Easy Moist Chocolate Cake Recipe

5 from 48 ratings

Easy Moist Chocolate Cake Recipe

This Easy Moist Chocolate Cake is tender, decadent, and made in one bowl. It’s perfect for birthdays, parties, or just because.

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: American

Servings: people

Author: Chef Lindsey

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

US Customary - Metric

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

Yield – 1, 2- tiered cake or 35 cupcakes

Flavor Tips – Using a neutral will keep the oil from imparting a flavor to the cake. Not that chocolate olive oil cake doesn’t sound delicious.

Storage –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 fridge 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.

Nutrition