Moist Chocolate Cake Made From Scratch

Name: Moist Chocolate Cake Made From Scratch
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 1 1/2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 tsp pure vanilla extract; 1 cup boiling water; 1/2 cup unsalted butter, softened; 2/3 cup unsweetened cocoa powder; 3 cups powdered sugar; 1/3 cup milk; 1 tsp vanilla extract

Highlighted under: Sugar Rush Kitchen

I absolutely love baking, and this Moist Chocolate Cake Made From Scratch is one of my go-to recipes for any occasion. The rich flavor and tender crumb are simply irresistible! It's a delight to see the joy on my friends' faces when they take that first bite. What I love the most is how simple it is to create this decadent dessert using common ingredients. Whether it's a birthday or just a weekend treat, this cake always delivers deliciousness and leaves everyone wanting more.

Created by

Blair Hudson

Last updated on 2026-01-24T10:43:24.525Z

When I first decided to bake a chocolate cake from scratch, I was nervous but determined. I experimented with different combinations of cocoa and flour, and finally settled on a perfect balance that created a moist, fluffy texture. The first time I brought this cake to a gathering, it was a hit! Everyone couldn’t believe how good it tasted.

My secret is to use buttermilk in the batter, which keeps the cake super moist and adds a subtle tanginess that perfectly complements the rich chocolate. Trust me, this is a game changer for chocolate lovers!

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Understanding Ingredient Roles

Each ingredient in this Moist Chocolate Cake plays a crucial role in achieving the perfect texture and flavor. For example, the combination of all-purpose flour and cocoa powder not only provides structure but also contributes to the rich chocolate taste. Keep in mind that using a good quality cocoa powder will enhance the cake's chocolate notes, making each bite as rich as possible.

The eggs in this recipe are essential for moisture and binding the ingredients together. They also help give the cake a light, airy crumb. If you're looking for a substitute, consider using flaxseed meal mixed with water or applesauce for a vegan alternative. Just make sure to adjust your baking time accordingly, as substitutes can affect the final texture.

Perfecting the Baking Process

Baking the cakes at the right temperature is key to achieving that moist and tender crumb. It's essential to preheat your oven to 350°F (175°C) and allow it to reach that temperature before placing the cakes inside. A well-preheated oven ensures even baking, preventing dense or undercooked centers. If you're baking at high altitudes, you might need to reduce the baking powder slightly to avoid over-expansion of the cake.

When checking for doneness, I recommend using a toothpick inserted in the center of the cakes. If it comes out clean or with just a few moist crumbs, it’s done. Be cautious not to overbake, as this can lead to a dry cake—look for a slight spring back when gently pressed.

Ingredients

Gather these simple ingredients to create a delightful chocolate experience.

For the Cake

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp pure vanilla extract
1 cup boiling water

For the Frosting

1/2 cup unsalted butter, softened
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla extract

Make sure to gather everything you need before you start for a smoother baking experience!

Instructions

Follow these steps for a perfectly baked chocolate cake.

Preheat Oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, beat the eggs, milk, oil, and vanilla extract until well combined.

Mix Everything Together

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the boiling water until the batter is smooth.

Bake the Cakes

Pour the batter evenly into the prepared pans and bake for 30 minutes or until a toothpick comes out clean.

Cool and Frost

Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack. Once completely cool, frost with your favorite chocolate frosting.

Enjoy a slice of this delicious chocolate cake with a cup of coffee or milk!

Pro Tips

For extra flavor, consider adding a teaspoon of instant coffee powder to the boiling water before mixing. It intensifies the chocolate taste without adding a coffee flavor.

Frosting Tips for Success

The chocolate frosting pairs beautifully with this cake, enhancing its richness. When making the frosting, ensure your butter is truly softened; if it's too cold, the frosting may turn out lumpy. For a glossy finish, beat the frosting until it becomes light and fluffy, which usually takes around 3-5 minutes. I find using a stand mixer saves time and effort, but a hand mixer works just as well.

If you want to elevate your frosting, consider adding some coffee granules or espresso powder to the cocoa, which can deepen the chocolate flavor. Alternatively, if you're in a pinch, store-bought frosting can be used—just remember to keep it at room temperature for easy spreading.

Storage and Make-Ahead Options

This chocolate cake can be made ahead of time and stored for days, which is perfect for busy schedules. If you're preparing it in advance, I recommend wrapping the cooled cakes in plastic wrap and refrigerating them for up to 3 days. You can also freeze the cake layers for longer storage; just ensure they are tightly wrapped to prevent freezer burn. Simply thaw them in the refrigerator before frosting and serving.

After frosting, the cake can be kept in the fridge for about a week, but allow it to come to room temperature before slicing to enjoy the best flavors. A well-stored cake remains moist and flavorful, proving that good treats can keep their charm even after a few days.

Questions About Recipes

→ Can I substitute the all-purpose flour with gluten-free flour?

Yes, you can use a 1:1 gluten-free flour blend, but the texture might vary slightly.

→ How do I store leftover cake?

Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for a week.

→ Can I make this recipe in advance?

Absolutely! You can bake the cakes, let them cool completely, wrap them tightly in plastic wrap, and freeze them for up to a month.

→ What can I use instead of buttermilk?

If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.