Moist Homemade Chocolate Cake Recipe

why make this recipe

A moist homemade chocolate cake is a classic dessert loved by many. It’s rich, chocolatey, and perfect for any occasion. Whether you’re celebrating a birthday, holiday, or just want to enjoy something sweet, this cake will surely impress your family and friends. Its moist texture and delicious flavor make it a keeper in any recipe book.

how to make Moist Homemade Chocolate Cake

Ingredients :

• 2 cups cake flour or all-purpose flour (240g)
• 2 cups white granulated sugar (400g)
• 3/4 cup unsweetened cocoa powder (75g)
• 2 tsp. baking powder (8g)
• 1 1/2 tsp. baking soda (7g)
• 1 tsp. salt (5g)
• 1 cup milk (whole, 2%, 1%, Almond, etc. (240mL))
• 1/2 cup oil (canola, vegetable, coconut, etc. (120mL))
• 2 large eggs
• 2 tsp. vanilla extract (10mL)
• 1 cup very hot water or hot coffee (240 mL)
• 1 1/2 cups unsalted butter (softened (340g))
• 1 cup unsweetened cocoa powder (100g)
• 5 cups powdered sugar (confectioner’s, icing sugar (600g))
• 1/2 cup milk (whole, 2%, 1%, skim, etc. (120mL))
• 2 tsp. vanilla extract (10mL)

Directions :

1. Preheat the oven to 350 degrees F or 176 C.
2. In a large bowl, mix together the dry ingredients with a whisk or a sifter.
3. Add the milk, oil, eggs, and vanilla extract. Mix with a wooden spoon or electric mixer.
4. Slowly add the hot water or coffee while the mixer is on low until all is incorporated. The batter will be runny. Use a spatula to scrape the sides.
5. Prepare two round 9-inch cake pans with butter or shortening and dust with flour. You can add parchment paper to the bottom if you wish. A 9×13 pan can also be used.
6. Evenly distribute the cake batter between both pans.
7. Bake for 30 to 35 minutes at 350 F (176 C). When you poke the center with a toothpick, it should come out clean.
8. Let the cakes cool for about 10 minutes.
9. Release the cakes from the pans and let them cool on wire racks for another 20 to 30 minutes.
10. Wrap the cake rounds in plastic wrap and chill for 2 hours to overnight.
11. Make the frosting and frost the cake.

how to serve Moist Homemade Chocolate Cake

You can serve this chocolate cake plain or with a scoop of ice cream on the side. It’s also great topped with fruits like strawberries or raspberries. A drizzle of chocolate or caramel sauce can add extra sweetness.

how to store Moist Homemade Chocolate Cake

To store the cake, cover it in plastic wrap and keep it in the refrigerator. You can also freeze it by wrapping the slices in plastic wrap and placing them in an airtight container. The cake will stay fresh for up to a week in the fridge and up to three months in the freezer.

tips to make Moist Homemade Chocolate Cake

• Make sure to measure your ingredients accurately for the best results.
• If using cocoa powder in the frosting, sift it first to avoid lumps.
• Allow your cake to cool completely before frosting to prevent the frosting from melting.

variation

You can add chocolate chips to the batter for an extra chocolatey treat. Another option is to add nuts like walnuts or pecans for a crunchy texture.

FAQs

1. Can I use gluten-free flour in this recipe?
Yes, you can substitute the cake flour with a gluten-free flour blend.

2. How can I enhance the chocolate flavor?
You can add espresso powder to the batter, which will intensify the chocolate flavor without giving a coffee taste.

3. What can I use instead of eggs?
You can use flax eggs or applesauce. For each egg, replace it with 1/4 cup of applesauce or 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water.

Moist Homemade Chocolate Cake

A rich and chocolatey homemade cake that's perfect for any occasion, loved by many for its moist texture and delicious flavor.

Print Recipe Pin Recipe

Prep Time 1 hour hr 10 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Cake

• 2 cups cake flour or all-purpose flour (240g)
• 2 cups white granulated sugar (400g)
• 3/4 cup unsweetened cocoa powder (75g)
• 2 tsp. baking powder (8g)
• 1 1/2 tsp. baking soda (7g)
• 1 tsp. salt (5g)
• 1 cup milk (whole, 2%, 1%, Almond, etc.) (240mL)
• 1/2 cup oil (canola, vegetable, coconut, etc.) (120mL)
• 2 large eggs
• 2 tsp. vanilla extract (10mL)
• 1 cup very hot water or hot coffee (240mL)

For the Frosting

• 1 1/2 cups unsalted butter (softened) (340g)
• 1 cup unsweetened cocoa powder (100g)
• 5 cups powdered sugar (confectioner’s, icing sugar) (600g)
• 1/2 cup milk (whole, 2%, 1%, skim, etc.) (120mL)
• 2 tsp. vanilla extract (10mL)

Method

 

Preparation

1. Preheat the oven to 350 degrees F (176 C).
2. In a large bowl, mix together the dry ingredients with a whisk or a sifter.
3. Add the milk, oil, eggs, and vanilla extract. Mix with a wooden spoon or electric mixer.
4. Slowly add the hot water or coffee while the mixer is on low until all is incorporated. The batter will be runny. Use a spatula to scrape the sides.
5. Prepare two round 9-inch cake pans with butter or shortening and dust with flour. You can add parchment paper to the bottom if you wish. A 9×13 pan can also be used.
6. Evenly distribute the cake batter between both pans.

Baking

1. Bake for 30 to 35 minutes at 350 F (176 C). When you poke the center with a toothpick, it should come out clean.
2. Let the cakes cool for about 10 minutes.
3. Release the cakes from the pans and let them cool on wire racks for another 20 to 30 minutes.

Chilling

1. Wrap the cake rounds in plastic wrap and chill for 2 hours to overnight.

Frosting

1. Make the frosting and frost the cake.

Notes

Make sure to measure your ingredients accurately for the best results. If using cocoa powder in the frosting, sift it first to avoid lumps. Allow your cake to cool completely before frosting to prevent the frosting from melting.