New Delhi: National Chocolate Cake Day, celebrated in the US on January 27, deserves a cake that feels special yet effortless. This moist chocolate cake checks
every box. It comes together in one bowl, uses a whisk instead of heavy equipment, and delivers a soft, even crumb that looks professionally baked. The chocolate flavour tastes deep and rounded, while the texture remains tender for days. These features make it ideal for celebrations, gifting, or relaxed home baking to enjoy with family.
The secret lies in balanced ingredients and a thin batter that bakes into plush layers. Hot water or coffee wakes up the cocoa, oil locks in moisture, and careful mixing keeps the crumb smooth. The result feels indulgent without complexity, perfect for bakers who want consistent success. Scroll down for the recipe and step-by-step instructions.
Moist chocolate cake recipe
Ingredients for moist chocolate cake
- 2 cups all-purpose flour (240g–260g)
- 2 cups granulated sugar (400g)
- ¾ cup unsweetened cocoa powder, Dutch-process preferred for deeper colour and smoother taste
- 1½ tsp baking soda
- 1½ tsp baking powder
- 1 cup whole milk or buttermilk
- Alternative option: ½ cup milk plus ½ cup sour cream
- ½ cup vegetable or canola oil
- 2 large eggs at room temperature
- 1 tbsp vanilla extract
- ½ tsp salt
- 1 cup boiling water or hot brewed coffee
Step-by-step method to make moist chocolate cake
- Heat the oven to 350°F (175°C). Grease two 9-inch round pans and line the bases with parchment paper.
- Sift flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large bowl. Whisk until evenly mixed.
- Pour in milk or buttermilk, eggs, oil, and vanilla. Whisk gently until combined.
- Slowly add boiling water or hot coffee. Whisk until smooth. The batter will look thin, which ensures moisture after baking.
- Divide batter evenly between pans. Bake 30–35 minutes until a toothpick shows a few moist crumbs.
- Rest cakes in pans 10–15 minutes, then transfer to a wire rack to cool fully.
Pro baking tips
- Measure with precision: Using a kitchen scale prevents excess flour, the most common cause of dryness.
- Gentle mixing matters: Stop whisking once the batter turns smooth. Overmixing affects softness.
- Coffee option explained: Coffee intensifies the chocolate flavour without adding bitterness or coffee taste.
- Frosting pairings: Chocolate ganache made with equal parts chocolate and cream works beautifully. Chocolate buttercream also complements the crumb.
National Chocolate Cake Day feels incomplete without a dependable recipe like this. Soft, rich, and lasting well beyond day one, this cake proves that simple techniques and thoughtful ratios deliver exceptional results.
