THE BEST MOIST Milk Chocolate Fudge Cake

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This irresistible Milk Chocolate Cake features two layers of soft, moist chocolate cake with an ultra fudgy milk chocolate fudge frosting that stays soft and fudgy even when cold from the fridge. This is a creamier-tasting version of my popular Best Moist Chocolate Cake recipe. I've had many questions on my Best Chocolate Frosting from readers asking for a milk chocolate version, and here it is! This cake is easy to make using a one bowl method with simple ingredients and the frosting is purely chocolate without any butter or powdered sugar so it has a luscious, thick and creamy texture without any grittiness. If you prefer a smaller cake, try my single layer Ultimate Moist Chocolate Fudge Cake and you can also check out this One Bowl Chocolate Sheet Cake with Chocolate Cream Cheese Frosting.

slice of milk chocolate cake upright on a plate with cake server

WHY THIS RECIPE WORKS

Simple ingredients - you only need a few pantry ingredients to make this delicious cake. I use my Homemade Chocolate Cake Mix as the base, and you can also add all the ingredients individually following the recipe below if you don't have my mix already prepared.
SO EASY to make - all you need is a bowl and a whisk! You don't need a stand mixer, although sometimes I use my electric hand mixer. Either way it works just as well. You can also use one batch of my Homemade Chocolate Cake Mix which is so convenient and I always have it on hand.
Moist chocolate cake - the cake is SO super moist. It has the softest texture and stays moist for days without drying out.
Perfect crumb texture - the crumb structure on this cake is so even that it looks like a store-bought cake that is full of emulsifiers, except this is homemade with real, simple ingredients!
Smooth chocolate flavor - you will love the smooth chocolate taste that shines through these cake layers. The flavor gets even better by the second and third day.
Fudgy milk chocolate frosting - I make a silky smooth milk chocolate frosting that is so forgiving. You can spread over this frosting and smooth it out many times without worrying about it stiffening up like buttercream or a dark chocolate ganache.

INGREDIENTS FOR MILK CHOCOLATE CAKE

Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.

All purpose flour - you do not need specialty cake flour to make a wonderful chocolate cake. Just be sure to measure your flour correctly! Adding too much flour is the most common mistake and leads to tough and dry cake. The most accurate way to measure flour is using a scale. If you don't have one then fluff your flour with a spoon, spoon it into your measuring cup and use a knife to level it off. This batter is meant to be quite runny so refrain from adding more flour to make it thicker.
Granulated sugar - my original Best Moist Chocolate Cake recipe uses white sugar and brown sugar. However, I have omitted the brown sugar to create a milder flavor profile.
Cocoa powder - try to get your hands on some good quality cocoa powder! It's the main flavor and you want it to shine so use the best you can find. I love to use this Dutch Process cocoa powder for this recipe. Make sure you use unsweetened cocoa powder and not cocoa mix.
Baking powder - use a double acting baking powder. This means it will react and produce gas upon hydration when you mix in the wet ingredients to make the batter, and it will react again when exposed to heat in the oven during baking.
Baking soda - sodium bicarbonate is a pure, standard ingredient so any form will work.
Salt - salt is one of the most important ingredients to enhance the flavor of chocolate cake, so be sure to use the right amount.

Eggs - two whole eggs will set the structure of this cake and help emulsify the batter.
Sour cream - one of the secrets to the best moist chocolate cake recipe is sour cream. It contributes dairy undertones, rich flavor and body (thanks to its high protein and fat content). There's full fat sour cream in the batter and the fudgy chocolate frosting.
Oil - this is an oil-based cake. Although I LOVE BUTTER, oil makes cakes ultra moist since it is an unsaturated fat that is liquid at room temperature.
Pure vanilla extract - vanilla is not in the mix as it is a liquid ingredient, so you will add it with the other wet ingredients.
Hot water - my original recipe uses hot coffee in the batter, but I like to use hot water to create a more mellow flavor since this is a milk chocolate cake. The hot liquid dissolves the sugar and activates the leavening agents so that the cake begins to rise and set instantly. It is also the reason why this cake is so moist.
Milk chocolate - you'll need pure milk chocolate to make the frosting. Use a high quality brand with 30-35% cocoa solids.
Cream - you can use heavy cream or light cream. I've tested both and I find that light cream, such as half and half (10% milkfat) coffee cream creates a softer texture and a more pliable frosting with more chewiness. Heavy cream creates a denser texture and a slightly firmer set with a melt-in-your-mouth texture.

top view of milk chocolate cake with milk chocolate frosting

STEP BY STEP INSTRUCTIONS: HOW TO MAKE MILK CHOCOLATE CAKE

This recipe is SO EASY and you can make it all with a bowl and a whisk - no mixer required if you don't have one!

STEP 1). Blend the dry ingredients. Sift flour, cocoa powder, baking powder and baking soda into a large bowl. Add sugar and salt and whisk to blend very well. You can use a stand mixer and mix on low speed for 2 minutes so all of the ingredients are evenly blended, or you can whisk by hand.
STEP 2). Combine wet ingredients. Combine eggs, oil, sour cream and vanilla in a medium bowl and whisk to blend well, then add to the dry ingredients. In a pinch you can also add these ingredients directly to the bowl with the dry ingredients.
STEP 3). Mix wet and dry ingredients. Pour the wet ingredients into the bowl with the dry ingredients and mix with a whisk or an electric hand mixer on medium-low until blended. It will be thick and somewhat dry.
STEP 4). Mix in hot water. Add the hot coffee or water gradually in two stages to minimize clumps forming and beat until evenly combined and the batter smooth.
STEP 5). Bake. Divide batter evenly between the prepared pans and bake for 30-33 minutes until cakes spring back when pressed gently and a toothpick inserted into the center comes out clean. Transfer pans to a wire rack and let cool for 15 minutes before inverting onto the rack to cool completely.
STEP 6). Prepare the Milk Chocolate Frosting according to this recipe here. Use a large offset spatula to spread the frosting over the cooled cake layers right away. I find that if you use light cream, this frosting is more fluid and forgiving. If you use heavy cream, it will stiffen up a bit as it cools down so try to avoid spreading around too much as the back and forth motion will cause the cocoa butter to crystallize quickly.

slice of milk chocolate cake on a plate with cake server

BAKING SCIENCE: HOW INGREDIENTS AFFECT CAKE QUALITY

Sugar:flour ratio - there is more sugar by weight compared to flour in this recipe which is what allows it to be so moist. Sugar is hygroscopic which means that it strongly binds water and will hold onto all the liquid in this batter. Mixing sugar into the flour breaks up the flour particles interferes with gluten development. That's because sugar competes for water and will pull moisture away from flour to prevent gluten network formation during the mixing stage.
Cocoa particles - cocoa powder has some starch and does contribute some function of flour to provide structure to the cake, however it does not contain gluten proteins. When the cocoa is dispersed into the flour, it helps to break up the flour particles and also interferes with gluten development.
Water:sugar ratio - there is a lot of moisture in the prepared cake batter and that wouldn't work if there was less sugar in the mix. The sugar binds the water to prevent it from evaporating out, and during baking the starches in the flour and cocoa powder slowly hydrate and swell. They eventually set into a gel network to create the soft moist crumb structure.

WHAT CAUSES TUNNELING IN CAKES AND WHY ARE THERE HOLES IN MY CAKE?

Large holes through the baked cake crumb can form for several reasons. This is called "tunneling" and it is often caused by too much chemical leavening, uneven distribution of leavening agents and/or over-mixing which creates tunnels through cakes. In this recipe, it is important to mix the baking powder and baking soda into the dry ingredients very evenly so there are no lumps and the particles are uniformly incorporated into the flour to ensure the cake rises evenly. It is also important not to over-mix the batter after the hot coffee or water is added. You can read all about what causes tunneling and learn how to prevent tunneling in cake in this article.

WHAT IS THE DIFFERENCE BETWEEN DUTCH COCOA POWDER AND NATURAL COCOA POWDER?

Dutch cocoa powder is cocoa powder that has been treated with an alkalizing agent (a basic ingredient) such as potassium carbonate or sodium carbonate. This treatment, combined with certain parameters of pressure and temperature will increase the pH (decrease the acidity) of the cocoa powder to give it a less sour taste, darken the color and help it become more dispersible in water. My preferences for Dutch cocoa powder ones with a higher fat content and they are this Cacao Barry Extra Brute, Ghirardelli Majestic and Green & Blacks Organic.

Natural cocoa has not been alkalized and is 100% cocoa powder. It has a lighter color and has a very lovely fruity flavor with some pleasant acidity and slight bitterness that is inherent to the cocoa bean. My preferences for natural cocoa are Ghirardelli 100% Cocoa and Hershey's Unsweetened.

angle view of perfect chocolate cake layer from homemade chocolate cake mix showing moist crumb

EXPERT BAKING TIPS

Sift the ingredients. It is important to evenly distribute the ingredients to ensure an even crumb and tender texture. I use a fine mesh sieve to sift the flour, cocoa powder, baking powder and baking soda. This removes lumps and separates the particles as well as distributes the leavening agents. Add the sugar and salt after if they don't pass through the sieve.
Blend the ingredients thoroughly to minimize the amount of mixing required after you add the wet ingredients.
Use a neutral tasting oil like vegetable, canola or pure sunflower oil for the cleanest flavor to let the chocolate taste stand out.
Do not reduce the sugar. The right amount of sugar will make cake moist because it binds water so that it stays tightly in the batter and doesn't evaporate excessively during baking.
Keep an eye on the baking time. Set a timer for the first time stated in the recipe and check with a skewer - it should come out clean.
Make cupcakes too! You can also use this recipe to make cupcakes. It makes about 18 cupcakes that will take 15-20 minutes to bake.
Use a kitchen scale. For best results, weigh your ingredients according to the measurements in the recipe card below using a kitchen scale.

angle view of milk chocolate cake with milk chocolate frosting

RECIPE FAQ

What type of oil is best for chocolate cake?

Firstly - use a fresh oil! Do not use anything that's been opened for a long time and when you store oil, it should be in a cool dark place. Light and heat accelerate oxidation reactions that can make the flavor turn rancid. My oil of choice for baking is sunflower oil for its clean and neutral taste, but any other oil such as canola or safflower will do. You can even use olive oil, but keep in mind that it will add the taste of olive oil to the cake.

Which cocoa powder is best for chocolate cake?

This recipe works with both Dutch process and natural cocoa powder. For a darker color like in this photo, I use high fat Dutch cocoa powder. My preference is this one and this one. Natural cocoa has a wonderful fruity flavor and I like to use it as well. You can use Hershey's natural cocoa or this one that I love.

What is a substitute for sour cream?

Sour cream really makes this cake delicious, but if sour cream is not available to you where you live, you can also make this recipe using an equal amount of full fat Greek yogurt. I have tested this and it worked well! Another suitable substitution is crème fraîche which is a type of fermented dairy product somewhere between yogurt and sour cream.

How hot does the water need to be for moist chocolate cake?

The hot water should be very hot. Bring a kettle to the boil, measure it out and then start making the batter. It's fine if it cools for 2-3 minutes.

Why is my chocolate cake batter so thin?

This batter is supposed to be quite fluid from the hot coffee or hot water that is added in. It will bake up to create a wonderfully moist crumb.

What is the secret to super moist cake and how do I make my cake more moist?

It's not more fat! Moisture comes from liquid, not fat. So you can add more butter and more oil, but it will really just make the cake more dense and more tender by shortening the texture. Fat will not make a cake moist as only liquids can add moisture. This cake is moist because of the amount of liquid.

How do you add moisture to a chocolate cake?

I normally scoff at a cake recipe that uses only oil and no butter since butter is superior for its flavor. However, oil makes the texture very soft and in turn gives the perception of "moistness". That's because oil is made up of mostly unsaturated fats that are liquid at room temperature. Butter contains more saturated fats that are solid at room temperature, therefore the texture of a butter cake will be more crumbly and firm.

Why are my cakes flat?

If your cakes baked up flat, it may be that your raising agents are no longer active, so be sure to use fresh baking soda and fresh baking powder. It may also happen if you let the batter sit out for too long before baking. In this case the leavening agents will react in the batter and release gases before the batter sets and the gas will escape through the surface of the batter instead of being trapped as air bubbles in the cake crumb structure.

Can I make this chocolate cake recipe with a 9x13-inch pan?

If you prefer to use a 9x13-inch pan, then try my One Bowl Chocolate Sheet Cake recipe! It is so fluffy, moist and fudgy with a dark chocolate cream cheese frosting.

Can I use this recipe to make cupcakes?

Yes you can! It works great. In this case, bake them for 18-20 minutes.

STORAGE AND FREEZING

How to store milk chocolate cake?

Store this cake at room temperature, covered or in an airtight container for up to 3 days. You can also store it in the fridge for up to 1 week and bring it to room temperature before serving.

Can I freeze chocolate cake?

Yes! I often make the cake layers in advance and freeze them for when I need them. To do this, let the cake layers cool completely on a wire rack. Once cool, wrap them individually in plastic wrap, and then wrap them in aluminum foil. Place them in a resealable plastic bag and freeze for up to 3 months.

HOW TO MAKE THE BEST CHOCOLATE FROSTING

I love to make ganache based frostings for chocolate cake. They're smooth, rich and creamy and best of all easy to make without a mixer! I highly recommend you top this cake off with this recipe for the BEST Chocolate Frosting or my creamier Milk Chocolate Frosting.

If you love cake, check out these recipes!

Ultimate Moist Chocolate Fudge Cake Lemon Pistachio Cake Sticky Toffee Date Cake Moist Lemon Blueberry Bread Olive Oil Chocolate Bundt Cake Best Vanilla Cupcake Recipe with Chocolate Fudge Frosting Chocolate Chip Banana Cake with Creamy Milk Chocolate Frosting Blueberry Peach Upside Down Cake

Looking for more decadent chocolate recipes? Try these:

Chocolate cake love

Here are more delicious cakes to try:

Video

Moist Milk Chocolate Cake

Christina Marsigliese, Food Scientist MSc.

milk chocolate cake with milk chocolate fudge frosting

This divine milk chocolate cake features soft and moist chocolate cake layers filled and covered with a fudgy milk chocolate ganache frosting. It is rich and decadent with a creamy flavor and tender crumb texture.

5 from 2 votes

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Prep Time 35

Cook Time 30

Servings 10 servings

Ingredients

NOTE: you can prepare this recipe using 1 x batch of Homemade Chocolate Cake Mix along with the liquid ingredients listed below (vegetable oil through to hot water)

Milk Chocolate Cake batter:

1 ¾ cups (250g) all-purpose flour
⅔ cup (56g) cocoa powder (I prefer this Dutch cocoa or this one)
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ cups (300g) granulated sugar
¾ teaspoon salt
½ cup (118ml) vegetable oil (I prefer sunflower oil)
2 large eggs
¾ cups (180ml) full fat sour cream
1 teaspoon (5ml) pure vanilla extract
1 cups (237ml) hot water

Milk Chocolate Fudge Frosting:

1 x Recipe for Milk Chocolate Frosting

Instructions

Preheat the oven to 350°F. Lightly grease two 8-inch round cake pans, dust lightly with flour and line the base with rounds of parchment paper.
Make the cake. If using my homemade chocolate cake mix, follow the instructions on this post and add the liquid ingredients in the list above here on this recipe card. Otherwise, use a fine mesh sieve to sift flour, cocoa powder, baking powder and baking soda into a large bowl. Add sugar and salt and whisk to blend very well so the ingredients are evenly combined.
Prepare the water and keep it hot. Set it aside while you prepare the batter.
Combine eggs, oil, sour cream and vanilla in a medium bowl and whisk to blend well. Pour into the bowl with the dry ingredients and mix with an electric handheld mixer on medium-low until blended. You can also mix by hand with a wire whisk. It will be thick and somewhat dry. Add the hot water gradually in two stages to minimize clumps forming and mix until evenly combined and the batter is smooth. The batter will be quite thin.
Divide batter evenly between the prepared pans and tap the pans on the countertop to allow any large air bubbles to surface and pop. Bake for 30-33 minutes until cakes spring back when pressed gently and a skewer inserted into the center comes out clean. Transfer pans to a wire rack and let cool for 15 minutes before running a knife or offset spatula around the sides and inverting the cakes onto the rack to cool completely.
Make the frosting. Prepare the Milk Chocolate Frosting according to this recipe here.
Use a large offset spatula to spread the frosting over the cooled cake layers right away. I find that if you use light cream, this frosting is more fluid and forgiving. If you use heavy cream, it will stiffen up a bit as it cools down so try to avoid spreading around too much as the back and forth motion will cause the cocoa butter to crystallize quickly.