Moist and Tender Chocolate Cake

Moist and Tender Chocolate Cake

In this recipe:

based on 194 reviews
This Looks YUMMY!
20 min.
70 min.
10 to 12 servings

Moist and tender, this chocolate cake is perfect for family gatherings.


  • 2 cups all-purpose flour
  • 2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter or margarine, softened
  • 1 3/4 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup water
  • Chocolate Lover’s Frosting
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PREHEAT oven to 350° F. Grease and flour two 9-inch-round baking pans or one 13 x 9-inch baking pan.

COMBINE flour, cocoa, baking powder, baking soda and salt in medium bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture alternately with water. Spread into prepared pan(s).

BAKE for 25 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan(s) for 15 minutes; invert onto wire racks to cool completely.

FROST with Chocolate Lover's Frosting

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I have been a big fan of since long. the recipe is a blast! i just added a teaspoon of coffee to it n it did wonders. It was a hit in my daughter's b'day party

- Shahzana Ismail from Pakistan

Baby Boomers' Chocolate Cake

This is the kind of cake my mother would make for Sunday dinner dessert when I was a kid. It would have been great as an after school snack too, with a cold glass of milk, but with a family of seven kids, there was never any left! This recipe will bring any Baby Boomer right back to their childhood, when life was simpler.

- KATHY HARRINGTON from Myrtle Beach, SC


This is the best chocolate cake I've ever had. Even my husband, who isn't a big chocolate fan, loves this cake. It's been a big hit with everyone who's had it. Very moist and delicious.

- Naomi Downer from Richmond, VA

Very Good!

I made a mini ganache and mixed it right in for a more chocolatey taste but overall the cake probably doesn't need it as it is wonderful as is!

- sarah e brown from Longwood, FL

Great Cake

I made a 1/2 recipe of this cake and substituted soy butter for a dairyless version (allergies). It was wonderful and made a nice sized smaller cake for a family b-day where we don't want so much cake left over- trying to be good :) It rose well (after whipped on high) and tasted wonderful and will make it again.

- Carole Miller from Columbia, MD

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Nutrition Facts

Serving Size: 1/10 of Recipe

Servings Per Recipe: 10

  • Amount Per Serving
  • Calories: 380
  • Calories from Fat: 140
  • Total Fat: 15g (24% of DV)
  • Saturated Fat: 9g (45% of DV)
  • Cholesterol: 80mg (26% of DV)
  • Sodium: 400mg (17% of DV)
  • Carbohydrates: 58g (19% of DV)
  • Dietary Fiber: 2g (7% of DV)
  • Sugars: 35g
  • Protein: 5g
  • Vitamin A: 10% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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