This classic chocolate cake is ultra moist, tender, and perfectly chocolatey. It’s my go-to simple chocolate cake for layer cakes, cupcakes, and many chocolate variations.
This is the only chocolate cake recipe I use for classic buttercream layer cakes, German chocolate cake, cupcakes, chocolate-mint cakes, and more.
Below I explain how to make this exceptional chocolate cake using simple ingredients and easy steps. Let’s get started.
4 Best Things about This Recipe
- Incredibly moist. The recipe balances milk, water and oil so the cake stays soft without becoming heavy.
- Tender crumb. It isn’t a sponge cake, but it has a tender, rich texture that holds up well to frostings.
- Balanced chocolate flavor. It delivers a satisfying chocolate taste that isn’t overly bitter or too sweet.
- Very easy to make. Simple mixing—no expensive equipment required. You can make the batter by hand with a whisk and spatula.
Video: Watch How to Make the Chocolate Cake
Follow the step-by-step video tutorial to see each step and technique in action.
Tips for the Ingredients
Dry Ingredients
- Granulated sugar: Adds moisture and shelf life to the cake.
- All-purpose flour: Use regular all-purpose flour for best structure.
- Cocoa powder: Dutch-process or a high-quality dark cocoa yields the best flavor.
- Baking soda: Reacts with the vinegar and cocoa to help the cake rise and gain volume.
- Baking powder: Adds lift and a slightly more cake-like crumb.
- Salt: Enhances the chocolate flavor.
Wet Ingredients
- Whole milk: Use full-fat milk for richness.
- White vinegar: Or use apple cider vinegar or lemon juice to make a quick buttermilk; the acid reacts with baking soda.
- Eggs: Provide structure and tenderness.
- Oil: I use olive oil as a healthier option, but canola or vegetable oil work well too.
- Vanilla extract: Optional, but recommended for depth of flavor.
- Unsalted butter (melted): Adds richness; only a small amount is used here to keep the crumb light.
- Hot water: Use simmering water (or hot coffee for a deeper chocolate flavor) to bloom the cocoa and melt the butter into the batter.
Additional
- Butter (soft) or oil spray for greasing pans
How to Make Chocolate Cake
- Make quick buttermilk: Mix whole milk and vinegar in a bowl and let sit 5–10 minutes until it thickens.
- Prepare pans: Coat with softened butter and line the bottom with parchment paper.
- Combine dry ingredients: Whisk together sugar, flour, cocoa, baking soda, baking powder, and salt until evenly mixed.
- Mix wet ingredients: Whisk eggs, oil, vanilla and the buttermilk in a large bowl.
- Combine wet and dry: Add dry ingredients to the wet and mix with a rubber spatula until smooth and homogenous.
- Heat water and butter: Gently warm water and the melted butter until just simmering. Add one-third to half to the batter, stir, then add the rest. Scrape the bowl to mix evenly.
- Fill pans: Divide the batter into prepared pans (about 540 g per pan when making three 8″ layers).
- Bake: Bake at 350°F (176°C) for about 30 minutes for three 8″ pans, or until the center springs back gently or a toothpick comes out clean. Baking time varies with pan size and oven. Cool on a wire rack before removing from pans, and handle gently while still warm.
Aya’s Success Tips
- Watch the water and butter: Heat just until the liquid simmers; don’t let it boil away. I usually heat it after mixing the wet ingredients.
- Avoid pouring too much batter into a single deep pan — the cake will be denser and heavier.
- Don’t open the oven early: Repeatedly opening the oven door can cause the cake to lose volume.
- This recipe yields one 8-inch cake (2–4 layers) or about 24 regular cupcakes.
Frequently Asked Questions
Wrap the cake tightly in two layers of plastic wrap to prevent drying. Avoid stacking many frosted layers in the fridge so they don’t get squashed.
Store refrigerated for up to 5 days or freeze for a few months.
Two ways: gently press the center — it should spring back slightly — or insert a toothpick; it should come out clean or with only dry crumbs (not wet batter).
Yes. Use the paddle attachment and follow the same steps.
Sifting helps, but the recipe is forgiving and will work without sifting.
Uses for This Chocolate Cake
This versatile, moist chocolate cake works for many desserts and occasions. Ideas:
- Classic buttercream layer cake: Frost with your favorite buttercream for birthdays or celebrations.
- Chocolate cupcakes: Bake at the same temperature for 16–18 minutes for standard cupcakes.
- German chocolate cake, loaf cake, sheet cake, mousse cake, wedding cake: The base is adaptable to many formats.
Frostings That Pair Well
Choose from many frostings depending on the final dessert you want to create:
- Vanilla or Swiss/Italian/French buttercream: Classic pairings for layer cakes.
- Cream cheese frosting: A tangy contrast to the chocolate.
- Chocolate buttercream or ganache: Use cocoa powder or melted chocolate for different textures — I used chocolate buttercream made with melted chocolate here.
- Peanut butter frosting, lemon buttercream, mint buttercream: Other flavor options to customize your cake.
How to Frost a Cake
Refer to the linked frosting tutorial on the original site to learn step-by-step frosting techniques for any buttercream.
More Chocolate Dessert Recipes
If you love chocolate, try other chocolate recipes and variations to expand your repertoire.
- Chocolate sponge cake
- Chocolate banana cake
- Classic opera cake
- Chocolate mirror glaze
- Chocolate truffles
Did you try the recipe?
Share your feedback in the comment section below. I’d love to hear how it turned out for your gatherings and special occasions.
Thank you! – Aya
Moist Chocolate Cake
Pin Recipe
20
30
50
12 servings
Equipment
Method
Nutrition
Notes
Video
Ingredients
- 400 g (2 cups) Granulated sugar
- 215 g (1 2/3 cups) All-purpose flour
- 100 g (1 cup) Cocoa powder
- 2 teaspoons Baking soda
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 300 g (1 1/4 cups) Whole milk
- 20 g (4 teaspoons) White vinegar
- 100 g (2 eggs) Eggs
- 125 g (1/2 cup) Oil
- 1 teaspoon Vanilla extract
- 56 g (1/4 cup) Unsalted butter, melted
- 300 g (1 1/4 cups) Hot water
- Some butter (softened) or oil spray for pans
Note: For best accuracy measure ingredients by weight. Cup measures are provided for convenience.
Equipment
- Bowls
- Whisk
- Spatula
- Small pot
- Baking pans of your choice (I used three 8-inch pans)
- Parchment paper
Method
- Mix the whole milk and vinegar to make quick buttermilk. Set aside 5–10 minutes.
- Grease pans with softened butter and line the bottoms with parchment.
- Whisk the dry ingredients together until combined.
- Whisk the eggs, oil, vanilla and the prepared buttermilk in a large bowl.
- Fold the dry ingredients into the wet with a rubber spatula until smooth.
- Gently heat the water and melted butter until just simmering. Add part of the hot liquid to the batter, stir, then add the remainder. Scrape the bowl to mix evenly.
- Divide the batter into prepared pans (about 540 g per 8″ layer if making three layers).
- Bake at 350°F (176°C) for about 30 minutes for three 8″ pans, or until a toothpick comes out clean and the center springs back gently. Cool on a wire rack and handle warm cakes carefully.
Notes
More Success Tips:
- Sift flour when possible, but the recipe still works well without sifting.
- Heat liquids carefully: Remove the pot once the mixture is simmering to avoid evaporation.
- Avoid very deep single pans: Pouring too much batter into one deep pan can produce a heavy cake.
- Limit oven openings: Opening the oven too often can reduce rise.
- Yield: One batch makes one 8-inch cake (2–4 layers) or about 24 cupcakes.
Nutrition
Carbohydrates: 53 g
Protein: 5 g
Fat: 17 g
Sugar: 35 g
Tried this recipe?
Let us know how it went!