Dessert

Easy Chocolate Cake Recipe – Soft, Moist & Delicious Recipe

BySophie Carsel October 19, 2025October 19, 2025

Introduction

This easy chocolate cake is soft, moist, and bursting with rich chocolate flavor. Perfect for any occasion, it’s simple to make and sure to satisfy your sweet tooth.

A square dessert with two clear layers is shown on a white plate with a brown rim, resting on a white marbled surface. The bottom layer is dark brown, dense, and looks like moist chocolate cake. Above it, there is a thick, creamy chocolate mousse layer of lighter brown with a smooth, slightly shiny texture. The top of the mousse is dusted lightly with cocoa powder and topped with a small pile of roughly chopped dark chocolate pieces. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups (220g) all-purpose flour
1 ½ cups (300g) granulated sugar
¾ cup (75g) unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
1 cup (240ml) milk
½ cup (120ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240ml) boiling water

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth.
Step 4: Slowly pour in the boiling water while mixing at low speed. Continue mixing until the batter is well combined; it will be thin.
Step 5: Divide the batter evenly between the prepared cake pans.
Step 6: Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
Step 8: Frost with your favorite chocolate buttercream and serve.

Tips & Variations

For extra moistness, substitute half of the milk with sour cream or buttermilk.
Add a pinch of espresso powder to the dry ingredients to enhance the chocolate flavor.
If you don’t have boiling water, hot coffee works wonderfully and adds depth to the cake.
Try using dark cocoa powder for a richer, more intense chocolate taste.

Storage

Store the frosted cake covered at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze unfrosted layers wrapped tightly for up to 3 months. Bring the cake to room temperature before serving, and if frozen, thaw overnight in the refrigerator.

How to Serve

A square chocolate dessert with two clear layers sits on a white plate with a marbled texture and a golden rim. The bottom layer is a dark, rich chocolate cake with a moist and slightly crumbly texture, while the top layer is a thick, smooth chocolate mousse that has a glossy surface and soft appearance. On top, there is a dusting of fine cocoa powder and a pile of broken dark chocolate pieces, adding texture and depth to the dessert. The photo is taken close up with a blurred background showing some furniture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend of equal measure. Make sure the blend contains xanthan gum for best results.