Moist Chocolate Cake With Cocoa Powder

Name: Moist Chocolate Cake With Cocoa Powder
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ¾ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; ½ cup unsalted butter, softened; ⅔ cup cocoa powder; 3 cups powdered sugar; ⅓ cup whole milk; 1 teaspoon vanilla extract

Highlighted under: Soft Cooking

I can't get enough of this Moist Chocolate Cake with Cocoa Powder. Every time I make it, the deep chocolate flavor pairs beautifully with its rich, moist texture, making it a standby dessert for any occasion. I love how the simple ingredients come together to create something so indulgent and satisfying. Whether it's a birthday celebration or just a cozy night in, this cake has never failed to impress my family and friends. It's the ultimate chocolate treat that brings joy with every bite.

Created by

Miranda Keats

Last updated on 2026-01-24T14:15:34.815Z

When I first experimented with cocoa powder in my chocolate cake, I was amazed by how it intensified the flavor. The result was a cake that was moist, rich, and just the right level of sweetness. Each bite melted in my mouth, leaving me wanting more. I learned that using high-quality cocoa powder makes a significant difference, so I always opt for the best brand I can find.

One of my favorite tips is to let the cake cool completely before frosting it. This avoids that dreaded melting issue and ensures the icing stays beautiful and intact. I can safely say that this cake doesn’t last long when I set it out for guests. It’s simply too good to resist!

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

The Importance of Quality Ingredients

When it comes to baking a chocolate cake, the quality of your ingredients can significantly affect the final flavor and texture. Using high-quality cocoa powder is essential as it enhances the chocolate flavor, giving the cake a rich and deep taste. Look for unsweetened cocoa powder that's labeled Dutch-processed for a smoother, less acidic flavor. Additionally, opt for fresh eggs and whole milk, as they contribute to a moist cake and create a tender crumb.

Don’t underestimate the role of vanilla extract in this recipe. A pure, high-quality vanilla will add depth to the overall flavor profile, balancing the richness of the chocolate. While imitation vanilla can be used in a pinch, the subtle notes from pure vanilla truly make a difference in the finished product. Finally, ensure your baking powder and baking soda are fresh to achieve the best rise in your cake.

Baking and Cooling Tips

Baking time can vary slightly depending on your oven and the position of your cake pans. To ensure even baking, place the pans in the center of the oven with enough space around them for air to circulate. Start checking for doneness around the 30-minute mark by inserting a toothpick into the center; it should come out clean or with a few moist crumbs, but not wet batter. If the edges of the cake look overly dark, consider rotating the pans halfway through the baking time for even browning.

Once baked, it's crucial to let the cakes cool properly. After removing them from the oven, allow them to sit in the pans for about 10 minutes. This resting period makes it easier to detach them without breaking. When transferring to a cooling rack, flip them out gently. If the cakes still feel warm to the touch, let them cool completely before frosting—this prevents the frosting from melting and ensures a beautifully smooth finish.

Frosting Techniques and Variations

Achieving a smooth frosting is all about technique. When mixing the frosting ingredients, be sure to beat the butter until it’s very creamy and fluffy before adding the cocoa powder and powdered sugar. This helps to incorporate air and creates a lighter frosting. If your frosting is too thick, add milk one tablespoon at a time until you reach your desired consistency. Conversely, if it’s too thin, a little extra powdered sugar will help thicken it up.

For an extra twist, consider adding a splash of espresso powder to the frosting. It enhances the chocolate flavor without making the frosting taste like coffee. Alternatively, for a fruity spin, you can fold in a bit of citrus zest, like orange or lemon, which pairs nicely with the rich chocolate. These variations can elevate your cake and add unique flavors that charm your guests.

Ingredients

For the Cake

1 ¾ cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Frosting

½ cup unsalted butter, softened
⅔ cup cocoa powder
3 cups powdered sugar
⅓ cup whole milk
1 teaspoon vanilla extract

Instructions

Prepare the Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well. Add the eggs, milk, oil, and vanilla extract. Beat with a mixer on medium speed for 2 minutes. Stir in the boiling water until well blended; the batter will be thin.

Bake the Cake

Pour the batter evenly into the prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Make the Frosting

In a medium bowl, beat the softened butter until creamy. Add the cocoa powder and powdered sugar, alternating with milk. Beat until the frosting is smooth and spreadable. Stir in the vanilla extract.

Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of frosting over the top, then place the second layer on top. Use the remaining frosting to cover the top and sides of the cake. Decorate as desired.

Pro Tips

Always make sure your cake is completely cool before frosting to prevent melting. For an extra touch, consider adding chocolate shavings or fresh berries on top!

Storage and Make-Ahead Options

This Moist Chocolate Cake can be made ahead of time, making it a convenient choice for busy bakers. Once the cake layers have completely cooled, you can wrap each layer tightly in plastic wrap and store them in the refrigerator for up to three days. If you're looking to store them longer, they freeze beautifully! Just ensure they are wrapped well to prevent freezer burn and can be frozen for up to three months.

When ready to serve, allow the frozen cake layers to thaw in the refrigerator overnight. This gentle thawing method helps maintain the cake's moisture. Once defrosted, frost and decorate as desired, and you’ll have a delicious treat that tastes as good as freshly baked.

Serving Suggestions

This cake is delicious on its own, but you can elevate it even further by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess contrasts beautifully with the dense cake, providing a delightful texture contrast. Additionally, fresh berries such as raspberries or strawberries can add a touch of acidity and brightness to the rich chocolate flavor.

For a more festive presentation, consider drizzling ganache over the frosted cake. To make ganache, heat equal parts heavy cream and chocolate until melted and smooth. Let it cool slightly before pouring it over the cake, allowing it to drip down the sides for an elegant touch. This not only enhances the visual appeal but also adds an extra layer of chocolatey goodness.

Questions About Recipes

→ Can I use a different type of flour?

You can use gluten-free all-purpose flour as a substitute, but it may alter the texture slightly.

→ How can I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

→ Can I freeze the cake?

Yes, you can freeze the unfrosted cake layers for up to 3 months. Just wrap them well to prevent freezer burn.

→ What can I substitute for eggs?

You can use unsweetened applesauce or a flaxseed meal mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water) as an egg substitute.