The Best Moist Chocolate Cake

Ultra-rich, incredibly moist, and topped with a silky smooth chocolate frosting, this The Best Moist Chocolate Cake is everything I crave when I want a classic dessert that satisfies. Whether it’s for a birthday, holiday, or just because I need something decadent, this cake never fails to impress.

Why You’ll Love This Recipe

I love this cake for its rich flavor, perfect crumb, and deep chocolate intensity. It’s one of those recipes that’s simple to make but tastes like it came straight from a bakery. The batter comes together quickly, and the boiling water gives the cake that ultra-moist texture I look for in a great chocolate cake. Paired with a fluffy, creamy chocolate frosting, it’s a treat I come back to again and again.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

2 cups granulated sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

2 large eggs

1 tsp salt

1 cup milk

1/2 cup vegetable oil

2 tsp vanilla extract

1 cup boiling water

For the Chocolate Frosting:

1 cup butter (softened)

3 1/2 cups powdered sugar

1/2 cup unsweetened cocoa powder

1/2 tsp salt

2 tsp vanilla extract

1/4 cup heavy cream (more as needed for texture)

Directions

I preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

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

I add the eggs, milk, oil, and vanilla extract and beat everything with an electric mixer on medium speed for 2 minutes.

I gently stir in the boiling water. The batter is thin at this stage, which is totally normal.

Then I pour the batter evenly into the prepared pans.

I bake for 30–35 minutes, checking with a toothpick until it comes out clean from the center.

I let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

For the frosting:

I beat the butter until it’s creamy and smooth.

Next I sift in the powdered sugar and cocoa powder, then add salt, vanilla, and cream.

I beat it all until fluffy, adding more cream if the texture needs loosening.

Once the cakes are cool, I frost the top of one layer, place the second on top, and finish by frosting the top and sides.

I slice and serve for the ultimate chocolate experience.

Servings and timing

Servings: 12

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Calories: Approximately 460 kcal per serving

Variations

I sometimes like to mix things up depending on the occasion:

Add espresso powder to the cake batter for a mocha twist.

Use dark cocoa powder for a deeper chocolate flavor.

Swap the frosting for a cream cheese chocolate frosting for a tangier contrast.

Add chocolate chips or chopped nuts to the batter for texture.

For a holiday version, I sprinkle crushed peppermint on top.

Storage/Reheating

I store any leftover cake in an airtight container at room temperature for up to 3 days. If I need to keep it longer, I refrigerate it for up to a week. For even longer storage, I wrap slices tightly and freeze them for up to 3 months. When I want to enjoy it again, I let it thaw at room temperature or warm a slice in the microwave for about 10 seconds to bring back that soft, fresh-baked texture.

Related Recipes:

• Easy Peanut Butter Cookies
• Cream Cheese Cake
• Best Marinara Sauce Yet

FAQs

How do I make sure the cake stays moist?

I always use boiling water in the batter—it helps hydrate the flour and keeps the crumb incredibly moist. Also, avoiding overbaking is key. I check at the 30-minute mark to make sure I don’t dry it out.

Can I make this cake ahead of time?

Yes, I often bake the layers a day in advance. I wrap them tightly in plastic wrap and store at room temperature. I make the frosting fresh or store it separately in the fridge, then bring it to room temp before assembling.

Can I use this recipe for cupcakes?

Absolutely. I divide the batter into lined cupcake tins and bake for about 18–22 minutes. I check with a toothpick to make sure they’re done.

What can I use instead of heavy cream in the frosting?

If I don’t have heavy cream, I use milk or half-and-half. I just add it slowly to reach the right consistency. The texture won’t be quite as rich, but it still works great.

How do I frost the cake without crumbs showing?

I apply a thin crumb coat first—a light layer of frosting to catch any crumbs—then chill the cake for 15–20 minutes. After that, I add the final thick layer of frosting for a smooth finish.

Conclusion

This moist chocolate cake is my go-to dessert whenever I want to treat myself or impress guests with something timeless and delicious. It’s rich, simple, and packed with chocolate flavor that never gets old. Whether it’s a celebration or just a quiet night in, this cake always hits the sweet spot.

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