Moist Chocolate Cake Recipe

Moist Chocolate Cake Recipe – This Chocolate Cake Recipe is the most classic classic chocolate cake you will ever need in your recipe box. Made with simple pantry ingredients and frosted with delicious chocolate frosting, this is really the only recipe you’ll ever need for chocolate cake. Of course you can frost them with any kind of frosting (like Cream Cheese or Vanilla Buttercream) but real chocolate is a great choice.

If you follow me on Instagram, you’ll know I’ve made this recipe time and time again… doing everything I can to make it *just right* and after seven tries (and ten more, thanks to a few loyal readers who agreed to be testers) recipe) I’m so excited to share this AWESOME Chocolate Cake Recipe that I’m about to shout from the rooftops.

Moist Chocolate Cake Recipe

Moist Chocolate Cake Recipe

My husband is probably the toughest critic because he is the chocoholic in the family but after trying this last version he shook his head, smiled and said “

Best Chocolate Cake Recipe

While I struggled to get this cake moist enough and brown enough, I finally got the combination right and I am very proud of this recipe. I hope you make this chocolate cake this weekend and love it. Well, I hope you like ALL of my recipes that you try, but this one (and probably my cheesecake recipe) is one that holds a special place in my heart. Ha!

After testing and re-testing these chocolate cake recipes, I’ve found the best cocoa that will give you the best chocolate taste is Dutch Processed Cocoa Powder. Regular, unsweetened cocoa powder is slightly more acidic whereas Dutch processed is neutral. It just has to do with the way the cocoa bean is processed. While both types of cocoa powder will definitely work in this recipe, I like the Dutch Process the most. Ghiradelli has a good Dutch Processed Cocoa Powder that I have used and it is great. I would highly recommend it.

Preheat oven to 350 degrees. Line three 8-inch round baking sheets with parchment paper and/or spray well with nonstick cooking spray and set aside. (See notes)

In a large bowl, stir flour, cocoa powder, baking powder, baking soda and salt together to combine. Set aside.

Chocolate Cake (moist And The Best!)

In a liquid measuring cup, stir together the buttermilk, instant coffee granules (if using) and vanilla. You want to stir to dissolve the coffee granules. They will slowly dissolve for 5-10 minutes while they sit in the buttermilk and as you add them to the chocolate cake batter. Set aside.

In a large bowl, mix the oil and sugar until combined. Add the eggs and egg whites, one at a time, until the mixture is lighter in color. Scrape the sides of the bowl and mix again briefly.

Add the flour mixture alternately with the milk mixture, making sure to start and end with the flour. Scrape down the sides and mix again to make sure the dough is smooth.

Moist Chocolate Cake Recipe

Using an ice cream scoop, evenly divide the chocolate cake batter between the pans and smooth the top. Bake 22-30 minutes in bottom 2/3 of oven. The cake will be done when a toothpick comes out clean or mostly clean with some moist crumbs.

Decadent Vegan Chocolate Cake

Cool 15-20 minutes in the cake tin before trying to invert it on a cooling rack. Once you can handle a warm pot with your bare hands, you can turn it over. Cool completely before frosting and decorating.

If you’re making this recipe as a two- or three-layer cake, you’ll want to make sure it cools completely before freezing. Since most frostings are butter-based, it can melt if your cake is too warm. So the first step to success is making sure they are at room temperature.

Once you know you’re ready to frost your cake, make sure that whatever frosting you use, it’s smooth, creamy, and easy to spread while still retaining its shape. Run a butter knife through the bowl of finished frosting and if it goes through relatively easily you should be good to go.

If you notice that your frosting has a lot of air bubbles (making it hard to freeze), beat it by hand with a large wooden spoon to remove as much of it as you can.

The Best Rich And Moist Chocolate Cake

The best and most classic frosting to use with this chocolate cake recipe is my Easy Chocolate Frosting Recipe! I’ve added it to the recipe card below. However, it depends on the overall type of product you are looking for as well. Consider other great frosting recipes to try:

The best thing about making these chocolate cake recipes (and really any baked goods) is that they store beautifully if you make them ahead! Here are some storage options:

After your cake is baked, cool, wrap in plastic wrap and store at room temperature overnight. Prepare the frosting then cover and store in the refrigerator overnight as well. When you’re ready to assemble and decorate, set the frosting to room temperature to soften, about 30-45 minutes. Give the mixture a quick to loosen it up in your mixer for about a minute, then freeze! (You may have to add a bit of heavy cream or milk to revive it.)

Moist Chocolate Cake Recipe

If you want to make this cake ahead of time, consider freezing it! Baked chocolate cake can be frozen up to 3 months. Wrap the baked cake layers well in two layers of plastic wrap and one layer of heavy-duty foil and store flat in the freezer. To thaw, transfer from freezer to fridge overnight then bring to room temperature before decorating.

Chocolate Bundt Cake

Regardless of how you bake this cake recipe, be sure to use a lighter color (or glass) tin. Using a darker Teflon will make the edges cook quicker than the center of the cake, giving you a darker, crunchier edge, which is not our goal with this chocolate cake recipe.

This Chocolate Cake Recipe is quick, easy and most importantly delicious! Pair it with your favorite frosting recipe and you’ve got a dessert!

How much frosting should I make? The recipes listed make enough frosting to fill and frost a three-layer cake. If you’re only baking two layers, I recommend cutting the recipe down. Use the following additions: 1 cup softened butter, 1 pound powdered sugar, 1/2 cup cocoa powder, 1/3 teaspoon salt (or just 1/2 teaspoon), 1 teaspoon vanilla, 1/4 cup heavy cream (or more, as needed). Use the same directions for making the frosting as listed on the recipe card.

Calories: 613 kcal | Carbs: 84 g | Protein: 5 gr | Fat: 32 g | Saturated Fat: 22 g | Trans Fat: 1 g | Cholesterol: 75 mg | Sodium: 406 mg | Potassium: 230 mg | Fiber: 3 gr | Sugar: 68 gr | Vitamin A: 672 IU | Vitamin C: 1 mg | Calcium: 67 mg | Iron: 2 mg

Best Eggless Chocolate Cake Recipe

I’m Lauren–a professional recipe developer who spends hours perfecting recipes so you can know for sure that what you see is what you’ll get. Homemade Chocolate Cake like this one is not easy to find. This is the Most Perfect Moist Chocolate Cake recipe, and it comes from an obsessed cake tester!

You all know how I work. That’s why we have the best Traeger Ribs, Buttermilk Pancakes, and Banana Bread recipes out of a gazillion recipes. I was sucked into finding the best of the best for a particular recipe and I couldn’t let go until I got there.

And guys, I found out which chocolate cake is the best. If you need a chocolate cake for a birthday or family celebration, you are just stepping away. (Who am I kidding, just make it because you survived the craziness of the day.)

Moist Chocolate Cake Recipe

Everyone I know loves moist chocolate cake with cream cheese frosting, but no one has had much luck with homemade chocolate cake without just using cake mix. I’m so giddy to share all my secrets!

Moist Chocolate Cake

Don’t go crazy, but here’s a no-butter chocolate cake recipe. It’s for a very specific reason. Although I thought that the butter would make a difference in taste, it’s not. It’s not enough to count how much the cake lacks moisture.

Apparently butter doesn’t make the cake more moist, it makes sense. Butter has a high water content which evaporates as steam in the baking process so it can’t retain moisture like oil cans. If you do want to use butter, use it in equal parts or in half, but not all the oil. produce a better chocolate layer cake!

As I already mentioned, the moisture of this homemade chocolate cake is partly due to the oil used in the dough. Our other secret? Milk butter! Yep, it’s a buttermilk chocolate cake.

Anytime a recipe calls for buttermilk, it makes me think it’s going to be a fancy recipe. But in reality, this chocolate cake from scratch is not easy to make.

Authentic German’s Chocolate Cake

When making chocolate cake, please don’t make substitutions the first time, this is really the best chocolate cake recipe, and you need to know how to make a cake.

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