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Moist Chocolate Cake

Yields12 ServingsPrep Time1 hrCook Time30 minsTotal Time1 hr 30 mins

This moist chocolate cake with vanilla 'flour buttercream' icing is made with Cafe Campesino fair trade, organic coffee. It was taught to us by our former wholesale coffee customer service manager and has been our 'go-to' chocolate cake recipe ever since.

Moist Chocolate Cake made with Cafe Campesino fair trade coffee

For The Cake:
 2 cups All Purpose Flour
 1 tsp Salt
 1 tsp Baking Powder
 2 tsp Baking Soda
 ¾ cup Unsweetened Cocoa
 2 cups Sugar
 1 cup Vegetable Oil
 1 cup Hot, Strong CafĂ© Campesino coffee
 1 cup Milk
 2 Eggs
 1 tsp Vanilla
For The Icing:
 1 cup Milk
 5 tbsp All Purpose Flour
 ½ cup Butter, softened
 ½ cup Shortening
 1 cup Sugar
 1 tsp Vanilla
For The Cake:

Preheat oven to 325 degrees Fahrenheit.


Sift together all dry ingredients in a large mixing bowl. Add oil, coffee, and milk.


Mix at medium speed for 2 minutes. Add eggs and vanilla; beat 2 more minutes.


Pour into two greased and floured 9-in. cake pans (or 2 8-in. cake pans and 6 muffin cups). Bake at 325 degrees for 25-30 minutes.

For The Icing:

Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate.


In a medium mixing bowl, beat butter, shortening, sugar, and vanilla until creamy. Add chilled milk/ flour mixture; beat for 10 minutes.


Frost cooled cake. Serve up with your favorite Cafe Campesino coffee!

Nutrition Facts

Serving Size 1 slice

Servings 12