Moist Chocolate Cake Recipe

A rich, tender, and easy chocolate cake made from simple pantry staples.

This one-bowl chocolate cake is moist, flavorful, and perfect for birthdays, celebrations, or simply when that chocolate craving hits. No electric mixer needed!

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Ingredients

Dry Ingredients:

• 1 cup all-purpose flour

• ½ cup unsweetened cocoa powder

• 1 cup granulated sugar

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• A pinch of salt (about ⅛ teaspoon)

Wet Ingredients:

• ½ cup milk

• 1 teaspoon white vinegar (to create buttermilk)

• ½ cup warm water (not boiling, just warm to touch)

• ¼ cup softened butter or margarine (unsalted preferred)

• 1 large egg

• 1 teaspoon vanilla extract

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Instructions

Step 1: Prepare Buttermilk

• In a small cup or bowl, mix the milk and vinegar.

• Let it sit for 5–10 minutes to curdle — this homemade buttermilk will help keep the cake super moist and tender.

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Step 2: Preheat & Prep

• Preheat your oven to 170°C (340°F).

• Grease an 8-inch round baking tin with butter or oil.

• Line the base with parchment paper for easy release after baking.

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Step 3: Combine Dry Ingredients

• In a large mixing bowl, sift together:

  • 1 cup flour

  • ½ cup cocoa powder

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • 1 cup sugar

  • Pinch of salt

• Stir with a whisk or spatula to ensure all ingredients are evenly distributed.

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Step 4: Add Wet Ingredients

• To the dry mixture, add:

  • 1 egg

  • ¼ cup softened butter or margarine

  • Homemade buttermilk

  • ½ cup warm water

  • 1 teaspoon vanilla extract

• Gently fold the mixture together using a spatula or whisk.

  • Be sure to mix only until smooth — do not overmix, or the cake may become dense.

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Step 5: Pour & Bake

• Pour the batter into the prepared baking tin.

• Tap the tin gently on the counter to remove air bubbles.

• Bake in the preheated oven for 40–45 minutes, or until:

  • A toothpick inserted into the center comes out clean or with a few moist crumbs.

  • The top springs back lightly when touched.

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Step 6: Cool and Serve

• Let the cake cool in the tin for 10 minutes, then turn it out onto a wire rack.

• Allow to cool completely before slicing or frosting.

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Optional Frosting Ideas

• Chocolate ganache: 1:1 ratio of chocolate and cream, heated and poured over.

• Whipped chocolate buttercream

• Dust with powdered sugar for a simple finish.

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⏱️ Time & Yield

• Prep Time: 15 minutes

• Bake Time: 40–45 minutes

• Total Time: ~1 hour

• Yield: One 8-inch round cake (serves 8)

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Tips for Success

• Room temperature ingredients mix more smoothly and evenly.

• Don’t overbake! Start checking at 38 minutes.

• Want more richness? Add ¼ cup of sour cream or ½ tsp instant coffee powder to the batter for deeper chocolate flavor.

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Nutrition Estimate (per slice, 8 servings)

• Calories: ~260 kcal

• Carbs: ~35g

• Fat: ~12g

• Protein: ~3g

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Variations

• Make it a layer cake: Double the recipe and bake in two pans.

• Add chocolate chips or chopped nuts to the batter for texture.

• For a dairy-free version, use plant milk and margarine.