Moist Chocolate Cake

This Moist Chocolate Cake is rich, tender, and deeply chocolatey. With a smooth batter that bakes into a perfectly soft cake, it’s ideal for birthdays, special occasions, or simply as a comforting dessert any day of the week.

This is a long-time favorite provided by Sheri King

Print Recipe

Moist Chocolate Cake

A rich, moist chocolate cake made from scratch, baked to perfection. Soft, tender, and full of chocolate flavor, this classic cake is perfect for any occasion.

Ingredients

• 2 cups granulated sugar
• 1 cup vegetable oil
• 2 large eggs
• 2/3 cup unsweetened cocoa powder
• 2 cups very hot water
• 3 cups all-purpose flour
• 2 teaspoon baking powder
• 2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 Tablespoon vanilla extract

Instructions

• Preheat oven to 350°F. Grease and flour a 9x13-inch pan (or two 9-inch round pans).

  In a large bowl, combine sugar, flour, and cocoa powder, leaving out the baking powder and baking soda.

  Stir in 1 cup hot water until smooth.

  In a separate bowl, mix eggs, vanilla, baking powder, baking soda, and remaining 1 cup hot water.

  Combine the wet and dry mixtures until smooth. The batter will be thin — this is normal.

  Pour batter into prepared pan(s) and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

  Allow cake to cool before frosting or serving.

Notes

• Batter will be runny — do not worry; it bakes into a perfectly moist cake.
• Use your favorite frosting or a simple dusting of powdered sugar.
• Store leftovers covered at room temperature for up to 3 days, or refrigerate for longer freshness.
• This cake also freezes well; wrap tightly and freeze for up to 2 months.