Veena Azmanov

Cake Artist and Food Enthusiast

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Simple Moist Chocolate Cake Recipe

*Updated* By 42 Comments

Recipe Video Print

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 it can be served with whipped cream for a light dessert or with chocolate frosting for a more indulgent affair.

A Pinterest optimized image for this Simple Moist Chocolate Cake recipe, featuring a cut slice of the cake, displaying beautiful perfect dark chocolate layers with white velvet American buttercream
Simple Moist Chocolate Cake Recipe, Best Chocolate Cake, Moist chocolate cake,

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.

This is a delicious chocolate cake. Very soft, moist and dark in color. I honestly didn’t know what to call it. Since it’s very easy to make and yet so moist I thought why not just call it Simple yet Moist Chocolate Cake.

A Pinterest optimized image for this Simple Moist Chocolate Cake recipe, featuring a cut slice of the cake, displaying beautiful perfect dark chocolate layers with white velvet American buttercream
Moist Chocolate Cake Recipe, Best Chocolate Cake, Moist chocolate cake,

It’s simple! 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. Most 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. Free free to let me know in the comments below. I love the feedback.

About this moist chocolate cake (Save/Pin )

As I said above 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.
  • Like 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 – This works great.
  • Make a chocoholics chocolate cake and use chocolate ganache instead of whipped cream and it turns into a decadent chocolate cake.
  • Here I’ve used my velvet American Buttercream to make a quick last-minute birthday cake.

Note – Please do not use this one 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.

As I said above, this cake is delicious with Buttercream.  You can even cover it with fondant for a single tier cake. It’s quite a delicate cake so I wouldn’t use it in tier cakes unless it is the top tier.

A Pinterest optimized image for this Moist Chocolate Cake recipe, featuring a cut slice of the cake, displaying beautiful perfect dark chocolate layers with white velvet American buttercream
Simple Moist Chocolate Cake Recipe, Best Chocolate Cake, Moist chocolate cake,

Useful Tips and Tools 

  • A simple Bowl, whisk and Spatula is all you need for this recipe
  • Personally, I believe in weighing ingredients by weight, which makes my kitchen scaleone of the most valuable items when baking.
  • The same goes for mymeasuring 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.
  • Personally, I like to bake three layers rather than torte my cakes and it bakes faster too. For most of my layer cake recipes on this blog I use 3 x 6-inch round pans or 2 x 8-inch round pans. 
  • Once baked always invert your cakes on a cooling rack. This encourages air circulation and prevents the steam from pooling at the bottom of the pan.
  • 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 quick 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
A Pinterest optimized image for this Moist Chocolate Cake recipe, featuring a cut slice of the cake, displaying beautiful perfect dark chocolate layers with white velvet American buttercream
Moist Chocolate Cake Recipe, Best Chocolate Cake Recipe,

Let’s talk 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.
  • Butter – I prefer to use unsalted butter so I can control the quantity of sugar in my recipe but if salted butter is all you gave go ahead and use it. Just omit salt in the recipe.
  • 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)

Method

  • 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. 

Frequently asked questions

How long with this moist chocolate cake last?

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.

Can I freeze this simple Chocolate Cake

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.

Can I make this a moist eggless chocolate cake?

No, but you can use my Eggless Chocolate Cake and bake it in two 8 inch cake pans

Can I use brown sugar instead of white in this moist chocolate cake?

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.

Can I use coconut flour or almond flour instead of all-purpose flour for this moist chocolate cake?

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.

What other pans can I use this moist chocolate cake recipe for?

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.

Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.

A Pinterest optimized image for this Moist Chocolate Cake recipe, featuring a cut slice of the cake, displaying beautiful perfect dark chocolate layers with white velvet American buttercream
Moist Chocolate Cake Recipe, Best Chocolate Cake, chocolate cake,
A Pinterest optimized image for this Simple Moist Chocolate Cake recipe, featuring a cut slice of the cake, displaying beautiful perfect dark chocolate layers with white velvet American buttercream

Simple Moist Chocolate Cake Recipe

Author: Veena Azmanov
4.89 from 27 votes
Print Pin Rate
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Calories: 366kcal
$10
Adjust Servings Here: 20 servings

Description

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 it can be served with whipped cream for a light dessert or with chocolate frosting for a more indulgent affair.
 

Equipment /Tools

Ingredients

Dry ingredients

Wet Ingredients

  • 158 ml Vegetable oil
  • 180 ml Boiling water
  • 2 tsp Instant coffee
  • 180 ml Milk
  • 60 ml Yogurt
  • 2 Eggs large
  • 2 tsp Vanilla extract

Frosting of your Choice

Metric – US customary
ADJUST SERVINGS HERE – 20 servings

Conversions – Switch between Metric & US for other measurement options

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

Featured video below

One bowl Vanilla Cake

Recipe Video

About Videos – most recipes has two videos – a quick version in the post & longer detailed version on this recipe card. Sometimes a similar recipe video may be used. Please do subscribe to my channel if you like my videos

Nutrition Information
Serving: 100g | Calories: 366kcal | Carbohydrates: 36.1g | Protein: 4.8g | Fat: 23.7g | Saturated Fat: 10.2g | Polyunsaturated Fat: 13.4g | Monounsaturated Fat: 0g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 157mg | Potassium: 0mg | Fiber: 4g | Sugar: 20.9g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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

Keywords – cake, chocolate, moist, Quick, Simple
Did you make this recipe? I’d love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

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Author – Veena Azmanov

About Veena Azmanov

I’ve always loved cooking, baking, and cake decorating but couldn’t afford to attend culinary schools. So, I had to learn my way through trials and errors.
Here you can find my delicious, often healthy, and practical recipes, along with instructional videos and tutorials. In addition, I provide cake decorating recipes, tutorials, and tips on how to start your own cake decorating business.
I am also a contributor to two other websites – Cake Decorating Tutorials and East Indian Recipes.

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Comments

  1. Sofia

    can I use this chocolate cake recipe for my fondant cake?

    Reply

    • Veena Azmanov

      Yes, you can. If you use it in tiered cakes make sure to dowel the cake properly

      Reply

  2. 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.

    Reply

    • 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.

      Reply

  3. 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 ☺

    Reply

    • 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.

      Reply

  4. 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 ?

    Reply

    • 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

      Reply

  5. 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.

    Reply

    • 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

      Reply

  6. Vandana

    Hi veena mam
    My fondant flowers and articles get very sticky what should i add so that it get hard

    Reply

    • 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.

      Reply

  7. Sonal khandelwal

    Mam plz share eggless reciepe of this cake

    Reply

  8. 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

    Reply

    • Veena Azmanov

      Thank you so much Faiza! So happy to hear that you are enjoying my recipes.

      Reply

  9. 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

    Reply

    • Veena Azmanov

      Thank you Michele <3 Appreciate the support

      Reply

  10. Shabana Hafiz

    Hi veena i love ur recipies

    Reply

    • Veena Azmanov

      Thank you !

      Reply

  11. 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.

    Reply

    • 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.

      Reply

      • 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.

        Reply

        • 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.

          Reply

  12. 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

    Reply

  13. 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!

    Reply

    • Veena Azmanov

      I have some calculate recipes in my online shop. Please check those on my Facebook page.

      Reply

  14. Santhi Ramesh Iyer

    Veena excellent

    Reply

  15. 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….

    Reply

  16. Nadira Totaram

    Hi Veena you are the best love all your recipies

    Reply

  17. 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!

    Reply

    • Veena Azmanov

      I used unsweetened cocoa for baking cakes. And yes I have covered this cake in fondant

      Reply

  18. 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..

    Reply

    • 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

      Reply

  19. 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.

    Reply

  20. 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?

    Reply

  21. Anndze Tan

    I tried but my cake came out dry. No one likes it. 🙁 Where have I gone wrong?

    Reply

  22. Sarah McDonald

    Simply the best chocolate cake I have ever made! Thank you so much for sharing. Everybody should try this

    Reply

  23. Sapna Gupta

    Any substitute for egg

    Reply

  24. Enza

    Looks delicious. .have you ever made cupcakes with this recipe? ? Thanks

    Reply

  25. 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

    Reply

    • Veena Azmanov

      Thank you so much !

      Reply

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