Box cake mixes may be quick and simple, but nothing beats a cake made from scratch! This recipe will not disappoint and is worth any extra effort. Let’s get to making this Amazing Frosted Moist Chocolate Cake recipe.
The go-to dessert for special occasions, cake is one of those desserts that people tend to be very opinionated about. With a lot of variety in options, it’s easy to get bogged down in deciding what combination would be best.
Amazing Frosted Moist Chocolate Cake Recipe
Let me make it easy for you. Everyone loves chocolate cake. This recipe will come out perfectly moist and delicious every time. It is guaranteed to taste better than box cake mix and when you top it with my Chocolate Buttercream Frosting, it is perfect for every occasion.
The instructions call for two 9-inch pans, so this recipe will also come out fancy! It truly can’t be beat. If you’re intimidated by the idea of stacked, round cakes, don’t be. They may look difficult, but with a little practice, your cakes will look professional!
What You Need to Make This Frosted Moist Chocolate Cake
The dry basics- flour, sugar, baking powder, baking soda, salt, and unsweetened cocoa powder. The wet basics- milk (either buttermilk, almond, or coconut milk), oil (vegetable, canola, or melted coconut oil), eggs, and vanilla extract.
The unexpected additions- espresso powder and boiling water. Adding espresso powder will enhance the flavor of the chocolate without adding coffee flavor. Boiling water helps bring out the flavor of the cocoa, but it also helps create a moist cake by helping the cake to steam. Don’t forget my Chocolate Buttercream Frosting Recipe!
What To Do:
Once you have preheated the oven and prepared the two 9-inch round pans, whisk the dry ingredients together with a hand or stand mixer. Add the wet ingredients (except the boiling water) and mix until combined. Slow the mixer down and slowly add the boiling water.
Divide the batter evenly between the two pans then bake! When a toothpick or cake tester inserted near the center of the cakes comes out clean, they are done! Let them cool for about 10 minutes in the pans before removing the cakes to cool completely. Once they are cooled, frost them with Chocolate Buttercream Frosting!
A Few Notes:
The batter will be thin. This is normal and will produce a moist cake! Before stacking, make sure your cakes are level on the top. Usually, your cakes will have risen to a slight dome shape. Use a long, serrated bread knife to carefully cut the top off and create a flat base for stacking. Otherwise, your top layer may break from bending over the dome.
To maintain an even cut, you can measure around the edges and insert toothpicks as guides. Or use a handy cake cutting tool. No matter your method, go slow and allow the cake to come apart and not break. Making this Amazing Frosted Moist Chocolate Cake recipe will not disappoint.
Amazing Frosted Moist Chocolate Cake Recipe
Don't miss out on this delicious cake recipe! This Amazing Frosted Moist Chocolate Cake Recipe is as moist as it gets!
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder homemade or store-bought
- 1 cup milk buttermilk, almond, or coconut milk
- 1/2 cup vegetable oil canola oil, or melted coconut oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Chocolate Buttercream Frosting
- Chocolate sprinkles
Instructions
- Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
- For the chocolate cake: Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer.
- Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
- Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined.
- Reduce speed and carefully add boiling water to the cake batter until well combined.
- Distribute cake batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
- Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
- Frost cake with Chocolate Buttercream Frosting.
Notes
The batter is thin, that is normal and will produce a moist cake 🙂
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I can’t find the recipe for your chocolate buttercream frosting you reference in the moist chocolate cake recipe. Can you please provide it? Thank you.
Keep scrolling down, Debra, it’s in the original post with a separate recipe card.