introduction
This cake makes a good treat. It stays soft and moist. The cake uses simple things you may have at home. You can also try a soft chocolate cake roll for a new shape and feel: soft chocolate cake roll.
why make this recipe
You make this cake when you want a quick, rich cake that feels light. It uses hot water to make the cake tender. It works for birthdays, tea time, or a plain sweet need. If you want a version with a creamy center, see the easy idea for a rich filling here: chocolate cake roll with rich creamy filling.
how to make Perfectly Soft Moist Chocolate Cake
The steps keep the cake soft. Mix dry and wet items with a light hand. Add hot water last to make the batter thin and smooth. For a similar method in a roll form, look at this cake roll guide: chocolate cake roll.
Ingredients :
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (75g) unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240ml) whole milk
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) boiling water
Directions :
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. Mix dry ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir until evenly combined. Combine wet ingredients: In another bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth. Combine wet and dry: Gradually add the wet ingredients into the dry ingredients. Stir until just combined — avoid overmixing to keep the cake light. Add boiling water: Carefully pour the boiling water into the batter. Mix slowly until smooth. The batter will be thin, but this is normal. Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool: Allow the cakes to cool in their pans for 10 minutes. Then, remove from pans and cool completely on wire racks before frosting or serving.
how to serve Perfectly Soft Moist Chocolate Cake
Cut the cake in slices. Serve at room warm or a little cool. Add a dusting of cocoa or a light glaze. You can also serve a slice with a cold scoop or a slice of chocolate caramel ice cream cake for a full treat: chocolate caramel ice cream cake.
how to store Perfectly Soft Moist Chocolate Cake
Wrap the cake in plastic wrap or keep it in a tight box. Store at room temp for 2 days. For more time, put it in the fridge for up to 5 days. You can also freeze the layers for up to 3 months. Thaw in the fridge or at room temp before use.
tips to make Perfectly Soft Moist Chocolate Cake
Use room temp eggs and milk to help the batter mix well. Do not overmix after you add the wet mix. Pour the boiling water slowly and mix with care. Use good cocoa for best taste. For a crunchy add-on idea, see how to add caramel and toffee notes here: chocolate caramel toffee crunch cake.
variation (if any)
Make a simple chocolate glaze for the top. Add a layer of whipped cream and berries for a light touch. Make a ganache for a rich cover. Use coffee instead of water for a deep chocolate note.
FAQs
Q: Can I use low fat milk?
A: Yes. Use low fat milk if you like. The cake may be a little less rich but will stay soft.
Q: Do I need to sift the dry items?
A: Sift to avoid lumps and to mix the dry parts well. It helps a light crumb.
Q: Can I bake this in one pan?
A: Yes. Use a larger pan and add a few minutes to the bake time. Check with a toothpick.
Q: How do I know when the cake is done?
A: A toothpick in the middle should come out clean or with a few moist crumbs. The top will spring back when you press lightly.
Q: Can I make this gluten free?
A: Use a good gluten free flour mix in place of the flour. The cake will change a bit but will still be tasty.
Perfectly Soft Moist Chocolate Cake
- Total Time: 50 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A quick, rich chocolate cake that stays soft and moist, perfect for various occasions.
Ingredients
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (75g) unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240ml) whole milk
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) boiling water
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir until evenly combined.
- In another bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth.
- Gradually add the wet ingredients into the dry ingredients. Stir until just combined; avoid overmixing.
- Carefully pour the boiling water into the batter and mix slowly until smooth. The batter will be thin.
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in their pans for 10 minutes, then remove from pans and cool completely on wire racks before frosting or serving.
Notes
Use room temperature eggs and milk for better mixing. Do not overmix after adding the wet ingredients for a light cake.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
