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 CakeEasy Moist Chocolate Cake recipe

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?

Easy Chocolate Cake recipeFavorite Easy Moist Chocolate Cake

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.

Homemade Easy Moist Chocolate CakeBest ever Easy Moist Chocolate Cake


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

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Easy Moist Chocolate Cake with bite taken out
Recipe

Easy Moist Chocolate Cake

  • Author: Life, Love and Sugar
  • Prep Time: 20 minutes
  • Cook Time: 32 minutes
  • Total Time: 52 minutes
  • Yield: 12-15 Servings 1x
  • Category: Cake
  • Method: Oven
  • Cuisine: American

Description

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.


Scale

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
  • 45 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!

Decorated alice of Easy Moist Chocolate Cake

Easy Moist Chocolate Cake! So good!

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298 Comments
  1. Barbara Vacchieri

    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.

  2. Stephanie | Worth Whisking

    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. 🙂

  3. Pamela Byington

    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!!!

      1. Lindsay

        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.

      1. Sarah Harley

        Please may I ask what shortening is, and the difference between baking powder and baking soda?
        Many thanks,
        Sarah
        Harare, Zimbabwe

      2. Lindsay

        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.

    1. Jen

      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!! 

      1. Lindsay

        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.

  4. Connie

    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….

      1. Jenn

        Loved this recipe! It took me a bit longer to get it booked thoroughly, but the taste was amazing. I have used butter in the past and was surprised at how using oil makes such a huge difference.

Lindsay
About Lindsay

I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12