I keep coming back to this cake because it turns out unbelievably moist, tender, and rich with barely any fuss. One slice is all it takes to see why it never lasts long on my counter.
I’m fully obsessed with this super moist chocolate cake because it tastes like the kind of dessert I sneak extra slices of straight from the fridge. The crumb is rich, soft, and almost fudgy, with unsweetened cocoa powder bringing that deep chocolate hit I actually crave.
And the frosting? Thick, smooth, unapologetically chocolatey, and dangerous in the best way.
I love that it feels bakery-level without acting precious about it. But the real reason I keep coming back is the texture.
Ridiculously tender. Every bite has that glossy, melt-in-my-mouth thing going on, thanks to whole milk and serious chocolate energy.
Ingredients
- Sugar makes the cake sweet, tender, and honestly a little addictive.
- All purpose flour gives it structure without making it feel heavy.
- Cocoa powder brings that deep chocolate flavor you’re actually here for.
- Baking powder and baking soda help it rise up soft and fluffy.
- Salt keeps the sweetness in check and makes the chocolate pop.
- Eggs hold everything together and add a little richness.
- Whole milk keeps the crumb soft, smooth, and not dry.
- Vegetable oil is the secret to that super moist bite.
- Vanilla adds warmth, even if chocolate’s the main character.
- Boiling water makes the batter thin, but the cake turns crazy moist.
- Butter makes the frosting creamy, rich, and easy to spread.
- Powdered sugar gives the frosting that classic sweet, fluffy finish.
- Plus, frosting milk smooths everything out so it’s not stiff.
- Basically, extra cocoa in the frosting doubles down on chocolate goodness.
Ingredient Quantities
- 2 cups granulated sugar
- 1 3/4 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon fine salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1/2 cup unsalted butter at room temperature
- 2/3 cup unsweetened cocoa powder for frosting
- 3 cups powdered sugar
- 1/3 cup milk for frosting
- 1 teaspoon vanilla extract for frosting
How to Make this
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment and set aside.
2. In a large bowl whisk together 2 cups granulated sugar, 1 3/4 cups all purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon fine salt until evenly combined.
3. Add 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract to the dry ingredients and beat by hand or with an electric mixer on medium speed until smooth and well combined, about 2 minutes.
4. Carefully stir in 1 cup boiling water until the batter is thin and homogeneous. The batter will be runny; this yields a moist crumb.
5. Divide batter evenly between the prepared pans and bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
6. Remove cakes from oven and let them cool in the pans for 10 minutes, then invert onto a wire rack to cool completely before frosting.
7. For the frosting, beat 1/2 cup unsalted butter at room temperature until creamy, about 1 to 2 minutes. Add 2/3 cup unsweetened cocoa powder and beat until combined.
8. Gradually add 3 cups powdered sugar alternately with 1/3 cup milk for frosting, beating on low then medium speed until smooth and spreadable; add 1 teaspoon vanilla extract and adjust consistency with a little more milk or powdered sugar as needed.
9. Place one cooled cake layer on a serving plate, spread a layer of frosting evenly, top with the second cake layer, and frost the top and sides of the cake.
10. Let the frosted cake sit for 15 to 30 minutes to set, then slice and serve.
Equipment Needed
1. Oven
2. Two 9-inch round cake pans (or parchment-lined pans)
3. Large mixing bowls
4. Whisk and rubber spatula
5. Electric hand mixer or handheld whisk
6. Measuring cups and measuring spoons
7. Wire cooling rack
8. Toothpick or cake tester
9. Oven mitts
FAQ
Super Moist Chocolate Cake With Frosting Recipe Substitutions and Variations
- Granulated sugar: substitute light brown sugar (adds moisture and slight molasses flavor); or coconut sugar 1:1 for a less refined option.
- All purpose flour: substitute cake flour for a lighter crumb (use 1 cup cake flour plus 2 tablespoons cake flour less per cup); or cup-for-cup gluten free flour blend for gluten free baking.
- Whole milk: substitute buttermilk 1:1 for tang and extra tenderness; or unsweetened almond milk 1:1 for a dairy-free option (may slightly change crumb).
- Vegetable oil: substitute melted unsalted butter 1:1 for richer flavor; or applesauce 1:1 to cut fat and add moisture (best to use in part replacement if you want structure).
Pro Tips
1. Bring everything to room temperature before you start. Eggs, milk and butter blend more smoothly and trap less air when they are not cold, which gives a more even crumb and a silkier frosting.
2. Swap the boiling water for hot coffee if you want a deeper chocolate flavor. Use brewed coffee at the same temperature and amount; it enhances the cocoa without making the cake taste like coffee.
3. Sift the cocoa and powdered sugar to prevent lumps in both the batter and the frosting. When adding the boiling liquid, stir gently until just combined so the batter stays light even though it will be thin.
4. Let the layers cool completely and level them if needed before frosting. Chill the cakes for 15 to 30 minutes after cooling to make spreading easier, and use a thin crumb coat first to lock in loose crumbs for a cleaner final finish.
Super Moist Chocolate Cake With Frosting Recipe
I keep coming back to this cake because it turns out unbelievably moist, tender, and rich with barely any fuss. One slice is all it takes to see why it never lasts long on my counter.
12
servings
524
kcal
Equipment: 1. Oven
2. Two 9-inch round cake pans (or parchment-lined pans)
3. Large mixing bowls
4. Whisk and rubber spatula
5. Electric hand mixer or handheld whisk
6. Measuring cups and measuring spoons
7. Wire cooling rack
8. Toothpick or cake tester
9. Oven mitts
Ingredients
-
2 cups granulated sugar
-
1 3/4 cups all purpose flour
-
3/4 cup unsweetened cocoa powder
-
1 1/2 teaspoons baking powder
-
1 1/2 teaspoons baking soda
-
1 teaspoon fine salt
-
2 large eggs
-
1 cup whole milk
-
1/2 cup vegetable oil
-
2 teaspoons vanilla extract
-
1 cup boiling water
-
1/2 cup unsalted butter at room temperature
-
2/3 cup unsweetened cocoa powder for frosting
-
3 cups powdered sugar
-
1/3 cup milk for frosting
-
1 teaspoon vanilla extract for frosting
Directions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment and set aside.
- In a large bowl whisk together 2 cups granulated sugar, 1 3/4 cups all purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon fine salt until evenly combined.
- Add 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract to the dry ingredients and beat by hand or with an electric mixer on medium speed until smooth and well combined, about 2 minutes.
- Carefully stir in 1 cup boiling water until the batter is thin and homogeneous. The batter will be runny; this yields a moist crumb.
- Divide batter evenly between the prepared pans and bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove cakes from oven and let them cool in the pans for 10 minutes, then invert onto a wire rack to cool completely before frosting.
- For the frosting, beat 1/2 cup unsalted butter at room temperature until creamy, about 1 to 2 minutes. Add 2/3 cup unsweetened cocoa powder and beat until combined.
- Gradually add 3 cups powdered sugar alternately with 1/3 cup milk for frosting, beating on low then medium speed until smooth and spreadable; add 1 teaspoon vanilla extract and adjust consistency with a little more milk or powdered sugar as needed.
- Place one cooled cake layer on a serving plate, spread a layer of frosting evenly, top with the second cake layer, and frost the top and sides of the cake.
- Let the frosted cake sit for 15 to 30 minutes to set, then slice and serve.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 100g
- Total number of serves: 12
- Calories: 524kcal
- Fat: 18.3g
- Saturated Fat: 6.2g
- Trans Fat: 0.5g
- Polyunsaturated: 2.5g
- Monounsaturated: 5.8g
- Cholesterol: 53mg
- Sodium: 250mg
- Potassium: 167mg
- Carbohydrates: 84.5g
- Fiber: 5g
- Sugar: 63g
- Protein: 5.2g
- Vitamin A: 67IU
- Vitamin C: 0mg
- Calcium: 43mg
- Iron: 1mg
