Moist Chocolate Cake With Cocoa Powder

Name: Moist Chocolate Cake With Cocoa Powder
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8.0
Ingredients: 1 ¾ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 2 cups granulated sugar; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; ½ cup unsalted butter, softened; ⅔ cup unsweetened cocoa powder; 3 cups powdered sugar; ⅓ cup whole milk; 1 teaspoon vanilla extract

Highlighted under: Golden Recipes

I absolutely love baking this moist chocolate cake whenever I crave something rich and fudgy. The combination of simple ingredients, particularly the cocoa powder, brings out an intense chocolate flavor that truly satisfies any sweet tooth. Plus, this recipe is so easy to follow—perfect for both novice bakers and seasoned pros. The secret is in the mixing method, which keeps the cake fluffy and tender while ensuring each slice is packed with flavor. Let's dive into this delightful cake that never fails to impress!

Created by

Quincy Harper

Last updated on 2026-01-24T14:49:34.581Z

I remember the first time I baked this cake; the kitchen filled with the smell of cocoa, and I couldn't wait to taste the finished product. I was pleasantly surprised at how moist and rich it turned out, a result of using high-quality cocoa powder and the perfect balance of wet and dry ingredients. I decided to experiment with different additives the next time I made it, like coffee or vanilla, and each variation brought its own twist without compromising the cake's original charm.

Over the years, I have perfected my technique, ensuring the mixing of wet and dry ingredients is done just right to maintain that desired texture. One tip I discovered is to let the batter rest for 10 minutes before pouring it into the pan; this really helps the flavors to meld beautifully and results in an even better cake! I can't wait for you to try this recipe yourself!

Why You Will Love This Recipe
Rich chocolate flavor that satisfies every chocolate craving
Incredibly moist texture that melts in your mouth
Easy-to-follow recipe perfect for any occasion

Understanding Cocoa Powder

Using high-quality unsweetened cocoa powder is crucial for achieving the deep chocolate flavor this cake is known for. Look for Dutch-processed cocoa for a slightly richer taste and darker color, or stick with natural cocoa for a more robust acidity. Both types work well, but remember that they may react differently with leavening agents due to their pH levels. Experiment to find which cocoa powder suits your palate best; it can transform the cake's character significantly.

When measuring cocoa powder, it's important to aerate it first. Scoop it into your measuring cup, then level it off with a straight edge. This helps avoid compacting the cocoa, ensuring accuracy in your ingredient ratios. A well-measured cocoa contributes to a balanced batter, preventing dryness or an overpowering chocolate flavor. Each tablespoon counts toward building that moist, fudgy texture that’s so beloved in this recipe.

Perfecting the Mixing Method

The mixing technique is a pivotal aspect of this cake. To achieve that desired fluffy texture, mix the wet ingredients gently into the dry ingredients until just combined. Overmixing can lead to a tougher cake as gluten develops. Once you've added the boiling water, the batter will be thin, and that's normal! This ensures the cake remains moist, as the liquid content adds steam during baking, creating that rich, soft crumb.

Another tip for perfect outcomes is to let your eggs and milk come to room temperature before mixing. This small step helps incorporate air more easily, yielding a lighter batter. If you’re short on time, simply place the eggs in warm water for a few minutes. Room temperature ingredients blend more uniformly, allowing for an even bake and consistent texture throughout your cake.

Ingredients

For the Cake

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Frosting (optional)

½ cup unsalted butter, softened
⅔ cup unsweetened cocoa powder
3 cups powdered sugar
⅓ cup whole milk
1 teaspoon vanilla extract

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Add Wet Ingredients

Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until well combined.

Incorporate Boiling Water

Slowly stir in the boiling water until the batter is evenly mixed; it will be thin.

Bake the Cake

Pour the batter evenly into the prepared cake pans and bake for 30 minutes or until a toothpick comes out clean.

Cool and Frost

Once baked, let the cakes cool in the pans for 10 minutes before transferring to wire racks. Frost as desired.

Pro Tips

To enhance the chocolate flavor, feel free to add a tablespoon of instant coffee granules to the dry ingredients.

Storage and Make-Ahead Tips

This moist chocolate cake can be stored at room temperature in an airtight container for up to three days. For longer freshness, refrigerate it, though the cake may dry out slightly. If you need to extend its life further, consider freezing it. Slice the cooled cake into individual portions and wrap each piece tightly in plastic wrap before placing them in a freezer-safe bag. It can last up to three months in the freezer—just thaw in the refrigerator overnight before serving.

If you’re planning to prepare this cake ahead of time, you can bake and cool the chocolate layers, then frost them on the day you plan to serve. This not only saves time but allows the flavors to develop more fully as the ingredients meld. Additionally, you could opt for a simple dusting of powdered sugar or a light glaze if you prefer a less rich frosting, making it a versatile option for different occasions.

Troubleshooting Tips

If your cake sinks in the middle after baking, this is often due to underbaking or an excess of liquid in the batter. Ensure you're measuring accurately, particularly when adding the boiling water. Investing in an oven thermometer can also help verify your baking temperature, as inaccuracies can lead to unexpected outcomes. Aim for the top of the cake to spring back slightly when touched—a good sign it’s properly baked.

Should your cake turn out too dry, consider adding a simple syrup soaked into the layers. Just combine equal parts sugar and water, heat until dissolved, and brush it over the cooled cakes. This will introduce moisture and enhance the overall flavor. On the other hand, if your cake becomes too dense, think about your mixing technique; incorporating air during the initial mixing phase is key to that light, airy texture.

Questions About Recipes

→ Can I substitute the cocoa powder?

Yes, you can use Dutch-processed cocoa powder for a richer flavor, but you may need to adjust the baking soda.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I freeze the cake?

Absolutely! You can freeze the cake layers wrapped tightly for up to 3 months. Thaw in the refrigerator before frosting.

→ What can I use instead of eggs?

You can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water) per egg.