I’ve tested a lot of chocolate cake recipes over the years, and this moist chocolate cake recipe is one of my favorites. It is incredibly moist, and turns out perfectly every time!

Simple Recipe from Scratch

I love this recipe for so many different reasons. The first one is that this moist chocolate cake recipe doesn’t require a hand mixer, which means less dishes to clean!!

All you really need is a whisk and a couple large bowls. You really just whisk together the wet and dry ingredients, then combine and you’re ready to bake your cake layers.

It also comes together incredibly quickly. It’s a modified version of Robyn’s chocolate cake recipe from Add A Pinch.

Leveling Optional

Another wonderful aspect of this recipe? It bakes pretty flat!

If I’m just making a cake for family and friends, I’ll usually just use a bit of extra buttercream to even everything out.

However, if you want perfectly level cake layers you can also trim the tops with a serrated knife.

If you’re still getting comfortable trimming your cake layers, here is a great tutorial on how to level and trim your cake layers.

My Secret Ingredient: Espresso

I love to add espresso to my chocolate cake recipes!! It pairs so well with the cocoa powder, and really elevates the chocolate flavor of the cake layers!

If you’re not a fan of coffee, don’t worry! It isn’t a strong flavor in the cake, it simply enhances the overall flavor of the cake.

Tip: Use Good Quality Baking Cocoa!

To make sure these cake layers taste as delicious as possible, I highly recommend using a good quality cocoa.

The quality of cocoa you use in this recipe is key, since it’s the main flavor of these cake layers!

I love to use Ghirardelli cocoa, because it gives the layers such a wonderful chocolate flavor.

Pair With Your Favorite Frosting

I love frosting this moist chocolate cake recipe with my chocolate frosting or peanut butter buttercream, but the options are really limitless!

Feel free to get creative, and make whatever combination floats your boat. 

The photo below shows a death by chocolate cake made with this cake base, which is one of my favorite chocolate cakes!

Substitutions & Swaps: Chocolate Cake Layers

While I love this moist chocolate cake just the way it is, I know some of you might not have all of these ingredients on hand.

Below are some swaps and substitutions that can be made in this recipe:

• All Purpose Flour – This recipe turns out best with all purpose flour. However, you can swap in a good gluten free flour blend (like this) if needed. Just be sure to stir the batter longer than normal to help give the cake proper structure, and let the batter sit for about 20 minutes before baking it if you opt to make a gluten free version.
• Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake layers.
• Unsweetened Baking Cocoa – I like to use the Ghirardelli brand of baking cocoa, but you can use any brand of unsweetened cocoa powder. You can also use dark cocoa powder or black cocoa.
• Instant Espresso – Instant coffee can be used if you don’t have instant espresso, or you can use 1 cup of strong coffee in place of the water and instant espresso in this recipe.
• Buttermilk – You can also use full fat yogurt, sour cream, whole milk, or an alternative yogurt or milk (almond, soy, oat).
• Vegetable Oil – Any flavorless oil can be used in this recipe. Canola, vegetable, or even sunflower oil would all work great. I don’t recommend olive oil though, as it has a strong flavor and will change the taste of the cake.
• Eggs – This recipe uses 2 large eggs. If you have an egg allergy you can try using a vegan egg replacer.

Substitutions & Swaps: Chocolate Buttercream

Below are some swaps and substitutions in this chocolate buttercream recipe.

• Unsalted Butter – If you only have salted butter on hand you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place!
• Unsweetened Cocoa Powder – If you can’t find unsweetened cocoa powder or don’t have any on hand, you can use additional powdered sugar in its place.
• Heavy Cream – Whole milk or alternative milk (soy, almond, oat) can also be used to make the frosting.
• Chocolate Chips – You can use chocolate chips, baking chocolate, or good-quality chocolate bars to melt and add into the frosting. I like to use dark chocolate, but you can also use milk or semi-sweet chocolate if you have a strong preference.

Tips for Making the Best Moist Chocolate Cake

• Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
• Properly measure your cake flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
• Mix your cake batter just until the ingredients are incorporated. This will ensure your cake layers are tender and fluffy.
• Use a scale to weigh your cake pans as you fill them. Make sure each pan has the same amount of batter will make your cake layers bake to the same height and bake more evenly.
• Bang your cake pans on the counter before putting it in the oven. This brings any air bubbles that are trapped in the batter to the surface.
• Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
• Chill your cake layers in the freezer for about 20 minutes before assembling the cake and before adding the simple syrup. It makes it so much easier to stack and frost them!

Making this Moist Chocolate Cake in Advance and Storage Tips

• Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.
• Make your chocolate frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month.
• This frosting can also be stored in the freezer for up to 3 months. Just be sure to give it a good stir once it thaws to make it nice and smooth again.
• A frosted cake can last in the fridge for a week, or in the freezer for a month. The buttercream locks in the moisture and keeps the cake fresh and delicious!

Let Me Know What You Think

If you try this moist chocolate cake recipe, I’d love to hear what you think! Please leave a rating below and a comment to let me know your thoughts.

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