I have perfected The Best Moist Chocolate Cake. I blend rich ingredients like all-purpose flour, granulated sugar, cocoa powder, eggs, whole milk, and vanilla together. A splash of boiling water creates a smooth batter, while a chocolate buttercream made with unsalted butter and powdered sugar adds the perfect finishing touch.

Jump to Recipe

I recently tried making the most incredible chocolate cake from scratch and I just had to share my experience. I was a bit nervous at first but once I mixed 1 and 3/4 cups of all-purpose flour with 2 cups of granulated sugar and 3/4 cup unsweetened cocoa powder, I knew I was onto something special.

Adding in 1 and 1/2 teaspoons of baking powder and baking soda along with 1 teaspoon salt set the perfect stage for a cake that is both moist and tender. I cracked in 2 large eggs, mixed in a cup of whole milk, 1/2 cup vegetable oil and 2 tsp vanilla extract and then poured in the boiling water which really brings out that deep chocolate flavor.

For the frosting, I whipped together some unsalted butter with cocoa powder, powdered sugar, a splash of whole milk and another touch of vanilla extract. This recipe reminds me a bit of a rich espresso cake and it’s become a total favorite for birthdays and celebrations alike.

Why I Like this Recipe

I like this recipe because its really simple and the steps are easy to follow even when Im in a rush. I love how the rich chocolate flavor really comes through in every bite, making the cake taste super decadent. The cake turns out moist and tender, which means I never have to worry about it being dry. And honestly, the chocolate buttercream frosting is the perfect sweet finish that just makes the whole thing extra yummy.

Ingredients

Print Recipe (No Advertisments)

All-purpose flour: gives structure and carbohydrates that help make the cake filling.
Granulated sugar: sweetens the batter, adds moisture and can be a bit overdone.
Unsweetened cocoa powder: brings rich chocolate flavor and antioxidants, though can be a tad bitter.
Eggs: a great protein source that bind things together and make the cake fluffy.
Whole milk: adds creamy moisture and subtle sweetness to the overall mix.
Vegetable oil: keeps the cake moist and tender throughout the bake.
Unsalted butter (frosting): offers a rich taste that gives the frosting a smooth finish.

Ingredient Quantities

1 and 3/4 cups all-purpose flour

2 cups granulated sugar

3/4 cup unsweetened cocoa powder

1 and 1/2 teaspoons baking powder

1 and 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup whole milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

1/2 cup unsalted butter, softened (for the frosting)

2/3 cup unsweetened cocoa powder (for the frosting)

3 cups powdered sugar (for the frosting)

1/3 cup whole milk (for the frosting)

1 teaspoon vanilla extract (for the frosting)

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 350°F and grease two 9-inch round cake pans with butter or cooking spray.

2. In a large bowl, mix 1 and 3/4 cups of all-purpose flour, 2 cups of granulated sugar, 3/4 cup of unsweetened cocoa powder, 1 and 1/2 teaspoons of baking powder, 1 and 1/2 teaspoons of baking soda, and 1 teaspoon of salt.

3. Add in 2 large eggs, 1 cup of whole milk, 1/2 cup of vegetable oil, and 2 teaspoons of vanilla extract to the dry ingredients and stir until the batter is smooth.

4. Carefully stir in 1 cup of boiling water. The batter will be really thin, but thats normal for this cake.

5. Evenly pour the batter into your prepared pans and smooth the tops using a spatula.

6. Bake in the preheated oven for about 30 to 35 minutes or until a toothpick inserted in the center comes out mostly clean.

7. While the cakes are baking, prepare the frosting. In a medium bowl, beat 1/2 cup of softened unsalted butter until creamy.

8. Gradually add 2/3 cup unsweetened cocoa powder and 3 cups of powdered sugar, mixing well after each add.

9. Pour in 1/3 cup of whole milk and 1 teaspoon of vanilla extract, and beat the mixture on medium to high speed until the frosting is smooth and fluffy.

10. Let the cakes cool in their pans for about 10 minutes then remove them to a wire rack to cool completely. Once cool, spread the chocolate buttercream frosting on top of one cake and stack the other on top or frost both layers as desired. Enjoy your homemade treat!

Equipment Needed

1. Oven
2. Two 9-inch round cake pans
3. Large mixing bowl
4. Medium bowl (for the frosting)
5. Measuring cups and spoons
6. Electric mixer (or a good whisk if you prefer)
7. Spatula
8. Wire cooling rack
9. Toothpick (for checking doneness)

FAQ

Can i make this cake in advance?

Yeah, you can bake it a day ahead. Just make sure to store it in an airtight container so it stays fresh for up to two days.

Can i freeze the cake or frosting?

Yup, the cake layers freeze well for about 3 months. Just defrost them slowly in the fridge before serving, and the frosting usually freezes fine too.

Is it ok to use another oil instead of vegetable oil?

For sure, you can substitute with canola oil if that works better for you. It might alter the flavor a bit but the texture will remain moist.

Why do i add boiling water to the batter?

Boiling water helps to bloom the cocoa which makes the cake extra moist and brings out a richer chocolate flavor, so it’s a neat trick.

Any tips for getting a smooth frosting?

Definitely! Make sure your butter is softened and sift the powdered sugar to avoid lumps. Mix well with the cocoa, milk, and vanilla until it’s nice and smooth.

Chocolate Cake Recipe Substitutions and Variations

If you dont have whole milk for the cake batter, you can try using almond milk or soy milk in equal amount. They work pretty well and add a slightly different flavor.
Instead of vegetable oil, melted coconut oil is a great substitute. Just be aware that it may give your cake a minuscule coconut flavor.
If you are out of unsweetened cocoa powder for the frosting, you can melt a high quality dark chocolate and mix it in. It gives a richer taste but you might have to adjust the sugar a bit.
When all-purpose flour isn’t available, consider using cake flour or even a gluten free flour blend. The texture might be a tad different but your cake will still be delicious.

Pro Tips

1. Try sifting your dry ingredients before mixing them together. It helps to prevent those annoying clumps and makes your batter way smoother.
2. Make sure all your wet ingredients are at room temperature, especially the eggs and milk, because they mix in more evenly with the dry stuff.
3. While stirring in the boiling water, go slow – even tho the batter looks too runny, trust me its supposed to be like that for a moist cake.
4. When frosting the cake, chill your cake layers for a bit so that the frosting doesnt slide off and you barely get any mess on your hands.