Perfectly Moist and Soft Chocolate Cake

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Perfectly Moist and Soft Chocolate Cake

If you’re searching for the ultimate chocolate cake recipe—rich, fudgy, and incredibly soft—this is the one you need to bookmark. Whether it’s for a birthday, celebration, or simple indulgence, this cake promises decadent flavor with every bite. The secret? A few humble ingredients and a clever mix of oil, cocoa, and boiling water for unmatched moisture and depth.

Why You’ll Love This Chocolate Cake

  • Soft and pillowy even straight from the fridge
  • Easy to make with basic pantry ingredients
  • Intensely chocolatey thanks to boiling water and cocoa
  • Optional chocolate buttercream frosting for a luxurious finish

Ingredients

For the Chocolate Cake:

  • 2 cups (240g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • ½ cup (50g) unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ½ teaspoon kosher salt
  • ½ cup (180ml) vegetable oil
  • 1 cup (240ml) whole milk
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup (240ml) boiling water
  • ¼ cup (45g) chocolate chips (optional for extra richness)

For the Chocolate Buttercream Frosting (Optional):

  • 1½ cups (338g) unsalted butter, softened
  • ¼ cup (25g) unsweetened cocoa powder
  • ¼ teaspoon salt
  • 6 cups (680g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 3 to 4 tablespoons (45–60ml) milk or cream

Instructions

Make the Cake:

  1. Preheat oven to 350°F (175°C). Grease and line a 9×13-inch or two 9-inch round cake pans.
  2. In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  3. In a separate bowl, whisk together vegetable oil, milk, eggs, and vanilla extract until smooth.
  4. Make a well in the center of the dry ingredients and pour in the wet mixture. Whisk until mostly combined.
  5. Carefully add boiling water to the batter and stir gently until smooth. The batter will be thin—that’s perfectly normal!
  6. Fold in the chocolate chips if using.
  7. Pour the batter into the prepared pan(s) and bake for 55 to 60 minutes, or until a skewer inserted in the center comes out clean.
  8. Allow the cake to cool completely before frosting.

Make the Chocolate Buttercream:

  1. In a stand mixer or with a hand mixer, beat the butter on medium speed for about 3 minutes until light and creamy.
  2. Sift in the cocoa powder and beat again until fully incorporated.
  3. Add salt, vanilla, and gradually add the powdered sugar, mixing on low speed until incorporated.
  4. Add milk or cream, 1 tablespoon at a time, and beat on high speed for another minute until the frosting is smooth and fluffy.

Serving Tips

Spread a generous layer of the chocolate buttercream over the cooled cake. Decorate with chocolate shavings, sprinkles, or even a drizzle of ganache if you’re feeling extra indulgent.

Storage

  • Room temperature: Store covered for up to 2 days.
  • Refrigerator: Keeps well for up to 5 days; bring to room temperature before serving.
  • Freezer: Freeze unfrosted cake layers for up to 2 months.

This chocolate cake is truly a keeper—moist, decadent, and endlessly satisfying. Try it once, and it might just become your go-to chocolate cake recipe for every occasion.

 

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