This ultra-moist chocolate cake is rich, tender, and deeply chocolatey. Made with simple pantry staples and oil instead of butter, it stays soft and moist for days. It’s perfect for birthdays, celebrations, or anytime you want a foolproof chocolate cake that never disappoints.
Ingredients
Dry Ingredients
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2¼ cups all-purpose flour
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1 cup granulated sugar
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¾ cup unsweetened cocoa powder
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1½ teaspoons baking powder
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1½ teaspoons baking soda
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½ teaspoon salt
Wet Ingredients
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2 large eggs
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1 cup vegetable oil
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1 cup milk or buttermilk
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1 cup hot water or hot coffee (enhances chocolate flavor)
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1 teaspoon vanilla extract
Instructions
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Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch baking pan. -
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined. -
Add Wet Ingredients
Add the eggs, vegetable oil, milk, and vanilla extract to the dry ingredients. Mix until smooth and fully combined. -
Add Hot Liquid
Slowly pour in the hot water or coffee while mixing. The batter will be thin — this is normal and ensures a moist cake. -
Bake
Pour the batter evenly into the prepared pan(s). Bake for:-
30–35 minutes for round pans
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35–40 minutes for a 9×13 pan
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
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Cool
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Optional Chocolate Frosting
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½ cup unsalted butter, softened
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2½ cups powdered sugar
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½ cup cocoa powder
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3–4 tablespoons milk
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1 teaspoon vanilla extract
Beat all ingredients together until smooth and creamy. Spread over cooled cake.
Tips for Best Results
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Use hot coffee instead of water for deeper chocolate flavor
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Do not overmix the batter once the flour is incorporated
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Oil keeps the cake moist longer than butter
Serving Suggestions
Serve this cake:
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Plain with powdered sugar
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Frosted with chocolate or cream cheese frosting
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With whipped cream and fresh berries
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Slightly warm with vanilla ice cream
Storage
Store the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. The cake can also be frozen for up to 2 months.