Description

This Moist Chocolate Cake recipe delivers a rich, tender, and deeply chocolate-flavored cake perfect for any celebration or chocolate craving. Made with simple pantry staples and a few easy steps, this cake bakes up soft and airy with a luscious crumb. Pair it with your favorite chocolate frosting for an indulgent treat that’s sure to impress friends and family.

Ingredients

Scale

Dry Ingredients

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 ½ tsp baking powder
1 tsp salt

Wet Ingredients

3 large eggs (room temperature)
1 cup whole milk
½ cup vegetable oil
2 tsp vanilla extract

Instructions

Preheat the Oven: Set your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans to prevent sticking and ensure easy removal of the cakes after baking.
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, and salt until fully combined. This helps distribute leavening agents and cocoa powder evenly.
Mix Wet Ingredients: In a separate bowl, beat the room temperature eggs, whole milk, vegetable oil, and vanilla extract until the mixture is smooth and homogenous.
Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients, stirring gently and mixing until just combined. Avoid overmixing to keep the cake light and tender.
Divide Batter and Bake: Evenly divide the batter between the prepared cake pans. Place them on the middle rack of your preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with minimal crumbs.
Cool the Cakes: Remove the pans from the oven and let the cakes cool in the pans for about 10 minutes. Then, transfer the cakes to wire racks to cool completely to room temperature before frosting.
Frost the Cake: Once completely cooled, frost your cakes with your favorite chocolate frosting to enhance the flavor and add a decorative touch.

Notes

For best results, bring eggs and milk to room temperature before mixing to ensure a smooth batter.
Do not overmix the batter to avoid a dense cake texture.
You can substitute vegetable oil with melted butter for a richer flavor.
Ensure cakes are completely cool before frosting to prevent melting or sliding of the frosting.
This recipe can be doubled to make a larger layered cake.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (assuming 12 slices per cake)
Calories: 320 kcal
Sugar: 32 g
Sodium: 280 mg
Fat: 14 g
Saturated Fat: 2.5 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 55 mg

Keywords: moist chocolate cake, chocolate cake recipe, easy chocolate cake, homemade chocolate cake, classic chocolate cake