Moist Chocolate Cake (Print)
Moist, rich chocolate layer cake with cocoa buttercream; bakes in 35 minutes and serves eight.
# Ingredient list:
→ Dry Ingredients
01 - 1¾ cups (220 g) all-purpose flour
02 - ¾ cup (75 g) unsweetened cocoa powder
03 - 2 cups (400 g) granulated sugar
04 - 1½ teaspoons baking powder
05 - 1½ teaspoons baking soda
06 - 1 teaspoon salt
→ Wet Ingredients
07 - 2 large eggs
08 - 1 cup (240 ml) whole milk
09 - ½ cup (120 ml) vegetable oil
10 - 2 teaspoons vanilla extract
11 - 1 cup (240 ml) boiling water
→ Frosting
12 - ½ cup (115 g) unsalted butter, softened
13 - 1¾ cups (220 g) powdered sugar
14 - ½ cup (45 g) unsweetened cocoa powder
15 - ¼ cup (60 ml) milk
16 - 1 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
02 - In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until uniformly blended.
03 - Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat until the batter is smooth and free of lumps.
04 - Gradually pour the boiling water into the batter while mixing continuously. The batter will appear quite thin — this is expected and ensures a moist result.
05 - Divide the batter evenly between the two prepared cake pans, smoothing the tops with a rubber spatula.
06 - Bake on the center rack for 30–35 minutes, or until a toothpick inserted into the center of each layer comes out clean.
07 - Allow the cakes to rest in their pans for 10 minutes, then invert onto wire racks to cool completely before frosting.
08 - Beat the softened butter with an electric mixer until light and creamy. Gradually add the powdered sugar and cocoa powder, alternating with splashes of milk and vanilla extract, until the frosting is smooth, fluffy, and spreadable.
09 - Place one cooled layer on a serving plate and spread a generous layer of frosting over the top. Position the second layer on top, then frost the sides and top of the cake evenly. Serve at room temperature.
# Expert Tips:
01 -
- The batter looks impossibly thin but trust me, that is the secret to its unbelievable moisture.
- You probably have every single ingredient in your pantry right now, no specialty shopping required.
- The frosting comes together in five minutes and spreads like a dream.
02 -
- That thin batter is not a mistake, it is the reason this cake stays moist for three days on your counter.
- Adding one teaspoon of instant coffee powder to the boiling water deepens the chocolate flavor without making it taste like coffee at all.
03 -
- Dust your greased pans with cocoa powder instead of flour so you never see white streaks on the finished cake edges.
- An offset spatula dipped in warm water creates perfectly smooth frosting with almost no effort.