A lush and deeply chocolatey cake, packed with moisture and topped with rich frosting—this is the ultimate indulgence for any chocoholic, perfect for celebrations or cozy at-home desserts.
Why You’ll Love This Recipe
This cake achieves professional-level moistness thanks to a thin, coffee-enhanced batter and a balance of oil and milk. It’s forgiving in texture, simple to mix, and finished with a fluffy, decadent frosting. Ideal for any skill level, the result is a show-stopping dessert without being overly complicated.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake
2 cups (250 g) all‑purpose flour
2 cups (400 g) granulated sugar
¾ cup (75 g) unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon salt
2 large eggs
1 cup (240 ml) whole milk
½ cup (120 ml) vegetable oil
1 cup (240 ml) warm water or brewed coffee
2 teaspoons vanilla extract
For the Chocolate Frosting
1 cup (225 g) unsalted butter, softened
¾ cup (75 g) unsweetened cocoa powder
3½ cups (440 g) powdered sugar
¼ cup (60 ml) heavy cream or milk, more if needed
1½ teaspoons vanilla extract
A pinch of salt
directions
Preheat and prep pans
Preheat oven to 350 °F (175 °C). Grease and flour two 8-inch round cake pans (or line with parchment).
Blend dry ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until uniform.
Add wet ingredients
Mix in eggs, milk, oil, and vanilla until smooth.
Incorporate liquid
Gradually blend in warm water or coffee; batter should be thin. The coffee enhances chocolate depth
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Bake
Divide the batter between pans. Bake for 30–35 minutes or until a toothpick inserted into the centre comes out clean. Thin batter and coffee help retain moisture and tenderness .
Cool
Cool in pans for 10 minutes. Transfer to wire racks and cool completely before frosting.
Make frosting
Beat softened butter until creamy. Sift in cocoa powder, then add powdered sugar gradually, alternating with cream until fluffy. Stir in vanilla and salt.
Assemble cake
Frost between layers and around the cake. Decorate as desired.
Servings and timing
Servings: Approximately 16–24 slices, depending on slice size
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Prep time: ~20 minutes
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Bake time: 30–35 minutes.
Cooling time: ~10 minutes in pan + until room temperature.
Total time: Around 55–60 minutes.
Variations
Deeper flavor: Use coffee instead of water, or add espresso powder to intensify chocolate
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Butter swap: Replace oil with melted butter for richer taste (might yield slightly denser crumb)
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Buttermilk trick: Substitute milk with buttermilk or sour cream for extra richness and softness .
Cupcakes: Bake as cupcakes—fill liners two-thirds full and bake for 18–22 minutes
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Sheet cake option: Use a 9×13″ pan and bake for ~25–30 minutes
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storage/reheating
Storage:
Frosted cake can be stored at room temperature (covered) for up to 3 days, or refrigerated for up to 5 days
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Unfrosted layers may be frozen (wrapped tightly) for up to 3 months
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Reheating:
Bring refrigerated cake to room temperature before serving to restore texture.
FAQs
1. Will it taste like coffee?
No—coffee enhances the chocolate flavor without imparting a coffee taste
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2. Can I use butter instead of oil?
Yes, melted butter works in equal volume, giving richer flavor but a denser crumb .
3. What makes this cake so moist?
Thin batter with oil and coffee, plus correct bake time, keeps it tender and hydrated
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4. Can I use sour cream or buttermilk?
Yes—these add tenderness and acidity, enhancing rise and texture
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5. Is it okay if batter is thin?
Yes—thin batter leads to a moist, even crumb. It’s expected .
6. How do I check doneness accurately?
A toothpick should come out clean or with moist crumbs; underbake slightly for added moisture
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7. Can I make a single 9×13 sheet cake here?
Yes—bake for around 25–30 minutes in a 9×13 pan
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8. What if I want cupcakes?
Fill liners two-thirds full and bake for 18–22 minutes
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9. Is freezing an option?
Yes—for both unfrosted layers and fully frosted cakes (freeze briefly to set frosting first)
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10. How should I frost for best results?
Let cake cool completely. For cleaner slices, chill for 30 minutes after frosting to let icing set
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Conclusion
This Ultimate Moist Chocolate Cake delivers on all fronts: deep chocolate flavor, pillowy texture, and easy preparation. With smart ingredient swaps and versatile format options, it’s your go-to recipe for celebrations—or anytime you crave chocolate excellence. Enjoy!
[tasty-recipe id=”19731″]