Here’s an Ultra-Moist Chocolate Cake that’s rich, soft, and deeply chocolatey—the kind that stays moist for days. This is a reliable, bakery-style recipe with clear directions.
🍫 Ultra-Moist Chocolate Cake
Yield
1 two-layer 9-inch cake or one 9×13-inch cake
Prep Time
20 minutes
Bake Time
30–35 minutes (layers) | 40–45 minutes (9×13)
🧈 Ingredients
Chocolate Cake
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1¾ cups (220 g) all-purpose flour
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¾ cup (75 g) unsweetened cocoa powder
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2 cups (400 g) granulated sugar
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1½ teaspoons baking powder
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1½ teaspoons baking soda
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1 teaspoon salt
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2 large eggs, room temperature
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1 cup (240 ml) buttermilk (or milk + 1 tbsp vinegar)
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½ cup (120 ml) vegetable oil
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2 teaspoons vanilla extract
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1 cup (240 ml) hot coffee or hot water
🔥 Directions
1. Prepare Pans & Oven
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Preheat oven to 350°F (175°C).
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Grease pans and line bottoms with parchment paper.
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Lightly dust with cocoa powder or flour.
2. Mix Dry Ingredients
In a large bowl, whisk together:
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Flour
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Cocoa powder
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Sugar
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Baking powder
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Baking soda
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Salt
3. Add Wet Ingredients
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Add eggs, buttermilk, oil, and vanilla to the dry ingredients.
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Beat on medium speed for 2 minutes, until smooth and thick.
4. Add Hot Liquid (Key to Moisture)
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Slowly pour in hot coffee (or hot water).
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Mix gently until combined.
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Batter will be thin—this is correct and makes the cake moist.
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5. Bake
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Pour batter evenly into prepared pans.
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Bake:
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30–35 minutes for round pans
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40–45 minutes for 9×13 pan
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Cake is done when a toothpick comes out with a few moist crumbs.
6. Cool
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Cool in pans for 10–15 minutes.
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Turn out onto wire racks and cool completely before frosting.
🍫 Optional Chocolate Ganache (Highly Recommended)
Ingredients
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1 cup (240 ml) heavy cream
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8 oz (225 g) semi-sweet chocolate, chopped
Directions
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Heat cream until just steaming.
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Pour over chocolate.
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Let sit 2 minutes, then stir until smooth.
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Let thicken slightly before spreading.
🧠 Why This Cake Is So Moist
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Oil instead of butter keeps it soft longer
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Buttermilk adds tenderness
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Hot coffee/water blooms cocoa for deep flavor
✨ Variations
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Extra fudgy: Add ½ cup chocolate chips to batter
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Egg-free: I can provide a tested version
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Cupcakes: Bake 18–22 minutes