Introduction

There’s something timeless about a Moist Chocolate Cake Recipe. From birthdays and holidays to cozy evenings when you just need a little sweetness, this dessert never fails to bring joy. What makes it stand out compared to other cakes is its perfect balance: light yet rich, tender yet full of chocolate flavor. This version is made with simple ingredients you likely already have in your pantry, and it delivers a bakery-quality cake without complicated steps.

I’ve baked countless chocolate cakes over the years, and this one has become my go-to. The addition of yogurt keeps the crumb soft and moist, while a touch of oil ensures it stays tender even after a day or two. Paired with a silky chocolate frosting made from real milk and chopped chocolate, it’s the kind of cake that makes people close their eyes and sigh happily after the first bite.

What I especially love about this recipe is its versatility. You can bake it as a single round cake, layer it for a celebration, or even turn it into cupcakes. The cake itself isn’t overly sweet, which leaves room for the frosting to shine. Plus, you don’t need fancy tools—just a whisk, a mixing bowl, and a little love.

If you’re a chocolate lover, you might also enjoy browsing Serious Eats’ guide to chocolate desserts for inspiration. And for more baking science, King Arthur Baking has fantastic tips on working with cocoa powder and creating the perfect cake crumb. But today, let’s dive into a recipe that guarantees a rich, fudgy chocolate experience: Moist Chocolate Cake.

Moist Chocolate Cake Recipe

Moist Chocolate Cake Recipe

This Moist Chocolate Cake Recipe delivers a rich, fudgy crumb with deep chocolate flavor and a silky chocolate milk frosting. Perfect for birthdays, family gatherings, or whenever you’re craving a decadent dessert.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Dessert

Cuisine: American

Calories: 340

Ingredients Method Notes

Ingredients

  

• For The Cake
• 1 cup + 2 tbsp 140 g all-purpose flour
• 1/4 cup + 1 tbsp 35 g unsweetened cocoa powder
• 1 tsp 4 g baking powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup 55 ml vegetable oil (or sunflower or canola oil)
• 3/4 cup 150 g white granulated sugar
• 2 tbsp 30 g yogurt
• 3/4 cup + 1 tbsp 195 ml whole milk
• For The Frosting
• 1 1/4 cups 150 ml milk
• 3 oz 85 g chocolate bar, chopped

Method

 

1. Preheat the oven: Set oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined.
3. Combine wet ingredients: In a separate large mixing bowl, whisk oil, sugar, and yogurt until smooth. Stir in vanilla extract.
4. Add milk gradually: Alternate adding the dry ingredients and milk to the wet mixture, stirring until just combined. Be careful not to overmix—the batter should be smooth but not overworked.
5. Bake the cake: Pour batter into prepared cake pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Prepare the frosting: In a small saucepan, heat milk until just simmering. Remove from heat and add chopped chocolate. Stir until smooth and glossy. Let cool slightly to thicken.
7. Frost the cake: Once the cake is fully cooled, spread the frosting evenly over the top and sides. Slice and serve.

Notes

• For an extra rich flavor, use Dutch-processed cocoa powder.
• This cake pairs beautifully with a scoop of vanilla ice cream or fresh berries.
• If you prefer cupcakes, divide batter into a 12-cup muffin tin and bake for 18–20 minutes.

Advanced Techniques to Elevate Your Moist Chocolate Cake

Enhancing Chocolate Flavor with Coffee

One of my favorite tricks is adding a tablespoon of instant espresso or brewed coffee to the batter. It doesn’t make the cake taste like coffee but instead intensifies the chocolate flavor. It’s a secret used by many professional bakers to take a chocolate cake from good to unforgettable.

Using Buttermilk for Extra Tenderness

If you want an even softer crumb, swap the yogurt and milk combination for buttermilk. The slight acidity of buttermilk reacts with the baking powder, making the cake rise higher while staying fluffy and moist.

Layering for a Celebration Cake

This recipe makes a single-layer cake, but you can easily double it to create a beautiful two-tier cake. Slice each layer horizontally, frost between the layers, and stack them for a bakery-style look. It’s perfect for birthdays or holidays when you want the cake to feel extra special.

Making a Ganache-Style Frosting

For a richer frosting, replace the milk-chocolate mixture with a classic ganache: equal parts hot cream and chopped chocolate. Let it cool until spreadable. Ganache sets with a glossy finish and gives the cake an elegant touch.

Adding Texture with Fillings

If you want to surprise your guests, add a layer of raspberry jam, caramel, or Nutella between the cake and frosting. The combination of moist chocolate cake with a hidden filling makes each bite more exciting and indulgent.

Storage, Shelf Life, and Maintenance Tips

Storing at Room Temperature

If your kitchen isn’t too warm, you can store this cake covered at room temperature for up to 2 days. The frosting stays soft, and the cake retains its moisture beautifully.

Refrigerating for Longer Freshness

For longer storage, cover the cake tightly with plastic wrap or store in an airtight container in the fridge. It will keep for up to 5 days. Bring it back to room temperature before serving for the best texture.

Freezing Individual Slices

This cake freezes very well. Slice into portions, wrap each slice tightly in plastic wrap and foil, and freeze for up to 2 months. Defrost in the fridge overnight or at room temperature for a few hours.

Reviving a Chilled Cake

If your cake feels a little firm from refrigeration, let it sit at room temperature for about 30 minutes. The frosting softens, and the cake regains its tender crumb.

Preventing Dryness Over Time

To keep leftover cake from drying out, place a piece of parchment paper against the cut side before covering it. This prevents air exposure and helps the cake stay moist.

Dietary Adaptations and Substitutions

Making It Egg-Free

This recipe is naturally egg-free thanks to the yogurt, which acts as a binder and moisture enhancer. If you want to experiment, applesauce or mashed banana can also be used for a slightly different flavor profile.

Creating a Vegan Version

To make this cake vegan, swap the yogurt and milk for non-dairy alternatives like almond or oat milk and coconut yogurt. For the frosting, use plant-based milk and vegan chocolate. The result is just as indulgent.

Reducing Sugar for a Lighter Dessert

If you prefer a less sweet cake, reduce the sugar to 1/2 cup. The cocoa and chocolate frosting will still bring plenty of flavor. You can also use coconut sugar for a slightly caramel-like taste.

Gluten-Free Adaptation

For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend. I’ve tested this swap, and it works beautifully without compromising the texture.

Making It Lower Fat

If you want to cut back on fat, replace half the oil with unsweetened applesauce. The cake remains moist, though slightly denser, and still satisfies that chocolate craving.

FAQs About Moist Chocolate Cake

Can I Double This Recipe for a Larger Cake?

Yes! Simply double the ingredients and divide the batter between two 8-inch pans. Bake for the same amount of time, checking with a toothpick.

Why Is My Cake Dry?

Overbaking is the most common cause of dryness. Start checking the cake at the 28-minute mark to avoid overcooking. Also, be sure not to skimp on the oil or yogurt—they’re what keep this cake moist.

Can I Use Cocoa Mix Instead of Cocoa Powder?

It’s best to use pure unsweetened cocoa powder. Cocoa mixes often contain sugar and milk powder, which can throw off the recipe’s balance.

How Do I Get the Frosting to Thicken?

If your frosting feels too runny, let it sit for 10–15 minutes at room temperature or pop it in the fridge briefly. It thickens as it cools.

Can I Add Chocolate Chips to the Batter?

Absolutely! Folding in 1/2 cup of chocolate chips before baking adds little pockets of melted chocolate throughout the cake. It’s an easy way to make it even more decadent.

Conclusion & Final Thoughts

This Moist Chocolate Cake Recipe is proof that you don’t need fancy ingredients or hours in the kitchen to create a showstopping dessert. With its tender crumb, deep cocoa flavor, and silky frosting, it’s the kind of cake that feels special enough for celebrations but easy enough to whip up on a weeknight.

What I personally adore is how adaptable it is. You can enjoy it as a simple single-layer cake, dress it up as a multi-layer masterpiece, or bake it into cupcakes for grab-and-go treats. It’s also incredibly forgiving—whether you’re a beginner baker or a seasoned pro, you’ll end up with a cake that looks beautiful and tastes even better.

The frosting alone is worth making: smooth, glossy, and not overly sweet, it complements the cake rather than overwhelming it. And when paired with fresh fruit, ice cream, or even just a dusting of powdered sugar, this cake transforms into a dessert that brings people together.

So the next time you’re craving chocolate or need a reliable dessert to impress, give this recipe a try. Chances are, it’ll become your new go-to chocolate cake—one that you’ll return to again and again, knowing it will deliver every single time.