simple moist chocolate cake recipe

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

I’m so excited to share this simple moist chocolate cake recipe with you all. I’ve been making it for years, and it’s always a crowd-pleaser. My kids love helping me in the kitchen, and this recipe is perfect for them to get involved.

It’s a classic recipe that never goes out of style, and I’ve made it countless times for family gatherings, potlucks, and even just a quick dessert on a weeknight. The best part? It’s incredibly easy to make and requires minimal ingredients.

I like to use high-quality cocoa powder for the best flavor, but feel free to use whatever type you have on hand. This cake is so moist that it’s almost like a chocolate cloud – and the best part is that it’s actually pretty healthy compared to some other dessert recipes out there. I’ve made it with applesauce instead of oil, and it still turns out deliciously.

My family loves when I make this cake because it’s the perfect treat after dinner or as a special dessert for a birthday party. We’ve even had it with ice cream or whipped cream for an extra-special treat. I could go on and on about how much I love this recipe, but let’s just say it’s a staple in our household.

Whether you’re looking for a quick dessert or a show-stopping centerpiece for your next dinner party, this simple moist chocolate cake recipe is sure to please.

Simple Moist Chocolate Cake

Simple Moist Chocolate Cake

4.9 from 806 votes

This simple moist chocolate cake recipe is perfect for chocolate lovers. It is easy to make with basic ingredients and results in a rich, delicious cake.

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 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/3 cup vegetable oil
1 tsp vanilla extract
1 tsp distilled white vinegar
1 cup water

For the Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1 tsp vanilla extract
2-3 tbsp milk

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease and flour an 8-inch round cake pan.
Set aside.
3This ensures the cake does not stick to the pan.
4Mix the dry ingredients in a large bowl.
5Add the flour, sugar, cocoa powder, baking soda, and salt.
6Stir until well combined.
7This will ensure the dry ingredients are evenly distributed.
8Create a well in the center of the dry ingredients.
9Add the vegetable oil, vanilla extract, and vinegar to the well.
10Pour in the water.
11Stir until the mixture is smooth and no lumps remain.
12The batter should be thin.
13Pour the batter into the prepared cake pan.
14Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
15The cake will be moist and spongy.
16Remove the cake from the oven and let it cool in the pan for 10 minutes.
17Transfer the cake to a wire cooling rack to cool completely before frosting.
18This prevents the cake from becoming soggy.
19While the cake is cooling, prepare the frosting.
20Beat the butter in a large bowl until creamy.
21Gradually add the powdered sugar and cocoa powder, beating well after each addition.
22Add the vanilla extract and milk, one tablespoon at a time, until the frosting reaches your desired consistency.
23Beat for 2-3 minutes until the frosting is smooth and fluffy.
24Spread the frosting evenly over the cooled cake.
25This will give the cake a smooth, glossy finish.
26Slice and serve the cake.
27Enjoy with a glass of milk or a cup of coffee.
28Store any leftovers in an airtight container at room temperature for up to 3 days.

🔧Equipment

Mixing bowl
Electric mixer
8-inch round cake pan
Oven
Wire cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

Watch Video Of How Simple Moist Chocolate Cake Works

This simple moist chocolate cake recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick dessert after dinner.

The best part is that it’s so easy to make and requires minimal ingredients, making it perfect for busy weeknights or special events alike.

One of my favorite things about this recipe is that it’s actually pretty healthy compared to some other dessert recipes out there – using applesauce instead of oil makes it a great option for those looking to cut back on calories without sacrificing flavor.

❓ Frequently Asked Questions About Moist Chocolate Cake

Q: What type of cocoa powder should I use?

For the best flavor, I recommend using high-quality Dutch-processed cocoa powder. However, if you only have natural cocoa powder on hand, that will still work well too.

Q: Can I make this cake gluten-free?

Yes, you can easily make this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend.

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

This cake will keep at room temperature for up to 3 days without refrigeration.

Q: Can I freeze this cake?

Yes, you can freeze this cake for up to 2 months. Simply wrap it tightly in plastic wrap or aluminum foil and store in the freezer.

Q: What if I don’t have applesauce?

No problem! You can substitute applesauce with an equal amount of oil or melted butter if you don’t have any applesauce on hand.

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