Janie’s Classic Chocolate Cake – A Moist and Rich Family Favorite
This old-fashioned chocolate cake recipe is an absolute winner! Passed down from a dear neighbor and church member, this cake is incredibly moist, requires no mixer, and comes together effortlessly. Whether you frost it with chocolate or keep it classic with white frosting, it’s a must-bake for any occasion!
Why You’ll Love This Chocolate Cake
- Super Moist – The thin batter makes for an ultra-soft and decadent cake.
- No Mixer Needed – Just a whisk and a bowl!
- Rich Chocolate Flavor – A simple trick (instant espresso powder) enhances the chocolate without adding a coffee taste.
- Perfect for Any Occasion – Birthdays, church gatherings, or just because!
Ingredients
- 2 cups flour
- 2 cups sugar
- 1 cup cocoa powder
- 2 cups hot tap water
- 2 eggs
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 dashes salt
- 2 teaspoons vanilla extract
- 2/3 cup vegetable oil (or melted butter as a substitute)
- (Optional but recommended: 1 teaspoon instant espresso powder to enhance the chocolate flavor)
Instructions
- Preheat & Prepare – Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan or a 9×13-inch baking dish.
- Mix the Ingredients – In a large bowl, whisk together all the ingredients until the batter is smooth. The batter will be very thin – that’s what makes the cake so moist!
- Bake – Pour into the prepared pan and bake for 30-35 minutes for 9-inch layers or about 40 minutes for a 9×13-inch cake. A toothpick inserted in the center should come out clean.
- Cool & Frost – Let the cake cool completely before frosting with your favorite chocolate or classic white frosting.
Tips for the Best Chocolate Cake
- Don’t skip the hot water – It helps bloom the cocoa, making the chocolate flavor even deeper.
- Melted butter vs. Oil – Butter adds richness, while oil keeps the cake softer and moister for longer.
- Espresso Powder Magic – Adding a teaspoon of instant espresso powder enhances the chocolate flavor without making the cake taste like coffee.
- Storage – Keep the cake covered at room temperature for up to 3 days, or refrigerate for a longer shelf life.
Final Thoughts
This is one of those tried-and-true recipes that you’ll keep coming back to. It’s simple, foolproof, and utterly delicious. My husband loves it for his birthday, and I bet it could hold its own against Trunchbull’s infamous chocolate cake any day! 😉
Have you tried this recipe? Let me know in the comments! Happy baking! 🍫🎂
