Name: Moist Chocolate Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; ¾ cup unsweetened cocoa powder; 2 cups granulated sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 large eggs; 1 cup milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup hot water or hot coffee

I love making this moist chocolate cake whenever I want something rich, decadent, and deeply satisfying. The combination of cocoa, coffee, and vanilla creates an intense chocolate flavor, while the hot liquid gives the cake an incredibly soft and tender crumb. I find it perfect for birthdays, holidays, or simply when I crave a homemade chocolate dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour

¾ cup unsweetened cocoa powder

2 cups granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 large eggs

1 cup milk

½ cup vegetable oil

2 teaspoons vanilla extract

1 cup hot water or hot coffee

Directions

I start by preheating my oven to 350°F (175°C). I grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.

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

Next, I add the eggs, milk, oil, and vanilla extract. I beat the mixture with an electric mixer on medium speed for about 2 minutes, until the batter looks smooth and well blended.

I carefully stir in the hot water or hot coffee. I know the batter will be thin at this stage, and that is exactly what I want for a moist cake.

I divide the batter evenly between the prepared pans and place them in the oven. I bake the cakes for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, I let the cakes cool in the pans for 10 minutes. Then I transfer them to wire racks and allow them to cool completely before adding any frosting.

Servings and timing

I prepare this cake in about 15 minutes, and it bakes for 35 minutes, making the total time approximately 50 minutes.

This recipe makes 12 slices, with each slice containing about 330 kcal. I find it perfect for serving at gatherings, celebrations, or as a weekend dessert.

Variations

I sometimes replace the hot water with freshly brewed coffee to intensify the chocolate flavor even more.

If I want a richer texture, I swap the milk for buttermilk, which adds a subtle tang and extra tenderness.

For a layered celebration cake, I add a chocolate ganache filling between the layers. I also enjoy turning this recipe into cupcakes by adjusting the baking time to about 18–22 minutes.

When I want something slightly different, I mix chocolate chips into the batter or add a teaspoon of espresso powder for extra depth.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 3 days. If I frost it with a dairy-based frosting, I keep it in the refrigerator and let it come to room temperature before serving for the best texture.

If I want to freeze it, I wrap the unfrosted cake layers tightly in plastic wrap and store them in the freezer for up to 2 months. I thaw them overnight in the refrigerator before frosting.

I usually do not need to reheat this cake, but if I want a warm slice, I microwave it for about 10–15 seconds to make it soft and slightly warm.

FAQs

Why is my cake batter so thin?

I expect the batter to be thin after adding the hot water or coffee. I know this step is key to creating a moist and tender crumb, so I do not worry when I see the consistency.

Can I make this cake without coffee?

I can absolutely use hot water instead of coffee. I find that coffee enhances the chocolate flavor, but it does not make the cake taste like coffee.

Can I bake this in a different pan?

I often use a 9×13-inch pan if I want a simple sheet cake. I just adjust the baking time slightly and check for doneness with a toothpick.

How do I know when the cake is done?

I insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, I know the cake is ready.

Can I make this cake ahead of time?

I frequently bake the layers a day in advance. I wrap them tightly once cooled and store them at room temperature or in the refrigerator until I am ready to frost and serve.

Conclusion

I truly enjoy making this moist chocolate cake because it delivers rich flavor, a soft crumb, and consistent results every time. Whether I bake it for a birthday, a holiday, or simply to satisfy a chocolate craving, it never disappoints. I love how adaptable and reliable it is, making it one of my favorite go-to dessert recipes.

📖 Recipe:

Moist Chocolate Cake

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Author: Sophia
Total Time: 50 minutes
Yield: 12 slices
Diet: Vegetarian

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Description

A rich and decadent moist chocolate cake made with cocoa, hot coffee or water, and simple pantry ingredients for an intensely chocolatey flavor and soft, tender crumb. Perfect for birthdays, celebrations, or any chocolate craving.