Moist Chocolate Cake Recipe

This Moist Chocolate Cake recipe has been been made hundreds of thousands of times, to rave reviews. If you’re looking for the best homemade chocolate cake you’ve ever made from scratch, look no further.

This cocoa-based chocolate cake has rich chocolate flavor with an incredibly moist, tender crumb. It surprises me every single time with how INCREDIBLE it is for something easy enough to whip up at 8 pm on a Wednesday night when the craving strikes.

It uses the simplest, unfussy technique and is the best easy chocolate cake recipe to have in your repertoire for forgotten birthdays, last-minute visitors, or urgent needs for chocolate.

The Best Chocolate Cake Recipe {Ever}

The Best Chocolate Cake Recipe – A one bowl chocolate cake recipe that is quick, easy, and delicious! Updated with gluten-free, dairy-free, and egg-free options!

Prep: 15min

Total: 45min

Serving Size: 1 serving

Nutrition Facts: calories 124 kcal, Carbohydrate 27 g, Protein 3 g, Fat 1 g, Saturated Fat 1 g, Cholesterol 15 mg, Sodium 178 mg, Fiber 1 g, Sugar 17 g, servingSize 1 serving

Ingredients:

• 2 cups all-purpose flour
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon espresso powder (homemade or store-bought)
• 1 cup milk (or buttermilk, almond, or coconut milk)
• 1/2 cup vegetable oil (or canola oil, or melted coconut oil)
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water
• Chocolate Buttercream Frosting Recipe

Instruction:

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Moist Chocolate Cake

This Moist Chocolate Cake is the best from-scratch chocolate cake recipe ever. Rich and deeply chocolatey.

Prep: 15min

Total: 50min

Serving Size: 1 serving

Nutrition Facts: Carbohydrate 72 g, Protein 5 g, Fat 11 g, Saturated Fat 6 g, Trans Fat 0.3 g, Cholesterol 51 mg, Sodium 388 mg, Fiber 4 g, Sugar 50 g, calories 384 kcal, unSaturated Fat 4 g, servingSize 1 serving

Ingredients:

• 1 3/4 cups all purpose flour
• 2 cups granulated white sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 3/4 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup butter (melted)
• 1 tbsp vanilla extract
• 1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)

Instruction:

1. Preheat oven to 350ºF. Grease and flour (using cocoa powder ideally – see note) two 9-inch baking pans and line them with parchment circles.
2. In the large bowl of a standing mixer, combine flour, sugar, cocoa, baking soda, and salt on low speed for one minute.
3. Add eggs, buttermilk, melted butter and vanilla extract and beat on medium speed until batter forms, about 30 seconds. Pause to scrape down sides and bottom of mixer bowl as well as the paddle. Beat 15 seconds more, until mixture is mostly smooth.
4. Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
5. Pour batter evenly between the two pans and bake on middle rack of oven for 25-35 minutes, until thermometer inserted in the middle reaches 190ºF.
6. Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Line two cooling racks with parchment paper. (See note)
7. Place a cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.

MOIST CHOCOLATE CAKE

FAQ

What is the trick to moisten cake?

How do you moisten a chocolate cake?

1. Brush with simple syrup glaze. Velez recommends adding a simple syrup glaze to your cake layers if they end up coming out too dry. …
2. Soak your cake in milk. …
3. Fill the cake with mousse or jam. …
4. Frost the cake. …
5. Stick it in the fridge.

Is chocolate cake better with oil or butter?

Is water or milk better for moist cake?