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This moist chocolate cake recipe turns out perfect every 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, and I’ve been making it for birthdays, holidays, and everyday cravings ever since!
If you’re a chocolate lover, try my chocolate chip cookie pie, chocolate bundt cake and chocolate orange cake!
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It’s been passed down with love: This recipe came from my sweet mother-in-law, who originally found it on the back of a Hershey’s cocoa tin. It’s been in the family ever since and I still get excited when she pulls it out of the freezer for Sunday dinner!
Incredibly moist and fluffy: Boiling water might sound odd in a cake, but trust me… it gives this one the dreamiest, most tender texture. Every bite melts in your mouth.
So simple, so versatile: You can whip this up as a layer cake, sheet cake, bundt cake, or even cupcakes. It’s basically your chocolate cake BFF that shows up for every occasion.
Chocolatey without being too sweet: The flavor is rich and deep but balanced, which makes it perfect with homemade chocolate frosting or honestly, no frosting at all. It’s just that good.
Ingredients You’ll Need
- Granulated sugar: Classic white sugar for the perfect sweetness and texture.
- All-purpose flour: I use King Arthur Flour for a light, tender crumb.
- Unsweetened cocoa powder: Ghirardelli or Hershey’s Natural work great. Use dark cocoa for a richer flavor and deeper color.
- Baking soda + baking powder: Both are key for a fluffy, evenly risen cake.
- Milk: Whole or 2% both work beautifully.
- Eggs: Add structure. I go with organic when I can.
- Vegetable or canola oil: Gives that ultra-moist, soft texture.
- Vanilla extract: Pure vanilla gives the best flavor boost.
- Boiling water: Sounds weird, but it’s the secret to that moist, dreamy texture.
How to Make Moist Chocolate Cake
Preheat the oven to 350°F. I usually get the pan ready while it warms up—might as well multitask!
Mix the dry ingredients in a large bowl. Cocoa, flour, sugar, baking soda, baking powder, and a pinch of salt all go in.
Whisk the wet ingredients (except the boiling water) in a separate bowl or large measuring cup. This includes eggs, milk, oil, and vanilla.
Combine and mix: Slowly add the wet to the dry with the mixer on low. Once combined, mix on medium for about 30 seconds. Scrape down the bowl to get every bit.
Pour in the boiling water while mixing on low. It’ll look thin—that’s exactly how it should be. This is the secret to that super moist texture.
Prep your pan: Grease a 9×13 pan and line the bottom with parchment for easy cake removal.
Bake for 30 minutes or until the center is set and a toothpick comes out with a few moist crumbs.
Cool completely, then frost with chocolate buttercream (or whatever you’re feeling that day). Slice, serve, and enjoy every fudgy bite!
Recipe Tips & Variations
Start checking early: I always peek 10 minutes before the timer. Look for a few moist crumbs on the toothpick—not a clean one!
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: This batter makes amazing cupcakes! Just reduce the bake time to 18–20 minutes. Perfect for parties or school treats.
Switch up the frosting: My go-to is creamy chocolate buttercream, but it’s also amazing with cream cheese, Swiss meringue, or even gingerbread frosting during the holidays.
Frequently Asked Questions
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!
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 below and tell me how it turned out—I always love hearing from you!
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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!