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    Home » Desserts » Cakes and Cupcakes » Simple Moist Chocolate Cake Recipe

    Published: Dec 3, 2020 by Kemi · This post may contain affiliate links

    Simple Moist Chocolate Cake Recipe

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    Jump to Recipe - Print Recipe

    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.

    slice of chocolate cake on a flat plate.


    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!

    frosted round chocolate cake with a portion cut out.

    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.

    frosted 8 inch chocolate cake.

    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

    ingredients for the recipe displayed.

    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.

    The dry ingredients mixed in a bowl.

    In another bowl (mixing bowl), add the eggs, milk, and oil then whisk. 

    The wet ingredients mixed in another bowl.

    Add in the flour mixture and stir till it forms batter then add the boiling hot water and mix till batter is smooth.

    the chocolate cake batter in a bowl.

    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. 

    the batter poured in two cake pans.

    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. 

    baked cakes on a cooling rack.

    You can then serve or fill and cover with chocolate buttercream frosting or any frosting of your choice. 

    frosted 8 inch chocolate cake.

    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.

    portion of the cake served on a plate with gold fork placed on the plate.

    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.
    Moist chocolate cake picture.

    More Simple Cake Recipes

    Pound cake

    Vanilla cupcakes

    Banana cake

    Victoria sponge cake

    Carrot cake

    Coconut cake

    Madeira cake

    I hope you like this recipe as much as I do. If you find this post helpful, please rate it 5 stars and leave me a comment below. I love reading from you.

    Want more delicious recipes?

    Subscribe to my newsletter to get free weekly recipes delivered to your inbox. Follow along on Instagram and Pinterest for the latest updates.

    frosted round chocolate cake with a portion cut out.
    Print Recipe
    5 from 5 votes

    Simple Moist Chocolate Cake Recipe

    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.
    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Dessert
    Cuisine: American, British
    Keyword: chocolate cake, chocolate cake recipe, easy moist chocolate cake recipe, how to make chocolate cake, simple chocolate cake
    Servings: 12
    Calories: 340kcal
    Author: Kemi

    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
    Metric - US customary

    Instructions

    • Measure out the ingredients. Preheat the oven.
      ingredients for the recipe displayed.
    • 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. 
      The dry ingredients mixed in a bowl.
    • In another bowl (mixing bowl), add the eggs, milk, and oil then whisk. 
      The wet ingredients mixed in another bowl.
    • Add in the flour mixture and stir till it forms batter then add the boiling hot water and mix till batter is smooth.
      the chocolate cake batter in a bowl.
    • 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. 
      the batter poured in two cake pans.
    • 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. 
      baked cakes on a cooling rack.
    • You can then serve or fill and cover with chocolate buttercream frosting or any frosting of your choice.
      frosted 8 inch chocolate cake.

    Notes

    Chocolate buttercream icing recipe
    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 the cakes are baking as this will cause loss of heat.

    Nutrition

    Calories: 340kcal | Carbohydrates: 49g | Protein: 5g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 42mg | Sodium: 263mg | Potassium: 126mg | Fiber: 2g | Sugar: 31g | Vitamin A: 76IU | Calcium: 56mg | Iron: 2mg

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    Reader Interactions

    Comments

    1. jess says

      December 09, 2020 at 10:44 am

      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!

      Reply
      • Kemi says

        December 13, 2020 at 6:24 pm

        Thanks Jess. Yes, you can substitute Whole milk + teaspoon of lemon juice or cider vinegar for buttermilk.

        Reply
        • Lynn says

          November 09, 2021 at 4:13 pm

          Could I ask what size cup do you use. I am from England, so ñoþ sure of the quantity. Thankyou. Lynn

          Reply
          • Kemi says

            November 13, 2021 at 6:17 pm

            I use the standard measuring cup. 1=240ml.

            Reply
    2. Jayne says

      November 12, 2021 at 7:27 am

      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.

      Reply
      • Kemi says

        November 13, 2021 at 6:18 pm

        1/2 cup is 120ml and it's medium eggs.

        Reply
    3. Melanie says

      November 10, 2022 at 3:33 pm

      Hi, what size pans is this recipe for? Thank you 😊

      Reply
      • Kemi says

        November 12, 2022 at 2:00 am

        6 or 8-inch pans.

        Reply

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