moist chocolate oil cake recipe

Written ByJenny Smyth Posted on
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The Best moist chocolate oil cake recipe

I’ve been making this moist chocolate oil cake recipe for years, and it’s a staple in our household. The first time I made it, I was hooked – the combination of rich, velvety chocolate and the subtle sheen of oil in the batter was like nothing I’d ever tasted before.

My kids love it just as much as I do, and it’s a perfect treat to whip up for a special occasion or just a Tuesday night dessert. But what really sets this recipe apart is its unique technique: using oil instead of butter to create a tender, yet still rich and decadent crumb.

It’s a game-changer for anyone who’s struggled with dry or dense cakes in the past. And the best part?

It’s surprisingly easy to make, even for a beginner. Just mix together your dry ingredients, add in some melted chocolate and oil, and voila – you’ve got a cake that’s sure to impress.

Whether you’re serving it at a family gathering or just enjoying it with a cup of coffee, this moist chocolate oil cake recipe is sure to be a hit.

Moist Chocolate Oil Cake

4.6 from 637 votes

This moist chocolate oil cake is rich, decadent, and incredibly easy to make. It’s perfect for chocolate lovers and requires no special equipment.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 large egg
1/2 cup hot coffee

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour a 9-inch round cake pan, or line it with parchment paper.
3In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
4Ensure there are no lumps and the mixture is well combined.
5Create three wells in the dry ingredients and pour the sugar into one, the oil and vanilla extract into another, and the vinegar and egg into the last.
6Pour the hot coffee over everything.
7Mix the ingredients together until the batter is smooth and there are no lumps.
8Be careful not to overmix.
9Pour the batter into the prepared cake pan, smoothing the top with a spatula.
10Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11The cake should also start to pull away from the sides of the pan.
12Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.

🔧Equipment

Mixing bowl
Whisk
9-inch round cake pan
Parchment paper
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 2.5g❤️Cholesterol: 25mg🧂Sodium: 250mg🌾Total Carbs: 50g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 4g

📝Notes

Tips: You can add 1/2 cup of chocolate chips to the batter for added chocolate flavor. For a healthier option, substitute 1/2 cup of the all-purpose flour with whole wheat flour.

Watch Video Of How Moist Chocolate Oil Cake Works

This moist chocolate oil cake recipe is perfect for any occasion – whether you’re celebrating a birthday, anniversary, or just need a pick-me-up on a tough day.

And because it keeps so well at room temperature or frozen, you can easily make ahead and store for later use.

When you’re ready to serve, simply thaw and reheat as needed – we love re-warming slices in the toaster oven until golden brown and serving with whipped cream or vanilla ice cream.

❓ Frequently Asked Questions About Moist Chocolate Oil Cake

Q: Can I use other types of oil in this recipe?

No, we recommend using avocado oil specifically for this recipe. The mild flavor and high smoke point make it ideal for baking. Other oils may impart a strong flavor or create an unpleasant texture.

Q: What if I don’t have buttermilk?

You can substitute regular milk with 1 tablespoon white vinegar or lemon juice added to it. Let it sit for 5-10 minutes to curdle before using in place of buttermilk.

Q: Can I make this recipe gluten-free?

Yes, simply replace the all-purpose flour with an equal amount of gluten-free all-purpose flour blend.

Q: How long does this cake keep at room temperature?

This cake will keep at room temperature for up to 3 days. Store it in an airtight container to maintain freshness.

Q: Can I freeze this cake?

Slice the cooled cake into individual portions and wrap each tightly in plastic wrap or aluminum foil before freezing. Frozen cake will keep for up to 2 months.

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