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This moist chocolate cake recipe turns out perfect every single time. It’s been a family favorite for over 30 years and somehow it’s never dry. My mother-in-law passed it down after finding it on the back of a cocoa tin!
If you’re a chocolate lover, you’ll also want to try my rich and moist chocolate cupcakes, chocolate chip cookie pie, chocolate pie with chocolate crumb crust, and chocolate orange cake!
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“This will forever be my new go-to recipe for chocolate cake! Thank you so much for sharing it with us!
Jessica
Why This Chocolate Cake Is the Best
Passed down with love: This recipe came from my sweet mother-in-law and has been baked in our family for decades.
Incredibly moist & fluffy: The secret? Boiling water makes the texture unbelievably soft and tender (similar to the method I use in my chocolate zucchini cake).
Versatile: Bake it as a sheet cake, layer cake, bundt cake, or cupcakes. It works every way.
Deep chocolate flavor: Rich, chocolatey, and perfectly balanced without being overly sweet. Try pairing it with my chocolate frosting, chocolate sour cream frosting or maple syrup frosting.
Freezer-friendly: Like my funfetti cake, this chocolate cake freezes well, making it party-perfect.
Moist Chocolate Cake Ingredients
- Granulated Sugar – Sweetness + structure.
- All-Purpose Flour – Creates a light, tender crumb.
- Unsweetened Cocoa Powder – Use Hershey’s, Ghirardelli, or go darker for a richer cake.
- Baking Soda + Baking Powder – The rise and fluff factor.
- Milk – Whole milk or 2% both work.
- Eggs – Add structure and richness.
- Vegetable or Canola Oil – Neutral oil is key to that moist, soft texture.
- Vanilla Extract – For depth of flavor.
- Boiling Water – Sounds strange, but it’s the magic trick for ultimate moistness.
How to Make a Moist Chocolate Cake
1. Preheat oven to 350°F. Grease and line your baking pan with parchment.
2. Mix dry ingredients – flour, cocoa, sugar, baking soda, baking powder, and a pinch of salt.
3. Whisk wet ingredients – eggs, milk, oil, and vanilla in another bowl.
4. Combine – Slowly mix wet into dry until smooth.
5. Add boiling water – Mix on low; the batter will look thin (that’s the secret!).
6. Bake – 9×13 pan for 30 minutes, until a toothpick comes out with moist crumbs.
7. Cool & Frost – Top with chocolate buttercream or Swiss meringue buttercream frosting.
Recipe Tips & Variations
Start checking early: Check early – Start testing 10 minutes before the timer. Look for moist crumbs, not a clean toothpick. Same rule I follow for my zucchini cake.
Gluten-free? No problem: I’ve made this cake with King Arthur 1:1 Gluten-Free Flour, and it turns out wonderfully. The texture is slightly different, but still super moist and delicious.
Make it a layer cake: For a classic celebration cake, bake it in two 8-inch round pans instead of a sheet pan. I love layering it with extra frosting in between.
Try it as cupcakes: Bake 18–20 minutes, similar to my chocolate cupcakes.
Switch up the frosting: My go-to is creamy chocolate buttercream, but it’s also amazing with Swiss meringue, or even gingerbread frosting during the holidays.
Even Layers: Use a kitchen scale to divide batter evenly.
Don’t Overmix: Keeps crumb tender and moist.
Homemade Chocolate Cake FAQ’s
Natural cocoa is lighter and a little more acidic—perfect with baking soda. Dutch is smoother, darker, and less tangy. Both work, but I usually use natural for that classic chocolate cake flavor.
Use a neutral oil like vegetable or canola. It keeps the cake super moist without adding any weird flavors. I always keep both on hand.
Totally normal! The boiling water makes the batter runny, which is what gives you that ultra-moist, tender texture. Don’t worry—it bakes up beautifully.
Yes! I bake the cake layers a day or two ahead all the time. Just let them cool completely, wrap tightly in plastic wrap, and store at room temperature or in the fridge. You can also freeze them unfrosted for up to 3 months. Thaw in the fridge, then frost and serve. So easy!
Most often it’s overbaking or using too little fat. Always check the cake 5–10 minutes before the timer goes off, and don’t skip the oil — it’s what keeps this cake moist.
Yes! Grease your bundt pan really well and bake for about 40–45 minutes. It looks gorgeous dusted with powdered sugar or finished with a drizzle of chocolate ganache. For more inspiration, check out my chocolate ganache bundt cake recipe.
Yes — substitute with flax eggs (1 tbsp flax meal + 3 tbsp water = 1 egg) or a commercial egg replacer. The texture will be slightly denser, but still moist.
More Sheet Cake Recipes
This is hands-down my favorite chocolate cake recipe, and I hope you love it as much as we do.
Leave a comment and let me know how it turns out — and while you’re here, don’t miss my coconut loaf cake, moist crumb cake, or chocolate chip cookie pie for your next baking day!
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Moist Chocolate Cake Recipe
Ingredients
Perfect Chocolate Cake Recipe
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cups unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk, whole or 2%
- 1/2 cup vegetable oil, or canola oil
- 2 tsp vanilla extract
- 1 cup boiling water
Instructions
- Preheat the oven to 350°F. While it heats, prep your pan and measure out your ingredients. This cake comes together quickly.
- Mix the dry ingredients in a large bowl or stand mixer bowl. Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Whisk the wet ingredients in a separate bowl or large measuring cup. Combine the milk, eggs, oil, and vanilla. Set the boiling water aside for later.
- Combine wet and dry ingredients using the mixer on low speed. Once everything is mixed, scrape down the sides and mix on medium for about 30 seconds.
- Slowly add the boiling water with the mixer on low. The batter will be thin, which is exactly how it should be. That’s what makes the cake super moist.
- Bake for 30 minutes or until the center is set and a toothpick comes out with just a few moist crumbs.
Notes
- Storage: Wrap leftovers in plastic wrap or pop them in an airtight container. Refrigerate for up to 4 days, or freeze unfrosted cake layers for up to 3 months. Thaw in the fridge, then frost and serve!
- Gluten-Free Option: I’ve made this with King Arthur 1:1 Gluten-Free Flour and it works like a charm. The texture is slightly different but still super moist and delicious.
- Baking Time Tip: Every oven has a mind of its own. I always start checking about 10 minutes early. You’re looking for a toothpick with just a few moist crumbs—don’t wait for it to come out clean!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is from Hershey’s Cocoa Powder.
Hello there! Thank you so much for the recipe. I would like to try to bake this into 8 inch round cake pans. Do you happen to know if the baking time and temperature would be the same as a 9 x 13 pan?
Thanks again!