I call this my Best Moist Chocolate Cake because it’s a completely from-scratch, incredibly tender homemade chocolate cake that deserves a permanent place in your recipe collection.

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I still can’t believe how many people text me asking for my Best Moist Chocolate Cake, like it’s a secret family spell. There is a simple trick though, using unsweetened cocoa powder plus enough granulated sugar to carry the flavor, and a splash of something warm to wake it up.

I actually titled one notebook page Best Chocolate Birthday Cake Recipe once after a bake that surprised even me. I mess up sometimes, and honestly those tiny mistakes taught me more than any perfect bake ever did.

If you like chocolate that pulls people back for seconds and makes them ask whats different, this is the one.

Ingredients

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Sugar: Adds sweetness and carbs, no real nutrients, fuels the cake but eat in moderation.
Flour: Main structure, mostly carbs and some protein, little fiber unless whole grain.
Cocoa powder: Rich chocolate flavor, contains antioxidants and minerals, a little fiber, low sugar.
Eggs: Provide protein and fat, help structure and moisture, bind ingredients together.
Milk or buttermilk: Adds moisture and tenderness, some protein and calcium, tangy if using buttermilk.
Vegetable oil: Keeps cake very moist, pure fat, no protein, adds calorie density.
Hot coffee or boiling water: Enhances chocolate, deepens flavor, contributes no nutrients but boosts intensity.
Vanilla extract: Adds aroma and a sweetness illusion, no nutrients, small amount transforms flavor.
Salt: Balances sweetness, enhances chocolate notes, minimal sodium per slice unless overused.

Ingredient Quantities

2 cups granulated sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder (Dutch-processed or natural, both fine)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon fine salt

2 large eggs, room temp

1 cup whole milk or buttermilk

1/2 cup vegetable oil (canola or another neutral oil)

2 teaspoons vanilla extract

1 cup hot brewed coffee or boiling water

How to Make this

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1. Preheat your oven to 350°F (175°C). Grease two 9-inch round pans and line the bottoms with parchment, then grease the parchment too; dust lightly with flour or cocoa so cakes wont stick.

2. In a large bowl whisk together 2 cups sugar, 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda and 1 tsp salt until evenly mixed. Spoon and level the flour when measuring so you dont end up with too much.

3. In another bowl beat 2 large room-temp eggs with 1 cup whole milk or buttermilk, 1/2 cup vegetable oil and 2 tsp vanilla extract until combined and a little glossy.

4. Pour the wet ingredients into the dry and mix on low speed or by hand until just combined. Dont overmix here or youll make the cake tough.

5. Stir in 1 cup hot brewed coffee or boiling water. The batter will be thin, that is normal and what makes the cake super moist and chocolatey.

6. Divide the batter evenly between the prepared pans, smooth the tops with a spatula and tap the pans on the counter a couple times to release large air bubbles.

7. Bake in the center of the oven about 30 to 35 minutes for 9-inch pans (8-inch pans may take 35 to 40). A toothpick inserted in the center should come out with a few moist crumbs, not raw batter. Ovens vary so start checking at 25 minutes.

8. Let the cakes cool in the pans on a wire rack for 10 minutes, run a knife around the edges, then invert onto the rack, peel off parchment and cool completely before frosting. Frosting a warm cake will slide right off.

9. Tips and storage: for deeper flavor use espresso instead of coffee, or add a tbsp sour cream to the batter for extra tenderness. Brush layers with simple syrup if you want them extra moist. Store covered at room temp for 1 to 2 days or in fridge up to 5 days.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Two 9-inch round cake pans plus parchment paper and nonstick spray or butter for greasing
3. Two mixing bowls (one large for dry, one medium for wet)
4. Measuring cups and spoons
5. Whisk or electric hand mixer (you can use either)
6. Rubber spatula for scraping and smoothing batter
7. Sifter or fine mesh sieve for cocoa and flour
8. Wire cooling rack
9. Toothpick or cake tester for checking doneness

FAQ

2 cups granulated sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder (Dutch-processed or natural, both fine)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon fine salt

2 large eggs, room temp

1 cup whole milk or buttermilk

1/2 cup vegetable oil (canola or another neutral oil)

2 teaspoons vanilla extract

1 cup hot brewed coffee or boiling water

Q: Can I swap the whole milk for something else? A: Yes, you can use buttermilk (preferred for extra tang and moisture) or a cup of milk plus 1 Tbsp vinegar or lemon juice left to sit 5 minutes. Non-dairy milks like almond or oat work too, but the cake might be a tad less rich.

Q: Do I have to use coffee, what does it do? A: Coffee just boosts the chocolate flavor, it does not make it taste like coffee. You can use hot water instead if you dont want coffee, but brewed coffee gives a deeper chocolate note.

Q: Can I use natural cocoa vs Dutch-processed cocoa? A: Both are fine here because the recipe has both baking powder and baking soda which balance acidity. If you only use Dutch-processed, the texture is still fine, no need to change amounts.

Q: How do I keep the cake super moist, any tricks? A: Dont overbake, check a few minutes early. Use room temp eggs, dont skimp on oil, and cool the cake in the pan 10 minutes then transfer to a rack. Brushing the layers with a few teaspoons of simple syrup helps too.

Q: What's the baking time and how do I test doneness? A: Bake in two 9 inch pans at 350°F (175°C) about 30 to 35 minutes, or a single 9×13 about 35 to 40 minutes. A toothpick should come out with a few moist crumbs not wet batter. If it comes out sticky, give it a few more minutes.

Q: Can I freeze the cake or batter? A: You can freeze baked layers wrapped tightly up to 3 months. Thaw in the fridge overnight. I dont recommend freezing raw batter, but you can make it ahead and refrigerate covered for a day.

The BEST Moist Chocolate Cake Recipe! Substitutions and Variations

Sugar: swap granulated for packed light or dark brown sugar 1:1, it adds extra moisture and a caramel note; coconut sugar also works 1:1 but it’s a bit less sweet and a touch earthier.
Oil: use melted unsalted butter cup for cup (so 1/2 cup butter in place of 1/2 cup oil), gives richer, more buttery flavor though the crumb may be slightly firmer.
Eggs: for 2 eggs use either 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit 5 minutes) or 1/4 cup applesauce per egg (so 1/2 cup total), flax keeps structure, applesauce keeps it moist but a bit less rich.
Milk/Buttermilk: swap for plain yogurt or thinned sour cream (use equal volume), or use any unsweetened non dairy milk (almond, soy, oat) 1:1; to make a quick buttermilk use 1 cup milk plus 1 tbsp white vinegar or lemon juice, wait 5 minutes.

Pro Tips

1. Check your oven with a thermometer, dont trust the stove display. Ovens vary so start peeking 5 to 10 minutes before the recipe time and test doneness with a toothpick not by time alone. If one cake looks done before the other, pull it out and give the other a few more minutes.

2. Measure flour by spooning it into the cup then level it off, or better yet use a kitchen scale if you got one. Cocoa clumps easily so sift or whisk it first, that keeps the batter smooth and stops dry pockets in the cake.

3. Bring eggs and milk to room temp and mix the wet ingredients until just combined. Overmixing after adding the flour will give you a dense, chewy cake so stop when you still see a few streaks. Also the thin batter is normal, dont freak out, thats how you get a super moist crumb.

4. Boost flavor and moisture with espresso or a tablespoon of instant espresso dissolved in the hot liquid, or swap some milk for sour cream if you want extra tenderness. After baking, cool completely before frosting and if you want extra moist layers brush them with simple syrup, it makes a big difference.

The BEST Moist Chocolate Cake Recipe!

Recipe by Samantha Dalling

0.0 from 0 votes

I call this my Best Moist Chocolate Cake because it's a completely from-scratch, incredibly tender homemade chocolate cake that deserves a permanent place in your recipe collection.

Servings

servings

Calories

335

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. Two 9-inch round cake pans plus parchment paper and nonstick spray or butter for greasing
3. Two mixing bowls (one large for dry, one medium for wet)
4. Measuring cups and spoons
5. Whisk or electric hand mixer (you can use either)
6. Rubber spatula for scraping and smoothing batter
7. Sifter or fine mesh sieve for cocoa and flour
8. Wire cooling rack
9. Toothpick or cake tester for checking doneness

Ingredients

2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (Dutch-processed or natural, both fine)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon fine salt
2 large eggs, room temp
1 cup whole milk or buttermilk
1/2 cup vegetable oil (canola or another neutral oil)
2 teaspoons vanilla extract
1 cup hot brewed coffee or boiling water

Directions

Preheat your oven to 350°F (175°C). Grease two 9-inch round pans and line the bottoms with parchment, then grease the parchment too; dust lightly with flour or cocoa so cakes wont stick.
In a large bowl whisk together 2 cups sugar, 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda and 1 tsp salt until evenly mixed. Spoon and level the flour when measuring so you dont end up with too much.
In another bowl beat 2 large room-temp eggs with 1 cup whole milk or buttermilk, 1/2 cup vegetable oil and 2 tsp vanilla extract until combined and a little glossy.
Pour the wet ingredients into the dry and mix on low speed or by hand until just combined. Dont overmix here or youll make the cake tough.
Stir in 1 cup hot brewed coffee or boiling water. The batter will be thin, that is normal and what makes the cake super moist and chocolatey.
Divide the batter evenly between the prepared pans, smooth the tops with a spatula and tap the pans on the counter a couple times to release large air bubbles.
Bake in the center of the oven about 30 to 35 minutes for 9-inch pans (8-inch pans may take 35 to 40). A toothpick inserted in the center should come out with a few moist crumbs, not raw batter. Ovens vary so start checking at 25 minutes.
Let the cakes cool in the pans on a wire rack for 10 minutes, run a knife around the edges, then invert onto the rack, peel off parchment and cool completely before frosting. Frosting a warm cake will slide right off.
Tips and storage: for deeper flavor use espresso instead of coffee, or add a tbsp sour cream to the batter for extra tenderness. Brush layers with simple syrup if you want them extra moist. Store covered at room temp for 1 to 2 days or in fridge up to 5 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.