The Best Simple Moist Chocolate Cake Recipe

This simple moist chocolate cake recipe has become my go-to whenever I crave something chocolatey. The texture is perfectly fudgy with that deep chocolate flavor that everyone loves. What makes it great for beginners is how forgiving the recipe is – you don’t need special equipment or fancy ingredients to create a bakery-quality chocolate cake that stays moist for days.

Want to see how this cake comes together? I’ve included the full video below so you can bake along with me. If you find it helpful, give it a thumbs up and subscribe – I share new recipes every week!

---

If you like chocolate but want a bit more healthy cake, then check out this Best Healthy Chocolate Oat Cake Recipe here.

Why This Simple Moist Chocolate Cake Recipe Is Special

This simple moist chocolate cake recipe has a depth of flavor that belies its simple ingredients. The texture stays remarkably moist for days, with a tender crumb that practically melts in your mouth.

• Rich, Fudgy Texture: This fudgy chocolate cake recipe has such a delicious, moist crumb that melts in your mouth, and it really gives you an indulgent chocolate experience.​
• Simple Ingredients: I baked this chocolate cake from pantry staples. This cake proves that delicious flavor doesn’t require a lot of ingredients.​
• Beginner-Friendly: Its straightforward method ensures that even novice bakers can achieve bakery-quality results without specialized equipment.​
• Long-Lasting Moisture: Because I used oil instead of butter, this cake retains its moisture for days, making it a perfect make-ahead dessert.​
• Versatile Delight: Whether for a casual family gathering or a festive celebration, everyone has always liked this cake.

Ingredients You Will Need

Here’s everything you’ll need to make this simple chocolate layer cake. Don’t worry – it’s all basic stuff you probably have in your kitchen already.

Below is the chocolate cake ingredients list:

For the Chocolate Cake Layers:

• 2 cups regular granulated sugar (400 g)
• 1¾ cups all-purpose flour (220 g)
• 1 cup unsweetened cocoa powder or Dutch-processed cocoa powder (85 g)
• 1 teaspoon baking powder (5 g)
• 1 teaspoon baking soda (7 g)
• ⅓ teaspoon salt (2 g)
• 2 large eggs, room temperature
• 1 cup milk (240 ml)
• ½ cup vegetable oil (120 ml)
• 1 teaspoon instant coffee (3 g)
• 1 cup boiling water (240 ml)
• 2 teaspoons vanilla extract (10 ml)

Top Tip: For the richest chocolate flavor, use Dutch-processed cocoa powder like the one below. It’s darker in color and creates a smoother, more intense chocolate flavor than regular cocoa powder.

TAP ON IMAGE TO VIEW PRICE

For the Chocolate Frosting:

• 3 egg yolks
• 1 tablespoon sugar (20 g)
• ⅔ cup heavy cream (140 ml), plus an additional ⅔ cup for whipping
• 1 tablespoon sugar (20 g) for the whipped cream
• 7 ounces dark chocolate (200 g), preferably 70% cocoa content

Step-by-Step Cake Instructions

Let’s get baking! This homemade chocolate cake recipe comes together pretty easily, but I’ll walk you through each step so it turns out perfect every time.

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C) and gather all your ingredients.

Having everything measured and ready makes the baking process much smoother. This preparation step helps avoid that mid-recipe panic when you realize you’re missing something important.

Fun Fact: Professional bakers call this preparation “mise en place” (everything in its place). It’s a simple technique that makes baking much less stressful.

Step 2: Mix Dry Ingredients

Here’s where we build the foundation of our cake’s flavor:

1. Sift the flour into a mixing bowl
2. Add cocoa powder, baking powder, baking soda, and salt through the sieve
3. Mix until well combined
4. Add sugar and mix again

Sifting isn’t just an extra step – it actually distributes the leavening agents evenly throughout the flour and removes those stubborn cocoa lumps that would create dry pockets in your cake.

Top Tip: When measuring cocoa powder, use a spoon to fill your measuring cup rather than scooping. Scooping compacts the powder and can give you up to 50% more than the recipe calls for.

Step 3: Add Wet Ingredients

Now, we’ll transform our dry mix into a proper batter:

1. Make a well in the center of your dry ingredients
2. Pour in the milk, eggs, and oil
3. Beat everything with an electric mixer for about 2 minutes

The vegetable oil is what gives this cake its incredible moisture. Unlike butter-based cakes, oil-based cakes stay moist longer because oil remains liquid at room temperature.

Step 4: Add Coffee and Vanilla

1. Dissolve the instant coffee in boiling water
2. Gradually pour this coffee mixture into the batter while mixing
3. Add vanilla extract and mix briefly

Note: You cannot taste coffee in the final cake. The coffee simply enhances the chocolate flavor through similar flavor compounds. Even people who dislike coffee love this cake.

Step 5: Prepare Baking Pans

Proper pan preparation prevents sticking disasters:

1. Coat your baking pan with butter or oil
2. Line the bottom with parchment paper

This double protection ensures your moist chocolate cake recipes will release cleanly after baking.

Step 6: Bake the Cake

Now for the actual baking:

1. Pour the batter into two 9-inch round pans (or one pan used twice if you only have one)
2. Bake at 350°F (175°C) for 30 minutes
3. Test for doneness by inserting a toothpick into the center – it should come out with a few moist crumbs but no wet batter
4. Let the cakes cool in the pans for 10 minutes before removing them

Did You Know: Opening the oven door in the first 20 minutes of baking can cause your cake to sink in the middle. Resist the temptation to peek!

Making the Chocolate Frosting

Step 1: Create the Custard Base

This chocolate frosting uses a ganache-custard method, combining chocolate with cooked egg yolks and whipped cream for a silky texture that lets the rich chocolate flavor really shine through:

1. Separate egg yolks and mix with sugar
2. Add heavy cream and stir until combined
3. Cook over medium heat, stirring constantly
4. Continue until the mixture thickens enough to coat the back of a spoon

This custard-based frosting creates a rich foundation that lets the chocolate flavor truly shine without being overly sweet.

Top Tip: Save those egg whites! They freeze beautifully for up to 3 months and can be used for meringues or to lighten up your morning omelet.

Step 2: Add the Chocolate

The quality of chocolate makes all the difference:

1. Finely chop the chocolate (smaller pieces melt more evenly)
2. Add to the hot custard mixture off the heat
3. Stir until completely melted and glossy

For the best flavor balance in this frosting, 70% cocoa chocolate works perfectly. It’s rich without being bitter or too sweet.

Step 3: Incorporate Whipped Cream

This final step creates a chocolate cake frosting that’s both rich and light:

1. Whip cold heavy cream with sugar until stiff peaks form
2. Let the chocolate mixture cool until it is just warm
3. Gently fold the chocolate into the whipped cream

Note: If your frosting becomes too firm to spread, simply place the bowl over warm water for a few seconds and stir. It’ll soften to the perfect consistency again.

Assembling Your Cake

1. Cool layers completely
2. Place the first layer on the serving plate
3. Spread with about 1/3 of frosting
4. Top with the second layer
5. Cover the top and sides with the remaining frosting

​Patience is key when learning how to make chocolate cake from scratch—attempting to frost a warm cake will only result in melted frosting and frustration.

Top Tip: For a simple but impressive decoration, use the back of a spoon to create swirls in the frosting, or dust the top lightly with cocoa powder for an elegant finish.

Related Recipe: If you like this chocolate cake recipe, then check out also this super easy chocolate biscuit cake here.

Chocolate Cake Storage Tips

Make the most of your classic chocolate cake recipe with these storage methods:

• Room temperature (covered): Keeps well for 2-3 days under a cake dome
• Refrigerated: Stores for up to a week, but bring to room temperature before serving
• Freezing: Individual slices wrapped well will keep for 2 months

Top Tip: This cake actually tastes even better on the second day as the flavors meld together. Consider making it the day before serving for the best flavor experience.

More Cake Recipes to Try

​If you love this moist chocolate cake recipe with oil, here are some more delicious cakes to try:

• Moist Banana Oatmeal Cake – A wholesome cake combining ripe bananas and hearty oats for a moist, flavorful treat.
• Flourless Chocolate Cake – A rich, dense cake that delivers intense chocolate flavor without the use of flour.​
• Protein-Packed Cottage Cheese Cake – A creamy, high-protein cheesecake made with cottage cheese, offering a healthier twist on the classic dessert.

I hope you enjoy this chocolate cake as much as my family does. Let me know how it turns out!