Introduction

This moist chocolate cake is a classic treat that’s rich, tender, and full of deep cocoa flavor. Perfect for any occasion, it’s easy to make and sure to satisfy your chocolate cravings.

A six-layer chocolate cake with each layer showing a rich, dark brown color and smooth chocolate filling between them. The outside is fully covered with creamy chocolate frosting, decorated on top with eight swirls of the same frosting evenly spaced around the edge. The cake sits on a white plate with small raised dot details around the rim, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 ½ tsp baking powder
1 tsp salt
3 large eggs (room temperature)
1 cup whole milk
½ cup vegetable oil
2 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Step 2: In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, and salt until well combined.
Step 3: In another bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth.
Step 4: Gradually add the wet ingredients to the dry ingredients, stirring gently just until combined. Do not overmix.
Step 5: Divide the batter evenly between the prepared pans and smooth the tops.
Step 6: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.

Tips & Variations

For extra moistness, replace the whole milk with buttermilk or add a tablespoon of sour cream.
Try adding a teaspoon of espresso powder to enhance the chocolate flavor.
Use high-quality cocoa powder for a richer taste.
To make cupcakes, fill lined muffin tins two-thirds full and bake for 18-22 minutes.

Storage

Store the cake covered at room temperature for up to 3 days. For longer storage, refrigerate in an airtight container for up to a week or freeze wrapped tightly for up to 3 months. Bring to room temperature before serving and refresh with a light frosting or dusting of cocoa powder.

How to Serve

A round chocolate cake with six visible layers, each layer dark brown and moist, separated by thick, smooth milk chocolate frosting in between. The top of the cake is covered in the same glossy chocolate frosting, decorated with swirls of darker chocolate frosting evenly spaced around the edge. The cake sits on a white plate with small round dots around the edge, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil?

Yes, you can substitute vegetable oil with canola or melted coconut oil for similar results and a slight variation in flavor.

How do I know when the cake is fully baked?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done baking.

Moist Chocolate Cake Recipe

Print Recipe

★★★★★

4.9 from 102 reviews

This Moist Chocolate Cake is a rich and tender dessert featuring a deep chocolate flavor balanced by a soft, fluffy crumb. Made with simple ingredients like cocoa powder, flour, sugar, and eggs, it’s perfect for any occasion—from birthdays to casual family treats. The cake’s moist texture is achieved with a combination of vegetable oil and whole milk, ensuring every bite is delightfully soft and flavorful.

Author: Nora
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 ½ tsp baking powder
1 tsp salt

Wet Ingredients

3 large eggs (room temperature)
1 cup whole milk
½ cup vegetable oil
2 tsp vanilla extract

Instructions

Preheat the oven: Set your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it lightly and dusting it with flour or lining it with parchment paper for easy removal.
Mix dry ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, and salt. Whisk these ingredients to combine evenly and break up any lumps.
Combine wet ingredients: In a separate bowl, whisk the eggs until smooth. Add the whole milk, vegetable oil, and vanilla extract, mixing until everything is well blended.
Incorporate wet and dry mixtures: Gradually add the wet ingredient mixture to the dry ingredients, stirring gently with a spatula or wooden spoon. Mix just until the batter is smooth and no dry flour pockets remain, taking care not to overmix to keep the cake tender.
Pour and bake: Transfer the batter into the prepared cake pan and spread it evenly. Place the pan in the preheated oven and bake for about 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Cool the cake: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before frosting or serving.

Notes

Use room temperature eggs for better batter emulsification and a fluffier cake.
Do not overmix the batter to avoid a dense texture; mix until just combined.
If you want a more intense chocolate flavor, consider adding a teaspoon of espresso powder to the dry ingredients.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
The cake can be frosted with chocolate ganache, buttercream, or enjoyed plain with a dusting of powdered sugar.

Keywords: moist chocolate cake, chocolate cake recipe, easy chocolate cake, homemade chocolate cake, classic chocolate cake