Easy Moist Chocolate Cake Recipe
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This Chocolate Cake recipe is super easy to put together, moist and delicious! It’s almost as easy as a box mix cake, but tastier!
Easy Moist Chocolate Cake
If there’s one thing I love about this blog, it’s getting to play around with new recipes and share them with you. It can be so hard to find just the right cake and it’s always my goal to give you that. For me, that often begins with having the right base cakes – meaning a wonderful vanilla and chocolate cake (or cupcake, cheesecake, etc). One of my goals over the next few weeks is to provide you with the best of the best as far as basics are concerned. Today we are starting with chocolate cake!
You may or may not have already tried my Best Chocolate Cake. I still get major heart eyes for that cake. Love it! But I’m not one to be satisfied with just one version of a classic. I like options. Plus, not everyone has the same idea of the “perfect” cake, so variety is good.
And when you bake as much as I do, every so often I decide it’s time for something new. Problem is, when you already have an amazing chocolate cake, how do you make the best even better?
An Easy, Classic Chocolate Sheet Cake
Well since the other version is a slow bake cake that bakes at 300 degrees and that can sometimes throw people off, not to mention it takes longer to bake, I decided to make a version that bakes at the usual 350. I wanted to be sure it was just as tasty though! Surprisingly, that wasn’t as easy of a task as I’d expected.
There was a fair amount of experimenting, but the big thing was decreasing some of the liquid so allow for a quicker baking cake. I played around with decreasing the milk, oil and water. They all have similar effects on the cake, but produce slightly different results. I primarily went back and forth on the oil and milk. I ended up with a little more milk than oil. Oil adds great moisture to the cake, but too much makes it a bit of a firmer cake. Reducing it a touch and leaving more milk makes it a little lighter and softer. The final result is perfect and so delicious!
The Best Chocolate Frosting for Chocolate Cake
The frosting on top is also to die for! It’s my usual chocolate frosting, but this time I beat it for a few minutes to incorporate more air and have more of a whipped frosting. It lightens in color and gets fluffier. It’s just as chocolatey, but the whipped, light texture goes perfectly with the moist cake.
I really am in love with this cake! It’s a nice change from the slow-bake version if you’re looking for something easy and quick to throw together. The other one will always remain the MOISTEST cake ever (like seriously, it’s nutty), but this cake truly is moist and tender and SO good! And the 9×13 cake size is classic and easy to transport so you can have chocolate cake all day, err-y day. 🙂 You’re welcome.
Read transcript
You might also like these chocolate cake recipes:
German Chocolate Cake
Nutella Chocolate Cake
Chocolate Poke Cake
Best Chocolate Cake
Death By Chocolate Icebox Cake
Mint Chocolate Chip Layer Cake
Easy Moist Chocolate Cake
This chocolate cake recipe is super easy to put together, moist and delicious! It’s almost as easy as a box mix, but even tastier.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Total Time: 52 minutes
- Yield: 12-15 Servings 1x
- Category: Cake
- Method: Oven
- Cuisine: American
Ingredients
CHOCOLATE CAKE
- 1 3/4 cups (228g) all purpose flour
- 2 cups (414g) sugar
- 3/4 cup (85g) natural unsweetened cocoa powder
- 2 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup (240ml) milk
- 1/2 cup (120ml) vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 cup (240ml) hot water
CHOCOLATE FROSTING
- 1/2 cup (112g) butter
- 1/2 cup (95g) shortening
- 3 cups (345g) powdered sugar
- 1/2 cup (57g) natural unsweetened cocoa powder
- 1/4 tsp vanilla extract
- 4–5 tbsp (60-75ml) water or milk
- Sprinkles, optional
Instructions
1. Preheat oven to 350°F (176°C) and prepare a 9×13 inch cake pan with non-stick baking spray.
2. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Pour the batter into the prepared cake pan and bake for 29-32 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove cake from oven and allow to cool.
8. To make the frosting, combine the butter and shortening in a large mixer bowl and mix until smooth.
9. Add 2 cups of powdered sugar and mix until smooth.
10. Add the vanilla extract and 3 tablespoons of water or milk and mix until smooth.
11. Add remaining powdered sugar and cocoa and mix until smooth.
12. Add remaining water or milk as needed and mix until smooth, keeping an eye on the consistency of the frosting so it doesn’t get too thin.
13. Beat frosting on medium speed for 2-3 minutes until it has lightened in color and gotten fluffy.
14. Spread frosting evenly onto the cake. Top with sprinkles, if desired.
Keywords: easy chocolate cake recipe, best chocolate cake recipe, chocolate sheet cake, birthday cake recipe, chocolate frosting
Enjoy!
I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! Bring on the sugar!
Beautifull and Delicious recipe!! Happy new year 🙂
Shy of an adjustment of the baking powder/soda, this is the same recipe that is on the Hershey’s cocoa box….I will certainly try this to see how it is better!!!! Love your recipes….
I just looked it up – you are so right! How funny! I’m sure they’re quite similar. 🙂 Thanks Connie!
Love love love the sprinkles! Did you mix them or did you order them? So pretty. Love the variety.
Thank you! They are from the Sweetapolita sprinkle shop. She has terrific mixes.
Please may I ask what shortening is, and the difference between baking powder and baking soda?
Many thanks,
Sarah
Harare, Zimbabwe
Shortening is a butter replacement. You can use additional butter, if you prefer. There’s a lot of information online about the difference between baking soda and baking powder, but baking powder contains baking soda, cream of tarter and sometimes cornstarch, and baking soda is pure baking soda.
What a fantastic recipe thank you so much! I have always relied on the packet cakes but this is just as tasty and half the price!
Just a question, I have loads of left over mixture (as we made cup cakes) could I freeze it do you think? There are only so many cakes we can eat at once!!
★★★★★
I’m so glad you enjoyed them! I’m not so sure about freezing the raw mixture but you could bake them and freeze them.
Happy new year my friend
The easy moist chocolate cake is so good. Moist yet velvety. I had chocolate milk on hand so used that instead of regular milk. I didn’t even frost it, I usually don’t. I like it in a bowl in a puddle of milk. This will be a favorite well used. Can’t wait to share with grandkids. They will love it. Thank you for sharing recipe!!!
Mmm, sounds delicious with the milk! So glad you enjoyed it!
Why add the hot water?
You don’t have to use hot water – the cake will still bake fine – but the hot water allows the cocoa to “bloom”, which brings out a richer chocolate flavor in the cake.
Hi please tell me if I could make this recipe in a beerbox
Good baking ????????
Sugar used in chocolate cake recipe is powdered sugar/granulated sugar/caster sugar? Thank you xx
Granulated sugar in the cake and powdered sugar in the frosting.
Lindsay, a day or two after you posted this recipe, I found myself in need of a quick cake. I remembered your post, and I had all of the ingredients on-hand, so it seemed like kismet. Absolutely delicious cake! Moist and very full of rich chocolate flavor. I loved the frosting, too, as it was really light and not overwhelming at all. Thanks for coming to my rescue! It was nice to pull it together quickly and not have to think about the recipe myself. 🙂
Ha, that’s awesome! I’m glad you enjoyed it! 🙂 Thanks Stephanie!
I made your easy moist chocolate cake and frosting and I came out perfect and delish. No more box for me. It was super easy did I mention it was so moist. I also did the frosting, although I used all butter I don’t think I’ve had crisco in my baking line up in years.
Thank you for sharing.
I’m glad you enjoyed it! 🙂 Thanks Barbara!
I have to tell you we LOVED this cake. It’s so similar to Ina Garten’s Beattie’s Chocolate cake (except that one has buttermilk in place of sweet milk). I used strong brewed coffee in place of the water with excellent results. All three of my boys (ages 8, 6, and 3) scarfed down the first one I made last week. It’s now been requested as the “birthday cake.” I made another one to take to our friends’ house and they loved it, as well. My husband says the icing makes the cake. Thanks so much for a great recipe!
Awesome to hear! I’m glad everyone enjoyed it! Thanks Shannon! 🙂
I found this recipe when I was pregnant and needed a chocolate fix, it’s seriously delicious and moist. After I made the cake I made cupcakes (it makes about 2 dozen) this us my family’s favorite caked/cupcakes. The batter seemed a bit liquid before I baked it but it makes up absolutely perfect way better than boxed.
★★★★★
I have never made a cake from scratch before, and you weren’t kidding, this is the best chocolate cake I have ever had. But now I need to find a white cake for cupcakes. I noticed you had two different versions for White cupcakes. obviously I would like one that’s moist but I would like to find one that’s more dense, which recipe would you prefer? Thank you
Let me rephrase that….I have made only a few cakes from scratch a long time ago and gave up, as they all turned out dry, so ever since I’ve always relied on box mixes….well not anymore. This recipe is amazing! !
Also…. could this recipe be used to make cupcakes?
Sure can, just fill cupcake liners about half way and bake for about 15-17 minutes.
I’m so glad you enjoyed it! For the vanilla cupcakes, that’s hard to say because I feel like everyone has a different idea of the “perfect” cupcake. The “Moist Vanilla Cupcakes” are a vanilla version of this cake, so if you like the texture of this cake, it’ll be very similar. The “Perfect Moist and Fluffy Vanilla Cupcakes” are going to be a bit denser than the others. Then there are these cupcakes (just use the vanilla cupcakes with a vanilla frosting from the other two). They are probably somewhere between the other two, but use the creaming method. I hope that helps!
-Hi Lindsey,
Is there a substitude for the shortening?
Thanks
Yes, just use additional butter.
Is is salted butter? I’m new to baking and never know if I use salted or unsalted! Thanks so much, your pictures look so amazingly yummy!
I use salted butter in the frosting when I use half butter/half shortening. If you were to use all butter, I’d recommend unsalted and then adding a touch of salt.
Hi there! I ran across your cake on Pinterest while looking for a cake to make for my daughter’s birthday! I’m so excited to give it a test run tomorrow! My question is: can I do this in 2 round pans instead of one big rectangle? I’ll be using my own frosting though since it’s a Beauty and the Beast themed party! ????
Yes, you can bake it in round pans. I did it in three 8 inch pans for this cake.
Can this recipe be used to make cupcakes?
Yes, it can.
This bad boy rocked the house! I had not been successful converting Best Chocolate Cake into a 9×12 so was delighted to see you did the deed. Yes, it was easy and it did not make a giant mess of the whole kitchen. Yes, it was moist. Mostly, it was the rich, powerful kind of chocolaty that will satisfy the true choc-o-junkie. Another winner along with your signature “make this now, or be sorry later” photography.
Thanks so much! 🙂 Glad to hear you enjoyed it!
I want to make this with oreo cookies crushed in the mix. Would I need to adjust the ratio of ingredients to compensate for the added dry ingredient? And I love the fork.
You shouldn’t need to adjust anything as long as you aren’t grinding the oreos into crumbs. Also, keep in mind that the batter is very thin and the oreos will likely all end up on the bottom of the cake.
I tried this cake and I have to say something went wrong I don’t know the cake dough was so liquid i thought I should put more flour in and the frosting was so unfluffy and I don’t know why probably because I don’t know what shortening is and I only used butter… But all my frostings/ toppings never are fluffy or creamy they are hard and just so ugly do you have any tips how It’s getting better? 😉 thanks a lot Zora
Any suggestions for making this the size of a half sheet cake?
I haven’t actually made a half sheet cake, so it’d be hard for me to say. I’m guessing you’d want to double it.
Thank you for such an amazing recipe. This is the first time I’ve been able to make a moist and delicious cake. And the frosting too!!
So glad you enjoyed it!
Looks simply delicious! There are SO MANY recipes on this blog that I want to try!
Hi Lindsay, I made this cake today, but mine turned out awful! It didn’t rise, and it’s bland, dense and plastic-y in feel/ texture – what have I done wrong? I had to convert measurements because I’m in Australia, and I used extra butter because I didn’t have shortening, so is that where I went wrong? Thanks in advance ????
What measurements did you need to convert? The main ones have grams and ml listed. Do you also weigh things shown in teaspoons?
Thanks for this recipe Ms. Lindsay, everytime we bake a chocolate cake we use this recipe especially if we have an order with our customers. They gave us good feedback with our cakes and cupcakes. So thanks again.. 🙂
Wonderful! Glad you enjoy it!
Silly question, but at what temperature did you bake it at? Was it 180C?
Thanks
Yes, you should be able to find that in the instructions too. 🙂
Oh my goodness! I baked this cake last night to bring to work for a coworker’s birthday. I made my standard chocolate buttercream (I don’t use shortening). Otherwise, I followed the recipe exactly – even used sprinkles on top! It is so good! This will be my new “go-to” chocolate cake recipe!
So glad you enjoyed it!
Yes, I tend to add some shortening to frosting for consistency reasons, but in an any frosting on my site where you see shortening, it can be replaced with butter. Just a preference. 🙂
I’m SO glad I found your blog! I wanted to make my husband a ‘from scratch’ black forest cake and I just pulled it from the oven… it looks amazing! I was a little worried because the batter was really thin compared to what I’ve experienced with box cakes. I followed the recipe exactly as you wrote it (used grams measurement) so I crossed my fingers.
Absolutely awesome– I nibbled a piece that came out with my fork to test. I also just finished making the chocolate frosting and am floored at how good it is. I used all butter but have never thought to use a bit of water instead of milk. I did that this time around and it helped loosen it up a bit and the frosting whipped up better too.
I’ll be adding cherry pie filling to individual slices but am thinking I may try adding it to the batter next time and see how that goes. 😉 I wanted to thank you for such a great recipe! I’m saving this — it’s a good one!!
Wonderful! So glad to hear that! Thank you!
Hi I am sorry to complain but my frosting didn’t come out like yours do you have any tips but the cake came out great
I have made this twice now and both times the very middle is dry on top while the rest is very moist looking all around. It taste delicious just this dry spot in the middle. Of course when you ice it you can’t see it. Why do you think this happens? This has never happened with any other cake I have made.
I made this today for my family and they all loved it My mom wants me to make it for her birthday next year. And even my dad who doesn’t like chocolate cake loves it. he said it was the best chocolate cake he’s ever had. c:
Thanks for such a great recipe- I love your site and trying out all the food, especially because it’s teaching me how to bake. <3
I’m so glad to hear you enjoyed it – and the other recipes you’ve tried! Thanks Hope!
Hi there! I’ve tried this cake before and loved it! Everyone else loved it too!! I had used regular milk. I was wondering if Unsweetened Almond milk could work for the milk? Thanks!
I haven’t tried it, but I’d guess it’d be alright. Almond milk doesn’t have all the fat though, so it might affect the texture a bit.
Hello,
sorry by advance because i don’t speek english very well, I’m French, so it’s a beautiful cake and i would like to made this, but i don’t know what is the size of the plate ?
Thank you
Ham
It’s a 9×13 inch pan, or a 23×33 cm pan.
Hello, for the frosting, is it the same cocoa powder used to bake the cake?
Yes, it is. I updated the ingredients to make that more clear. Thanks!
I made one cake and had some leftover so made two small trays too. The cake was absolutely delicious and will definitely make it again. However we now have the “unfortunate” problem of having more cake than we can eat, is it possible to freeze the cake? Thanks
Yes, it should be fine to freeze. Just wrap it well and defrost in the fridge.
hello!
can i chill the cake in the fridge overnight once i make it?
Yes, you can.
thanks for the awesome recipe! Baked it for my company event and everyone loves it! Thanksss!
Hey i want to make this cake in a circular pan what size pan would accommodate this recipe?
You might want to cut in half and make an 8 or 9 inch cake.
I would like to make round cakes too, when you say cut in half do you mean halve ingredients? would original recipe amounts be ok for 2 8in sandwich tins?
Thank you
If you’d like one 8 inch layer of cake, cutting the ingredients in half is best. For two 8 inch cakes (like a layer cake), you wouldn’t want to cut the ingredients in half. Just bake in two pans. Not entirely sure of the bake time, but probably around 30 minutes, give or take.
Hi,
How long do you have to bake for three 9 inch pans?
I have tried this recipe before, and it tasted awsome, but I wanted to know how long you have to bake for three 9 inch pans.
Thank you
I’m not entirely sure. I’d guess 15-20 minutes.
Hi can i add in quarter cup of Kahlua into the easy moist chocolate cake recipe? Thank u.
It might be ok. I’d check out this recipe too.
Very moist indeed the best chocolate cake i ever did, i got lots of positive feedback, i will be deleting every other chocolate recipe i have 🙂
Awesome recipe i tried it for the first time the cake came out so moist n soft loved it i am keeping this recipe for ever 🙂
Glad you enjoyed it!
From one Lindsay to another, thank you for easy to make recipies! Some cake and frosting recipes just get to complicated. These were very easy to follow and make. I have paired your moist vanilla cake recipe with the chocolate frosting from your moist chocolate cake recipe. The frosting is so good! Just waiting for the cake to bake. Can’t wait to try them together! Thanks again!
Awesome! So glad to hear you’ve enjoyed the recipes! Thanks Lindsay! 🙂
Hello this cake is super amaaaaazing….is it possible to make cupcakes of this recipe.
Yes, I’m just not sure of the exact baking time. Probably 15-18 minutes. You could also check these out. Very similar, but my personal favorite.
Can i bake this cake in a 6×3 circle pan ?
That should be fine. You’d likely want to cut the recipe in half though so it isn’t too thick.
Hi…
Can I ask a question ,
What are the difference between chocolate moist cake and chocolate fudge Cake?
Which chocolate fudge cake are you referring to? There are a good number of chocolate cakes on here, but I don’t recall a fudge one.
I added too much baking soda so I had to do triple the recipe. But my batter turned out to watery after adding the hot water ????
It’s a very thin batter, so that’s ok.
Hi there I love this recipe! If I make this in a 9 inch round springform pan for how long would it bake and would it be the same temperature?
Thank you
Ivette.
Be aware that it’s a very thin cake batter, so you’ll want to be sure the springform pan is leak-proof. Would you be making just one cake layer? If so, I’d probably cut the recipe in half and try baking for roughly 30 minutes.
Hi Lindsay! I will try this recipe for my son’s brithday! Unfortunately, I don’t have a mixer, do you think it is possible to make it by hand?
Definitely! It’s a very easy batter to mix together.
Wow this recipe was deceptively easy, and i was also worried about how runny it was after mixing in water. I halved the recipe to try and it came out great! Glossy top, perfect crumb, moist, soft – everything you want in a chocolate cake. It tastes chocolatey too. My family loved it! It’s a truly dangerous cake because you can’t just stop at one slice! I did use less sugar though, about 50g less when i halved the recipe, and used a mix of brown and white sugar. Still good and not too sweet. Thanks for the great recipe, a go-to for sure!
Thank you so much for the recipe. It looks great and i cant wait to try it myself.
Can I use butter instead of vegetable oil in the cake?!
What is the difference and which one is better?!
Butter would change the recipe and most likely wouldn’t bake correctly.
Hi can i use condensed milk instead of milk?
I don’t imagine that would turn out the same.
Hi Lindsay,
I love all your recipes. I tried the chocolate cake and people are raving how moist and good it was. I want to bake this for a girlfriends birthday and using a 11 in sheet cake pan. Should I double the recipe or just stick with your recipe? Maybe it won’t be as tall. Please help. Thanks.
I really haven’t made any sheet cakes, so I’m not terribly sure of the amount of batter needed. I’m sorry!
Could I substitute Hershey’s Special Dark cocoa in this recipe? Thanks!
Yes, you can.
Hi there! I’m getting ready to try your chocolate cake recipe and I really want to try your chocolate frosting but I live in Sweden and can’t get shortening. Can you recommend a substitute?
Do you think I can store the frosting in the fridge for a couple days to make with another batch of cupcakes?
Definitely! Just let it come to room temperature to use it later.
I am a diabetic and have been put on the keto diet where I have to eat fewer carbs, but still enjoy desserts. In February I made this cake for my husband’s birthday only with a few changes. Instead of all-purpose flour, I used Spelt flour (get at a natural foods store), 1 cup Truvia instead of sugar, olive oil instead of canola oil (which is not good for us), and Almond Milk instead of regular or skim milk (there are a lot of carbs in milk). It was delicious. I served it with homemade whipped cream (made with a bit of Truvia od Stevia to taste. It is now our favorite cake.
*Note: Batter will be thin and runny, but bakes into a lovely, light, and moist cake.
So glad to hear you were able to make adjustments that worked well! Thanks Tricia!
Two cakes made as my boys had started eating the first on.. beautiful cakes and icing. Grated flake on top and melted dark chocolate and put some dairy milk powder into icing.
Wonderful! Glad you all enjoyed it!
Please, for how long can I store this cake without refrigeration?
It should be fine for about 24 hours, then you might want to refrigerate.
Hi, I have been craving chocolate cake and am super excited to make this cake for a party this weekend. I do not have a cake pan but I do have a 9×13 glass dish. Any cook time adjustments I should make for glass over metal pan?? Thanks!!
Love love love!!! This cake is amazing!! Thanks for sharing❤️
So glad you enjoyed it!
This delectable cake is perfect to satisfy anyone’s taste buds. Thaks for sharing your amazing ideas, and recipe with us.
Regards
Faridabadcake
Lindsay,
I have made many of your recipes and love your blog! I just haven’t had time to leave a comment but I’m currently on Maternity Leave with my two month old and had a chance to finally leave a comment. I made this chocolate cake today and absolutely love it! I can’t wait for my family to try it tomorrow!
I’m so glad to hear you enjoyed the recipes! Thanks Liset! And congratulations on your baby – such a fun time!
I just quickly wanted to say thank you for another great recipe! I love everything on your website and in your book. I think this recipe is proof that it is probably just as easy, if not easier, to make a cake from scratch. Yesterday evening was probably the first time that I had a cake stick to my pan (I got distracted and let it sit in there for a bit too long…so I will save it for cake pops – win-win), but it’s so quick and easy that I’ve made the cake again this morning, successfully. Thanks!
I’m so glad to hear you’ve enjoyed everything! Scratch baking definitely doesn’t have to be hard! Thanks Meghan!
I’ve been looking for a moist chocolate cake recipe for a while now and I’m so pleased that I came across this recipe. I made the recipe exactly as directed and it came out perfectly. I didn’t make the frosting, but rather I turned it into a tuxedo cake. Barnone amazing. Thanks for the recipe.
Wonderful! Glad you enjoyed it!
Would this recipe be good for cupcakes too? Looking for a chocolate version of your moist vanilla cupcakes!
I would check these chocolate cupcakes out. 🙂 So good!
I literally woke up to make this cake and the results are amazing feels so tender and moist, even the frosting is so light and fluffy! LOVE this recipe!
★★★★
I made just the frosting from this cake (to fill a Funfetti Cake) and it was absolutely the best chocolate frosting EVER! Light and fluffy while still being decadent and chocolatey! Just the perfect balance!
★★★★★
So happy to hear that! Thanks Jennifer!
Hi, i am in the UK, is it caster sugar which is used in recipe?
many thanks
I used regular granulated sugar.
Hi can i use cake flour instead of all purpose flour?
I think that would work, but I haven’t tried it myself.
This is my first time ever trying to bake a cake from scratch. I followed the recipe amd baked at 350 but when i checked the cake after 30 min. It was still runny inside. Any thoughts? Im keeping it in longer and checking it often. Just not sure if I did something incorrectly?
Thanks!!!
It’s hard to know if there was an issue from a distance. But it does sound like it didn’t bake long enough. How did it turn out?
Thank you so much for sharing this recipe, I never made a cake from scratch and I had a great result. I made this cake to pamper a friend after he came out from the hospital and it turned out very moist, rich on flavor and fluffy. We loved it!
★★★★★
So glad to hear that! Thanks Gaby!
Can I use coconut oil instead of vegetable oil? And icing sugar instead of powdered sugar?
I haven’t ever tried coconut oil, so I’m not sure. And icing sugar is the same thing as powdered sugar – unless there’s something I’m missing.
Made this cake in beautiful 8 inch round, looked beautiful, moist and delicious. The icing is amazing, everyone loves this cake !!!
Thanks for recipe 🙂
★★★★★
I’m so glad you enjoyed the cake!
Delicious cake- so light and moist! Will never use a different cake recipe!
★★★★★
I’m so glad you enjoyed the cake!
Delicious and moist cake recipe. I used it to make a black forest poke cake and it is the best chocolate cake recipe I have used.
★★★★★
I’m so glad you enjoyed!
Lovely. I really liked it. I will prepare! Thank you!!!
★★★★★
The batter was very thin, so I didn’t know if it was going to bake. It baked, but instead I baked it for 35 minutes. This cake was so good! It was perfectly moist and fluffy, and I paired it with some raspberry buttercream. My whole family loved this!
★★★★
That’s wonderful to hear! Glad you enjoyed the cake!
Wow it is so good and moist. At first as I was preparing it was watery I told my child now I am sure about this but let me try if it comes out as porridge we shall still consume it. But to our surprise we came out well. I can’t thank u enough for your generosity. If you were in Uganda I would have given you a batch of banana and a cork as a sign of appreciation.
Thanks a million times. And I like the scriptures never give up. I rate this recipe as 5+
I’m so glad you enjoyed!
Hi, Could I use two 8×8 square pans to make a layer cake instead of a 9×13 pan? Would the amount of ingredients be the same and baking time?
Yes, you can use two 8 inch cake pans for the same amount of ingredients. Not entirely sure of the bake time, but probably around 30 minutes, give or take.
Hi there,
Can a ganache recipe be used instead of the buttercream frosting?
Sure!
Hi, I just made the cake and it came out as liquid. I triple checked the ingredients and I measured it all out correctly. what the heck did I do wrong?
The batter is meant to be a very thin batter, but it should bake up nicely and moist.
I have to say this is the best chocolate cake ever. We have it a couple of times a month. It is better than any other chocolate cake we have had ever. 🙂
Thank you! I’m so glad you all enjoyed!
That was delicious! I just made it. My Kids and I both loved it. Thanks for the recipe!
★★★★★
I’m so glad you all enjoyed!
Loooooove. It has ruined all other chocolate cakes for my family ???????? Thank you!
★★★★★
That’s awesome! I’m so glad you enjoyed! 🙂
Can this cake be baked in a glass dish?
I imagine so, but you might need to adjust the baking time.
i live in Canada and Its about -35C outside and i was looking for something to fill my very cold Sunday morning with and i came across thie recipe. This recipe is great! really simple and delicious! loved the icing.
That’s awesome! I’m so glad you enjoyed!
Made this for my family last nite for V-day and it was a hit! But it’s even better today! So moist it really doesn’t even need frosting! I served it with fresh strawberries and raspberries! Yum! Only difference was I used half & half instead of milk and less baking soda. Yum!
★★★★★
Awesome! So glad you enjoyed it!
I made this and instead of one cup of hot water, I added one cup of hot coffee and boy was this wonderful. It was so moist and had a deep dark chocolate flavor. This is a keeper!!
Wonderful! I’m so glad you enjoyed!
I made this cake and instead of added the hot water, I added a cup of strong dark coffee and it was delish!
Glad you enjoyed it!
I’m genuinely curious… but on this blog post, you mentioned your slow bake Best Chocolate Cake and you made a reference stating, “Well since the other version is a slow bake cake that bakes at 300 degrees and that can sometimes throw people off, not to mention it takes longer to bake, I decided to make a version that bakes at the usual 350.” However, when I compared the two recipes, the cook time for Best Chocolate Cake is 30 minutes, while the cook time for this Easy Moist Chocolate Cake, at a higher temperature, is 32 minutes. I’m just confused because one would assume that the slow bake version at a lower temp would have longer cook time than the cake that bakes at higher temp? I’d appreciate any insight.
So, it depends on what size pan the cake is baked in. The best chocolate cake I refer to is a layer cake of 3 layers, while this is a 9×13. So yes, the other seems to take less time to bake, but if you were to make it a 9×13 cake (which is more comparable), the time increases to more like 45 minutes, such as in this cake, which is a longer baking time. I hope that helps clarify it for you!
This is hands down one of the easiest but tastiest chocolate cake recipe I’ve ever done in my life. It was the “Fathers day” yesterday in Italy and mine LOVED the cake (even w/o frosting). Only one thing: the 414 g of sugar almost gave me an heart attack (and diabetes).
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I’m so glad you enjoyed it!
Hi Lindsay, I love your cake recipes!! I’m just wondering If you could help me with a 10inch chocolate cake recipe please ??
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I haven’t actually made any of my chocolate cakes in 10 inch pans. I usually use 8 inch. I’d check out Moist Chocolate Cake though and if you’re going to use 10 inch pans, I might use 1 1/2 recipes worth if you want a somewhat tall cake.
HI Lindsay…got your contact from a friend and have now subscribed to your site….I today baked your chocolate cake recipe. I baked it in two 6inch tins so obviously it baked a bit longer than the said time. What I would like to know is if I could use this recipe to do a 2tier confirmation cake without any problems.. I am not happy with the recipe I have been using so this is the first time baking your recipe and just hoping it is going to be a hit. Please could you advise me as this cake is for the 24th April.
I don’t really do tiered cakes, but I’d assume if it’s properly doweled, it should be fine.
Made this today with a white chocolate buttercream frosting. Used buttermilk (no milk) and used hot coffee instead hot water. Came out perfect! Everyone raved! Thank u!
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So glad to hear it was a hit!
Thank you so much for this wonderful recipe. Never tried a chocolate cake before for the feat it might turn bitter. But this was a real hit. I made it for my sons school party and all the kids and teachers enjoyed. Even at home I made a couple of times and it was a super duper hit. Thanks for sharing in. Going to try your banana cake recipe too. Hope so it turns out the same. All the best. 👍🙏🏻👏
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I’m so glad you enjoyed it!
Incredibly moist I love this recipe .Its probably my favourite chocolate cake recipe.yummy
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Awesome! So glad to hear you enjoy it!
Outrageously moist and delicious. Not too sweet. Made it twice and it vanishes. Not a shortening fan so I made a chocolate whipped cream topping instead of the frosting. This will definitely be my go to.
I’m glad you enjoyed it!
I found a possible error in the ingredients list. It lists 3 cups (345g) of confection sugar but the instructions say 2 cups (and one of your replies verified the 2 cups). Because I read all the comments, I knew that it was 2 cups and adjusted it. This cake was a huge hit with my grown children and husband. It is so incredibly moist! Other than the confection sugar I had no problems making this recipe. All of your recipes have been delicious. I will never go back to making box cakes and frosting.
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I made the mistake with the confectioners sugar….I guess I read it wrong. But even with the lessor confection sugar it was delicious!
Made this cake and followed the exact instructions but it didn’t cool and was all gooey do you have any advice for that
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It sounds like it was under baked.
Hi Lindsay
I was wondering is this cake sturdy enough to get covered in fondant. My little cousins birthday is coming up and he want a chocolate cake in the shape of a football pitch. Is this ok to be covered in fondant or will the cake be to soft to hold it.
I don’t really work with fondant, so it’s hard for me to say. This is a pretty tender cake though.
How can I make this cake in an 11×15″ rectangular pan?
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I haven’t tried this particular cake in that size pan, but I assume it would bake fine. You’ll just want to change the baking time to be less.
Had to come up quickly with a dessert to take to a big party and I was very excited to spot this recipe! Was so quick and simple to make and came out so perfectly moist, fluffy and chocolaty — with pretty much all pantry ingredients! Definitely a keeper, thank you so much.
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Awesome! I’m glad you enjoyed it!
Looks awesome.. But tell can i use pressure cooker instead of oven ??
I have never tried baking in a pressure cooker so I’m not sure.
Could I use cake flour in place of all purpose? Or would it change the “chemistry” of the cake??
You should be able to and have it turn out fine.
This look yummy!! Can you tell me can i make this cake in pressure cooker instead of oven??
I have never used a pressure cooker so I’m not sure.
Hi! I baked this cake twice. It is delicious and moist however my cake didn’t rise enough. Do you have any idea why it is happening?
Thanks 😊
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No, I don’t. The method is pretty straightforward so I would check your leaving agent to make sure it’s still good.
I was worried about how runny the batter was but I cooked it anyways and I’m so glad I did. This is the absolute best chocolate cake I have ever had. Thank you so much for the recipe. I will be keeping it for a very long time.
★★★★★
Awesome! I’m so glad you enjoyed it!
Your cake is a real winner! I make it all the time – it’s fast and so moist and delicious!
★★★★★
Wonderful! So glad you enjoy it!
Hi! I made your cake before and it was a winner!
This time I made it again, used Hershey’s unsweetened cocoa instead of Hintz, different brand of baking soda, and hand mixing, it turned out perfect except for a little weird chemical taste! Why do you think that happened??
I used same ingredients with a muffin recipe yesterday and it was fine
It’s really hard for me to say. I’m not sure why.
I baked this cake for my son’s birthday. I had never heard of adding hot water to a cake batter before. It resulted in a very liquidy batter. It baked fine but took quite a bit longer than the recipe says. Not sure if I did something wrong but the cake was fantastic all the same. I will try next time and skip the water to see the difference.
Can I use this for cupcake?
You can, or you can use this chocolate cupcake recipe, which is very similar and my favorite.
Hi, Lindsay.
Thank you so much for this brilliant recipe! I made it yesterday for my brother’s birthday and the cake turned out perfectly. The best part, however, was how simple the recipe was, and how easy it was to follow the instructions! Will definitely make it again!
Awesome! So glad you enjoyed it!
Can I bake this in a bundt pan? How long?
I would imagine you can, but I haven’t tried it myself to be able to advise.
This is my go-to chocolate cake! It never fails, does not destroy the kitchen, earns rave reviews, is made from normal pantry stock and travels well. Today it was the fave at a wedding I catered; not a crumb remained. Moist, rich, chocolaty to the max and the very creamy frosting rocks it.
Awesome! I’m so glad you enjoy the recipe and that it’s been a hit!
Love love love the flavour! So moist and light. But I think I may have done something wrong? It ended up in the oven for about an hour. As after 32 minutes it was still completely runny.
What did I do wrong? Help!!!
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It’s hard to say without being there to see. It’s possible it’s a difference in our ovens and that it just needs a little more time in yours. It’s also possible that you accidentally added a little more of one of the liquid ingredients. That can happen so easily, I did it just the other day when I was cooking.
Can I use all butter in frosting? I hate the thought of eating raw shortening.
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Yes, you can.
I hated it. It fell apart when I took it out and I had to start all over with a different recipe obviously. The cake didn’t rise properly, although I folllowed the cooking time it wouldn’t riise in the middle until burnt.
Hey Samantha, this is one of my most tried and true recipes so I know it turns out correctly. Did you use a 9 x 13 pan? Can you describe how it fell apart? I’d like to try to help. And if it didn’t rise properly, I would check your baking soda and baking powder to make sure that they are still good.
Hello from sunny South Africa.
My wife loves moist chocolate cakes, I normally buy the boxes and have tried my hand at one or two recipes to her disappointed (not said but noted). So I came across this one, made it according to the recipe and what a surprise! The best one yet. she was so impressed I am now standing and making our twins’ first year birthday cake from this recipe. Thanks for getting me husband browniepoints to be used later when the rugby is on. Keep up the good work.
Dirk
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I’m so glad to hear you enjoyed it! A couple fun facts – my husband is also from South Africa and we have twin boys. I also made them this cake for their first birthday. 🙂 I hope they enjoy the cake!
Hi Linday, possible to use melted butter. Just wondering. Thank you 🙂
I’m not sure. I can’t remember if I’ve tried it or not.
This recipe turned out amazing😍Thank you for the ease…
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I’m so glad you enjoyed it!
So so SO good. I made this for my sons and daughter here in the UK and my son asked for it as an after school treat for tomorrow- so just made my second! Thank you for sharing. I’ve made so many cakes over the years and this is by far the best x
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Wonderful! So glad it’s a hit!
I am going to use this recipe to make a 16″ square cake.
How many cups of batter does this recipe make?
How many cups of batter would I need for the 16″ square cake pan.
I don’t really make any cakes that size, so I’m not sure. I’m not sure how many cups of batter it makes either. I’m sorry.
What to do if we dont have shortening.. any substitute. Thanks
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Yes, use additional butter.
Unfortunately, this recipe was waaaay too sweet for me. When I read the recipe for the first time, I thought the sugar/flour ratio was strange (1 3/4 cups (228g) flour and 2 cups (414g) sugar), but decided to try it anyway. Too bad, I was in the mood for chocolate cake, but in my opinion, it shouldn’t be this sweet…
Has anyone else experienced this?
Hi,
For the frosting, If we don’t have shortening I see you say to use butter. In some comments you just say to use butter. In one comment you say use additional butter. Just want to be sure how much butter to use instead of shortening? Is it the same amount or the amount of shortening plus hoe much additional butter? It calls for 1/2 cup shortening so use 1/2 cup butter, plus the 1/2 butter called for?
And for the frosting you say milk or water, which makes it the best?
Also someone commented there was a minor mistake on sugar? It’s 2 cups regular granulated sugar?
Thanks.
You want to use the amount of butter listed, plus an equal amount of butter to replace the shortening, so one full cup of butter. As for milk or water, I’d probably go with milk. And the sugar listed in the recipe is correct. I hope you enjoy it!
love this cake recipe, I made it for my mums birthday during quuriteene and she loved it so much!!! highly recomened this cake and would 100% make it again!!!
Do leftovers keep best in the fridge or at room temp?
I typically keep it at room temperature, but either would be fine.
This cake was delicious and so easy to make. I had to adjust the cooking time to about 42 minutes, but otherwise, not a hitch! Thank you!!
★★★★★
Hi Lindsay
I live in australia and would like to try this recipe, just want to ask a question about the baking powder and baking soda, I only have tsp measures that 1 tsp=5ml, 1/2 tsp=2.5ml, and 1/4tsp=1.25ml, am I able to use these measures in this recipe?, if not, please could you let me know how much to use for these two ingredients
thanks
I’m sorry. I’m a little confused. You have measuring spoons that measure 1 tsp, 1/2 tsp and 1/4 tsp, right? So you’d use the 1 tsp twice and the 1/4 tsp once to get 2 1/4 tsp of baking soda. And then the 1/2 tsp for the baking powder. Is that what you’re asking? I wouldn’t go by ml because that’s used for wet ingredients/liquids, which those ingredients are not.
I tried two of your cake recipes today. Chocolate and vanilla. And I swear it is the best vanilla cake I’ve ever had. Your recipes are the best out there, lots of love and success to you ♥️
Thank you so much! Glad you enjoyed them!
Hi Lindsay, thank you for your reply. I was just concerned that my tsp measures as listed, may be a little more than your standard measures, and that I end up with too much baking soda or baking powder, so if I used my standard tsp measures, would this be ok?, or should I try using grams measures for these two ingredients?, although Im not sure what those gram measures would be
I would just use your teaspoons.
The taste was just superb. Thank you so much for sharing this lovely cake recipe I really loved it I wanted to prepare a cake for my family and landed to this article I was really excited to make it after reading this recipe thank you very much for this I really liked it.
Hi, great recipe, was curious as to why use both the baking soda as well as baking powder, we aren’t adding any acids to activate the baking soda?
Yes, there is an acid. Cocoa powder is as acid. Baking soda is actually ideal in a chocolate cake and I think it makes the best chocolate cake. This one has a little baking powder as well, for texture purposes. Some people think my other chocolate cake (which uses only baking soda) is almost too tender, so the baking powder actually firms it up a bit.
Hey Lindsay, I want to try your recipe for chocolate cake and want to try for cupcakes as well. Can I use same recipes for vanilla cupcakes?
For vanilla cupcakes, these Moist Vanilla Cupcakes are most similar to this chocolate cake recipe. However, my Easy Homemade Vanilla Cupcakes are my favorites, so you could try either.
Absolutely love the recipe. I added 1/4 cup more milk andcreduced wsrm water by an equal amount The cake came out moist and yummy despite a blunder that I made. I put all the batter in one round tin. At 30min, the cake was still liquid inside. I reduced the heat to 165 and cooked till skewer came out clean. The crust is nice & chewy, does not taste burnt and the inside is divine. My daughter has been gobbling it up….:-)
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Hey Lindsay, i have been making some preparations for my wife’s first birthday after our marriage and was looking to prepare a cake by myself to impress her. I am thankful that i landed here, as i followed the instructions you gave properly and i must say the resulting cake was better than i expected. She was amazed to know that i made it by myself. All thanks to you and your guidance. Keep up the good work.
Awesome! So glad it turned out well!
Just made this. So moist and so good! At first I was worried because the batter was very wet, but it baked perfectly! Must try! Thank you for sharing this recipe!
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So glad you enjoyed it!
Can I make this in two 8 inch round cake pans? If so how long do I bake it.
That should be fine, I’m just not entirely sure of the bake time. Maybe 25 minutes – give or take?
Hi, I love your recipe. It was perfect, but took little extra baking time. I used a chocolate gum ganache for frosting. It was a great combo!