Super Moist Chocolate Cake Recipe
This Super Moist Chocolate Cake is a rich and tender dessert perfect for chocolate lovers. Made with simple pantry ingredients and a homemade chocolate frosting, it bakes to a soft, moist texture that melts in your mouth. With easy-to-follow steps and a luscious cocoa buttercream topping, this cake is ideal for birthdays, celebrations, or whenever a chocolate craving hits.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 to 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ¼ cup cocoa powder
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 large egg, room temperature
- ½ cup whole milk, room temperature
- ¼ cup vegetable oil
- ½ tsp vanilla extract
- ½ cup boiling water
Chocolate Frosting
- ¼ cup unsalted butter
- 1 ¼ cups powdered sugar
- 3 tbsp whole milk, room temperature
- ¼ cup unsweetened cocoa powder
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper or grease it well with non-stick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Add Wet Ingredients: Add the egg, room temperature whole milk, vegetable oil, and vanilla extract to the dry ingredients. Using an electric mixer on medium speed, beat for 1-2 minutes until smooth and well incorporated, scraping the bowl sides to fully combine.
- Incorporate Boiling Water: Carefully pour boiling water into the batter. Beat on low speed just until combined; the batter will be thin and runny, which is normal for a moist chocolate cake.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking to retain moisture.
- Cool the Cake: Remove the pan from the oven and place it on a cooling rack for 10-15 minutes. Then gently lift the cake out using the parchment and allow it to cool completely to room temperature before frosting.
- Prepare Frosting: In a saucepan, melt the unsalted butter over medium heat. Whisk in cocoa powder and stir for 1-2 minutes until fully combined and smooth. Remove from heat and add powdered sugar, milk, vanilla extract, and a pinch of salt. Use an electric mixer to beat the frosting for a few minutes until it is smooth and slightly thickened.
- Frost the Cake: Spread the chocolate frosting evenly over the cooled cake using a spatula. Cut into 9 or 16 squares as desired and serve immediately or store appropriately.
Notes
- Use room temperature eggs and milk for better batter consistency.
- Do not skip adding boiling water; it helps develop a moist texture.
- Make sure to cool the cake completely before frosting to prevent melting.
- You can substitute vegetable oil with melted coconut oil for a slight flavor variation.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: moist chocolate cake, homemade chocolate cake, easy chocolate cake recipe, chocolate cake with frosting, simple chocolate dessert
Find it online: https://nayabaker.com/super-moist-chocolate-cake-recipe/
