Simple Moist Chocolate Cake
Whether you’re an experienced baker or just starting out, having a reliable recipe for moist chocolate cake is a must. This simple and easy recipe makes an irresistible simple moist chocolate cake. All you need are two bowls and a whisk.
There’s nothing quite like the satisfaction of biting into a piece of moist and decadent chocolate cake. And yet, for many of us, the idea of creating this dessert from scratch can seem daunting. But fear not, contrary to popular belief, making a moist chocolate cake doesn’t require any complicated sorcery. In fact, with just a few basic ingredients and some helpful tips, anyone can whip up a perfect cake in no time.
Today, I will share with you the secrets behind creating a moist chocolate cake, share some decorating ideas for special occasions, and answer some frequently asked questions to ensure your cake turns out just right. So, whether you’re a baking novice or a seasoned pro, get ready to impress your taste buds (and your friends and family) with our delicious recipe and advice.
As Julia Child once said, “a party without cake is just a meeting,” so why not make your next celebration unforgettable with a homemade, moist chocolate cake?
Why make this cake
- First and foremost, who doesn’t love chocolate cake? It’s a classic dessert that’s perfect for any occasion, whether you’re celebrating a birthday, anniversary, or just want something sweet to enjoy after dinner.
- Plus, making a cake from scratch can be a fun and rewarding experience, and this recipe is so simple and straightforward that even beginner bakers can tackle it with confidence.
- And let’s not forget the delicious taste – once you’ve tasted a homemade moist chocolate cake, you’ll never want to go back to store-bought options again. So why not give this recipe a try and surprise your taste buds (and your loved ones) with a decadent and delicious treat?,
- In addition, this is probably the simplest cake to make. All you need is two bowls, no electric mixers. One bowl for wet, one bowl for dry, combine the two. Pour the batter into your baking pans and you’re done. A chocolate cake doesn’t get easier than this.
- And, if you need more convincing? 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. Works perfectly for a light frosting like whipped cream such as black forest cake.
- Want a chocolate cake with strawberries – this is perfect again.
- Here I’ve used my velvet American Buttercream to make a quick birthday cake. But you can also try Swiss or Italian Meringue Buttercream, French or German Buttercream, Chocolate Buttercream, chocolate ganache. The options are endless.
- See my 30 plus frosting recipes on this blog.
Ingredients and substitutes
When it comes to making a moist chocolate cake, the ingredients you use can make all the difference. While this recipe calls for basic ingredients like flour, sugar, cocoa powder, and eggs, there are a few substitutes you can use to customize the flavor and texture of your cake.
- 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 – One key to making a truly moist chocolate cake is using oil instead of butter. Oil not only adds moisture to the cake, but it also helps to keep it moist for longer. Regular cooking oil that is unflavored works best. Do not use olive or avocado unless you do not mind the taste and flavor of 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. You can make homemade vanilla extract, bean paste or sugar.
- Water – if you’re looking to add a subtle coffee flavor to your cake, you can swap out some of the water in the recipe for brewed coffee. If you want to make your cake dairy-free, you can use coconut milk or almond milk in place of regular milk.
Simple moist chocolate cake
- Oven – Preheat the oven to 325℉/165℃Gas Mark 3. Grease and line 2 x 8-round cake pans with parchment paper.
- Wet ingredients – Combine the yogurt, milk, eggs, oil, and vanilla extract in a medium bowl. Then, add the coffee mixture and combine well. Set aside
Pro tip – use a whisk to ensure there are no lumps - Dry ingredients – In a larger mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking soda, and salt.
Pro tip – Use a whisk to ensure everything is well combined. - Wet to dry – Pour the wet ingredients into the dry ingredients and combine well to ensure no lumps.
Pro tip – Use a whisk to ensure everything is well combined without any lumps. - Bake – Divide the batter into your prepared baking pans. Bake in a preheated oven for 35 to 4o minutes or until a toothpick inserted in the center comes out clean.
Prepare Frosting
- Cream – In the stand mixer with the paddle attachment (or hand mixer) cream butter until light and fluffy. Add salt, whipping cream, and vanilla extract – mix for a minute, until well combined
- Whip – Next, add the powdered sugar one cup at a time. Once all the powdered sugar has been incorporated whip for 2 to 3 minutes until light and fluffy.
Pro tip – The heavy cream will whip some volume making the frosting light and airy.
Assemble
- Level – Using a bread knife or cake leveler cut the domes off the cake layers. Brush each layer with the cooled simple syrup
Pro tip – simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist. - Stack – Place a cake layer on the cake board or cake stand. Top with a big dollop of buttercream – spread evenly using a straight-edge spatula. Place the next layer followed by more buttercream, then the final layer. Chill the cake for 15 minutes.
Pro tip – Chilling the cake at this point will ensure the layers don’t move when you frost the outside. - Color – Divide the frosting into different bowls and dye them with food gel colors. Spread the different colored buttercream around and on the top of the cake. Use a spread with a spatula then use a bench scraper to smooth the sides.
Pro tip – A straight-edge spatula for the top, an offset spatula, and a bench scraper for the sides work better. - Frost – Spread the different colored buttercream around and on the top of the cake. Use a bench scraper to smooth the sides of the cake and an offset spatula to smooth the top
Pro tip – I colored the remaining buttercream pink, purple, blue, red. - Decorate – You can place the remaining frosting in a piping bag and pipe swirls or borders on the cake.
Simple cake designs ideas for celebrations
Whether it’s a birthday celebration or an anniversary, a well-decorated cake is the perfect centerpiece for any occasion. Today, I added colors to my frosting to create a tie-die effect but there is so much more you can do. Here are some ideas to get you started:
- Fresh fruit: Add a pop of color and freshness to your cake by decorating it with fresh berries, sliced kiwis or even edible flowers.
- Chocolate ganache: For a decadent finish, whip up a batch of chocolate ganache and pour it over the top of your cake. Add some fresh fruit or chopped nuts for extra texture.
- Buttercream frosting: A classic buttercream frosting is always a crowd-pleaser. Add some food coloring to match your party theme or use a piping bag to create fun designs.
- Candy toppings: Kids (and adults!) will love a cake topped with their favorite candy. Crush up some Oreos or sprinkle M&Ms over the top for a colorful and playful touch.
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Tips for Success
Here are a few tips and tricks that can elevate your baking game.
- Use quality ingredients: Start with high-quality cocoa powder, flour, sugar, and eggs. Using fresh ingredients will enhance the flavor and texture of your cake.
- Measure accurately: Baking is a science, so it’s important to measure your ingredients precisely. Use measuring cups and spoons instead of eyeballing it for consistency and reliability.
- Don’t overmix: Once you add the flour to your batter, avoid overmixing it. Overmixing can result in a tough cake due to gluten formation.
- Add flavor: Adding a tablespoon of coffee to your batter can enhance the chocolate flavor without making it taste like coffee. It will also give it a richer, darker color.
- Use the right pan: The pan you use can make a difference in your cake’s moisture and texture. Choose a lighter-colored pan for a more even bake, and use parchment paper to ensure your cake comes out of the pan easily.
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Frequently asked questions
If properly stored, this simple moist chocolate cake will keep for 2 to 3 days at room temperature. It can be kept in the fridge for up to a week and can also be frozen for over a month. Thaw in the fridge overnight for best results.
Achieving a moist texture in a chocolate cake can seem like a daunting task, but there’s a secret to making it happen. The key to making this chocolate cake moist is the use of oil instead of butter. While butter can add richness and flavor to a cake, it doesn’t hold moisture as well as oil. Oil, on the other hand, adds moisture and keeps the cake moist for longer, resulting in a decadent and irresistible dessert.
While sifting your flour, cocoa powder, and baking soda may seem like an unnecessary step, it’s actually crucial for ensuring that these ingredients are evenly distributed throughout the batter. This results in a more uniform texture and prevents clumps of flour or cocoa powder from forming in the cake. However, if you use the whisk correctly you can achieve the same as well.
The most reliable way to tell if a cake is done is by inserting a toothpick or cake tester into the center of the cake. If it comes out clean or with a few dry crumbs attached to it, the cake is done. You can also gently press the center of the cake with your finger – if it springs back, it’s done.
It’s important to let the cake cool completely before frosting it, or else the frosting will melt and slide off. Depending on the size of the cake and your kitchen’s temperature, this can take anywhere from 1-2 hours. To speed up the cooling process, you can place the cake in the refrigerator or freezer for a short amount of time.
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Simple Moist Chocolate Cake
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Ingredients
Dry ingredients
- 1 ½ cup (300 g) Sugar
- 1 ¾ cup (215 g) All-purpose flour
- 1 tsp Baking soda
- ½ tsp Baking powder
- 1 cup (85 g) Cocoa powder ((Dutch-processed))
- 1 pinch Kosher salt
Wet Ingredients
- 2 large Eggs (room temperature)
- ¾ cup (180 ml) Vegetable oil (flavorless)
- ¼ cup (60 ml) Greek yogurt
- ¾ cup (180 ml) Whole milk
- 2 tsp Vanilla extract
- ¾ cup (180 ml) Boiling water (with 2 tsp of coffee)
Vanilla frosting
- 1 lb (450 g) Unsalted butter (room temperature)
- 6 cups (720 g) Powdered sugar
- ½ cup (120 ml) Whipping cream
- ½ tsp Kosher salt
- 1 tbsp Vanilla extract
Plus
- ½ cup (120 ml) Sugar Syrup (to moisten the cake (optional) )
Instructions
- Oven – Preheat the oven to 325℉/165℃Gas Mark 3. Grease and line 2 x 8-round cake pans with parchment paper.
- Wet ingredients – Combine the yogurt, milk, eggs, oil, and vanilla extract in a medium bowl. Then, add the coffee mixture and combine well. Set asidePro tip – use a whisk to ensure there are no lumps2 large Eggs, ¾ cup Vegetable oil, ¼ cup Greek yogurt, ¾ cup Whole milk, 2 tsp Vanilla extract, ¾ cup Boiling water
- Dry ingredients – In a larger mixing bowl combine the flour, sugar, cocoa powder, baking soda, baking soda, and salt.Pro tip – Use a whisk to ensure everything is well combined.1 ½ cup Sugar, 1 ¾ cup All-purpose flour, 1 tsp Baking soda, ½ tsp Baking powder, 1 cup Cocoa powder, 1 pinch Kosher salt
- Wet to dry – Pour the wet ingredients into the dry ingredients and combine well to ensure no lumps.Pro tip – Use a whisk to ensure everything is well combined without any lumps.
- Bake – Divide the batter into your prepared baking pans. Bake in a preheated oven for 35 to 4o minutes or until a toothpick inserted in the center comes out clean.
Prepare Frosting
- Cream – In the stand mixer with the paddle attachment (or hand mixer) cream butter until light and fluffy. Add salt, whipping cream and vanilla extract – mix for a minute, until well combined1 lb Unsalted butter, ½ cup Whipping cream, ½ tsp Kosher salt, 1 tbsp Vanilla extract
- Whip – Next, add the powdered sugar one cup at a time. Once all the powdered sugar has been incorporated whip for 2 to 3 minutes until light and fluffy. Pro tip – The heavy cream will whip some volume making the frosting light and airy.6 cups Powdered sugar
Assemble
- Level – Using a bread knife or cake leveler cut the domes off the cake layers. Brush each layer with the cooled simple syrupPro tip – simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.½ cup Sugar Syrup
- Stack – Place a cake layer on the cake board or cake stand. Top with a big dollop of buttercream – spread evenly using a straight-edge spatula. Place the next layer followed by more buttercream, then the final layer. Chill the cake for 15 minutes. Pro tip – Chilling the cake at this point will ensure the layers don't move when you frost the outside.
- Color – Divide the frosting into different bowls and dye them with food gel colors. Spread the different colored buttercream around and on the top of the cake. Use a spread with a spatula then use a bench scraper to smooth the sides. Pro tip – A straight-edge spatula for the top, an offset spatula, and a bench scraper for the sides work better.
- Frost – Spread the different colored buttercream around and on the top of the cake. Use a bench scraper to smooth the sides of the cake and an offset spatula to smooth the topPro tip – I colored the remaining buttercream pink, purple, blue, red.
- Decorate – You can place the remaining frosting in a piping bag and pipe swirls or borders on the cake.
Recipe Notes & Tips
- Use quality ingredients: Start with high-quality cocoa powder, flour, sugar, and eggs. Using fresh ingredients will enhance the flavor and texture of your cake.
- Measure accurately: Baking is a science, so it’s important to measure your ingredients precisely. Use measuring cups and spoons instead of eyeballing it for consistency and reliability.
- Don’t overmix: Once you add the flour to your batter, avoid overmixing it. Overmixing can result in a tough cake due to gluten formation.
- Add flavor: Adding a tablespoon of coffee to your batter can enhance the chocolate flavor without making it taste like coffee. It will also give it a richer, darker color.
- Use the right pan: The pan you use can make a difference in your cake’s moisture and texture. Choose a lighter-colored pan for a more even bake, and use parchment paper to ensure your cake comes out of the pan easily.
Decorating ideas
Whether it’s a birthday celebration or an anniversary, a well-decorated cake is the perfect centerpiece for any occasion. Today, I added colors to my frosting to create a tie-die effect but there is so much more you can do. Here are some ideas to get you started:- Fresh fruit: Add a pop of color and freshness to your cake by decorating it with fresh berries, sliced kiwis or even edible flowers.
- Chocolate ganache: For a decadent finish, whip up a batch of chocolate ganache and pour it over the top of your cake. Add some fresh fruit or chopped nuts for extra texture.
- Buttercream frosting: A classic buttercream frosting is always a crowd-pleaser. Add some food coloring to match your party theme or use a piping bag to create fun designs.
- Candy toppings: Kids (and adults!) will love a cake topped with their favorite candy. Crush up some Oreos or sprinkle M&Ms over the top for a colorful and playful touch.
Other baking pan suggestions
If you don’t want to make a layer cake like this,- You can make this into a 9 x 13-inch sheet cake – a ‘Moist Chocolate Sheet Cake’.
- You can also pour the batter into a well-greased and dusted bundt pan for a ‘Moist Chocolate Bundt Cake’.
- This recipe can also be baked into 24 beautiful simple moist chocolate cupcakes
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
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
Week2 Day 2 Done
Hi Veena. Is this s stable enough to do a double barrel cake?
Yes, Rosa. You can make a double barrel cake with this. Thanks
Week 2 Day 2 done.
Week 2 day 2 done
I think I forgot to rate this recipe when I added my comment below. This recipe deserves 5 stars and more! Yes – it’s that good ?
Thank you, Jammy