Moist Chocolate Cake Made From Scratch

Name: Moist Chocolate Cake Made From Scratch
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 3 1/2 cups powdered sugar; 1/2 cup unsweetened cocoa powder; 1/2 cup whole milk; 2 teaspoons vanilla extract

Highlighted under: Oven Delights

I absolutely love baking this moist chocolate cake from scratch! The rich, indulgent flavor combined with a soft, fluffy texture makes it hard to resist. Whenever I serve this cake at gatherings, it's always a hit. I enjoy experimenting with different frostings and toppings to make each cake feel unique. Plus, making this cake from scratch allows me to control the ingredients, ensuring it's just the way I like it. With a perfect balance of sweetness and chocolatey goodness, it’s become one of my favorite go-to recipes.

Created by

Rosalie Mitchell

Last updated on 2026-01-24T11:16:19.126Z

One of my fondest memories is baking this moist chocolate cake during family celebrations. I experimented with various chocolate combinations, but I found that using high-quality cocoa powder truly elevates the taste. The first time I made it, I whipped the egg whites separately to incorporate more air, and it turned out perfectly fluffy!

I love pairing this cake with a rich ganache or creamy buttercream frosting. A tip I always follow is to let the cake cool completely before frosting – this prevents the icing from melting off and keeps everything looking as delicious as it tastes!

Why You Will Love This Recipe
Luxuriously moist texture that melts in your mouth
Deep chocolate flavor that satisfies any sweet tooth
Perfect for birthdays, celebrations, or an indulgent treat

Understanding the Ingredients

Each ingredient in this moist chocolate cake plays a crucial role in achieving its delightful texture and flavor. The all-purpose flour provides the structure, while the sugar contributes sweetness and moisture. Unsweetened cocoa powder adds the rich chocolate depth that's essential for flavor. Choosing high-quality cocoa can elevate the overall taste, making it richer and more indulgent. For a lighter cake, consider using cake flour instead of all-purpose flour, which will result in a softer crumb.

The balance of baking powder and baking soda is crucial for a perfect rise; combined, they ensure the cake has a light and fluffy texture. Be sure to check that they are fresh for optimal effectiveness. Additionally, the inclusion of boiling water in the batter not only helps to dissolve the cocoa but also enhances the cake’s moisture, leading to that melt-in-your-mouth experience. It may seem unconventional, but trust the process for truly tender results.

Frosting Techniques for Success

The frosting is just as important as the cake itself. This recipe uses a buttercream made with unsalted butter, which allows you to control the saltiness of your final product. When making buttercream, ensure your butter is at room temperature for easier blending, resulting in a smoother, creamier texture. If your frosting seems too thick, gradually add more milk, one tablespoon at a time, until the desired consistency is achieved. Conversely, if it's too runny, add a bit more powdered sugar to thicken it up.

Decorating your cake can be as simple or intricate as you want. Start by applying a crumb coat— a thin layer of frosting that seals in crumbs—before adding the final layer. This technique helps achieve a clean finish. If you're feeling adventurous, consider adding chocolate shavings or sprinkles on top, or even fresh berries for a touch of freshness. Whatever you choose, let your creativity shine!

Ingredients

For the Cake

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Frosting

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup whole milk
2 teaspoons vanilla extract

Instructions

Preheat the Oven

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

Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.

Combine Wet Ingredients

In another bowl, mix the eggs, milk, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.

Add Boiling Water

Carefully stir in the boiling water until the batter is smooth. It will be thin, but that's okay!

Bake the Cake

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

Cool and Frost

Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely. Once cool, frost with your favorite frosting.

Pro Tips

For an extra chocolate kick, add chocolate chips to the batter or serve with chocolate sauce drizzled over the top. Always make sure your ingredients are at room temperature for the best results.

Make-Ahead and Storage Tips

This chocolate cake is perfect for making ahead of time! Baked and cooled cakes can be wrapped tightly in plastic wrap and stored in the fridge for up to a week, or you can freeze them for up to three months. To freeze, make sure the cakes are completely cooled, then wrap each layer securely in plastic wrap, followed by aluminum foil. When ready to use, simply thaw in the refrigerator overnight before frosting.

If you decide to prepare the batter in advance, it’s best to bake it right away. The leavening agents begin working as soon as they are combined with wet ingredients, so the batter may lose its rising power if stored for too long. However, you can prepare the dry ingredients ahead of time and combine them with wet ingredients the day you plan to bake.

Troubleshooting Common Issues

Should your cake domes in the center or crack, it may be due to overmixing the batter or incorrect oven temperature. Make sure to mix only until combined after adding wet ingredients, and keep an eye on your oven temperature using an oven thermometer for accuracy. Remember, opening the oven too frequently can also affect how the cake rises, leading to undesired results.

If your cake turns out dry, it could be due to overbaking or using too much flour. Always use a measuring scale for accuracy, and try testing for doneness a couple of minutes before the recommended baking time by inserting a toothpick. A few moist crumbs should cling to the toothpick, indicating it’s perfectly baked!

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can use cake flour for a lighter texture, but make sure to adjust the measurements accordingly.

→ How do I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I freeze this cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months.

→ What can I substitute for eggs?

You can use flaxseed meal or applesauce as a substitute for eggs in this recipe.