Moist Homemade Chocolate Cake Recipe

Nothing beats the smell of a moist homemade chocolate cake baking in the oven. I love how simple ingredients can turn into something rich, soft, and so full of flavor.

You can make the best chocolate cake right at home without fancy tools or complicated steps.

My goal? I want to help you bake a fudgy chocolate cake that stays tender and flavorful for days. I’ll walk you through the right mix of cocoa, sugar, and butter to hit that perfect texture.

Every step’s pretty easy to follow—even if you haven’t baked a cake before.

When you’re done, you’ll have a simple chocolate cake recipe that tastes just as good as anything from a bakery.

Honestly, the flavor gets even better with every bite, and there’s something about this recipe that just works for any occasion.

Moist Homemade Chocolate Cake Recipe

I usually make this chocolate cake when I’m craving something soft, rich, and really chocolatey. It stays moist for days and pairs perfectly with buttercream or chocolate frosting.

The process is simple, and the results? Totally worth it.

Equipment

• Two 9-inch round cake pans or one 9×13-inch pan
• Mixing bowls (one large, one medium)
• Measuring cups and spoons
• Whisk and rubber spatula
• Electric mixer or hand whisk
• Cooling rack
• Sifter for cocoa powder and flour
• Offset spatula for frosting
• Parchment paper for lining pans

I like to gather everything before I start. It just keeps things smooth and helps me avoid forgetting an ingredient.

Ingredients

• 1¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder (natural or Dutch-process)
• 2 cups granulated sugar
• 1½ tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup buttermilk or whole milk
• ½ cup unsalted butter, melted
• 2 tsp vanilla extract
• 1 cup hot water or hot coffee (add 1 tsp espresso powder if you want)

For the chocolate buttercream frosting:

• 1 cup unsalted butter, softened
• 3½ cups powdered sugar
• ½ cup unsweetened cocoa powder
• 2–3 tbsp milk or cream
• 1 tsp vanilla extract

Sometimes I swap in a bit of brown sugar for a deeper flavor. Or I’ll use sour cream to replace some buttermilk for extra moisture.

Instructions

• Preheat your oven to 350°F (175°C). Grease and line the pans with parchment paper.
• In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
• In another bowl, beat eggs, buttermilk, melted butter, and vanilla until smooth.
• Combine the wet and dry ingredients. Mix until just blended.
• Add hot water or coffee slowly, stirring until the batter looks thin and smooth.
• Pour the batter into prepared pans and bake for 30–35 minutes, or until a toothpick comes out clean.
• Let the cakes cool in the pans for 10 minutes, then move them to a wire rack.
• Once completely cooled, frost with chocolate buttercream.

The batter will look thin—don’t worry, that’s what keeps the cake moist and tender.

Notes

I’ve noticed natural cocoa powder gives a lighter flavor, while Dutch-process cocoa turns it darker and richer. Go with what you like best.

If you want a mocha frosting, toss in a teaspoon of espresso powder to the buttercream. For a lighter, fluffier texture, just whip the frosting a bit longer to add some air.

Keep the cake covered at room temperature for up to three days, or stash it in the fridge for a week. If you’re baking ahead, wrap the cake layers tightly before frosting to lock in freshness.

Tasting Notes

When I cut into the round cake, the first thing I notice is how soft and even the chocolate cake layers look.

The cake batter bakes up into this smooth, moist crumb that just holds together—definitely not dense, thankfully.

Each bite comes across as rich, but it never feels heavy.

That cocoa flavor? It’s right in the sweet spot, not over-the-top sugary.

I like to spread a thin crumb coat before I go in with the final frosting.

It really gives a clean finish and keeps those pesky crumbs from working their way into the icing.

If I use a cake leveler, the layers stay even, which makes the whole cake look pretty tidy when I slice it.

The texture actually stays soft for a couple of days if I store it right.

I usually wrap it tightly and pop it in the fridge.

If I need to keep it longer, I’ll freeze it, then let it come up to room temp before serving.

Honestly, these steps make it easy to remember how to store chocolate cake and still keep all that moisture.

When it comes to cake decorating ideas, I usually lean toward simple stuff—like chocolate shavings or maybe a dusting of cocoa powder.

Sometimes I’ll toss on some fresh fruit for a pop of color and a little flavor contrast.

That light frosting and moist crumb really make each slice satisfying, but not over-the-top rich.

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