About this cake
This cake stays soft and moist. It has a deep chocolate taste and a light crumb. You can bake it for a birthday or a quiet day at home. For a richer cake, see the best double chocolate cake for more ideas.
why make this recipe
This recipe uses simple steps and easy items. You get a cake that stays soft the next day. The mix needs no special tools. If you like cake with fruit, you may also like the chocolate banana cake for a fun change.
how to make Perfectly Soft Moist Chocolate Cake
This cake uses one batter and a hot water step to make the crumb light. You stir the wet and dry parts just enough. The hot water makes the cocoa bloom and gives a moist texture. For a roll style cake idea, you can check a simple chocolate cake roll to learn more shaping tips.
Ingredients :
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- ยพ cup (75g) unsweetened cocoa powder
- 1ยฝ teaspoons baking powder
- 1ยฝ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240ml) whole milk
- ยฝ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) boiling water
Directions :
Preheat the oven to 350ยฐF (175ยฐC). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Mix dry ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir until evenly combined.
Combine wet ingredients: In another bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth.
Combine wet and dry: Gradually add the wet ingredients into the dry ingredients. Stir until just combined โ avoid overmixing to keep the cake light.
Add boiling water: Carefully pour the boiling water into the batter. Mix slowly until smooth. The batter will be thin, but this is normal.
Bake: Divide the batter evenly between the prepared pans. Bake for 30โ35 minutes or until a toothpick inserted in the center comes out clean.
Cool: Allow the cakes to cool in their pans for 10 minutes. Then, remove from pans and cool completely on wire racks before frosting or serving.
how to serve Perfectly Soft Moist Chocolate Cake
Cut the cake in even slices. Serve with a dust of cocoa or a simple frosting. You can add fresh fruit on the side. For a creamy filled look, learn ideas from the rich creamy filling roll and copy parts you like.
how to store Perfectly Soft Moist Chocolate Cake
Wrap the cooled cake in plastic wrap or keep it in an airtight box. Store at room temperature for up to 3 days. For longer keep, place in the fridge for up to one week or freeze slices for up to 3 months.
tips to make Perfectly Soft Moist Chocolate Cake
- Measure flour with a spoon and level it.
- Do not overmix after you add the wet to dry. Mix until you see no streaks.
- Use hot but not boiling water to help the cocoa bloom. For other shaping tips, see a quick chocolate cake roll guide.
- Let the cakes cool well before you frost them.
variation (if any)
- Add 1 cup of chocolate chips to the batter for more chocolate.
- Swap half the milk for strong brewed coffee to lift the chocolate taste.
- Use sour cream in place of half the milk for a denser, richer cake.
FAQs
Q: Can I use low-fat milk instead of whole milk?
A: Yes. The cake will still bake but may be a little less rich.
Q: Can I bake this in one 9×13 pan?
A: Yes. Bake time may change. Check at 30 minutes and add time until a toothpick comes out clean.
Q: Why is the batter thin after I add the boiling water?
A: The hot water makes the batter thin by design. It helps make the cake moist and light.
Q: Can I make this gluten free?
A: You can try a 1:1 gluten free flour mix. The texture may change, but the cake will still work.
Q: How do I keep the cake soft for days?
A: Store it in an airtight box and keep at room temperature. A thin layer of simple syrup before frosting also helps keep it moist.
Perfectly Soft Moist Chocolate Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A soft and moist chocolate cake with a deep chocolate flavor and light crumb, perfect for any celebration or quiet day at home.
Ingredients
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- ยพ cup (75g) unsweetened cocoa powder
- 1ยฝ teaspoons baking powder
- 1ยฝ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240ml) whole milk
- ยฝ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) boiling water
Instructions
- Preheat the oven to 350ยฐF (175ยฐC). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir until evenly combined.
- In another bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth.
- Gradually add the wet ingredients into the dry ingredients. Stir until just combined โ avoid overmixing to keep the cake light.
- Carefully pour the boiling water into the batter. Mix slowly until smooth. The batter will be thin, but this is normal.
- Divide the batter evenly between the prepared pans. Bake for 30โ35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in their pans for 10 minutes. Then, remove from pans and cool completely on wire racks before frosting or serving.
Notes
For a richer cake, consider adding 1 cup of chocolate chips or swapping half the milk for brewed coffee. For gluten-free options, use a 1:1 gluten free flour mix.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
