This ultra-moist chocolate cake is the epitome of rich, indulgent flavor paired with a smooth, fluffy frosting that melts in your mouth. Crafted with pantry staples and elevated by thoughtful tweaks, this dessert will become a go-to favorite for celebrations, potlucks, or your own midnight craving. Best of all? It’s made in a single pan—no complicated layers, no fussy techniques. Just pure chocolate bliss.

WHY YOU WILL LOVE THIS RECIPE

• Deep, rich cocoa flavor with the perfect balance of sweetness

• Ultra-moist crumb thanks to a hot water technique and oil-based batter

• Easy one-bowl mixing for both cake and frosting

• Foolproof recipe even for beginner bakers

• Family-friendly and freezer-friendly

• Perfect base for layering or sheet cake decorating

• Egg-based for structure, but easily adaptable to egg-free

• No exotic ingredients required—everything is pantry-ready

• Kid-approved and party-tested

• Delivers bakery-quality results without professional tools

Moist Chocolate Cake

Few desserts manage to strike the balance between simplicity and indulgence quite like chocolate cake. It’s a classic that transcends age, culture, and season. But not all chocolate cakes are created equal—some fall flat, others turn dry within hours, and many can feel overly rich or sickly sweet. This reimagined version elevates the timeless favorite with a few strategic tweaks to bring out a more complex flavor and a lighter texture, all without sacrificing the lusciousness chocolate lovers crave.

The foundation of this cake lies in its batter: a mixture of flour, unsweetened cocoa powder, and just the right ratio of baking powder and soda to create a lofty yet dense crumb. Unlike traditional butter-based cakes, this version uses vegetable oil, which locks in moisture longer and delivers a tender texture from the first bite to the last. Hot water plays a crucial role in blooming the cocoa powder, deepening the chocolate flavor and making the batter smoother.

You’ll notice that the sugar is introduced with the dry ingredients, a deliberate choice that helps create a consistent crumb without gritty texture. Eggs add body, while milk contributes to a balanced mouthfeel that doesn’t feel heavy. This combination results in a cake that’s soft yet substantial enough to hold frosting without crumbling.

The frosting is its own revelation—an upgrade from standard buttercream. A mix of butter and vegetable shortening gives it structure and lightness, while a balance of powdered sugar and unsweetened cocoa creates a rich, fluffy texture. It’s whipped to airy perfection with just enough liquid to make it silky but not runny.

Frosting temperature matters. This version recommends using softened—not melted—butter to allow the frosting to whip more evenly and hold its form once applied. The final touch is a gentle whip at medium speed, injecting air and lifting the flavor without needing any special equipment.

For those seeking customizable options, this recipe easily welcomes adjustments. Want to add espresso powder for a mocha twist? Fold it in with the dry mix. Prefer almond or coconut milk? Swap it in without worry. The structure holds. This cake even works beautifully for layering or cupcakes, just adjust baking time accordingly.

Storage is another strength here. Once frosted, the cake can be refrigerated for up to 4 days and frozen for up to 2 months, tightly wrapped. Let it come to room temperature before serving for the best texture.

Another standout feature is the single-pan simplicity. While multi-layer cakes have their place, a well-made sheet cake offers convenience and classic charm. Less mess, less fuss, and more time to enjoy your creation.

This cake is perfect for birthdays, potlucks, holidays—or no occasion at all. It’s also a great entry point for kids and new bakers wanting to gain confidence. No special pans, tools, or techniques are required. Just mix, pour, bake, and enjoy.

If you’re looking for a dessert that impresses without stress, this cake delivers. The cocoa intensity hits just right, and the crumb stays moist for days, making it a great make-ahead option. The frosting seals in the flavor and offers a cloudlike contrast to the richness below.

Even those who claim not to like cake often change their minds after one bite. That’s the power of good texture and balanced flavor—it makes chocolate feel celebratory, not overwhelming.

This updated recipe pulls from modern baking science while staying true to the nostalgic soul of a homemade chocolate cake. It’s not about gimmicks—it’s about execution and balance.

Whether you’re celebrating something special or just indulging in self-care, this cake rises to the occasion. It’s comfort food in its most elegant form, proof that sometimes the simplest things bring the greatest joy.

SERVINGS

Yields: 12–16 servings

TIME

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Cooling Time: 1 hour

• Frosting Time: 10 minutes

• Total Time: 1 hour 55 minutes

INGREDIENTS

FOR THE CAKE:

• 1¾ cups (228g) all-purpose flour

• ¾ cup (85g) unsweetened natural cocoa powder

• 2¼ tsp baking soda

• ½ tsp baking powder

• 1 tsp fine sea salt

• 2 cups (414g) granulated sugar

• 1 cup (240ml) whole milk

• ½ cup (120ml) neutral oil (vegetable or canola)

• 2 large eggs

• 1½ tsp pure vanilla extract

• 1 cup (240ml) very hot water

FOR THE FROSTING:

• ½ cup (112g) unsalted butter, softened

• ½ cup (95g) vegetable shortening

• 3 cups (345g) powdered sugar

• ½ cup (57g) unsweetened cocoa powder

• ¼ tsp vanilla extract

• 4–5 tbsp (60–75ml) milk or water

• Optional: chocolate sprinkles or shavings for topping

INSTRUCTIONS

1. Preheat your oven to 350°F (176°C). Grease and flour a 9×13-inch baking pan or line with parchment paper for easy removal.

2. In a large mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and sugar. Whisk to combine.

3. In a separate medium bowl, whisk together milk, oil, eggs, and vanilla until fully blended.

4. Pour the wet mixture into the dry ingredients and beat on medium speed until smooth and combined.

5. Gradually add the hot water while mixing on low speed. Scrape down the sides of the bowl to ensure an even batter.

6. Pour batter into the prepared pan and smooth the top. Bake for 29–32 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

7. Let the cake cool completely in the pan before frosting.

8. For the frosting, beat the butter and shortening together until light and fluffy (about 2 minutes).

9. Add half of the powdered sugar and all of the cocoa powder. Beat until fully combined.

10. Add vanilla extract and 3 tbsp of milk. Mix until smooth and creamy.

11. Add the remaining powdered sugar and a tablespoon at a time of the remaining milk as needed until the desired spreadable consistency is reached.

12. Whip on medium speed for 2–3 more minutes until fluffy and lightened in color.

13. Spread frosting evenly across the cooled cake. Add sprinkles or chocolate shavings if desired.

14. Slice and serve. Store leftovers covered at room temperature for up to 3 days or refrigerated for 5 days.

TIPS

• For extra depth, add 1 tsp instant espresso powder to the dry ingredients.

• Don’t overmix the batter once you add hot water—just enough to combine.

• Want a layer cake? Divide into two 9″ round pans and reduce bake time to ~25 minutes.

• Freeze-friendly: Wrap unfrosted cake tightly and freeze for up to 2 months.

• Frosting too soft? Chill it for 10 minutes, then whip again before spreading.

• Best served at room temperature for full flavor development.