Description
A simple, classic, and incredibly moist chocolate cake made with basic pantry ingredients. This cake is soft, rich, and full of deep chocolate flavor — perfect for birthdays, celebrations, or a quick dessert craving.
Introduction
This recipe is beloved because it’s so easy: no creaming butter, no mixer needed, and no complicated steps. The secret to its rich and tender texture is the combination of milk, vegetable oil, and hot water, which makes the cake extra soft and fluffy. Whether topped with frosting or served plain with a dusting of powdered sugar, it’s always a winner.
Why You’ll Love This Recipe
- Super moist and soft
- Simple ingredients
- No mixer required
- Comes together in minutes
- Perfect base for any frosting
- Beginner-friendly
Ingredients
Dry Ingredients
- 2 cups flour
- 4 tablespoons cocoa powder
- 2 cups caster sugar
- Pinch of salt
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
Wet Ingredients
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 cup boiled hot water
- Caramel flavor or vanilla extract
Instructions
1. Prepare the Dry Ingredients
Sift together the flour, cocoa powder, salt, baking soda, and baking powder in a large mixing bowl. Set aside.
2. Mix the Wet Ingredients
In another bowl, crack the eggs. Add the milk, vegetable oil, hot boiled water, and caramel or vanilla essence. Whisk until smooth.
3. Combine
Pour the wet mixture into the bowl of dry ingredients. Mix well until the batter is smooth and lump-free. The batter will be thin — this is normal and ensures a moist cake.
4. Bake
Preheat your oven to 180°C.
Pour the batter into a greased and lined cake tin.
Bake until the cake is set and a toothpick inserted in the center comes out clean. (Usually 30–40 minutes depending on your oven.)
5. Cool
Allow the cake to cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Variations
- Double chocolate: Add ½–1 cup chocolate chips to the batter.
- Coffee kick: Replace half the hot water with strong coffee to enhance chocolate flavor.
- Caramel swirl: Drizzle caramel sauce over the batter before baking.
- Layer cake: Double the recipe for a two-layer celebration cake.
Tips for Best Results
- Sift the dry ingredients for a smoother crumb.
- Use fresh baking powder and baking soda for a good rise.
- Batter should be thin — don’t add extra flour.
- Avoid overbaking to keep the cake moist.
Storage Tips
Store the cooled cake in an airtight container at room temperature for 2–3 days.
Refrigerate for up to 1 week.
Freeze (wrapped well) for up to 2 months.
Serving Suggestions
- Frost with chocolate buttercream or ganache
- Dust with powdered sugar
- Serve with whipped cream or vanilla ice cream
FAQs
Q: Can I use brown sugar instead of caster sugar?
Yes — it will make the cake slightly denser and moister.
Q: Is the batter supposed to be thin?
Yes! This is what makes the cake extra moist.
Q: Can I make cupcakes?
Yes — bake 15–18 minutes at the same temperature.
Conclusion
This easy chocolate cake is the kind of recipe you keep forever: quick, rich, moist, and always dependable. Enjoy every slice!