Simple moist chocolate cake recipe! This one bowl chocolate cake is light, fluffy, moist, and delicious. Learn how to make chocolate cake in easy steps.
There are two ways I make simple chocolate cake, one made with butter and the other with oil.
This chocolate cake made with oil is light, soft, and delicious. It is also super easy to make as it's a one-bowl recipe that takes less than 5 minutes to mix the cake batter and makes cleaning easier for you!
If you are looking for chocolate cake made with butter, check my other blog K's Cuisine plus where I have the best chocolate sponge cake recipe.
Back to this perfect chocolate cake made with cocoa powder, It is simply delicious and my kids love making it as it requires little effort. No creaming of butter and sugar just mix all in a bowl and you get the best chocolate cake ever!
Moist Chocolate Cake Recipe
This homemade chocolate cake can be made for dessert served plain or topped with ice cream or as a celebration cake by covering with this delicious chocolate buttercream frosting or if you want a different flavor, try this fluffy delicious vanilla buttercream icing.
I have made this a two-layer cake and used two 8 inches round cake pan however you can use a square pan or half the recipe to make in a loaf tin.
I have listed the measurements of the ingredients in grams for UK and also converted to US measurements so wherever in the world you are, you can make super moist cake without stress. So, let me show you how to make chocolate cake from scratch.
Equipment
No mixer needed for this recipe. The few tools required for this recipe are:
Measuring Scale
Measuring spoons
Mixing Bowl - To mix the cake batter in.
Fork or Whisk - To mix the ingredients to form the cake batter.
Cake pans - To bake the chocolate cakes in.
Cooling rack - To cool the cakes after they come out of the oven.
Ingredients for Moist Chocolate Cake
The detailed ingredient list, directions, and video are in the recipe card at the bottom of this post.
Flour
Caster or Granulated Sugar
Baking powder
Baking soda
Unsweetened Cocoa powder
Oil
Eggs
Buttermilk
Boiling Hot water
How to Make Chocolate Cake
Measure out the ingredients. Preheat the oven.
Lightly grease the cake pans with butter and line with baking paper. Set aside.
Sift the flour into a bowl then add baking soda, baking powder, and sugar. Mix well and set aside.
In another bowl (mixing bowl), add the eggs, milk, and oil then whisk.
Add in the flour mixture and stir till it forms batter then add the boiling hot water and mix till batter is smooth.
Pour the cake batter into the prepared cake pans and put them in the oven. Bake at a temperature of 170C for 35 minutes or till skewer when inserted, comes out clean.
Bring the cakes out of the oven and leave them in the cake pans for 5 minutes before turning onto a cooling rack.
Remove the baking paper and leave the cakes to cool completely.
You can then serve or fill and cover with chocolate buttercream frosting or any frosting of your choice.
Chocolate Sponge Cake Recipe
Chocolate sponge cake is spongy, light, and airy. Unlike the above recipe for moist cake, I use butter and fewer ingredients for my chocolate sponge cake. In fact, I use just 5 ingredients- Butter, sugar, eggs, flour, and cocoa powder. I prefer to use that recipe for when decorating especially birthday cakes and celebrations as it holds better and more suitable for carving than this one. Check my chocolate sponge cake recipe on my other blog www.kscuisineplus.com and I promise you will love it too.
How to Store
For plain chocolate cake, when it is completely cooled, wrap in clingfilm making sure all parts are covered then you can store on the countertop for up to 3 days or put in the fridge where it will last for up to 5 days. You can also store chocolate cake for longer in the freezer where it will last for up to 3 months. If storing in the freezer, put the wrapped cake in Ziploc for extra protection so it doesn't get soggy when thawed. I personally do not like to freeze this chocolate cake.
If the cake is filled or covered in frosting, do not store it on the worktop as it will be unsafe to eat if the frosted cake isn't stored at the right temperature. Store frosted cake in the fridge for up to 3 days. When ready to eat, bring out half an hour earlier so it can come to room temperature.
Tips
- Bring the butter to room temperature before using.
- Bake the cake in the middle of the oven by putting the cake pans on the middle rack. This ensures even heat distribution to make your cake cook perfectly.
- Before putting frosting and decorating, let the cake cool completely.
- Add chocolate chips for extra chocolatey goodness.
- To make it gluten-free, replace the flour with gluten-free flour.
- You can replace the oil with melted butter.
- To avoid cake sinking in the middle, do not open the oven in the first 25 minutes while cake is baking as this will cause loss of heat.
More Simple Cake Recipes
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Simple Moist Chocolate Cake Recipe
Equipment
- Measuring Scale
- Measuring spoons
- Mixing bowl
- Fork or Whisk
- Cake Pans
- Cooling rack
Ingredients
- 240 g Plain Flour (All purpose flour)
- 360 g Caster or Granulated sugar
- 60 g Unsweetened cocoa powder
- 2 teaspoons Baking soda
- 1.5 teaspoons Baking powder
- ¾ cup Vegetable or Sunflower oil
- 3 Eggs
- ½ cup Buttermilk
- ½ cup Boiling hot Water
Instructions
- Measure out the ingredients. Preheat the oven.
- Lightly grease the cake pans with butter and line with baking paper. Set aside.Sift the flour into a bowl then add baking soda, baking powder, and sugar. Mix well and set aside.
- In another bowl (mixing bowl), add the eggs, milk, and oil then whisk.
- Add in the flour mixture and stir till it forms batter then add the boiling hot water and mix till batter is smooth.
- Pour the cake batter into the prepared cake pans and put them in the oven. Bake at a temperature of 170C for 35 minutes or till skewer when inserted, comes out clean.
- Bring the cakes out of the oven and leave them in the cake pans for 5 minutes before turning onto a cooling rack. Remove the baking paper and leave the cakes to cool completely.
- You can then serve or fill and cover with chocolate buttercream frosting or any frosting of your choice.
Notes
- Bring the butter to room temperature before using.
- Bake the cake in the middle of the oven by putting the cake pans on the middle rack. This ensures even heat distribution to make your cake cook perfectly.
- Before putting frosting and decorating, let the cake cool completely.
- Add chocolate chips for extra chocolatey goodness.
- To make it gluten-free, replace the flour with gluten-free flour.
- You can replace the oil with melted butter.
- To avoid cake sinking in the middle, do not open the oven in the first 25 minutes while the cakes are baking as this will cause loss of heat.
The recipe sounds great. I will try it making it this week. Can I substitute either whole milk or heavy cream for the buttermilk? Thank you!
Thanks Jess. Yes, you can substitute Whole milk + teaspoon of lemon juice or cider vinegar for buttermilk.
Could I ask what size cup do you use. I am from England, so ñoþ sure of the quantity. Thankyou. Lynn
I use the standard measuring cup. 1=240ml.
I would really like to try this could you just confirm what the 1/2 and 3/4 cups are in mls please and is it large or medium eggs, many thanks.
1/2 cup is 120ml and it's medium eggs.