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Recipe courtesy of Tammy Kasarda

Tammy Kasarda's Chocolate Moist Cake

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 30 min
  • Yield: 8 servings
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5 cups sugar

4 1/4 cups plus 1/8 cup all-purpose flour

2 cups cocoa powder

1 tablespoon plus 1 teaspoon baking powder

1 tablespoon plus 1 teaspoon baking soda

1 teaspoon salt

1 1/4 cups oil

5 eggs

2 1/2 cups whole milk

2 1/2 cups hot water (as hot as your tap water can get!)

Your favorite frosting, for icing


Special equipment:
Three 9-inch round cake pans
  1. Preheat the oven to 350 degrees F.
  2. Mix together the sugar, flour, cocoa powder, baking powder, baking soda and salt in a 6-quart or other large mixing bowl. Next, mix in the oil and eggs with an electric mixer, making sure to scrape down the sides of the bowl. Slowly pour in the milk, continuing to scrape down the sides of the bowl, and then slowly add the hot water until all ingredients are thoroughly mixed together. The batter will appear loose and liquid in texture. 
  3. Divide the batter among the pans and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. If the toothpick comes out with batter, add more time as needed. Let the cake cool for 30 minutes, ice and enjoy!