Simple Moist Chocolate Cake - Simple, Quick and Easy
A versatile chocolate cake recipe is a must-have on hand recipe. This simple, easy and effortless recipe makes an irresistible simple moist chocolate cake. All you need are two bowls and a whisk. The light and airy texture of this cake mean you can be served with whipped cream for a light dessert or with chocolate frosting for a more indulgent affair.
I love spending time baking so all my cakes are perfectly moist and incredible. And yet, sometimes, I love those quickies. Just throw something together and voila! you have a cake. Well, not literally like that but you know...... I think you get the idea.
I love baking from scratch and in an attempt to encourage everyone to bake from scratch I have come up with a few recipes that are easier then you can ever imagine. Some of these use one bowl or in this case; this cake use two bowls but with the same concept. Simple, easy, quick and effortlessly baking a cake from scratch. And I'm happy you all are enjoying these recipes.
About this moist chocolate cake (Save/Pin )
This is probably the simplest cake to make. All you need is two bowls, no mixers. One bowl for wet, one bowl for dry, combine the two. Pour the batter in your baking pans and you're done. A chocolate cake doesn't get easier than this. Does it? Wait till you see how moist this cake is.
This is a very versatile cake. Here are a few suggestions on how to customize this cake to your own needs.
- If you need a cake to decorate with fresh cream? this is it. Why? Because it's light and airy it works perfectly for a light frosting like whipped cream
- Want a chocolate cake with strawberries - this is perfect again. Layer whipped cream and strawberries for a light summer dessert of strawberry chocolate cake.
- Need a cake to make Black Forest Cake - try this
- Want a chocoholics chocolate cake? use chocolate ganache to frost this cake. Delish!
- Here I've used my velvet American Buttercream to make a quick birthday cake.
Useful Tips and Tools
- If you bake often, it would be a good idea to invest in a cake mixer. Because, often, we try to mix by hand and then we are too tired to give it enough creaming or mixing. So, if you are making this cake go ahead and remove that K-Mix or Kitchen Aid from your kitchen cabinet. You don’t have to buy an expensive stand mixer, a simple hand mixer also works great.
- I believe in measuring ingredients by weight, which makes my kitchen scale one of the most valuable items when baking.
- And the same goes for my measuring cups and measuring spoons. It’s always a good idea to have these handy and use them when baking rather than trying to guess measurements.
- Also, I think one set of baking pans is a must for anyone a home baker. I often use three 6-inch round cakes, which I often split into 4 layers for a tall display. Some times, I use three 8-inch round pans or three 7-inch cakes.
- Once baked, always invert your cakes on a cooling rack. This enables air circulation and prevents the steam from pooling at the bottom of the pan.
- Lastly, every oven works differently. So the baking times are just guidelines. In the case of cakes, a skewer inserted in the center is a great indication. If the cake bakes too fast or too slow compared to the time given, it might be a good idea to check if your oven needs calibration.
- An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do then is adjust the temperature accordingly.
Ingredients and substitutes (Save/Pin)
- All-purpose flour - yes, regular plain flour (maida) is all you need for this cake. Do not use any self-raising as those contain more leavening.
- Oil - regular cooking oil that unflavored works best. Do not use olive or avocado unless you do not mind the taste and flavor in your cake.
- Sugar - I prefer to use white sugar so it won't alter the color of my cupcakes but feel free to use the same amount of light brown sugar. I would not recommend dark brown sugar.
- Yogurt - gives the cake a soft crumb. If you don't have yogurt you can use sour cream or buttermilk.
- Eggs - Always use large size eggs when baking unless specified. The size of eggs varies significantly these days so as a guide on large eggs weighs between 50 to 60 grams
- Vanilla - A good quality vanilla will make a huge difference in anything you make. Premium vanilla can be expensive which is why I make my own homemade vanilla extract, bean paste or sugar.
How to Make a Simple Moist Chocolate Cake (Save/Pin)
- Preheat the oven to 160 C / 320 F.
- Prepare two 8" round pans for baking - grease and line them.
For the wet ingredients
- Start with the hot water and coffee, then add in the yogurt, milk, eggs, oil, and vanilla.
- Use a whisk to make sure the eggs are well incorporated.
For the dry ingredients
- Use a bowl large enough for the final batter.
- Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Mix them well together with a whisk.
Combine wet and dry
- Make a well in the center of the dry ingredients and pour in the wet ingredients.
- Use a whisk to combine the two slowly so you have a smooth, not lumpy batter.
- This is a very pouring cake batter.
- Pour the batter into your baking pans.
- Bake in a preheated oven at 160 C / 320 F for about 25 to 30 mins.
Prepare Frosting
- Prepare buttercream or ganache frosting as directed in the links above.
- Tort the cake into two or four layers as desired.
- Layer with frosting, smooth using a spatula or bench scraper.
- Pipe any remaining frosting as desired.
Storage
- The cake will stay fresh for up to four days at cool room temperature, longer if kept in the fridge.
- It can be frozen for a month or more.
Description
Ingredients
Dry ingredients
- 300 grams (1.5 cups) Sugar
- 220 grams (1.75 cups) All-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Baking powder
- 85 grams (1.00 cups) Cocoa powder
- 1 pinch Salt
Wet Ingredients
- 158 ml (0.75 cups) Vegetable oil
- 180 ml (0.75 cups) Boiling water
- 180 ml (0.75 cups) Milk
- 2 tsp Instant coffee
- 60 ml (0.25 cups) Yogurt
- 2 Eggs large
- 2 tsp Vanilla extract
Frosting of your Choice
- 8 cups Velvet American Buttercream OR
- 8 cups American buttercream OR
- 8 cups Swiss meringue buttercream OR
- 8 cups Italian meringue buttercream OR
- 8 cups Bakery style vanilla buttercream frosting
Instructions
- Preheat the oven to 160 C / 320 F.
- Prepare two 8 inches round pans for baking - grease and line them.
For the wet ingredients
- Start with the hot water and coffee, then add in the yogurt, milk, eggs, oil, and vanilla.
- Use a whisk to make sure the eggs are well incorporated.
For the dry ingredients
- Use a bowl large enough for the final batter.
- Add the flour, sugar, cocoa powder, baking soda, baking soda, and salt.
- Mix them well together with a whisk.
Combine wet and dry
- Make a well in the center of the dry ingredients and pour in the wet ingredients.
- Use a whisk to combine the two slowly so you have a smooth, no lumpy batter.
- This is a very pouring cake batter.
- Pour the batter into your baking pans.
- Bake in a preheated oven at 160 C / 320 F for about 25 to 30 mins.
Prepare Frosting
- Prepare buttercream frosting as directed in the links above.
- Tort each cake into two horizontally
- Layer with frosting in between layers and around the cake.
- Smooth using a spatula or bench scraper.
- Pipe any remaining frosting as desired.
Recipe Notes
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Frequently asked questions
If properly stored, this simple moist chocolate cake will last for 2 to 3 days at room temperature. It can be kept in the fridge for up to 5 or 6 days.
Yes. Freeze it on a tray for a few hours then wrap well in cling/plastic wrap, followed by a parchment paper and then aluminum foil. Thaw wrapped in the fridge for 24 hours so the condensation will stay on the papers, not the cake.
No, please do not use this cake to carve or for a novelty cake. It's a nightmare! Way too soft and falls apart. So while it's perfect for your dessert type cakes not so perfect for those carving adventures. Though, I do have a chocolate cake perfect for carving, vanilla cake for carving.
Yes, you can even cover it with fondant
No, but you can use my Eggless Chocolate Cake and bake it in two 8 inch cake pans
Yes, you can but brown sugar is more coarse so it won't dissolve properly in the batter with the minimum mixing. I highly recommend my tried and test moist chocolate fudge cake or Devil's food chocolate cake. Both of these cakes use brown sugar and butter.
I have not tried this recipe with either almond or coconut flour, but I do have a gluten-free chocolate cake recipe that is very popular.
If you don't want to make a layer cake like this,
You can make this into a sheet cake - a 'Moist Chocolate Sheet Cake'.
You can also pour the batter into a well-greased and dusted bundt pan for a 'Simple Moist Chocolate Bundt Cake'.
This recipe can also be baked into 24 beautiful simple moist chocolate cupcakes
What other frostings can I use for this simple moist chocolate cake?
There are so many other choices for frosting. Such as:
Swiss or Italian Meringue Buttercream
French or German Buttercream Frosting
Chocolate Buttercream Frosting
I have over 30 plus frosting recipes on this blog. And I highly recommend checking them out.
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More Chocolate Cake Recipes
- One bowl chocolate cake
- Devil's food chocolate cake
- Chocolate Fudge Cake
- Death by chocolate cake
- Classic, chocolate cake
- Chocolate birthday cake
- chocolate ganache cake
- chocolate mud cake,
- Simple Moist Chocolate Cake
- chocolate chiffon cake
- Chocolate cake with whipped cream
- Gluten-free Chocolate Cake
- Chocolate Coffee Cake
- Best Red Velvet Cake with Italian Meringue Buttercream (Butter-based cake)
- Best Butterscotch Cake with Swiss Meringue Buttercream
- Moist Strawberry Cake with Velvet American Buttercream (oil-based cake)
- Raspberry White Chocolate cake (white chocolate buttercream)
- Mango cake with SMBC
- One Bowl Vanilla Cake - Naked Cake
- One Bowl Chocolate Cake - Naked Cake
- Earl Grey Cake with Italian Meringue Buttercream
- Simple Moist Chocolate Cake with American Buttercream
- Moist Strawberry Cream Cake with Whipped Cream
- Fresh Strawberry Cake with Swiss meringue Buttercream (butter-based cake)
- Chocolate Ganache Chocolate Cake
- Chocolate Cake with Whipped Cream
- Easy Rainbow Cake - 7 layer Rainbow Cake
- Lemon Cake with Lemon Swiss Meringue Buttercream
- Classic Gingerbread Cake with Vanilla Buttercream and Ganache
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Grace
Week 2 Day 2 done
Viny
Week 2day 2 done
Aliya
Week2 Day 2 Done
Maria B Rugolo
Week 2: Day 2 - Done
This cake baked at 320° for 38 minutes. One of the 2 layers came out with the littlest crumb on the toothpick while the other layer the toothpick was clean and dry. Against my better judgment I took out both layers and thought the 10 minutes of cooling time in the pan would be just enough for it to finish up. Judging by the developing sink hole in that layer, no such thing happened. I made make-shift cake strips using aluminum foil wrapped around wet paper towel and am pleased that my cake layers are not domed. I took 2 photos but have not yet figured out whee to share them. Will work on that while the cakes cool. I gave the batter a taste before pouring into pans and this cake is sure to be delicious sink hole and all! Sorry Veena that I did not do this wonderful recipe of yours justice. Hoping before the Masterclass is done, it can be salvaged.
Veena Azmanov
Nothing to be sorry about, Maria. That's what this masterclass is all about. As you continue to bake you will get better and enjoy it too
All your class emails have a link to the Facebook group where you can share the pictures. Please do so I can see it. Sound like you needed more time on the second one. All cakes bake at their own time - it depends on where you place the cakes in the oven. So never presume that if one is done, the second is done too.
Diane P.
Week 2-Day 2 done.
Naledi
Week 2 day2 done
Niroo Sinha
Week 2 - Day 2 done
AShu Jain Gupta
Week 2 day 2 done
Bhakti Makhaani
Week 2 Day 2 done.
Anurag
Week 2,day 2done
Mathi
Hi Veena,
All ur classes r really very helpful to get to know about each ingredients. But I'm bit concerned about the batter life. I have a small oven, so in this case if I prepare a batter for 2×6 inch cake and if I bake one after the other will the remaining batter change the second cake's consistency? If so is there any solution to resolve this?
Veena Azmanov
In some cakes, it's ok to keep the batter in some it's not. For example, in this cake it's ok to keep the batter but in a red velvet it would not be. You can make a small batch or you can bake the case as one, then split into layers
Mathi
Thank you for the response. By the way how to know which cake batter to keep?? Is that bcz we add food colour?? Can I do it for the sculpting cake?
Veena Azmanov
Every cake is different Mathi. So, I can't jut generalize. Yes, the sculpting cake both vanilla and chocolate would be ok.
Naledi
Week 2 day2 done
Sharleen
Day 2 done
Purple bake
YES TRIED THE RECIPE, IT WAS AMAZING. THANKS VEENA
Veena Azmanov
Thank you so much for the feedback, Purple bake.
Sheryl
Week2 day2 done
Preeti
Week 2 day 2 done
V S Chalmers
Week 2 day 2 read.
Will need to bake at the weekend when I have spare time.
Looks great though.
Patricia
Week 2 , day 2 done
Susan Kelley
Week 2 Day 2 Done
Elda
Week 2. Day 2 done
Barbara
Can anyone tell me what kind of milk I should use? 1%, 2%, whole? Thank you so much! Trying to make today (and then decorate) for my son's birthday tomorrow!
Veena Azmanov
Hey Barbara. I use full-fat milk - which is 3% here. You can use 1 or 2% as well. This recipe will work either even with water. Thanks
Irene
Week 2 - Day 2 Done... Thank you Veena!!
Ramya
Week 2 Day 2 done
Deepthi
Week 2 day 2done
Bruce Rutherford
Week2 Day 2 Done
I made the cake and used Chocolate Genache. It tastes great but I'm having a problem. The recipes are adjustable according to servings but what is a serving? I cut it down to 18 servings and used 2 8 inch round cake pans. The cakes only rose to about 1 1/2 inches. I had the same problem with the Day 1 recipe. How do I adjust the recipe so that I have a cake thick enough to split in two?
Veena Azmanov
Not sure I understand Bruce. this cake will make two 8-inch layers. If you reduce the cake, you must bake in one pan or use two small pans. Otherwise, the cake will be too thin. It can even overbake making it dry.
Julie
Hi Veena.
I made this cake as part of your masterclass program and decided to freeze it for a Mother’s Day cake.
I had two tiers and put in stabilised cream instead of icing.
My 8 year old granddaughter decorated it on Sunday.
She did a wow of a job, just by the way.
This cake was absolutely delicious.
It was moist and totally just the right amount of chocolate goodness.
I don’t normally make chocolate cakes, but this one is a beauty.
Thank you so much for such a wonderful and simple recipe.
I can’t believe that it tasted so good even when it had been frozen for a few days.
My granddaughter has now ordered this cake for her 9th birthday next month.
It truly is the nicest chocolate cake that I have ever tasted.
Veena Azmanov
Thank you, Julie. I am so happy to hear you enjoyed this recipe so much. It is definitely one of my favorites too
Nasreen Suffee
Week 2 day 2
Nandi
Week 2, Day 2 done. Thanks.
Plat
Thank you Veena
I shall definitely try this recipe again keeping in mind your pointers and double check the flour and other ingredients
Thank you again
Veena Azmanov
You are welcome, Plat. Thank you
Plat
Week 2 Day 2
Didn't have Cocoa so baked Sour Cream Coffee Cake
Its a lovely recipe and the cake turned out really nice and was pretty much finished before I could use the Lemon Curd for it.
I faced some issues which I am not sure are a part of the process or my mistakes-
1. The batter was so thick that it was quite a task transferring it into the baking pan. (When such things happen, should I have added milk to make it easier for the batter to flow or is the thick batter the way to go for this recipe?)
2. Batter fell like thick dollops and would not spread out even with tapping the cake pan around. (How do I ensure that the cake bakes level more or less)
3. It spread out itself while baking but was a little lopsided on one end
I shall share the pics over mail as I am not on FB or Insta
Btw, the recipe and recipe card say sour cream but the instructions say buttermilk, which you have previously mentioned, can be a substitute.
Thank you
Veena Azmanov
Thank you, Plat. I'm happy you enjoyed this recipe.
1. yes, you can add a few tablespoons of milk to bring it to the right consistency. Though you may want to check if the amount of flour you use is correct.
2, Well, first the batter should not be so thick. So check your ingredients list to see if you have the right measurements. You can use a spatula to spread the batter as well.
3. Yes, if you don't spread the batter in the pan it will take its' own course depending on the heat and often fan direction of the oven.
I will look into it. Thank you for letting me know.
I hope this helps.
Julie
Week 2....day 2 done.
Fred
Week 2 day 2 read, thank you.
Zolisa
Week 2 day 2 done
Veena Azmanov
Thank you,
Veena Azmanov
Thank you
Angie Hickok
day 2 of week 2 done. I sent you the picture of yesterdays cake on Instagram I direct messaged it to you. my name on Instagram is Angie.h76. I have cakes I previously done for people on my page, if you are interested in taking a look and telling me what you think, that would be great. You have to scroll down a wee bit though, my cakes are at the bottom of my page
Veena Azmanov
I did get your message Angie but I cannot see the images. They won't open. Thanks
Janet Kwek
Week 2 Day 2 - Done
Veena Azmanov
Thank you, Janet
Marian
Week 2 day 2 done
Veena Azmanov
You did a great job Marian. Thank you for sharing the pictures on the group
Sofia
can I use this chocolate cake recipe for my fondant cake?
Veena Azmanov
Yes, you can. If you use it in tiered cakes make sure to dowel the cake properly
Javeria
Hi Veena, the recipe was just superb and one of the best recipe I found after trying out many chocolate cake.
I make this very often and I fact it’s the only Chocolate cake my whole family loves.
Just one thing to mention, I add just 1tsp of baking soda, as 2 tsp makes the cake taste soapy.
Why do you think that happens?
Just to mention, i do use measuring spoon for it.
Veena Azmanov
Sorry for the late reply Javeria. Not sure why. Next time try, 1 1/2 tsp baking soda and 1/2 tsp baking powder.
Angela Zeppetelli-Ali
Hi Veena
i hope all is well with you and your family.
Thank you for another fantastic recipe.
I bought quite a few of your recipes but haven't tried them all.
The one i tried this week was THE SIMPLE MOIST CHOCOLATE CAKE.
Just to say a big thank you, i know when i bake your recipies it will be a winner!
I used 2 batches yielding 5.5 inch cake in an 8 inch round pan.
I also used self raising flour with 1 tsp of baking flour to each batch successfully.
Thank you again ☺
Veena Azmanov
Thank you so much, Angela. For you positive feedback as well as for your kind support. So happy you are enjoying all my recipes both here on the blog as well as on the online shop. Thank you so much for coming back to write this feedback. Positive feedback like this is so motivating and makes me happy. Thank you.
Sravya
Hi Veena mam! What is the pan size used for the given recipe?? I want to bake this in convection oven so can I keep the remaining batter aside and bake it after the first one got baked??!!! Thank you for sharing such easy recipes ?
Veena Azmanov
Yes Sravya - This cake can be baked in two or one tall eight inch baking pan. You can keep the second batch until the first one is baking
Akila
Hi Veena,
I always use this Chocolate cake recipe for my cakes and it is a huge hit every single time. Thank you so much. But I would like to add variations to it - like , strawberry flavour / orange flavour. Could you kindly let me know what are the quantity of additional ingredients to be added to this recipe please? I know that there is one with variations in your website. But I would like to stick on to this. Please advise me.
Veena Azmanov
Thank you Akila.. Happy to hear that you like using this recipe. The variation as you can see are made using the other recipe. That is tried and tested. I have not tried / tested the variations on this one so can't tell you more. You are welcome to make your own variations and let us know of the outcome.Thanks
Vandana
Hi veena mam
My fondant flowers and articles get very sticky what should i add so that it get hard
Veena Azmanov
Sounds like you are in a high humid area. Are you using gumpaste? It's best to use gumpaste and may be a little extra cmc.
Sonal khandelwal
Mam plz share eggless reciepe of this cake
faiza magram
Hi veena
I give this cake 5 stars i did it as a blackforest it came out very yummy for me i ve found the best blackforest cake
Veena Azmanov
Thank you so much Faiza! So happy to hear that you are enjoying my recipes.
michele
i have just put this in the oven,i reckon this is going to be a beautiful cake.veenas cake is so very moist and ruich looking.peeps if you make this cake but add or remove and substitute items please do not expect the cake to be the exact same as veenas ok.she has put up the method and all that goes into it and some others just like to say can i replace with this n that?come on guys ,if you do other stuff to it then you are not following the recipie properly,dont expect it to be the same and then winge its no good.respect veena xxox
Veena Azmanov
Thank you Michele <3 Appreciate the support
Shabana Hafiz
Hi veena i love ur recipies
Veena Azmanov
Thank you !
Ariane
Hi Veena I tried your recipe, but the cake didn't risen well, could it be because I only use a hand-mixer? It's delicious thought but it's like a big brownie.
Veena Azmanov
NO a hand mixer is fine!! I sometimes do not use a mixer at all. It's a cake I call fuss free because it's so easy and require not much effort.
Caroline
Hi you mention in the section 'Lets talk about ingredients' using sour cream or possibly a buttermilk but neither of these is listed in your ingredients. Would sour cream replace milk or yoghurt or both? Many thanks. Asking as I have sour cream not yoghurt.
Veena Azmanov
Hey Caroline. I wassuppose to write it the other way round. So, yes, you can use sour cream or buttermilk if you don't have yogurt.
ancie
Mam ur site a simply super , a true guideline .. Actually Im not not able to get A mirror glaze with chocolate ganache ...Tips plz l
Veena Azmanov
I think you are looking for this <3 http://www.ahomemadechef.net/chocolate-ganache-chocolate-cake/
Elena Pogrevnoi
Hi Veena! Thank you for posting all these useful informations. Can I please have the ingredients for the moist chocolate cake for many tiers? Cause I can't find the pdf you are referring to above!
Thank you in advance!
Veena Azmanov
I have some calculate recipes in my online shop. Please check those on my Facebook page.
Santhi Ramesh Iyer
Veena excellent
Monika Rathod
Hey veena mam.. Which ingredient make cake spongy n soft?? N i would also love 2 know which ingredient v can add instead of egg to get goid result plzz rpl me.. As soon as possible....
Nadira Totaram
Hi Veena you are the best love all your recipies
ana
Hi!
I Want to do this recipie but i want to know if i have to use unsweet Cocoa or semi sweet Cocoa?
Another question, is this cake firm enough to decorate with fondant?
I want to thank you, because ive learned so much from you!
Greetings from Guatemala!
Veena Azmanov
I used unsweetened cocoa for baking cakes. And yes I have covered this cake in fondant
mru
Hi Veena,
This cake is called chocolate mud cake if m not wrong...correct me please...I want to try dis one..but it does not have baking powder..have u forgot to put dat or it just doesn't have? Also when u say use a whisk..is it a hand whisk which comes with springs in the tool or we have to whisk in d mixer..please reply about my white fondant also..it is very sweet and I had not put meringue powder.. Used butter in place of shortening and halved the measurements.. It is easy to play with but tastewise sweet :(..I mean very very sweet..and also the glycerin which I got here is different from yours..it has a consistency lil denser den aloe Vera gel..but it's not liquid as urs..u r a great artist as well... Went through lots of pages yest..
Thanks from India,
Mru..
Veena Azmanov
Hi Mru.
This is not a chocolate mud cake - much lighter. Please follow the recipe exactly as it says.
No I have not forgotten the baking powder. You can use a mixer or a hand whisk.
I did reply to your fondant question please check the reply to your previous comment.
As long as your glycerin is edible it's ok - you do get non edible glycerine as well.
Thanks
Praba
Hi Veena, I would like to bake a single tall cake like yours (in my 28 LITRES OTG) instead of two cakes. Bit worried if the center will be cooked properly. Pls help.
Abbie Kamau
Hi Veena, is it ok to use self raising flour instead of all purpose flour. And would I need to use baking powder if still using self raising flour?
Anndze Tan
I tried but my cake came out dry. No one likes it. 🙁 Where have I gone wrong?
Sarah McDonald
Simply the best chocolate cake I have ever made! Thank you so much for sharing. Everybody should try this
Sapna Gupta
Any substitute for egg
Enza
Looks delicious. .have you ever made cupcakes with this recipe? ? Thanks
Harini
Hai veena,
Tried this . Successfully done. Finished wid choklate ganache and fresh cherries. Becos I'm following good experienced teacher know? Thank u mam I send u picture in fb
Veena Azmanov
Thank you so much !