Classic Moist Chocolate Cake

Classic Moist Chocolate Cake is a timeless dessert that combines deep chocolate flavor with a soft, tender crumb. Perfect for birthdays, celebrations, or any time you crave something sweet, this cake delivers rich taste and beautiful texture in every bite.

Why You’ll Love This Recipe

This recipe produces a cake that is incredibly moist and full of chocolate flavor thanks to the combination of cocoa powder and boiling water. It’s simple to make with pantry staples and comes together quickly. Whether frosted with your favorite buttercream, ganache, or enjoyed plain, it’s a dependable go-to for chocolate lovers.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 ½ cups (190 g) all-purpose flour
1 ½ cups (300 g) sugar
¾ cup (75 g) cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup (240 ml) milk
½ cup (120 ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240 ml) boiling water

Directions

Preheat the oven to 180°C (350°F). Grease and flour two 8-inch (20 cm) round pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract. Beat until well combined.
Stir in the boiling water. The batter will be thin.
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Servings and timing

This recipe yields 12 servings.
Prep time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes

Variations

Add a teaspoon of instant coffee granules to enhance the chocolate flavor.
Use buttermilk instead of regular milk for extra tenderness.
Fill and frost with chocolate ganache, cream cheese frosting, or whipped cream.
Stir in mini chocolate chips for extra texture.
Make cupcakes instead of cake layers (adjust baking time to 18–22 minutes).

Storage/reheating

Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
For longer storage, wrap unfrosted layers tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before frosting.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the layers a day in advance and store them wrapped until ready to frost.

Can I use a different pan size?

Yes, you can bake this in a 9×13 inch pan or as cupcakes. Adjust baking times accordingly.

Why is the batter so thin?

The boiling water creates a thin batter that bakes into an exceptionally moist cake.

Can I reduce the sugar?

Slightly, but reducing too much may affect texture and moisture.

Can I use butter instead of oil?

Oil helps keep the cake moist. Using melted butter may result in a denser texture.

What type of cocoa powder should I use?

Unsweetened natural cocoa powder is recommended.

How do I know the cake is done?

A toothpick inserted in the center should come out clean or with a few moist crumbs.

Can I add fillings between the layers?

Yes, jams, chocolate ganache, or whipped cream work well.

How do I keep the cake from sticking to the pan?

Grease and flour the pans or line with parchment paper circles.

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free flour blend designed for baking.

Conclusion

Classic Moist Chocolate Cake is a reliable, crowd-pleasing dessert that offers deep chocolate flavor and a soft, tender crumb. Whether you keep it simple or dress it up with frosting and fillings, this cake is sure to be a favorite at any gathering.

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