake recipe makes the best fluffy and moist chocolate cake! It's a made-from-scratch chocolate cake that will have you coming back for another piece.
My son is not a huge fan of cake, and he prefers pie or a giant chocolate chip cookie for his birthday. So I was surprised when I caught him indulging in my homemade chocolate cake. But he informed me that he loves this cake because it's so delightfully light and fluffy.
Amish Cake Recipe
Shall we talk about cake for a minute? Some folks might think that cake is rather boring. They'd rather have a piece of Amish pie, cheesecake, or some luxurious layered dessert.
I've been there. And if I'm at a party or gathering where there are several dessert choices, I'll probably choose a fancy dessert or a good-looking slice of pie over a piece of cake. Especially if it looks like a box cake mix type of cake that's slathered with a can of store-bought icing. I'd rather not put on extra calories with something that doesn't taste that great.
But let me tell you, when I get ahold of a moist and fluffy homemade cake that's topped or layered with an out-of-the-ordinary frosting (such as my Tiramisu Torte Cake or Oatmeal Cake with Coconut Frosting), you've got me hooked.
And I'm a sucker for chocolate. So I tend to lose self-control when a moist and fluffy homemade chocolate cake, with light chocolate buttercream on top, is set in front of me.
And this is one of those recipes for chocolate cake that is amazing! Especially when it's topped with my delicious fluffy chocolate buttercream.
But if chocolate on chocolate is not your thing, feel free to top this cake with your favorite frosting.
Dessert for Sunday Lunch
I grew up New Order Amish. We had church every other Sunday with a traditional church meal of buns and peanut butter spread served afterward. Then we had Sunday School on the in-between Sunday.
And after the Sunday School service, the hosts usually invited a few of their close friends, the youth group, and any visitors, to stay for lunch. (This was usually a big full-course cooked meal.)
We had a lot of various dishes, desserts, etc. But homemade cake, cornstarch pudding, and strawberry Danish dessert were the most common desserts that were served with Sunday lunch. These are easy-to-make and inexpensive dessert dishes that go together very well.
Butter or Oil for Moist Chocolate Cake?
A lot of recipes such as my Amish coffee cake recipe use butter. And butter adds a good flavor.
But this homemade chocolate cake uses oil instead of butter. While butter provides a lot of flavor in recipes, oil gives cakes a lovely light and moist texture. And since we already have a rich chocolatey flavor, we don’t need the flavor of butter to compete with the chocolate.
Can I Make Layered Cake or Cupcakes with this Classic Chocolate Cake Recipe?
Yes, you can use this recipe for chocolate cake from scratch to make a layered cake or chocolate cupcakes.
Layered Cake - Divide the batter between two greased 9-inch cake pans. (Cut a circle out of parchment paper to place into the bottoms of the pans for easier removal.)
When making round cakes, the baking time will vary slightly since the cakes are smaller. Check the cakes for doneness after 25 minutes.
Cupcakes - this cake batter can also be made into chocolate cupcakes! This recipe will make anywhere from 24 - 28 cupcakes, depending on how full you fill the tins. And the cupcakes only need to be baked for about 20 - 22 minutes.
Does Homemade Cake Need to be Refrigerated?
Can you store your chocolate cake at room temperature or does it need to be refrigerated? The answer depends on how long you want to keep it and what kind of frosting you use.
Chocolate cake can be stored, tightly covered, at room temperature for up to four or five days (this can depend on temperature and humidity).
But to make it last longer, you can tightly wrap and refrigerate the cake for up to a week or even freeze it for a few months - make sure it is airtight.
If you use cream cheese frosting, the cake must be stored in the refrigerator.
I prefer to eat room-temperature cake. So even if I store my cake in the refrigerator, I bring it back to room temperature before eating it.
And remember, frosted cakes taste the best in the first two or three days. After that, the texture won’t be quite the same.
A mini spatula (affiliate link) is perfect for serving cake.
More Amish Cake Recipes
Apple Cream Cheese Bundt Cake
Double Chocolate Zucchini Cake
Chai Spice Cake
Blueberry Coffee Cake
I hope you enjoy this delightfully moist Amish chocolate cake. If you try this recipe, I'd love it if you left a comment and star rating below. Thank you!
Moist Amish Chocolate Cake Recipe
This moist and fluffy chocolate cake is very easy to make and a great dessert for any occasion. Top the cooled cake with chocolate buttercream or your favorite frosting.
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Cakes, Dessert
Cuisine American, Amish
Servings 20 servings
Calories 291 kcal
Ingredients
- 2 c. flour
- 2 c. sugar
- 3/4 c. unsweetened cocoa powder (sifted)
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 eggs, room temperature
- 3/4 c. oil (canola or vegetable)
- 1 c. whole milk, room temperature
- 1 tsp. vanilla
- 1 c. hot coffee (strongly brewed)
Instructions
Preheat oven to 325°.
Grease a 9x13" baking pan.
Whisk together the dry ingredients. (Make sure to sift the cocoa powder if it's at all lumpy.)
2 c. flour, 2 c. sugar, 3/4 c. unsweetened cocoa powder (sifted), 2 tsp. baking powder, 1 tsp. baking soda, 1/2 tsp. salt
Beat eggs. Add oil, milk, and vanilla. Beat well.
2 eggs, room temperature, 3/4 c. oil (canola or vegetable), 1 tsp. vanilla, 1 c. whole milk, room temperature
Add the dry ingredients. Mix on low speed and slowly pour the hot coffee into the mix. Scrape the sides of the bowl and mix only until combined. The mixture will be very thin.
1 c. hot coffee (strongly brewed)
Pour into the greased pan and bake for 35 - 40 minutes, or until a toothpick comes out with only a couple of crumbs.
Cool and top with your favorite frosting.
Notes
Top this cake with my fluffy chocolate buttercream frosting, or use your favorite frosting recipe.
You can also make this cake recipe into a double-layered cake. Use 2 greased and parchment-lined 9" round pans. Baking time will vary though, check for doneness after 25 minutes.
And this recipe makes about 24 - 28 cupcakes.
Serve a slice of cake with a cup of hot coffee, or cold milk. This cake is also delicious served with homemade pudding and strawberry danish dessert, ice cream, or fresh berries.
*Nutrition is approximate.
Nutrition
Serving: 1servingCalories: 291kcalCarbohydrates: 48gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 18mgSodium: 182mgPotassium: 189mgFiber: 4gSugar: 24gVitamin A: 43IUCalcium: 60mgIron: 2mg
Keyword Amish chocolate cake, Moist chocolate cake recipe
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Angie
This is by far the best chocolate cake we've ever tasted!!! Incredibly moist and the coffee gives the chocolate a richer, bolder flavor. I copied the recipe and will now be my go-to chocolate cake recipe for now on.Reply
Anna
So glad you enjoyed it! Thanks for taking the time to leave a comment.
Reply
Baishakhi
It looks amazing. Thank you for sharing this recipe.
Reply
Anna
My pleasure!
Reply
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