The BEST Moist Chocolate Cake Recipe
No word of a lie, this is THE BEST MOIST CHOCOLATE CAKE recipe on the internet with rich chocolate taste and ultra soft, moist crumb texture. If you've been looking for it, then look no further... THIS IS IT! It is the #1 recipe here on this website. It is so easy to make without a mixer and in one bowl, and it is incredibly chocolaty with the best chocolate frosting. This recipe is foolproof and has turned out perfectly by home bakers across the world in different kitchens in different countries. Bakery owners across the globe use this recipe and say it is their number one seller and the most requested cake by their clients. I also have milk chocolate version which is equally delicious.
Don't hesitate to make this whole cake even if you live in a small household because it keeps so well. In fact this BEST chocolate cake is so moist that it keeps for over a week without drying out and actually improves with age! It is even soft and moist straight from the fridge. 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.
WHAT MAKES THIS THE BEST MOIST CHOCOLATE CAKE RECIPE
- SO EASY to make - this cake can be made in one bowl with a whisk! You don't need a stand mixer, although sometimes I use my electric hand mixer to make it. Either way it works just as well!
- 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!
- Rich chocolate flavor - you will love the smooth and rich chocolate taste that shines through these cake layers. The flavor gets even better by the second and third day.
- Fudgy chocolate frosting - I use a rich chocolate ganache made with sour cream for the frosting. It is so easy to make and you don't need softened butter nor icing sugar. It's simple and so decadent and fudgy! Many people have told me this is the best frosting they've ever made!
- No buttermilk - buttermilk is a great ingredient, but it is also not a common ingredient and many people do not stock this in their refrigerator regularly. So, luckily you don't need buttermilk to make the best chocolate cake recipe ever.
INGREDIENTS FOR THE BEST 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 - simple white sugar will keep this cake sweet and moist.
- Brown sugar - a bit of brown sugar will add a hint of molasses flavor for extra richness to enhance the chocolate taste and adds extra moisture with its water-binding properties.
- Pure vanilla extract - vanilla is essential to enhance the flavor of the cocoa to elevate the chocolate flavor. I love this Madagascar Bourbon Vanilla extract.
- Cocoa powder - you can make do with basic quality flour, sour cream, milk and oil but you should 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.
- Salt - this is one of the most important ingredients in chocolate cake. Without salt, cocoa-based desserts can just taste flat no matter how much cocoa you add. I always use fine table salt for baking as the finer crystals disperse and dissolve readily. If you use kosher salt, you will need to use twice as much since it is less dense, and it doesn't have the same impact on flavor enhancement compared to iodized salt for baking.
- 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! And a lot of it. Sour cream contributes the dairy undertones, rich flavor and body (thanks to its high protein and fat content) that oil-based cakes lack. Full fat sour cream adds richness and dairy notes to this cake in the absence of butter.
- 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. Plus, with this intense chocolate flavor and the sour cream, you won't miss the butter.
- Hot coffee - this recipe is unique in that uses hot coffee in the batter. 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.
- Dark chocolate - you'll need pure dark chocolate to make the frosting. Anything between 50 and 70% cocoa solids will work, but I highly recommend dark chocolate with 60% cocoa solids. You can blend semisweet chocolate with my favorite bittersweet chocolate callets which are very convenient.
HOW TO MAKE THE BEST MOIST 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). Combine dry ingredients. Sift flour, cocoa, baking powder and baking soda into a large bowl.
- STEP 2). Blend in sugar. Add both sugars and salt and whisk to blend well, pressing out any lumps of brown sugar.
- STEP 3). 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 4). 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 5). Mix in hot coffee. Add the hot coffee gradually in two stages to minimize clumps forming and beat until evenly combined and the batter smooth.
- STEP 6). 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 BY STEP INSTRUCTIONS (watch the recipe video at the bottom of the page for a full tutorial)
Sift together flour, cocoa powder, baking soda, baking powder and salt. Whisk to blend evenly.
Add both types of sugar and blend well.
Add oil, eggs, sour cream and vanilla. Whisk until mostly combined.
When the batter gets thick, begin to add hot coffee.
Whisk in the coffee until batter is completely smooth.
Divide batter evenly into prepared cake pans.
BAKING SCIENCE: WHY THIS RECIPE WORKS
This cake is almost like magic because the batter is so fluid that you will be nervous that it won't work, but trust the process! There's science behind the proportions.
- Sugar:flour ratio - there is more sugar by weight compared to flour in this recipe and mixing the 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 this cake and that wouldn't work if there was less sugar. 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.
EXPERT BAKING TIPS
- Sift the dry ingredients, especially the cocoa powder. I use a fine mesh sieve to sift the flour, cocoa powder, baking powder and baking soda. This removes lumps since cocoa powder tends to be lumpy (due to its fat content). If your flour has been sitting in it's container for a while, it may also be lumpy. Sifting also helps to evenly distribute the leavening agents which prevents tunneling in cakes.
- Whisk the dry ingredients thoroughly to distribute the baking powder and baking soda evenly. This will ensure the cake rises evenly with a uniform crumb.
- 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.
RECIPE FAQ
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.
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.
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.
The coffee or hot water should be very hot. If you brew fresh coffee, then use it immediately when you make the batter sot it is hot and if you use hot water, then 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. If you're making instant coffee, do the same as just mentioned and prepare the coffee fresh off the boil and then start preparing the batter.
Yes! You can use hot water if you cannot drink caffeine. Or, you can use decaf coffee. You can also make instant coffee instead of brewing a fresh pot, and for this I suggest using 1-2 teaspoons of instant coffee for 1 cup of hot water.
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.
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.
This cake is moist because of the hot coffee or water added to the batter. It accelerates the gelatinization of the starch to trap in moisture. 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.
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.
If you see large holes through the cake crumb, this is called tunneling. It is a common phenomenon that happens for various reasons including uneven distribution of leavening agents or over-mixing the batter. You can read all about the science of tunneling in cakes in this article.
I'd say it's Hershey's Perfect Chocolate Cake recipe from an old cookbook I have. Ina Garten's Beatty's Chocolate Cake is also quite popular, however this recipe is not to my taste due to the imbalance of chemical leavening (far too much baking soda) and high amount of sugar. My recipe has the right amount of baking soda that won't leave you with a soapy taste and creates nice lightly domed even layers. It's also just the right amount of sugar to make this cake moist without being too sweet or gummy.
Sugar and liquid will create a moist cake among several other things. Having the right proportions of wet and dry ingredients is important when creating a moist cake recipe. Sugar is hygroscopic which means that it strongly binds water and will hold moisture in. Being cautious to not over-mix will also ensure that the cake is soft.
This recipe for chocolate frosting makes just enough to fill the cake and lightly coat the sides. I don't prefer a heavy coat of frosting, however if you prefer more you can easily double it or make 1.5x the recipe. The main change will be that it will take longer for it to thicken to a spreading consistency.
Yes you can! It works great. In this case, bake them for 18-20 minutes.
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.
STORAGE AND FREEZING
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.
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
Ohhhhh... this frosting. It, too, is made with sour cream and holy heaven! It is smooth, dense, fudgy and not too sweet. You can make it with just a bowl and a whisk - no mixer required. I highly recommend you top this cake off with this recipe for the BEST Chocolate Frosting.
If you love cake, check out these recipes!
Ultimate Moist Chocolate Fudge Cake Lemon Pistachio Cake Sticky Toffee Date Cake Chocolate Mousse Cake One Bowl Vanilla Cake with Chocolate Frosting Best Vanilla Cupcake Recipe with Chocolate Fudge Frosting Chocolate Truffle Cake White Chocolate Raspberry Cake Dark Chocolate Raspberry CakeFor the love of chocolate
Looking for more decadent chocolate recipes? Try these:
Chocolate cake love
Here are more delicious chocolate cake recipes:
Video
The BEST Moist Chocolate Cake recipe
Ingredients
- 1 ¾ cup (250g) all-purpose flour
- ⅔ cup (56g) cocoa powder (I prefer this Dutch cocoa or this one)
NOTE: if you prefer natural cocoa, my preferences are Ghirardelli 100% Cocoa and Hershey's Unsweetened
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup (200g) granulated sugar
- ½ cup (110g) packed light brown sugar
- ¾ teaspoon (4.5g) fine table salt
- 2 large eggs
- ½ cup (120ml) vegetable oil (I prefer sunflower oil)
- ¾ cup (180ml) full fat sour cream
- 1 teaspoon (5ml) pure vanilla extract
- 1 cup (240ml) hot coffee
To make a single layer chocolate cake, try my ULTIMATE Moist Chocolate Fudge Cake.
If fudgy chocolate brownies are your thing, try my BEST Thick Homemade Brownies.
NOTE: for best results, use a kitchen scale to weigh the ingredients.
Instructions
- Preheat the oven to 350°F. Lightly grease two 8-inch round cake pans, dust lightly with flour or cocoa powder. The cocoa powder helps the batter cling to the sides of the pan to help it climb up and rise higher. Line the base with rounds of parchment paper. Do not use springform pans since this batter is very fluid and it can leak out.
- First prepare the coffee and keep it hot. If you are using instant coffee, add 1 tablespoon of instant coffee granules or 2 teaspoons of espresso powder to 1 cup of just boiled water and set it aside while you prepare the batter.
- Combine dry ingredients. Use a fine mesh sieve to sift flour, cocoa powder, baking powder and baking soda into a large bowl. Add both sugars and salt and whisk to blend very well so the ingredients are evenly combined, pressing out any lumps of brown sugar.
- Combine wet ingredients. Add eggs, oil, sour cream and vanilla to a medium bowl and whisk to blend well. Use a spatula to make a well in the center of the dry ingredients, then pour in the wet ingredients. Mix with an electric handheld mixer on medium-low speed until blended. You can also mix it in the bowl of a stand mixer fitted with the whisk attachment on medium speed or mix by hand using a wire whisk starting in the center and slowly dragging the dry ingredients in from the sides to combine evenly with the wet ingredients. It will be thick and somewhat dry. Add the hot coffee gradually in two stages to minimize clumps forming and mix until evenly combined and the batter is smooth. The batter will be quite thin.
- Bake. 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.
- While the cakes are cooling, prepare my BEST Chocolate Fudge Frosting.
- Assemble the cake. Once cakes are cooled, place one cake layer on a serving plate. Use a large offset spatula to spread about ¾ cup of frosting over the top, spreading it out to the edges. Place the other cake layer on top so it aligns with the sides of the bottom layer. Cover the entire cake with frosting and use the offset spatula to even out the sides and make swooshes and swirls on the top layer. Enjoy!
Hello! I am making this cake for my friends birthday who wants a very subtle hint of coconut flavour. Do you think it would be possible to substitute any ingredients to get this subtle hint of flavour in? Eg, coconut yoghurt instead of sour cream? Thank you!
Hi Millie! The easiest way would be to use some coconut extract in the batter. You can substitute half or all the vanilla extract in the recipe depending on how subtle you want the flavor.
How much do I need to make a 11" round cake . I only need one depth as it is going to be a dartboard cake
Hi Teresa! If it is just one 11-inch pan, then the recipe as is should be enough batter.
Looking forward to making this cake to take to a function that is "finger food" only. I am thinking of mini cupcakes What would be the baking time? Another possibility would be to bake in a 9X13 pans & cut into small bite sized squares. What do you think would be the best method of baking/serving?
Hi Stephanie! You could do either. Mini cupcakes will probably need 10-12min to bake and a 9x13 will take about 25min to bake. Check with a skewer. I myself would bake in the 9x13 or even a half sheet pan as you can add the whole batter into one pan (and because I don't own many mini cupcake pans). You will just spend a little bit of time cutting.
Hi, I plan on making a full sheet cake for a birthday party. What adjustments do I need.
Hi Sylvia! If you plan on using a half sheet pan (13" x 18") you can use the recipe as is, but reduce the baking time to 25-28min. For a full sheet pan (26" x 18"), you will need to double the recipe.
Soo good!!! My favorite chocolate cake recipe I’ve ever used - this one’s getting bookmarked!
I made a chocolate ganache frosting to go with it - divine!
Thank you Sarah! Glad you enjoyed the recipe 🙂
Can this recipe be used for cupcakes?
Hi Kristen! Yes, you can. It makes about 18 cupcakes that will take 15-20 minutes to bake.
Hi can I bake this in a 9inch round tin. Thanks
Hi Patricia! For 9 inch pans, I would recommend increasing the recipe by 1/4 or they will be very thin layers. Baking time is approximately the same.
Thank you Christina. I was thinking of baking 2 batches for 2 nine inch cakes. Will this work. So instead of 2 8 inch tins I will bake in one 9 inch tin. Will this work. Thanks.
Hi Patricia. I would not recommend baking the entire batter in one pan as it will take a very long time to bake, which will cause the sides to be dry. It may also peak in the middle. If not baked long enough it will cave in the middle.
Can I use plain yogurt instead of sour cream?
Hi Julietta! Yes, plain full fat Greek yogurt is the best subsititue.
I just made this amazing chocolate cake for the third time and it is now our favorite dessert! Could I use the same recipe for cupcakes?
Hi Janine! Yes it can. It makes about 18 cupcakes that will take 15-20 minutes to bake.
Hi Christina,
I think I've made this reciepe so many times in the past. Very good cake 🙂
Just one questions, have you replaced in your reciepe the buttermilk by the ¾ cup (180ml) full fat sour cream or it's just me?
If yes, what's the reason?
it's been a longtime since I haven't done it.
Thank you in advance.
Maria
Hi Maria! This recipe has never contained buttermilk. You might be confusing it with another recipe.
Omg I didn’t read the comments and I’ve put the lot in one 8 inch tin. Will it still cook?
Hi Sharon! As you may already know, it will take a very long time to bake through or it will cave in the middle. If baked long enough to set it properly, the sides will be dry and it might peak in the middle.
Can I make this in one 8 inch round or 8x8 square dish? Thank you!
Hi Ellen! No, it is too much batter for one 8 inch round pan. You can either half the recipe or use the extra half of the batter to make cupcakes. If you use one square pan, half the batter will be too little and you will have a thin cake.
I made this cake for our big Sunday funday dinner. It was a huge hit! I’d definitely recommend this. I didn’t have sour cream on hand so used Greek yogurt and it was fantastic!
Thank you so much Courtney!
Can I use hot water instead of coffee?!
Hi Elena! Yes you can.
Does this recipe work well as a sheet cake?
Hi Leslie! This recipe can be made in a half sheet pan. Its height will be typical of a sheet cake. Baking time will be around 20-25min.
If you do not make this cake, I promise you will be missing out on a most delicious treat------This cake is perfect in everyway---CJ/Kansas
Thank you so much CJ! Glad you love the cake 🙂
This recipe is my favourite and so moist
Can I please ask how I go about making this to fit 2 6 inch tins please x
Thank you so much Tori! For two 6-inch pans you would need to reduce the batter by 1/3rd.
Forgot to give this 5 Stars …too bad there’s not 6!🤗
Thank you so much Polly! 😀
I made this today for our book group. It received RAVE reviews - even from a lady that doesn’t care for chocolate Everyone commented how very moist it was and added that it wasn’t overly sweet . Thank you, Christina.. This is a keeper.
You are welcome Polly! Glad everyone enjoyed the cake at your book group!
This will replace any other chocolate cake recipe you have. Don’t hesitate to make it, you will love it!
Thank you so much Heather! 😀
Hi - looking forward to trying this! I live in a country where it's hard to find sour cream. We do have greek yoghurt, do you think that would work as a substitue?
Hi Dhinali! Yes, Greek yogurt is the best substitute for sour cream.