Description

A simple, reliable, and incredibly moist chocolate cake that delivers bakery-quality results. Using hot coffee to bloom cocoa powder and a mix of oil and butter ensures a tender, rich crumb that stays soft for days.

Ingredients

Scale

2 cups all-purpose flour
1 3/4 cups granulated white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, room temperature
1 cup vegetable oil
1/2 cup unsalted butter, melted
1 cup whole milk
2 teaspoons vanilla extract
1 cup hot coffee or hot water

Instructions

Preheat oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans and line bottoms with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate medium bowl, whisk eggs, sugar, oil, melted butter, milk, and vanilla extract until smooth.
Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
Carefully pour hot coffee or hot water into the batter and stir until smooth. The batter will be thin.
Divide batter evenly between prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes, then remove to a wire rack to cool completely.
Frost with favorite chocolate buttercream or ganache once completely cool.

Notes

Use hot coffee to bloom the cocoa powder for deeper flavor; the coffee taste is not noticeable. Room temperature ingredients mix better. Do not overmix the batter to avoid a tough cake. Measure flour by spooning it into the cup rather than scooping. Can be frozen unfrosted for up to 3 months.

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 35
Sodium: 300
Fat: 15
Saturated Fat: 5
Carbohydrates: 50
Fiber: 2
Protein: 5

Keywords: moist chocolate cake, homemade chocolate cake, easy cake recipe, baking from scratch, chocolate dessert