# Moist Chocolate Cake Recipe (One Bowl, Rich and Easy)

Source: https://trevorfarias.com/recipes/chocolate-cake
Author: Trevor Farias (Trevor's Kitchen)
Published: 2026-09-13 · Updated: 2026-09-13
Category: Cakes · Cuisine: American

> The most reliably moist chocolate cake is made with cocoa powder, oil and buttermilk rather than butter and melted chocolate. Whisk flour, sugar, cocoa, baking soda, baking powder and salt, add eggs, buttermilk, oil and vanilla, then stir in hot coffee to make a thin batter. The hot liquid blooms the cocoa for intense flavor, and oil keeps the crumb soft for days. Bake in a 9-inch pan at 350°F for 35 to 40 minutes and dust with powdered sugar or frost.

## At a glance

- Prep time: 15 minutes
- Cook time: 40 minutes
- Total time: 1 hour 55 minutes (Includes 1 hour of cooling)
- Yield: One 9-inch round cake (10 slices)
- Servings: 10
- Calories per serving: 320

## Ingredients

- 1 3/4 cups all-purpose flour, 220 g
- 1 1/2 cups granulated sugar, 300 g
- 3/4 cup natural unsweetened cocoa powder, 65 g
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine salt
- 2 large eggs, room temperature
- 1 cup buttermilk, 240 ml, room temperature
- 1/2 cup vegetable oil, 120 ml
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee or hot water, 240 ml
- 2 tablespoons powdered sugar, for dusting

## Instructions

1. **Prepare the pan.** Heat the oven to 350°F (175°C). Grease a 9-inch round cake pan at least 2 inches deep, line the bottom with parchment and grease the parchment.
2. **Whisk the dry ingredients.** In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder and salt, breaking up any cocoa lumps.
3. **Add the wet ingredients.** Add the eggs, buttermilk, oil and vanilla. Whisk for about 1 minute until smooth and thick.
4. **Add the hot coffee.** Slowly whisk in the hot coffee until combined. The batter will be very thin. _Tip: Pour the batter into the pan right away; thin batter settles into an even layer on its own._
5. **Bake.** Pour the batter into the pan. Bake for 35 to 40 minutes, until the top springs back when pressed and a toothpick inserted in the center comes out clean or with a few moist crumbs.
6. **Cool.** Cool in the pan on a rack for 15 minutes, then run a knife around the edge and turn the cake out. Peel off the parchment and cool completely, about 1 hour.
7. **Finish.** Sift powdered sugar over the top just before serving, or frost as desired.

## Equipment

- 9-inch round cake pan, 2 inches deep
- Parchment paper
- Large mixing bowl and whisk
- Wire cooling rack
- Fine sieve

## Notes

- The batter is supposed to be thin.
- Use a pan at least 2 inches deep; this cake rises well.
- Dust with powdered sugar just before serving so it does not dissolve.

## Why this recipe works

- Oil stays liquid at room temperature, so an oil-based cake is softer and moister than a butter cake, even the next day.
- Hot coffee dissolves and blooms the cocoa, intensifying the chocolate flavor.
- Buttermilk reacts with the baking soda for a good rise and tenderizes the crumb.
- A thin batter bakes up into a very fine, even, velvety texture.

## Ingredient notes

Use natural unsweetened cocoa powder, such as Hershey's, for this recipe; it reacts with the baking soda. Dutch-process cocoa makes a darker, smoother cake but may rise slightly less. Hot water can replace the coffee.

No buttermilk? Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it stand 5 minutes. Use a neutral oil like vegetable or canola.

## Frosting options

- Powdered sugar: sift over the cooled cake just before serving.
- Chocolate buttercream: beat 1 cup softened butter, 3 cups powdered sugar, 2/3 cup cocoa, 1/4 cup milk and 1 teaspoon vanilla until fluffy.
- Ganache: pour 1/2 cup hot cream over 4 ounces chopped semisweet chocolate, stir smooth and spread when slightly thickened.
- Whipped cream and fresh raspberries.

## Storage

- Keep the unfrosted cake covered at room temperature for up to 4 days. It stays moist.
- A cake frosted with buttercream keeps 3 days at room temperature or 1 week refrigerated.
- Freeze the unfrosted cake, wrapped in plastic and foil, for up to 3 months.

## Variations

- Layer cake: double the recipe and bake in two 9-inch pans for 30 to 35 minutes; fill and frost with chocolate buttercream.
- Sheet cake: bake a doubled recipe in a 9x13-inch pan for 35 to 40 minutes.
- Cupcakes: fill lined cups two-thirds full and bake 18 to 20 minutes; makes about 20.
- Mexican chocolate cake: add 1 teaspoon cinnamon and a pinch of cayenne to the dry ingredients.

## Frequently asked questions

**Does chocolate cake with coffee taste like coffee?**

No. The coffee deepens and intensifies the chocolate flavor without tasting like coffee. Use hot water if you prefer to avoid caffeine.

**Why is my chocolate cake dry?**

It was over-baked or had too much flour. Spoon and level the flour, and start checking the cake at 35 minutes. Oil-based cakes like this one are much more forgiving than butter cakes.

**Why did my cake sink in the middle?**

It was under-baked or the oven door was opened too early. Make sure a toothpick in the center comes out clean, and check that your baking soda is fresh.

**Can I use butter instead of oil?**

You can use 1/2 cup melted butter, which adds flavor, but the cake will be firmer and less moist, especially once refrigerated.

## Nutrition (per serving, estimated)

- Calories: 320
- Fat: 13 g
- Saturated fat: 2.5 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Sugar: 33 g
- Protein: 5 g
- Sodium: 420 mg
- Cholesterol: 38 mg

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Recipe by Trevor Farias. Full page with photos: https://trevorfarias.com/recipes/chocolate-cake
Structured data (JSON): https://trevorfarias.com/recipes/chocolate-cake/recipe.json