There’s something magical about a moist chocolate cake—the rich, deep cocoa flavor, the soft and tender crumb, and that irresistible melt-in-your-mouth texture. This is the kind of cake that makes you close your eyes with every bite. Whether it’s for a celebration or just because you’re craving chocolate, this recipe is a game-changer. Trust me, once you make it, you’ll never go back to boxed cake again!
Why You’ll Love This Recipe
Incredibly Moist: The perfect balance of ingredients ensures every bite is soft and rich.
Easy to Make: Simple steps and no complicated techniques—just mix, bake, and enjoy!
Deep Chocolate Flavor: Made with cocoa powder and coffee for an extra depth of flavor.
Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a chocolate craving, this cake fits the bill.
Customizable: Add a chocolate ganache, buttercream, or keep it simple with powdered sugar on top.
Ingredients in Moist Chocolate Cake
All-Purpose Flour: The base that gives the cake its structure.
Cocoa Powder: The key to that rich, deep chocolate flavor. Use high-quality cocoa for the best taste.
Sugar: Sweetens the cake while also keeping it moist.
Eggs: Bind everything together and add to the cake’s fluffy texture.
Milk: Adds moisture and richness.
Vegetable Oil: Keeps the cake super moist, even after a few days.
Vanilla Extract: Enhances the chocolate flavor.
Baking Powder & Baking Soda: Give the cake the perfect rise.
Salt: Balances the sweetness and enhances the flavors.
Hot Coffee: Intensifies the chocolate flavor (don’t worry, you won’t taste the coffee!).
Instructions
Preheat Your Oven: Set your oven to the perfect temperature for even baking.
Prepare Your Cake Pans: Grease and line your cake pans with parchment paper for easy removal.
Mix the Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Combine the Wet Ingredients: In another bowl, whisk eggs, milk, oil, and vanilla extract until smooth.
Bring It Together: Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Add the Coffee: Slowly pour in the hot coffee and stir until the batter is smooth. The batter will be thin, but that’s what makes the cake moist!
Bake: Pour the batter into the prepared pans and bake until a toothpick inserted in the center comes out clean.
Cool Completely: Let the cakes cool in the pans for a few minutes before transferring them to a wire rack.
Frost & Enjoy: Once cooled, frost with your favorite chocolate frosting or simply dust with powdered sugar.
How to Serve Moist Chocolate Cake
With Chocolate Frosting: A classic chocolate buttercream takes this cake to the next level.
With Whipped Cream: Light and airy whipped cream balances the rich chocolate flavor.
With Ice Cream: A scoop of vanilla or chocolate ice cream makes it even more indulgent.
With Fresh Berries: Strawberries or raspberries add a fresh, tart contrast.
As Is: This cake is so good on its own, you don’t even need frosting!
Additional Tips
Use Room Temperature Ingredients: This helps everything blend smoothly and evenly.
Don’t Overmix: Mix until just combined to keep the cake tender.
Check for Doneness: Insert a toothpick in the center—if it comes out with a few moist crumbs, it’s perfect!
Let It Cool Completely: Frosting a warm cake can lead to melting and sliding. Be patient!
Make It Ahead: This cake stays moist for days, so feel free to bake it ahead of time.
FAQ Section
Q1: Can I make this cake without coffee?
A1: Yes! Just substitute with hot water or warm milk, but coffee enhances the chocolate flavor beautifully.
Q2: Can I use butter instead of oil?
A2: Yes, but oil keeps the cake extra moist. If using butter, melt it first and let it cool slightly.
Q3: Can I make this cake dairy-free?
A3: Absolutely! Use almond milk or coconut milk as a substitute for regular milk.
Q4: How do I store leftover cake?
A4: Keep it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Q5: Can I freeze this cake?
A5: Yes! Wrap the cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw before frosting.
Q6: What’s the best frosting for this cake?
A6: Chocolate buttercream, ganache, or even cream cheese frosting all work beautifully.
Q7: Can I make cupcakes with this recipe?
A7: Yes! Just adjust the baking time to about 18-20 minutes.
Q8: Why is my cake dry?
A8: Overbaking is the most common cause. Check your oven temperature and bake just until a toothpick comes out with moist crumbs.
Q9: Can I use this recipe for a layered cake?
A9: Yes! This recipe makes two 9-inch layers, perfect for a stacked cake.
Q10: Can I add mix-ins like chocolate chips or nuts?
A10: Definitely! Fold in chocolate chips, chopped nuts, or even shredded coconut for extra texture.
Final Thoughts
This moist chocolate cake is everything you could want in a homemade dessert—rich, tender, and packed with deep chocolate flavor. Whether you frost it or eat it plain, it’s sure to be a favorite. Give it a try, and trust me, you won’t be disappointed!
Print
Moist Chocolate Cake
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 20 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This rich and moist chocolate cake gets its incredible texture from a blend of pudding mix, Greek yogurt, and applesauce, with just a touch of oil! It’s a lighter take on classic chocolate cake while staying deliciously indulgent.
Ingredients
- 1 1/2 cups sugar (or monk fruit sweetener)
- 3 tbsp avocado oil (or coconut oil)
- 4 oz unsweetened applesauce
- 1 large egg
- 2 large egg whites
- 1 cup HOT brewed coffee
- 3/4 cup unsweetened cocoa powder
- 2 tsp vanilla extract
- 1 cup fat-free milk
- 2 cups cake flour (or gluten-free flour, see notes)
- 1 (3.9 oz) package instant chocolate pudding mix (regular or sugar-free)
- 1 tsp salt
- 1 tsp baking powder
- 1 1/2 tsp baking soda
- 1/4 cup plain fat-free Greek yogurt
- Spray oil
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with spray oil.
- Mix Wet Ingredients: In a large bowl, whisk together sugar, oil, applesauce, egg, egg whites, and vanilla extract until well combined.
- Dissolve Cocoa: In a separate bowl, whisk hot coffee with cocoa powder until smooth. Let cool slightly, then add to the wet ingredients.
- Combine Dry Ingredients: In another bowl, whisk together flour, pudding mix, salt, baking powder, and baking soda.
- Finish Batter: Alternate adding the dry ingredients and milk to the wet ingredients, mixing gently. Stir in the Greek yogurt until smooth.
- Bake: Pour the batter into the prepared pan and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Serve: Let cool completely before slicing into 20 servings.
Notes
- To make gluten-free, substitute cake flour with a gluten-free 1:1 baking flour.
- If using sugar-free pudding mix, it may slightly alter the texture.
- Store in an airtight container for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice (2.5 x 2.25 in)
- Calories: 163 kcal
- Sugar: 18g
- Sodium: 190mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1.5 g
- Protein: 3g
- Cholesterol: 10mg