What Makes Chocolate Cake Moist?

Oil keeps this cake soft and moist, and adding hot coffee brings out the chocolate flavor, adding a rich texture.

Can I Make This Cake in Advance?

Yes, you can bake it a day ahead and store it at room temperature. Just wrap it tightly to keep it fresh.

Can I Substitute Coffee?

If you’re not a fan of coffee, use hot water. It’ll keep the cake moist and tender without affecting the flavor much.

What’s the Best Way to Store Chocolate Cake?

Keep it at room temperature for up to two days or refrigerate for up to a week. Cover it well to retain moisture.

Can I Freeze This Cake?

Yes! Wrap individual layers in plastic wrap and freeze for up to 3 months. Just thaw in the fridge before frosting.

What Type of Cocoa Powder is Best?

Dutch-process cocoa gives a deeper, smoother chocolate taste. Natural cocoa powder works too but has a lighter flavor.

Can I Make This Recipe Gluten-Free?

Absolutely. Use a 1:1 gluten-free baking mix to replace regular flour, and you’re good to go.

Ultimate Simple Moist Chocolate Cake Recipe for Perfect Results

Name: Simple Moist Chocolate Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1¾ cups (220g) all-purpose flour; 2 cups (400g) granulated sugar; ¾ cup (75g) unsweetened cocoa powder; 1½ teaspoons baking powder; 1½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs, at room temperature; 1 cup (240ml) whole milk; ½ cup (120ml) vegetable oil; 2 teaspoons vanilla extract; 1 cup (240ml) hot brewed coffee (or boiling water); 1 cup (230g) unsalted butter, softened; 3½ cups (440g) powdered sugar; ½ cup (45g) unsweetened cocoa powder; ½ teaspoon salt; 2 teaspoons vanilla extract; ¼ cup (60ml) heavy cream

Description

This simple, moist chocolate cake combines rich chocolate flavor with a tender crumb. With a one-bowl method and a touch of hot coffee to enhance depth, this cake is ideal for any occasion. A luxurious chocolate buttercream frosting completes the experience.

Equipment Needed:

2 x 9-inch round cake pans
Mixing bowls (one large, one small)
Electric hand mixer or stand mixer
Whisk
Spatula
Wire cooling rack

Ingredients

Units Scale

For the Cake:

1 3/4 cups (220g) all-purpose flour
2 cups (400g) granulated sugar
3/4 cup (75g) unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 cup (240ml) whole milk
1/2 cup (120ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240ml) hot brewed coffee (or boiling water)

For the Chocolate Buttercream Frosting:

1 cup (230g) unsalted butter, softened
3 1/2 cups (440g) powdered sugar
1/2 cup (45g) unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
1/4 cup (60ml) heavy cream

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Instructions

Preheat & Prepare Pans:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Add Wet Ingredients:
Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Using an electric hand mixer or stand mixer on medium speed, mix for about 2 minutes until smooth.
Incorporate Hot Coffee:
Gently stir in the hot brewed coffee until the batter is well mixed. Note that the batter will be thin, which helps create a moist texture.
Bake:
Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Cool:
Let the cakes cool in the pans for about 10 minutes. Then, remove from pans and place them on a wire rack to cool completely.
Prepare the Frosting:
In a mixing bowl, beat the softened butter on medium speed until creamy. Gradually add powdered sugar and cocoa powder, mixing on low speed until incorporated. Add the salt, vanilla, and heavy cream. Increase to high speed and beat for 3 minutes until the frosting is light and fluffy.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake.

Notes

We use hot brewed coffee instead of water in the batter. Coffee enhances the chocolate flavor, adding depth and richness without a noticeable coffee taste.
Using eggs and milk at room temperature ensures a smoother batter and more even baking.
For a Gluten-Free Option substitute all-purpose flour with a 1:1 gluten-free flour blend.
Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Nutrition

Serving Size: 1 Slice
Calories: 350 kcal
Sugar: 38g
Fat: 18g
Saturated Fat: 11g
Carbohydrates: 48g
Fiber: 2g
Protein: 4g