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This cake is incredibly moist and very versatile, you can bake it as sheet cake (9x13) or as cupcakes, or a bundt cake or as layers.

Note: I sometimes substitute 1/4 sour cream for part of the milk. It makes the cake even more moist!


  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 tsp. vanilla extract
  • 1 cup. boiling water


  • Preheat oven to 350 degrees F (180 C). Grease and flour two 9 inch round baking pans OR one 9 x 13-inch baking pan OR one 10-inch bundt or tube pan.
  • In a large bowl, and with an electric mixer, combine dry ingredients.
  • Add the liquid ingredients (except for the boiling water), and beat on medium speed for 2 minutes.
  • Stir in boiling water (batter will be thin).
  • Pour into prepared pan(s).
  • Bake 30-35 minutes if using the 2 round pans or 35-40 minutes for the 9x13-inch rectangular pan, or bake for 50-60 minutes if using a bundt or tube pan.
  • Remove cake(s) from oven, and cool completely on rack.
  • After cake(s) have cooled completely, frost as desired, or dust top of cake with confectioners' sugar.

Categories: Cake  Dessert 
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