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Moist Chocolate Cake
Daisy

Moist Chocolate Cake Recipe

This Moist Chocolate Cake Recipe is rich, soft, and deeply chocolatey with a tender crumb that stays moist for days. Simple ingredients and a thin batter make it foolproof for home bakers who want bakery-style results without stress.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 slice
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method

Ingredients
  

Dry Ingredients
  • 1¾ cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 cups granulated sugar
  • ⅓ tsp salt
Wet Ingredients
  • 2 large eggs room temperature
  • 1 cup milk
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
Flavor Booster
  • 1 cup hot coffee or hot water
Optional Frosting Choices
  • Chocolate ganache
  • Chocolate cream frosting

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • 9-inch cake pans
  • Parchment paper
  • Oven

Method
 

  1. Preheat the oven to 350°F (180°C). Line cake pans with parchment paper and lightly grease the sides.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  3. Add eggs, vegetable oil, milk, and vanilla extract to the dry ingredients. Stir gently until combined.
  4. Slowly pour in the hot coffee while stirring. The batter will be thin.
  5. Divide the batter evenly between prepared pans and tap gently to remove air bubbles.
  6. Bake for 25–35 minutes, until the cake springs back when touched and a toothpick shows moist crumbs.
  7. Let cakes cool in the pan for 10 minutes, then turn out and cool completely before frosting.