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This Easy Moist Chocolate Cake is tender, decadent, and made in one bowl. It’s perfect for birthdays, parties, or just because.
This cake was made because I had an easy chocolate cake with a simple chocolate buttercream craving fueled by nostalgia. It had to be a soft, tender cake with a creamy chocolate frosting. Above all, it had to be EASY!
I know (at least for me) that when those chocolate cravings hit, you just have to satisfy them! With that in mind, I have made it my mission to give you easy and delicious chocolate dessert recipes. Yes, I have other chocolate layer cakes on CLF like this old fashioned fudge cake, this moist chocolate mayonnaise cake, or even this chocolate zucchini cake. They all have their place! But everyone needs a one bowl, no fuss recipe in their arsenal. So save your bundt molds for a red velvet pound cake, chocolate pound cake or chocolate bundt cake, and dig into this chocolate dream first!
Table of Contents
Why this is the best chocolate cake recipe:
- The mixing method. This cake is made by hand in one bowl! But the mixing method is what makes it work. Emulsifying the oil into the eggs helps keep the cake from becoming greasy. Then followed by the sugar, milk, and flour help prevent the gluten from over developing.
- Tender, moist, and truly delicious. The granulated sugar is the secret weapon in this cake. There is more sugar in ratio to the flour, which means it helps keep the cake structurally sound but also keeps the cake moist and tender.
- Dutch-processed cocoa powder! Not only does the Dutch-processed cocoa powder give the cake its chocolate flavor, but it adds a rich color to the cake. It also contributes to the function of the flour by helping to provide structure to the cake. But cocoa powder does not contain gluten proteins, which will help prevent gluten development, leading to a tender, moist crumb like in my one-bowl brownies.
Professional Tips for Making Simple Moist Chocolate Cake
- Combine the dry ingredients and sift. Mix the all-purpose flour, cocoa powder, baking powder, baking soda, and kosher salt. Sifting the dry ingredients together will ensure your cocoa powder and leavening ingredients are distributed evenly and lump-free. No one wants to bite into a clump of cocoa powder or baking soda.
- Switch to a silicone spatula when mixing in the dry. To keep the cake texture as tender as possible, switch from a whisk to a silicone spatula to fold in the flour mixture. It will help keep you from over-mixing the batter.
- Whisk your eggs first, then slowly add the oil. Whisk your eggs first in the bowl to break up the proteins. Then, slowly add the oil while still whisking. The process of breaking the eggs up first will help create a stronger emulsion and will keep the cake from becoming greasy.
Ingredients & Substitutions
- Canola Oil: Oil makes this cake exceptionally moist. I emulsify it into the eggs to make the batter extra moist and not greasy. Be sure to choose a neutral oil, like vegetable oil, because there is enough in this cake to taste it.
- Whole Eggs: The whole eggs emulsify with the oil to keep the cake from becoming greasy.
- Granulated Sugar: Granulated sugar plays a big role in this chocolate cake. It adds sweetness and stability and helps lock in the cake’s moisture.
- Milk: I use whole milk in most of my baking. It adds additional fat to the cake while adding moisture. You may use any milk substitute that you prefer.
- Vanilla Extract
- All-purpose Flour: All-purpose flour has just the right amount of gluten to make a tender, soft cake. To avoid holes and “tunnels” in your cake, do not overmix the batter. Cake flour can be substituted. If you need a gluten free version, my Flourless Chocolate Cake has you totally covered!
- Cocoa Powder: I use Dutch-processed cocoa powder in this recipe and my red velvet cookies, which just means unsweetened cocoa powder that has been treated with an alkaline solution. This neutralizes the acidity, which means it will not react with baking soda or baking powder. It also has a rich, deep flavor and a darker color.
- Baking Powder & Soda: Using both baking powder and baking soda will give this cake a more even rise and a more delicate crumb.
- Kosher Salt
See the recipe card for full information on ingredients and quantities.
Variations
- Change the oil for added flavors. You could use coconut oil or olive oil to add additional flavors to this cake. I would avoid using butter.
- Use different buttercreams or frosting. Add some fun flavors through buttercream or chocolate ganache. Including but not limited to Italian meringue buttercream, cream cheese frosting, caramel Swiss meringue buttercream, raspberry buttercream from my chocolate raspberry cake, or some Bailey’s buttercream from these Guinness chocolate cupcakes!
- Add espresso powder. Add up to 1 teaspoon of espresso powder to the cake to amp up the chocolate flavor. I also use that as a trick sometimes in my chocolate crinkle cookies and some of my favorite easy chocolate desserts!
How to Make Easy Moist Chocolate Cake
Use these instructions to make a perfectly moist and easy chocolate cake every time! Further details and measurements can be found in the recipe card below.
Prepare and bake the cake:
Step 1: Preheat the oven to 325°F convection (with fan) or 350℉ conventional (no fan).
Step 2: Spray and line two 9-inch cake pans with parchment.
Step 3: In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
If your cocoa powder is particularly lumpy, I suggest sifting the dry ingredients. The lumps won’t come out through the mixing process.
Step 4: In a large bowl, whisk eggs until smooth. You want to fully break down the proteins to help the oil emulsify with the eggs.
Step 5: Slowly pour the oil into the whisked eggs. Continually whisk until the oil is fully incorporated with the eggs, meaning there is no visible oil.
To keep the bowl steady, place a towel underneath while you pour and whisk your wet ingredients.
Step 6: Whisk in the sugar, followed by the milk and vanilla extract, until fully combined.
Step 7: Add the flour mixture to the bowl and stir until just combined, being careful not to over-mix to prevent tunneling.
Step 8: Divide the cake batter between the prepared pans.
For even cake layers, use a kitchen scale to divide the batter evenly between the pans. And if you are making cupcakes, use a scoop or scale with a ¼ cup. If you’re making a chocolate sheet cake, just put it all in there!
Step 9: Bake the cake in the preheated oven for 18-22 minutes or until a cake tester or toothpick comes out with a few moist crumbs.
Step 10: Allow the cake to cool on cooling racks completely before frosting with your favorite chocolate buttercream frosting. I used the best chocolate American buttercream!
Chef Lindsey’s Recipe Tip
This chocolate cake is made by hand, but you could use your stand mixer fitted with the whisk attachment. If you just don’t feel like whisking today, just be sure to whisk on low when adding the dry ingredients or fold them in by hand.
Frequently Asked Questions
Store the unfrosted chocolate cake well-wrapped at room temperature or in the freezer. Unfrosted cake can be kept at room temperature for three days, in the refrigerator for a week, or frozen for up to two months! Once frosted, the cake can be kept at room temperature for up to three days. You can freeze the frosted cake. Allow to set in the fridge before wrapping in plastic wrap and freeze for up to two months.
This easy cake bakes beautifully in a 9×13 baking pan or as cupcakes. The cake will bake faster, so be sure to keep an eye on it.
The moisture in the cake comes from the perfect ratio of oil, sugar, eggs, and milk. Too much fat and the cake will become dense. The same goes for adding too much liquid in proportion to the dry ingredients; the cake won’t have enough structure to hold itself together and will bake flat.
Frosting the cake with the best chocolate American buttercream is the first step! Then add a scoop of vanilla bean ice cream, chocolate ice cream, or bourbon cherry caramel ice cream!
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Easy Moist Chocolate Cake Recipe
Ingredients
- 1 cup canola oil
- 3 eggs
- 3 cups sugar
- 1 ½ cups milk
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoon kosher salt
- ¾ cups cocoa powder
- 2 ¾ cups all purpose flour
- 2 cups chocolate buttercream homemade chocolate buttercream recipe
Instructions
- Preheat the oven to 325°F convection (with fan) or 350℉ conventional (no fan).
- Spray and line two 9-inch cake pans with parchment.
- In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
- In a large bowl, whisk eggs until smooth. You want to fully break down the proteins to help the oil emulsify with the eggs.
- Slowly pour the oil into the whisked eggs. Continually whisk until the oil is fully incorporated with the eggs, meaning there is no visible oil.
- Whisk in the sugar, followed by the milk and vanilla extract, until fully combined.
- Add the flour mixture to the bowl and stir until just combined, being careful not to over-mix to prevent tunneling.
- Divide the cake batter between the prepared pans.
- Bake the cake in the preheated oven for 18-22 minutes or until a cake tester or toothpick comes out with a few moist crumbs.
- Allow the cake to cool on cooling racks completely before frosting with your favorite chocolate buttercream frosting. I used the best chocolate American buttercream!
Notes
Nutrition
Before You Go
I hope you enjoyed this professional chef-created recipe. Check out our other delicious, easy cake recipes like the easy peach cake, easy pumpkin dump cake, and the best fig cake!
Can I use a 9×13 pan.
Hi Grace! This cake bakes beautifully in a 9×13 baking pan or as cupcakes. The cake will bake faster, so be sure to keep an eye on it. Happy baking!
Hello : can I use different oil . For this wonderful cake .
Hi Judith! Yes, you can absolutely use a different oil! You could use coconut oil or olive oil to add additional flavors to this cake. I would avoid using butter. Happy baking!