Best Moist Chocolate Cake Recipe (2024)

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There’s nothing quite like the rich, indulgent taste of this moist chocolate cake recipe.

Its luscious chocolate flavor and tender crumb will make you crave it for days.

Best Moist Chocolate Cake Recipe (1)

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Just the thought of this recipe is enough to make your tastebuds dance with anticipation!

Imagine sinking your fork into a slice of a moist and fudgy cake.

The aroma of chocolate fills the air, and its soft, velvety texture melts in your mouth.

Treat yourself and your loved ones to the ultimate chocolate indulgence with this moist chocolate cake recipe.

Moist Chocolate Cake

This one-bowl chocolate cake is incredibly moist thanks to the blend of oil, milk, and boiling water.

The fats in the oil, the protein in the milk, and the temperature of the water all work together.

They produce a cake that’s rich, tender, moist, and delicious.

As an added bonus, this is a one-bowl chocolate cake recipe, meaning it’s quick and easy to prepare with minimal cleanup.

You’ll love indulging in a heavenly chocolate treat.

But you’ll also be able to enjoy the convenience of a fuss-free baking experience!

Best Moist Chocolate Cake Recipe (2)

Ingredients

For The Chocolate Cake

All-Purpose Flour

The foundation of any cake recipe. No need for fancy flour here, just some good-old all-purpose flour does wonders.

As with all cake recipes, be sure to measure the flour accurately for the best results.

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The best way to do this is with a kitchen scale.

Granulated Sugar

It’s not just to sweeten the cake, but to help with moisture, too.

Don’t lessen the amount of sugar in the recipe as it will make the cake dry.

Unsweetened Cocoa Powder

We’re baking chocolate cake, after all! This is where the cake gets its primary flavor, so be sure to use premium-quality cocoa powder.

I prefer Dutch Process cocoa powder because it has a more intense chocolate flavor.

But natural cocoa powder will work just fine, too.

Baking Powder and Baking Soda

As chocolate cake is an oil-based, and therefore dense, cake, you need the help of two leavening agents to help the batter rise.

Espresso Powder

This is the secret ingredient that makes this cake ridiculously chocolatey!

Coffee enhances the flavor of chocolate like no other, making them a match made in heaven.

I use espresso powder here, but you can also use instant powdered coffee mixed with boiling water (which you’ll also find in this list).

Salt

To balance out the sweetness and bring out the chocolate cake’s flavor even more.

Eggs

For binding the ingredients and adding richness to the chocolate cake.

Milk

Every cake recipe needs a liquid ingredient to saturate the dry components.

I like to use milk here because it adds an element of richness to the cake. You can also buttermilk or sour cream.

Vegetable Oil

The key ingredient that makes this chocolate cake incredibly moist.

While butter does add more flavor, a “moist maker” that stays liquid at room temperature will keep the cake moist at all times.

Use fresh, neutral-flavored oils like canola, sunflower, and my personal choice – corn oil.

Vanilla Extract

A must-have in any cake batter.

Boiling Water

Hot liquid helps dissolve sugar and any lumps that may be present in the batter.

More importantly, it activates the baking powder and baking soda, helping the cake rise right away.

For The Chocolate Buttercream Frosting

  • Butter, Softened – For a rich buttercream frosting. I like to use salted butter because it complements the sweetness of the chocolate well.
  • Powdered Sugar, Sifted – For sweetness and also to help create a smooth frosting.
  • Cocoa Powder, Sifted – So your frosting tastes like chocolate.
  • Vanilla Extract – To enhance the overall flavor of the frosting.
  • Semi-Sweet Chocolate – I like to use dark chocolate here, as the frosting will be already mighty sweet from the powdered sugar.

Let your melted chocolate cool to room temperature first before making the frosting.

Hot chocolate will cause the butter to melt, resulting in a runny frosting.

Best Moist Chocolate Cake Recipe (3)

How to Make Moist Chocolate Cake

1. Prep.

Preheat the oven to 350 degrees Fahrenheit. Line 2 round cake pans with parchment paper.

If you don’t have one, grease the bottom and sides of the pans with butter or non-stick spray, and then coat them lightly with flour.

This’ll keep the cakes from sticking to the pans.

2. Combine the dry ingredients.

Add the sugar to a large bowl. To it, sift in your flour, cocoa powder, baking powder, baking soda, espresso, and salt.

Sifting the dry ingredients will keep your batter from forming large lumps.

3. Add the wet ingredients.

Make a well in the center of the dry ingredients.

Pour the eggs, milk, oil, and vanilla into the well and mix them all together just until well combined.

Don’t overmix the batter!

Once incorporated, stir in the boiling water. Expect the batter to be very thin.

4. Bake the cakes.

Pour the batter evenly into the lined or greased cake pans and bake for 30 to 35 minutes.

You know they’re done when a toothpick inserted into the center comes out clean, or with some dry crumbs.

Let the cakes cool completely before frosting.

5. Make the chocolate buttercream frosting.

Beat butter with a mixer until light and fluffy. Beat in sifted powdered sugar and cocoa powder until the mixture is creamy.

Gently stir in the melted chocolate and be sure it’s cooled completely. Stir it until it’s well combined.

6. Assemble the layer cake.

Place one of the cakes on a cake board. Pipe or spread some of the frosting evenly on top of the cake.

Place the second cake on top, and coat the top and sides completely with the remaining frosting.

Let your one-bowl chocolate cake chill in the fridge for at least 30 minutes to allow the frosting to set.

7. Slice, serve, and enjoy.

Best Moist Chocolate Cake Recipe (4)

Tips for the Best Chocolate Cake

  • Measure the flour accurately. Adding too much flour to the batter will yield dense and rubbery cakes. Use a kitchen scale for best results. Or fluff the flour with a spoon and level it off with the back of a knife.
  • Use room temperature ingredients to ensure they incorporate easily with each other.
  • Don’t skip the espresso powder as it significantly enhances the chocolate’s flavor. Don’t worry, it won’t make your cake taste like coffee.
  • Don’t swap the oil for butter. I know it’s richer in flavor, but you’ll lose most of that butter taste behind the chocolate. And oil is the key to incredibly moist chocolate cake.
  • Don’t overmix the batter, or your cake will be dense and dry.
  • Line the cake pan with parchment paper for easier cake release.
  • Check the bake after 20 minutes. The cake is ready when the toothpick comes out clean or with a few dry crumbs. But some ovens run hot/cold.

Variations

  • Gluten-Free Chocolate Cake – Use an equal amount of gluten-free flour instead of all-purpose.
  • Dairy-Free Chocolate Cake – Use either almond milk or coconut milk instead of regular milk.
  • Egg-Free Chocolate Cake – Use 2/3 cup of unsweetened applesauce instead of eggs.
  • Chocolate Cupcakes – Ladle batter into lined muffin tins and bake for 15-20 minutes at 350 degrees Fahrenheit.
  • Citrus Chocolate Cake – Add 1 tablespoon of orange zest to the batter for a nice hint of citrus.
  • Try a Different Frosting – To me, nothing beats chocolate buttercream, but feel free to experiment with other frostings like chocolate whipped cream and cream cheese frosting.

How to Store

To Store

Place the cake in a cake carrier and store it at room temperature for up to 5 days or refrigerate for up to a week.

To Freeze

Double-wrap the unfrosted cakes with plastic wrap and aluminum foil.

Place them in freezer-safe containers and freeze them for up to 3 months.

Thaw them in the fridge overnight or for 1-2 hours on the counter before frosting.

More Chocolate Recipes You’ll Love

Chocolate Cake Shake
Chocolate Glaze
Chocolate Kahlua Cake
Chocolate Coffee
Chocolate-Covered Strawberries

Best Moist Chocolate Cake Recipe (5)

Best Moist Chocolate Cake Recipe

Servings

24

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

157

kcal

This moist chocolate cake recipe is one for the record books! Made with simple ingredients you have in your pantry, this is one of the best cakes you’ll ever make.

Ingredients

  • For the Cake
  • 2 cups granulated sugar

  • 1 3/4 cups all-purpose flour

  • 3/4 cup unsweetened cocoa powder

  • 1 1/2 teaspoons baking powder

  • 1 1/2 teaspoons baking soda

  • 1 teaspoon espresso powder

  • 1 teaspoon salt

  • 2 eggs

  • 1 cup milk

  • 1/2 cup vegetable oil

  • 2 teaspoons vanilla extract

  • 1 cup boiling water

  • For the Chocolate Buttercream Frosting
  • 1 1/2 cups butter, softened

  • 2 cups powdered sugar, sifted

  • 1/2 cup cocoa powder, sifted

  • 2 teaspoons vanilla extract

  • 3/4 cup semi-sweet chocolate, melted and cooled

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Grease 2 (9-inch) round pans with non-stick spray or butter, and lightly coat them with flour.
  • Add the sugar to a large bowl. Sift in the flour, cocoa powder, baking powder, baking soda, espresso powder, and salt.
  • Make a well in the center of the dry ingredients. To it, pour in the eggs, milk, oil, and vanilla. Beat the ingredients just until well combined. Mix in the boiling water.
  • Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, and then flip them over onto a wire rack to cool completely.
  • Meanwhile, make the chocolate buttercream frosting. Beat the softened butter with an electric mixer at medium speed until it’s light and fluffy.
  • While continuously beating, gradually add the sifted powdered sugar and cocoa powder until it’s creamy. Add the cooled melted chocolate and mix until smooth.
  • Pipe or spread 1/3 of the frosting over one cake. Place the second cake on top, and frost the top and sides with the remaining frosting. Chill chocolate cake before serving. Slice and enjoy!
Best Moist Chocolate Cake Recipe (6)

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Best Moist Chocolate Cake Recipe (2024)

FAQs

Which ingredient makes cake soft and fluffy? ›

Baking powder is mixed with the flour. When water is added to this flour to make dough, baking powder undergoes a chemical reaction during which carbon dioxide gas is produced. This carbon dioxide gas gets trapped into the dough and bubbles out which causes the cake to rise making it soft and spongy.

What does brown sugar do in chocolate cake? ›

Brown Sugar Lends Caramel Undertones And Helps Lock In Moisture. Incorporating brown sugar into your chocolate cake recipes can elevate them from good to unforgettable. Tasting Table's recipe developer, Molly Allen, demonstrates this beautifully in her elegant yet simple death by chocolate cake recipe.

How to keep chocolate cake moist? ›

Adding extra wet ingredients like yoghurt or sour cream can really help your cake retain moisture, especially if you're cooking with chocolate which is notorious for drying out a bake.

What oil makes cakes moist? ›

Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.

What is the secret to a very fluffy cake? ›

Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness.

How to make a cake more moist? ›

10 WAYS TO MAKE CAKE MOIST
  1. USE THE CORRECT TEMPERATURE AND BAKING TIME. Consider lowering your oven temperature slightly when baking a cake. ...
  2. USE VEGETABLE OIL. ...
  3. USE BUTTERMILK INSTEAD OF MILK. ...
  4. ADD INSTANT PUDDING MIX. ...
  5. ADD MAYONNAISE. ...
  6. USE SIMPLE SYRUP OR GLAZE. ...
  7. USE CAKE FLOUR. ...
  8. DON'T OVERMIX.

Is brown or white sugar better for chocolate cake? ›

Brown sugar has a deep, caramel or toffee-like flavor due to the added molasses. For this reason, it works well in chocolate cakes and cookies, as well as rich fruit cakes.

Is light or dark brown sugar better for cakes? ›

Dark brown sugar should be used only when specified. This is important when baking recipes sensitive to moisture and density (such as cakes) because of the difference in moisture content between the two types of brown sugar.

Why is my chocolate cake not moist? ›

5. The culprits for dry cake are ingredients that absorb moisture, such as flour and mostly cocoa powder. So never add more then the required quantity written in the recipe. Also if you mix the cocoa powder with a little bit of hot water before adding to the cake batter, it does helps in keeping the cake moist.

How to stop chocolate cake from being dry? ›

  1. Follow recipe directions and measure ingredients carefully, especially leavening (usually baking powder and/or baking soda). ...
  2. Add an extra egg and reduce the other liquid in the recipe by 1/4 cup. ...
  3. Don't overbake the cake. ...
  4. If your cake is dry after baking, you can use a simple syrup to moisten it.
May 13, 2023

Why do bakers soak cakes? ›

Let me introduce you to the cake soak.

When you do this, the cake integrates moisture and flavor, and the sweetened liquid helps preserve the cake's freshness, so a slice can taste just as delicious a couple days after baking.

Is chocolate cake better with oil or butter? ›

Oil creates an ultra-moist texture and open, slightly spongy crumb. Cakes made with oil feel more “moist” because the fat is a liquid at room temperature so it coats the tongue. Be sure to use fresh vegetable oil.

Is it better to put sour cream or milk in a cake? ›

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.

What does adding applesauce to cake do? ›

Applesauce acts much like the fat. It keeps the flour protein from mixing completely with the wet ingredients and forming a rubbery, dense texture. This is what does applesauce do in baking.

What makes a cake more fluffy? ›

The most crucial tip? Instead of buying an entire box of cake flour, simply incorporate two tablespoons of cornstarch into 3 1/2 cups of all-purpose flour. This blocks the formation of gluten in the flour, which produces a lighter, fluffier cake.

What causes a cake to be soft? ›

Most common reason is when the oven door is opened too soon and the cake hasn't set up and baked properly. The mixture could be too soft due to not enough ingredients or if there is too much liquid added. Using too much raising agents can make the cake rise too much too quickly and it implodes on itself.

What baking ingredient makes things fluffy? ›

Baking soda and baking powder are more common in recipes for cookies, cakes, and quick breads, and they are responsible for giving baked goods the light, fluffy, porous structure that makes them delicious.

Which ingredients should be added to make the cake fluffy give reason? ›

  • The most important ingredient that must be added while making a cake is baking soda. It helps to make the cake fluffy by producing carbon dioxide in the cake when it is heated and leaves small holes (bubbles) in it. ...
  • Hence, the ingredient that she has forgotten to add that makes the cake fluffy is Baking soda.
Jul 3, 2022

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