Best Moist Chocolate Cake Recipe
It really is the best moist chocolate cake recipe we've ever used.
This is worth the effort - it’s just one of those timeless recipes that really works.
Truth is, pro caterers seldom make cakes from scratch. But we sure do when a recipe is this good. Caterer’s Cake Secrets gives you lots of ideas, especially for larger parties.
We all love that 'moist'cake. Cupcakes are famous for capturing and retaining a wetter baked cake. Because they are small, they don't need to support the structure of a larger cake - if you use a new, moist cupcake batter in a large cake pan, it will probably fall and not develop a nice rise.
But this recipe solves that problem - nice and moist, nice rise, works well in a large pan, and holds up under the icing.
Remember that good baking is more like careful chemistry. Measure your ingredients, avoid substitutions, and use ASK-a-CATERER for free party recipes and ideas.
Portions/Servings This recipe will feed 12 people.
Read about Party Food Quantities to plan for more or less.
1 cup margarine
1 3/4 cups white sugar
2 teaspoons vanilla extract
1 1/2 cups buttermilk - no substitute
2 1/2 cups all-purpose flour
1/3 cup cocoa
1 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
Preheat oven to 350° Spray the inside of a 9” x 13” pan with vegetable release. For easy removal, dust the pan with cocoa, so that it sticks to the veggie spray. Shake out the excess.
We use an electric mixer. Beat the sugar and margarine until very smooth and creamy. Add the eggs, buttermilk and vanilla, continue beating. Now add all the solids - get everything smooth and well blended on medium speed - around 2 minutes, with a good bowl scrape in-between.
Bake for 45 minutes, looking for a nice crown in the middle which feels firm to your touch.
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