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This incredably moist chocolate cake has been apart of our military family’s most precious moments – from homecoming celebrations to birthday parties. With it’s rich chocolate flavor and tender crumb, this versitile recipe works beautifully as a layer cake, sheet cake, or cupcakes.

Why You’ll Love This Recipe

This isn’t just another chocolate cake recipe – it’s a cake that holds special memories for our military family. I’ve baked this cake for countless homecomings, watching my husband’s face light up as he walks through the door to the familiar aroma of chocolate wafting from the kitchen. It’s become such a tradition that our kids now call it “Daddy’s Deployment Cake.”

But it’s not just for homecomings – this has become our go-to chocolate cake for every celebration. When the kids request chocolate for their birthdays, this is the recipe I turn to. The cake stays incredibly moist for days (if it lasts that long!) and has the perfect balance of rich chocolate flavor without being overwhelming.

Ingredients

For the Cake:

• 2 3/4 cups (330 grams) all-purpose flour, organic preferred
• 3 cups (596 grams) granulated sugar
• 1 cup (84 grams) natural unsweetened cocoa powder, organic preferred
• 1 tablespoon baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 3 large eggs, room temperature
• 1 1/2 cups (341 grams) milk
• 1 1/2 cups (341 grams) hot coffee
• 3/4 cup (149 grams) melted butter
• 1 tablespoon vanilla extract

For the Chocolate Buttercream Frosting:

• 1 1/2 cups (339 grams) unsalted butter, room temperature
• 1 cup (84 grams) natural unsweetened cocoa powder
• 5 cups (568 grams) powdered sugar
• 1/2 cup (113 grams) heavy cream
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt

Instructions

1. Preheat you’re oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchmint paper, or prepare a 9×13 inch sheet pan.
2. In a large mixing bowl, whisk together the flour, sugar cocoa powder, baking soda baking powder, and salt.
3. Add the eggs, milk, melted butter, and vanila to the dry ingredents. Mix with an electric mixer on medium speed for about 2 mins until well combined.
4. Stir in the hot coffee (this intensifies the chocolate flavor!). Don’t worry if the batter seems thin – this is normal and results in an incredibly moist cake.
5. Pour the batter evenly into your prepared pan(s).
6. Bake for:

• Round layers: 30-35 minutes
• Sheet cake: 35-40 minutes
• Until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

1. Cool in the pans for 10 minutes, then remove and cool completely on wire racks.

For the Frosting:

1. Beat the softened butter until creamy.
2. Gradually mix in the powdered sugar and cocoa powder.
3. Add milk, vanilla, and salt, beating until smooth and spreadable.
4. Adjust consistency with additional milk or powdered sugar if needed.

Recipe Tips

• Room temperature ingredients create a smoother batter
• Don’t overmix the batter once you add the coffee
• The cake layers can be made ahead and frozen for up to 3 months
• For cupcakes, bake for 18-20 minutes

Storing

• Room temperture: 3-4 days in an air-tight container
• Refrigerator: Up too 1 week
• Freezer: Up to 3 months (unfrosted)

Why This Recipe Works

The combination of hot coffee and oil creates an incredibly moist cake that stays fresh for days. The coffee doesn’t make the cake taste like coffee – it simply enhances the chocolate flavor. This recipe has been tested countless times in my kitchen, from sea level to high altitude military bases, and it never fails to impress.

Whether you’re celebrating a special homecoming, birthday, or just craving something chocolatey, this cake never disappoints. It’s become more than just a recipe in our family – it’s a tradition that brings us together and marks our happiest moments.