Moist Chocolate Cake Recipe
An incredibly moist chocolate cake made with oil and boiling water for a soft, tender crumb that stays moist for days. This 30-year family recipe is easy to make as a 9x13 cake or classic layer cake.
Servings: 15 servings
Cost: $15
Ingredients
Moist Chocolate Cake Recipe
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup 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 or 2% milk
- 1/2 cup vegetable oil or canola oil
- 2 tsp vanilla extract
- 1 cup boiling water
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking pan (or two 8-inch round pans) and line the bottom with parchment paper.
- In a large bowl or stand mixer, whisk together 2 cups sugar, 1 ¾ cups flour, ¾ cup cocoa powder, 1 ½ tsp baking soda, 1 ½ tsp baking powder, and 1 tsp salt. Ensure there are no large cocoa clumps.
- In a separate medium bowl, whisk together 2 large eggs, 1 cup milk, ½ cup vegetable oil, and 2 tsp vanilla extract. (Hold onto that boiling water for the final step!)
- Slowly add the wet ingredients to the dry ingredients and mix on low until combined, scraping down the sides of the bowl as needed.
- Turn the mixer to the lowest setting and very slowly pour in 1 cup of boiling water.Note: The batter will be very thin and liquid—this is exactly what you want for a moist chocolate cake!
- Bake for 30 to 35 minutes, but start checking around 25 minutes. The cake is ready when a toothpick inserted into the center comes out with a few moist crumbs attached.
- Let the cake cool completely in the pan before topping with my chocolate buttercream frosting or Swiss meringue buttercream.
Video
Notes
Storage: Keep the cake covered at room temperature for up to 2 days. If you're using a frosting or filling that requires refrigeration, store the cake covered in the refrigerator for up to 4 days.
Freezing: Wrap completely cooled, unfrosted cake or cake layers tightly in plastic wrap and foil. Freeze for up to 3 months and thaw while wrapped before frosting.
Don't overbake: Start checking around 25 minutes. The cake is ready when a toothpick inserted into the center comes out with a few moist crumbs.
Thin batter: The batter will be very thin after adding the boiling water. Don't add more flour—this is exactly how it should loo
Nutrition
Calories: 187kcal | Carbohydrates: 41g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 283mg | Potassium: 156mg | Fiber: 2g | Sugar: 28g | Vitamin A: 62IU | Calcium: 50mg | Iron: 1mg
