Deliciously Moist Chocolate Cake Recipe

10 servings, ready in 40 minutes

Preheat oven to 350° F (180° C). Grease cake or bundt pan with non-stick cooking spray, set aside.

Blend flour, SPLENDA® Granulated, SPLENDA® Brown Sugar Blend, cocoa powder, baking powder, baking soda and salt in large mixing bowl.

Combine buttermilk, oil, eggs, vanilla extract, and coffee in a small bowl.

Add dry ingredients to buttermilk mixture, using an electric mixer on medium speed, mix until smooth (about 2 minutes).

Pour batter into cake or bundt pan.

Bake for 35 minutes, until an inserted toothpick in centre of cake comes out clean.  Let cool in pan for 5 minutes.


  • 1 3/4 cups (430 mL) all-purpose flour
  • 1/2 cup (125 mL) SPLENDA® No Calorie Sweetener, Granulated
  • 1/2 cup (125 mL) SPLENDA® Brand Brown Sugar Blend
  • 3/4 cup (180 mL) cocoa powder
  • 1 1/2 tsp (7mL) baking powder
  • 1 1/2 tsp (7mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 1 1/4 cups (310 mL) low-fat buttermilk
  • 1/4 cup (60 mL) vegetable oil
  • 2 large eggs, lightly beaten
  • 2 tsp (10 mL) vanilla extract
  • 1 cup (250 mL) hot strong black coffee

Nutrition information

per serving
Total Fat 8.00g
Saturated Fat 2.00g
Sodium 0.39mg
Total Carbohydrates 32.0g
Fibre 3.00g
Sugars 12.00g
Protein 6.00g

Share this recipe