Moist Chocolate Cake
A simple, reliably moist chocolate cake that’s perfect for any occasion, from birthdays to a casual treat. The thin batter creates a tender crumb, enhanced by boiling water.
Ingredients
Dry Ingredients
- 1.75 cups all-purpose flour spoon and level for accuracy
- 0.75 cup unsweetened cocoa powder Dutch-processed or natural both work; adjust baking soda slightly if using Dutch
- 2 cups granulated sugar
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs room temperature
- 1 cup whole milk or use buttermilk for a tangier crumb
- 0.5 cup vegetable oil neutral oil keeps crumb tender; melted butter adds flavor
- 2 teaspoons alcohol-free vanilla extract
- 1 cup boiling water
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and dust with flour, or line with parchment.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.
- Add the eggs, milk, vegetable oil, and vanilla to the dry mix. Beat on medium speed for 2 minutes until smooth and slightly aerated.
- Carefully stir in the boiling water; the batter will be thin—this is expected and helps the cake stay moist.
Baking
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30–35 minutes, until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
- Let the cakes cool for 10 minutes in the pans, then run a knife around the edges and invert onto wire racks to cool completely before frosting.
Notes
For best results, use room-temperature eggs and milk. Store covered at room temperature for up to 2 days, refrigerated for up to 5 days, or freeze layers for up to 3 months.