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 servings
Ingredients: 1 and 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 1 and 1/2 teaspoons baking powder; 1 and 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1/2 cup unsalted butter, softened; 2/3 cup unsweetened cocoa powder; 3 cups powdered sugar; 1/3 cup whole milk; 1 teaspoon vanilla extract

Highlighted under: Classic Baking Ideas

I absolutely love baking this Moist Chocolate Cake with Cocoa Powder—it’s my go-to for any special occasion! The rich, chocolaty flavor combined with the moist texture makes it impossible to resist. With just a few simple ingredients, I can whip it up in no time. What really seals the deal is how versatile it is; whether I’m celebrating a birthday or enjoying a quiet evening at home, this cake always brings a smile. Trust me, once you try it, you’ll want to share it with everyone you know!

Created by

Tabitha Collins

Last updated on 2026-01-24T09:05:34.737Z

This cake has been a family favorite for years, and I can’t help but share its magic. The addition of cocoa powder enhances the chocolatey goodness without the need for melted chocolate, making it a convenient option that never disappoints. I remember the first time I made it—I thought it would be tricky, but I was pleasantly surprised by how simple it was!

One of my favorite tips is to let the cake cool completely before frosting it. This ensures that the icing doesn’t melt and truly complements the rich flavor of the cake. Every time I do this, I find that the texture becomes even more delightful, resulting in a cake that’s perfect for any occasion!

Why You'll Love This Recipe
Intensely rich chocolate flavor that satisfies every sweet tooth
Moist and fluffy texture that keeps you coming back for more
Quick and easy to make, perfect for any occasion

Key Techniques for Success

Achieving the perfect moistness in this chocolate cake largely hinges on the technique of incorporating boiling water. Adding boiling water to the batter helps bloom the cocoa powder, enhancing its flavor and ensuring a rich, deep color. When you pour in the water, the batter may initially seem thin, but this is normal and crucial for the cake's final texture. It allows the cake to rise beautifully and results in a tender crumb that makes every bite delightful.

Another essential technique is to ensure all ingredients, particularly the eggs and milk, are at room temperature before mixing. This promotes better emulsification, leading to a smoother batter and a more uniform texture. If you forget this step, a quick way to warm your eggs is to let them sit in warm water for about 10-15 minutes. This simple adjustment can significantly improve the cake's overall rise and moisture.

Understanding the Ingredients

When it comes to baking, each ingredient plays a pivotal role. The unsweetened cocoa powder, for instance, not only provides the chocolate flavor but also influences the cake's color and texture. I recommend using high-quality cocoa powder, as it can make a noticeable difference in the cake's richness. If you want to experiment, consider substituting with Dutch-processed cocoa for a milder flavor and darker color, though it may impact the overall leavening due to its alkalinity.

It's also important to consider the fat used in this recipe. Vegetable oil is often preferred for moist cakes because it remains liquid at room temperature, unlike butter, which solidifies. This ensures a tender cake that won't dry out as quickly. For a dairy-free option, you can easily swap the milk for almond milk or soy milk, just be aware that this may slightly alter the flavor profile.

Ingredients

For the Cake

1 and 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Frosting

1/2 cup unsalted butter, softened
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup whole milk
1 teaspoon vanilla extract

Instructions

Step-by-Step Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes, and then stir in the boiling water until well combined.

Bake the Cake

Pour the batter evenly into two greased and floured 9-inch round cake pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let cool in pans for 10 minutes before transferring to wire racks.

Prepare the Frosting

In a medium bowl, beat together the softened butter and cocoa powder until smooth. Gradually incorporate powdered sugar and milk, mixing until you reach a creamy consistency. Stir in vanilla extract.

Assemble the Cake

Once the cakes have cooled completely, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top and frost the top and sides of the cake. Decorate as desired.

Enjoy Your Cake!

Pro Tips

For an extra chocolatey experience, consider adding chocolate chips to the batter or using a ganache for frosting. Additionally, using room temperature ingredients can help achieve a better texture in your cake.

Storage and Make-Ahead Tips

Once your chocolate cake is assembled, it can be stored in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week. To maintain moisture, consider wrapping each cake layer in plastic wrap before storing, which can be particularly helpful if you plan to frost it later. If you want to freeze the cake, tightly wrap each un-frosted layer in plastic wrap, and place them in a freezer-safe bag for up to three months.

If you're preparing this cake in advance, you can also bake and freeze the layers, then frost them on the day of serving. Just allow the layers to thaw completely before frosting, ensuring the cake remains fresh and moist. If you prefer individual servings, cut the cake into slices before freezing. This way, you can enjoy a slice whenever the craving strikes!

Frosting Variations

While the chocolate frosting recipe is undeniably rich and satisfying, feel free to customize it to your liking! For a creamier texture, you can add an extra tablespoon of milk or cream. Alternatively, adding a tablespoon of brewed coffee can intensify the chocolate flavor, giving it a mocha twist that elevates the cake even further.

For a lighter option, consider using whipped cream or a cream cheese frosting. Combining cream cheese with a bit of cocoa powder creates a delightful balance of tang and sweetness. This adds a different dimension to your chocolate cake and pairs wonderfully with the moist texture of the cake. Don’t hesitate to sprinkle some chocolate shavings or crushed nuts on top for an extra touch of flavor and presentation.

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can use gluten-free flour, but the texture may vary.

→ How can I store leftovers?

Store in an airtight container at room temperature for up to 3 days.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake a day prior and frost it the next day.

→ What can I substitute for eggs?

You can use flax eggs or applesauce as an egg substitute if needed.