Name: The BEST Moist Chocolate Cake recipe
Prep time: 20 min
Cook time: PT-487863H31M1S
Total time: 1 h
Cuisine: American
Ingredients: 1 ¾ cup (250g) all-purpose flour; ⅔ cup (56g) cocoa powder; 1 tsp baking powder; 1 tsp baking soda; 1 cup (200g) granulated sugar; ½ cup (110g) packed light brown sugar; ¾ tsp salt; 2 large eggs; ½ cup (120ml) vegetable oil; ¾ cup (180ml) full fat sour cream; 1 tsp (5ml) pure vanilla extract; 1 cup (240ml) hot coffee

Jump to Recipe

If you’ve been searching for the kind of chocolate cake that makes you close your eyes at first bite, look no further—this is truly the BEST Moist Chocolate Cake recipe. It’s rich, decadent, and impossibly tender, with a deep cocoa flavor and a melt-in-your-mouth crumb. This is the chocolate cake you dream about, the one that turns any occasion into a celebration, and it’s delightfully approachable for home bakers of all skill levels.

The BEST Moist Chocolate Cake recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about why these classic ingredients are the heart and soul of the BEST Moist Chocolate Cake recipe. Each is carefully chosen to create that signature fluffiness, deep chocolate flavor, and irresistible moisture that makes every slice unforgettable. Don’t swap or skip—every element counts!

All-purpose flour: The sturdy base, providing structure without weighing down the cake’s delicate crumb.
Cocoa powder: Dutch cocoa brings a richer color and a smoother, more pronounced chocolate flavor—don’t skimp!
Baking powder: Helps the batter rise, ensuring a light and airy texture.
Baking soda: Activates with the sour cream and coffee to create that fine, moist crumb.
Granulated sugar: Sweetens and helps the cake stay moist and soft.
Packed light brown sugar: Adds a hint of caramel depth and extra moisture—this small touch makes a big difference.
Salt: Just enough to balance out the sweetness and intensify the chocolate.
Large eggs: Bind the batter together and contribute to richness and tenderness.
Vegetable oil (sunflower oil preferred): The secret to an ultra-moist cake that stays tender, even after a day or two.
Full fat sour cream: Adds tang and creaminess, ensuring every bite is lusciously soft.
Pure vanilla extract: Just a teaspoon, but it deepens and enhances all the other flavors.
Hot coffee: Makes the chocolate flavor shine while thinning the batter for that iconic, delicate crumb—don’t worry, it won’t taste like coffee!

How to Make The BEST Moist Chocolate Cake recipe

Step 1: Prepare Your Pans and Oven

Preheat your oven to 350°F. Lightly grease two 8-inch round cake pans, then dust them with a little flour. To guarantee the cakes slide right out, line the bottoms with rounds of parchment paper. These small steps save so much stress later and help your cakes come out picture-perfect every time.

Step 2: Brew the Coffee

If you’re using instant coffee, stir 1 tablespoon of instant coffee granules or 2 teaspoons of espresso powder into 1 cup of just-boiled water. Keeping your coffee hot is essential—it blooms the cocoa, bringing out the flavor. Set it nearby while you prep the batter; this little step is key to the signature richness of the BEST Moist Chocolate Cake recipe.

Step 3: Sift and Whisk the Dry Ingredients

Use a fine mesh sieve to sift the flour, cocoa powder, baking powder, and baking soda into a large mixing bowl, then add both sugars and the salt. Whisk everything together thoroughly, pressing any pesky clumps of brown sugar so every bite is smooth and lump-free. Sifting ensures the chocolate cake is never dense—just perfectly tender.

Step 4: Mix the Wet Ingredients

In another bowl, whisk together the eggs, oil, sour cream, and vanilla extract until blended and creamy. Pour this luscious mixture into the dry ingredients. Using an electric handheld mixer on medium-low (or a trusty wire whisk), mix just until combined. The batter will look thick and a bit dry, but don’t worry—that’s about to change with the next step!

Step 5: Add the Hot Coffee

Add the hot coffee slowly in two stages, mixing in between to avoid lumps. The batter will transform, becoming silky and quite thin—exactly what you want for that tender crumb. Don’t panic if it seems runnier than expected!

Step 6: Divide and Bake

Pour the batter evenly into your prepared pans. Gently tap each pan on the counter to release big air bubbles, which keeps the crumb even. Bake for 30–33 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean and the tops spring back to the touch. Let them cool in the pans for 15 minutes before running a knife around the edges and inverting onto wire racks to cool completely.

Step 7: Frost and Assemble

Once totally cool, it’s time for the crowning touch—the BEST chocolate fudge frosting (trust me, it’s worth making from scratch). Spread a generous layer of frosting on the first cake, then add the second cake on top, aligning the edges. Smother the whole cake in frosting, swirling and swooshing as much as you like. This is your masterpiece, after all!

How to Serve The BEST Moist Chocolate Cake recipe

Garnishes

This cake is gorgeous on its own, but a shower of chocolate shavings, a handful of fresh raspberries, or a dusting of powdered sugar on top takes it over the top. For a special occasion, crown each slice with a cloud of whipped cream or a drizzle of warm chocolate sauce—because honestly, more chocolate is always a good idea.

Side Dishes

Pair your slice with a cold glass of milk for that nostalgic feel, or up the decadence with a scoop of vanilla or coffee ice cream. If you’re serving a crowd, a fruit salad or lightly sweet whipped cream offers a refreshing contrast to the richness of the BEST Moist Chocolate Cake recipe.

Creative Ways to Present

Don’t be afraid to get playful—try stacking layers with fresh berries between them or serving the cake as individual mini-cakes for a dinner party. You can also turn leftovers into cake pops or trifles for a whimsical second-day treat. There are endless ways to make this cake feel new every time.

Make Ahead and Storage

Storing Leftovers

Leftover slices or whole cake keep beautifully at room temperature for up to 2 days, as long as you keep it tightly wrapped or in an airtight container. If you’ve got a heat wave or want to stretch it out a little longer, pop it in the fridge, where it will stay fudgy and delicious for up to 5 days.

Freezing

This cake freezes like a dream! Wrap individual slices—or even the whole (unfrosted) cake—tightly in plastic wrap and foil. Store in the freezer for up to 2 months. Thaw overnight in the fridge, then frost and serve as if fresh. The BEST Moist Chocolate Cake recipe is always ready when you need it.

Reheating

If you like your chocolate cake just a little warm (and who doesn’t?), a quick 10–15 seconds in the microwave brings out that gooey, fresh-from-the-oven magic. Just be careful not to overdo it, especially if it’s frosted—less is more when it comes to reheating.

FAQs

What makes The BEST Moist Chocolate Cake recipe so special?

It comes down to a few secret ingredients: the use of oil and sour cream for unbeatable moisture, hot coffee to amplify the chocolate, and just the right mix of brown and white sugars. Every element plays its part, so follow the recipe for results you’ll rave about.

Can I use a different size pan?

Absolutely! This batter also works in a 9×13-inch pan (just increase baking time a touch), or make cupcakes (check at 20 minutes). Always keep an eye on them, and use the toothpick test for doneness.

Can I substitute Greek yogurt for sour cream?

Yes, if you’re in a pinch, full-fat Greek yogurt makes a fine substitute for sour cream, and will still deliver a tender, moist crumb. Just stick with plain, unflavored varieties for the right balance.

Will you taste the coffee?

Nope! The coffee’s only job is to boost the chocolate flavor. Even non-coffee drinkers won’t pick up on it at all. It just makes the richest, most chocolatey cake imaginable.

What’s the best frosting for The BEST Moist Chocolate Cake recipe?

A plush, homemade chocolate fudge frosting is the absolute dream partner for this cake, but you can try cream cheese frosting, a simple dusting of powdered sugar, or even a dollop of whipped cream if you want to lighten things up.

Final Thoughts

If you’re ready to impress a crowd, cheer up a rainy day, or just spoil yourself with something extraordinary, you truly can’t go wrong with the BEST Moist Chocolate Cake recipe. Give it a try—you’ll see why it’s a keeper in my kitchen, and soon to be in yours too.

The BEST Moist Chocolate Cake recipe

★★★★★

4.7 from 5 reviews

Author: Olivia
Total Time: 1 hour
Yield: 1 2-layer cake 1x
Diet: Vegetarian

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Description

Indulge in the ultimate moist and decadent chocolate cake with this recipe. Perfect for any occasion, this cake is rich, flavorful, and sure to impress your guests.

Instructions

Preheat oven and prepare pans: Preheat oven to 350°F. Grease two 8-inch round cake pans, dust with flour, and line with parchment paper.
Prepare dry ingredients: Sift flour, cocoa powder, baking powder, baking soda, sugars, and salt into a bowl. Whisk to combine.
Combine wet ingredients: In a separate bowl, mix eggs, oil, sour cream, and vanilla.
Mix batter: Blend wet ingredients into dry ingredients. Gradually add hot coffee and mix until smooth.
Bake: Divide batter between pans and bake for 30-33 minutes. Cool before frosting.
Frost and assemble: Frost cakes with chocolate fudge frosting and stack layers.

Notes

You can use instant coffee as a substitute, following the provided instructions.
Ensure cakes are completely cooled before frosting to prevent melting.

Prep Time: 20 minutes
Cook Time: 30-33 minutes
Category: Dessert
Method: Baking
Cuisine: American