This Moist Chocolate Cake is a decadent dessert that’s rich, tender, and loaded with deep chocolate flavor. Perfect for birthdays, celebrations, or just because, this cake is guaranteed to impress. Its soft, moist crumb paired with a luscious chocolate frosting makes it a timeless classic loved by all.

Why You’ll Love This Recipe

Incredibly Moist: The perfect balance of ingredients ensures every bite is tender and soft.
Deep Chocolate Flavor: Cocoa powder and coffee (optional) enhance the chocolatey richness.
Versatile: Ideal for layer cakes, sheet cakes, or cupcakes.
Easy to Make: Simple, straightforward instructions with no fancy equipment needed.
Crowd-Pleaser: Loved by kids and adults alike.

Ingredients

For the Cake:

All-purpose flour
Granulated sugar
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Eggs
Whole milk
Vegetable oil
Vanilla extract
Boiling water (or hot coffee for enhanced flavor)

For the Chocolate Frosting:

Unsalted butter (softened)
Unsweetened cocoa powder
Powdered sugar
Milk
Vanilla extract

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Make the Cake:

Preheat Oven: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add Wet Ingredients: Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat until smooth.
Incorporate Hot Liquid: Gradually add the boiling water (or hot coffee), mixing until well combined. The batter will be thin—this ensures a moist cake.
Bake: Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Frosting:

Beat Butter and Cocoa: In a mixing bowl, beat the butter and cocoa powder together until smooth.
Add Powdered Sugar and Milk: Gradually add powdered sugar, alternating with milk, and beat until creamy. Adjust the consistency with more milk or sugar as needed.
Mix in Vanilla: Stir in vanilla extract and beat until fluffy.

Assemble the Cake:

Frost the Cake: Place one cake layer on a serving plate. Spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake.
Decorate: Add sprinkles, chocolate shavings, or fresh fruit if desired.

Servings and Timing

Servings: 12–16 slices
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Variations

Cupcakes: Pour the batter into a cupcake tin for 24 cupcakes. Bake for 18–22 minutes.
Sheet Cake: Use a 9×13-inch pan and bake for 35–40 minutes.
Flavor Boost: Add a teaspoon of espresso powder or a pinch of cinnamon for a unique twist.
Gluten-Free: Use a gluten-free flour blend for the cake.
Filling Ideas: Add a layer of raspberry jam or whipped cream between the cake layers.

Storage/Reheating

Storage: Cover the cake tightly and store at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Freezing: Freeze the unfrosted cake layers wrapped in plastic wrap for up to 3 months. Thaw in the refrigerator before frosting.
Reheating: Microwave a slice for 10–15 seconds to restore warmth and softness.

FAQs

1. Can I use Dutch-processed cocoa powder?

Yes, but reduce the baking soda slightly, as Dutch-processed cocoa is less acidic.

2. What makes this cake so moist?

The combination of vegetable oil, milk, and boiling water ensures a tender, moist texture.

3. Can I make this cake without coffee?

Absolutely! Replace the coffee with hot water for a similar result.

4. How do I prevent the cake from sticking to the pans?

Grease the pans well and line the bottoms with parchment paper.

5. Can I use butter instead of oil?

Yes, but the texture may be slightly less moist. Use melted butter in place of oil.

6. Can I halve this recipe?

Yes, halve all ingredients and bake in a single 9-inch pan.

7. How do I prevent the frosting from being too runny?

Add powdered sugar in small increments to thicken it, or chill briefly before spreading.

8. Can I use a different frosting?

Yes, cream cheese frosting, whipped ganache, or a simple glaze work well.

9. Can I make this cake ahead of time?

Yes, bake the cake layers a day in advance and frost just before serving.

10. How do I transport the cake?

Chill the cake for an hour to firm up the frosting, then transport in a cake carrier.

Conclusion

Moist Chocolate Cake is a go-to dessert that’s easy to make and always a crowd favorite. Its rich chocolate flavor and tender crumb make it perfect for any celebration or as a decadent treat to satisfy your sweet tooth. With endless variations and simple preparation, this recipe is sure to become a favorite in your collection!