No-Fail Moist Chocolate Cake Recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 1 Cake (9×13 sheet cake or 2 round 8-9 inch layers)
Category: Dessert
Cuisine: American
Difficulty: Easy
This No-Fail Moist Chocolate Cake recipe, originally shared on a message board and perfected by several users, is a testament to the fact that the best cakes don’t always have to come from a box. With its ultra-moist texture and deeply chocolate flavor, this cake is guaranteed to impress. Whether you’re making a sheet cake or a two-layer cake, it’s a versatile recipe that’s as easy to bake as any boxed mix, but tastes far better. It’s the perfect base for any frosting, whether it’s rich buttercream, decadent ganache, or a simple dusting of powdered sugar.
The simplicity and moistness of this cake are what make it stand out. Ideal for birthdays, family gatherings, or any occasion that calls for a homemade dessert, this recipe delivers every time.
Ingredients
| Ingredient | Quantity |
|---|---|
| Water | 3/4 cup |
| Buttermilk | 1 cup |
| Eggs | 1 whole |
| Vanilla Extract | 1 teaspoon |
| Cocoa Powder | 1/2 cup |
| Granulated Sugar | 3/4 cup |
| All-Purpose Flour | 2 cups |
| Salt | 1/2 teaspoon |
| Baking Soda | 2 teaspoons |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 4928.3 kcal |
| Total Fat | 250.5 g |
| Saturated Fat | 41.4 g |
| Cholesterol | 753.8 mg |
| Sodium | 4249.4 mg |
| Carbohydrates | 641.8 g |
| Fiber | 28.2 g |
| Sugars | 414 g |
| Protein | 71.7 g |
Note: These values are based on the entire cake. Individual servings will vary based on portion size.
Instructions
-
Preheat Oven & Prepare Pans
Preheat your oven to 350°F (175°C). Grease and flour your baking pans to prevent sticking. If you’re making a sheet cake, use a 9×13-inch pan, or for a layered cake, use two 8-inch or 9-inch round pans. To avoid white flour residue, you can also use cocoa powder to flour your pans. -
Prepare Wet Ingredients (Group One)
In a large mixing bowl, combine the following wet ingredients:- Water
- Buttermilk
- Eggs
- Vanilla extract
Whisk them together until fully incorporated, then set aside.
-
Prepare Dry Ingredients (Group Two)
In a separate large bowl, whisk together the dry ingredients:- Cocoa powder
- Sugar
- All-purpose flour
- Salt
- Baking soda
-
Combine Wet and Dry Ingredients
Gradually stir the dry ingredients (Group Two) into the wet ingredients (Group One). The batter will appear quite liquidy at this point, but don’t be concerned – this is normal and will contribute to the cake’s moist texture. -
Pour Batter Into Pans
Pour the batter into your prepared pans. Make sure you don’t fill the pans more than two-thirds full to allow room for the cake to rise. If you have leftover batter, you can use it to make a few cupcakes. -
Release Air Bubbles
Gently tap the filled pans on the counter to release any air bubbles from the batter, ensuring an even texture throughout the cake. -
Bake the Cake
Bake the cake at 350°F (175°C) for about 40 minutes, though baking times can vary depending on the size of your pans. To test for doneness, gently press the center of the cake – it should spring back when touched. You can also insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs attached. -
Check for Doneness
Since baking times can differ based on the pan size, check the cake at 40 minutes. If it’s not fully done, continue baking, checking every 5 minutes until the cake is set. For cupcakes, check after 15 minutes. -
Cool & Frost
Once your cake is baked, allow it to cool completely in the pans on a wire rack before frosting. This cake is incredibly moist and holds up well with any frosting of your choice.
Tips for Success:
- Use Quality Cocoa Powder: Since cocoa powder is the star ingredient, be sure to use a high-quality, unsweetened variety for the best flavor.
- Don’t Overmix: When combining the wet and dry ingredients, be careful not to overmix the batter. Stir just until the ingredients are combined to avoid a dense cake.
- Adjust Baking Time Based on Pan Size: If you’re using a different-sized pan, the baking time may need slight adjustments. Start checking at the 40-minute mark and continue until done.
Cake Variations:
This No-Fail Moist Chocolate Cake is incredibly versatile, and you can customize it in many ways:
- Add-ins: Stir in chocolate chips, nuts, or even fruit for a unique twist. Chopped fresh raspberries or toasted hazelnuts complement the chocolate flavor beautifully.
- Frosting Ideas: This cake pairs wonderfully with rich buttercream frosting, a smooth ganache, or even a fluffy whipped cream topping. For a show-stopping cake, try a layer of caramel sauce or raspberry compote between the cake layers.
- Cupcakes: Use the batter to make cupcakes instead of a whole cake. They bake in about 15 minutes and are perfect for parties or smaller gatherings.
Final Thoughts:
The No-Fail Moist Chocolate Cake is a beloved recipe that consistently delivers a rich, tender crumb and an unbeatable chocolate flavor. It’s simple to make, requiring just a few pantry ingredients, and yet the result is an indulgent, homemade cake that’s far superior to boxed mixes. Whether for a special occasion or a simple family dessert, this cake is sure to become a staple in your baking repertoire.
This recipe will leave you with a cake that’s moist, chocolatey, and absolutely irresistible – a true no-fail dessert for any chocolate lover.
Enjoy baking this delicious chocolate cake, and don’t forget to share it with your friends and family!
