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Easy Moist Chocolate Cake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Incorporate Hot Water: Stir in the hot water carefully; the batter will be thin, but this is essential for moisture and texture.
  5. 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.
  6. Cool the Cakes: Allow cakes to cool in pans for 10 minutes, then remove from pans and transfer to wire racks to cool completely.
  7. Prepare Buttercream Frosting: Beat room temperature unsalted butter until creamy. Gradually add powdered sugar and cocoa powder, mixing well after each addition.
  8. Add Liquid Ingredients: Mix in vanilla extract and heavy cream one tablespoon at a time to reach a smooth, spreadable consistency.
  9. 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.
  10. 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

Find it online: https://spatulaqueen.com/easy-moist-chocolate-cake-recipe/