Moist Chocolate Cake Recipe

4.79 from 38 votes

Moist Chocolate Cake Recipe

This moist chocolate cake is rich, fluffy, and full of classic chocolate flavor. It’s the kind of cake you’ll make for birthdays, holidays, and just because - it turns out perfect every time!

Prep Time10

Cook Time30

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Author: Eden

Cost: $10

Ingredients

Moist 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

Chocolate Buttercream Frosting

US Customary - Metric

Instructions

Preheat your oven to 350°F. Grease a 9x13 baking dish (or two 8-inch round pans) and line the bottom with parchment paper. This is key for an easy release!
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!)
With the mixer on low, slowly add the wet ingredients to the dry. Once combined, scrape down the sides of the bowl and mix on medium speed for about 30 seconds to build a little structure.
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!
Pour the batter into your prepared pan. Bake for 30-35 minutes.
Eden’s Tip: Start checking at 25-30 minutes! Insert a toothpick; you want it to come out with a few moist crumbs attached, not completely dry.
Let the cake cool completely in the pan before topping with my chocolate buttercream frosting or Swiss meringue buttercream.

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