Moist Chocolate Layer Cake

Name: Moist Chocolate Layer Cake
Ingredients: 2 teaspoons unsweetened cocoa powder (such as Hershey's(R)); 2 cups cake flour; 3/4 cup unsweetened cocoa powder (such as Hershey's(R)); 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 cups white sugar; 1 cup canola oil; 2 eggs; 1 cup 2% milk; 1 cup brewed coffee; 1 tablespoon vanilla extract; 1 cup sour cream

13 ingredients

4 steps

Ingredients

2 teaspoons unsweetened cocoa powder (such as Hershey's(R))
2 cups cake flour
3/4 cup unsweetened cocoa powder (such as Hershey's(R))
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups white sugar
1 cup canola oil
2 eggs
1 cup 2% milk
1 cup brewed coffee
1 tablespoon vanilla extract
1 cup sour cream

Directions

1

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan; dust pan with 2 teaspoons cocoa powder or as needed.
2

Whisk cake flour, 3/4 cup cocoa, baking soda, baking powder, and salt in a bowl. Mix sugar and canola oil in a mixing bowl and beat with an electric mixer on medium speed until combined. Beat eggs into sugar and oil, one at a time, blending in the first egg before adding the second. Gradually beat milk, coffee, and vanilla extract into sugar mixture until smooth.
3

Reduce mixer speed to low and beat flour mixture into wet ingredients. Stir sour cream into batter. Pour into prepared baking pan.
4

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, about 40 minutes.