Moist Chocolate Cake Made From Scratch

Name: Moist Chocolate Cake Made From Scratch
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 servings
Ingredients: 1 ¾ cups all-purpose flour; 2 cups granulated sugar; ¾ cup cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup buttermilk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ½ cup cocoa powder; ¼ cup milk; 1 teaspoon vanilla extract

Highlighted under: Simply Sweet Bakes

I love baking and, after countless trials, I've perfected my Moist Chocolate Cake recipe. This cake boasts a rich chocolate flavor that envelops the senses, and its moist texture is simply irresistible. From the first bite, I can assure you that each forkful is a little piece of heaven. Baking can often feel daunting, but I promise that anyone can recreate this decadent cake at home—just follow my step-by-step guide, and enjoy the deliciousness!

Created by

Marley Quinn

Last updated on 2026-01-24T10:46:20.412Z

There's something uniquely gratifying about baking a cake from scratch, especially one as beloved as chocolate cake. When I first attempted this recipe, I meticulously balanced the ingredients to ensure optimal moisture. The secret, I discovered, was in the combination of eggs and buttermilk, which gives the cake its tender crumb and rich flavor.

I always encourage fellow bakers to use good-quality cocoa powder for the best depth of flavor. After experimenting with various brands, I found that a Dutch-processed cocoa not only enhances the taste but also adds a vibrant color to the cake. This cake has become a staple at every family gathering!

Why You Will Love This Recipe
Rich chocolate flavor that envelops your senses
Incredibly moist texture that takes this cake to the next level
Perfect for birthdays, celebrations, or as a special treat

The Role of Key Ingredients

Each ingredient in this Moist Chocolate Cake serves a specific purpose that contributes to the cake's overall texture and flavor. The all-purpose flour provides the structure, allowing the cake to rise while maintaining a tender crumb. Granulated sugar not only sweetens the cake but also aids in creating that moist texture by trapping moisture during baking. Additionally, the cocoa powder infuses a rich chocolate taste, which is enhanced by the use of buttermilk. This ingredient adds acidity, reacting with the baking soda to produce a lighter, fluffier cake.

Don’t overlook the importance of eggs; they bind the ingredients together and add stability. The addition of vegetable oil instead of butter contributes to the cake's moistness and gives it a tender bite. If you're looking for a lighter alternative, using a combination of applesauce and oil can yield similar effects without compromising flavor. Lastly, boiling water in the batter not only helps dissolve the cocoa powder thoroughly but also activates the cocoa's flavor and creates an incredibly moist texture.

Baking and Cooling Tips

When baking your cakes, ensure that the pans are evenly greased to prevent any sticking. I like to use parchment paper circles for added security. As the cakes bake, keep an eye on them after the 25-minute mark. Depending on your oven, you might find the baking time varies slightly. The cakes should spring back when gently pressed in the center and a toothpick should come out clean or with a few moist crumbs attached, indicating they are fully baked. Avoid opening the oven door too frequently to maintain a consistent temperature.

Allowing the cakes to cool properly is crucial for preventing a gummy texture when frosting. Cool the cakes in their pans for about 10 minutes before transferring them to wire racks to cool completely. This allows the cakes to firm up and helps them maintain their shape. If you're in a hurry, placing them in the refrigerator for a brief period can help with cooling. Frosting a warm or even slightly cool cake can lead to melting, resulting in a runny frosting situation.

Frosting Variations and Storage

The chocolate frosting for this cake is versatile. For an extra dimension of flavor, consider adding a splash of espresso or a pinch of sea salt to the buttercream to enhance the chocolate. If you prefer a whipped frosting, you can substitute half the butter with heavy cream, whipping it until fluffy for a lighter finish. Alternatively, for a dairy-free version, use coconut cream or vegan butter in the frosting.

Once assembled, this cake can be stored in an airtight container at room temperature for up to three days. If you want to keep it for a longer period, you can refrigerate it for up to a week or freeze individual slices wrapped in plastic wrap and foil for up to three months. To thaw frozen cake, move it to the fridge overnight, then bring it to room temperature before serving for the best texture and flavor.

Ingredients

For the Cake

1 ¾ cups all-purpose flour
2 cups granulated sugar
¾ cup cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Frosting

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup cocoa powder
¼ cup milk
1 teaspoon vanilla extract

Ensure all ingredients are at room temperature for the best results.

Instructions

Preheat Oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Mix Dry Ingredients

In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk them together until well combined.

Combine Wet Ingredients

In another bowl, beat the eggs, buttermilk, oil, and vanilla extract together until smooth.

Combine Mixtures

Slowly add the wet ingredients to the dry ingredients, mixing until just combined. Carefully stir in the boiling water until the mixture is smooth.

Bake

Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean.

Cool and Frost

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely. Frost with your favorite chocolate frosting once cooled.

Be sure to allow the cakes to cool completely before frosting to prevent the frosting from melting.

Pro Tips

For added flavor, consider adding a tablespoon of espresso powder to the boiling water. It enhances the chocolate flavor beautifully!

Serving Suggestions

This Moist Chocolate Cake is perfect on its own, but it shines even brighter with accompaniments. A scoop of vanilla ice cream or a dollop of whipped cream pairs beautifully with the rich chocolate flavor. You can also serve it with fresh berries or a berry compote to add a delightful contrast and freshness, making it a crowd-pleaser for any occasion.

If you want to elevate your serving game, consider cutting the cake into layers and adding a filling of your choice, such as raspberry jam or chocolate ganache, between the layers. This not only enhances the flavor profile but also makes for a visually stunning presentation.

Troubleshooting Common Issues

If your cake rises unevenly, it could be due to improper mixing. Ensure that you mix only until combined when incorporating the wet and dry ingredients. Over-mixing can lead to a dense cake, while under-mixing might leave pockets of flour. Additionally, always check that your baking powder and soda are fresh, as expired leavening agents can cause poor rise.

In case your cake sinks in the middle after baking, this could indicate that it was underbaked or that you opened the oven door too soon, causing a temperature drop. Make sure to bake until a toothpick comes out clean and avoid opening the oven until you’re close to the end of the baking time for the best results.

Questions About Recipes

→ Can I use milk instead of buttermilk?

Yes, you can make a buttermilk substitute by adding a tablespoon of vinegar or lemon juice to regular milk.

→ How do I store leftovers?

Store the cake in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week.

→ Can I make this cake a day ahead?

Absolutely! This cake tastes even better the next day as the flavors settle in.

→ Is there a gluten-free version of this cake?

You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it is a 1:1 ratio.