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–+ servings

Moist Chocolate Cake

This Moist Chocolate Cake is rich, fluffy, and enveloped in a decadent chocolate frosting, making it perfect for celebrations or a weeknight treat.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Cake, Dessert
Cuisine American
Servings 12 servings
Calories 350 kcal

Ingredients
  

For the Cake

  • 1 3/4 cups all-purpose flour If gluten-free, consider a 1:1 gluten-free flour blend.
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder Dutch-process cocoa can be used for a different flavor.
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk Almond milk can be used for a dairy-free option.
  • 1/2 cup vegetable oil Melted coconut oil or unsweetened applesauce can be used.
  • 2 teaspoons vanilla extract
  • 1 cup boiling water Enhances cocoa flavor.

For the Frosting

  • 1 cup unsalted butter, softened Ensure butter is at room temperature.
  • 3 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup milk Add more if needed for consistency.
  • 1 teaspoon vanilla extract

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Add eggs, milk, oil, and vanilla to the dry ingredients and mix until well combined.
  • Carefully stir in boiling water (the batter will be thin).
  • Pour the batter evenly into the prepared pans.

Baking

  • Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Frosting

  • Beat butter in a bowl until creamy.
  • Gradually add powdered sugar and cocoa powder, alternating with milk, until smooth and desired consistency is reached. Mix in vanilla.
  • Once the cakes are cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.

Notes

For a spicy version, add 1 teaspoon of cinnamon and a pinch of cayenne pepper to the batter. For a vegan version, replace eggs with flax eggs and use almond milk instead.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gSodium: 200mgFiber: 2gSugar: 30g
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