Introduction

This easy moist chocolate cake is a classic dessert that delights with its rich flavor and tender crumb. Perfect for any occasion, it’s simple to make and topped with a luscious homemade chocolate frosting.

A square piece of dark chocolate cake with a thick layer of smooth, creamy chocolate frosting on top. The top of the frosting is sprinkled with thin chocolate shavings, adding a bit of texture. The cake looks moist and dense with tiny air holes showing inside. It is placed on a white plate with a simple design. The background shows a white marbled surface, and there is a blurred pan of similar cake pieces in the back. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups (228g) all purpose flour
2 cups (414g) sugar
3/4 cup (85g) natural unsweetened cocoa powder
2 1/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup (240ml) milk
1/2 cup (120ml) vegetable oil
1 1/2 tsp vanilla extract
2 large eggs
1 cup (240ml) hot water
1 cup (224g) unsalted butter, room temperature
3 cups (345g) powdered sugar
1/2 cup (57g) natural unsweetened cocoa powder
1/4 tsp vanilla extract
4-5 tbsp (60-75ml) heavy cream
Sprinkles, optional

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
Step 2: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt to combine evenly.
Step 3: Add the milk, vegetable oil, vanilla extract, and eggs to the dry ingredients. Beat on medium speed until smooth and well combined.
Step 4: Carefully stir in the hot water until the batter is thin but smooth. This helps create a moist texture.
Step 5: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Let the cakes cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack.
Step 7: To make the frosting, beat the room temperature butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream, and beat until smooth and fluffy. Stir in vanilla extract.
Step 8: Spread frosting evenly on the first cake layer, then top with the second layer and frost the entire cake. Decorate with sprinkles if desired.

Tips & Variations

Use coffee instead of hot water for a deeper chocolate flavor.
For a dairy-free option, substitute milk with almond or oat milk and use coconut oil instead of butter in the frosting.
Make cupcakes instead of cake by adjusting baking time to 18-22 minutes.
Ensure butter is at room temperature for smooth frosting.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Before serving, allow refrigerated cake to come to room temperature for best texture. Leftover cake can be frozen tightly wrapped for up to 3 months.

How to Serve

A close-up image of a single square piece of moist chocolate cake on a white plate. The cake has two layers: a rich, dark brown chocolate base with a slightly crumbly texture, and a thick, smooth layer of light brown chocolate frosting on top. There are fine chocolate shavings scattered on the frosting, adding a delicate texture. The plate sits on a white marbled surface, and in the background, there is a blurred baking pan with more cake and a small white bowl filled with chocolate chips. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Dutch-processed cocoa powder instead of natural cocoa?

Yes, but since Dutch-processed cocoa is less acidic, the leavening might be less effective. Consider using baking powder instead of baking soda or adjust the recipe slightly for best results.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If batter sticks to the toothpick, bake a few minutes longer.

Easy Moist Chocolate Cake Recipe

Print Recipe

★★★★★

4.9 from 104 reviews

This Easy Moist Chocolate Cake is a rich, decadent dessert perfect for any occasion. Featuring a tender crumb soaked with cocoa and topped with a creamy chocolate buttercream, this cake is sure to satisfy chocolate lovers with its deep, luscious flavor and satisfying texture. Made with simple pantry ingredients and easy-to-follow steps, it’s an ideal homemade treat that balances moistness and sweetness perfectly.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cake

1 3/4 cups (228g) all purpose flour
2 cups (414g) sugar
3/4 cup (85g) natural unsweetened cocoa powder
2 1/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup (240ml) milk
1/2 cup (120ml) vegetable oil
1 1/2 tsp vanilla extract
2 large eggs
1 cup (240ml) hot water

Frosting

1 cup (224g) unsalted butter, room temperature
3 cups (345g) powdered sugar
1/2 cup (57g) natural unsweetened cocoa powder
1/4 tsp vanilla extract
4–5 tbsp (60-75ml) heavy cream
Sprinkles, optional

Instructions

Preheat Oven: Set your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line them with parchment paper for easy removal.
Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt to ensure an even blend and remove lumps.
Add Wet Ingredients: Add milk, vegetable oil, vanilla extract, and eggs to the dry mixture. Beat with an electric mixer at medium speed until combined and smooth.
Incorporate Hot Water: Stir in the hot water carefully; the batter will be thin, but this is essential for moisture and texture.
Bake the Cakes: Pour batter evenly into prepared pans and bake for 30-35 minutes. Check doneness by inserting a toothpick; it should come out clean.
Cool the Cakes: Allow cakes to cool in pans for 10 minutes, then remove from pans and transfer to wire racks to cool completely.
Prepare Buttercream Frosting: Beat room temperature unsalted butter until creamy. Gradually add powdered sugar and cocoa powder, mixing well after each addition.
Add Liquid Ingredients: Mix in vanilla extract and heavy cream one tablespoon at a time to reach a smooth, spreadable consistency.
Assemble the Cake: Place one cake layer on a serving plate. Spread a thick layer of frosting on top. Add the second layer and cover the entire cake with remaining frosting evenly.
Decorate and Serve: Optionally, sprinkle colorful sprinkles on top for a festive touch. Slice and serve at room temperature for best flavor and texture.

Notes

Use natural unsweetened cocoa powder for a rich chocolate flavor.
The hot water in the batter enhances moistness and helps dissolve cocoa powder fully.
Allow cakes to cool completely before frosting to prevent melting the buttercream.
For a dairy-free version, substitute milk with almond milk and use dairy-free margarine and cream substitutes.
Store leftovers tightly covered at room temperature for up to 3 days or refrigerate for up to 5 days.
This cake can also be made in a 9×13 inch pan; adjust baking time accordingly to about 35-40 minutes.

Keywords: chocolate cake, moist chocolate cake, easy chocolate cake, homemade chocolate cake, chocolate dessert, chocolate buttercream frosting