This moist chocolate cake is soft, rich, and perfectly balanced in sweetness. Made with simple pantry staples, it delivers a tender crumb and deep chocolate flavor that works beautifully for everyday desserts or special occasions.
Why You’ll Love This Recipe
This cake is easy to prepare with basic ingredients and no complicated techniques. The texture stays moist for days, the chocolate flavor is satisfying without being overpowering, and it can be enjoyed plain or dressed up with your favorite frosting or glaze. It’s a reliable recipe that works well for both beginners and experienced bakers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large eggs
1 cup granulated sugar
1/2 cup unsalted butter, melted and slightly cooled
1 cup whole milk
2 cups wheat flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
Directions
Preheat your oven to 180°C (350°F). Grease and lightly flour a round 9-inch cake pan.
In a large bowl, whisk the eggs and sugar until the mixture looks pale and slightly thick.
Add the melted butter and vanilla extract, then mix until well combined.
Pour in the milk and stir gently to keep the batter smooth.
In a separate bowl, sift together the wheat flour, cocoa powder, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes 8 generous servings.
Preparation time is about 15 minutes, baking time is 35–40 minutes, and cooling time is approximately 20 minutes.
Variations
You can add chocolate chips to the batter for extra richness. A teaspoon of instant coffee powder can be mixed into the milk to deepen the chocolate flavor. For a lighter texture, replace half of the milk with plain yogurt. You may also top the cake with a simple chocolate glaze or dust it with cocoa powder before serving.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days. To reheat, warm individual slices in the microwave for 10–15 seconds until just soft.
FAQs
Can I use all-purpose flour instead of wheat flour?
Yes, all-purpose flour works well and will give the cake a slightly lighter texture.
Can I reduce the sugar?
You can reduce the sugar by up to 1/4 cup, but the cake may be slightly less moist.
What type of cocoa powder should I use?
Unsweetened natural cocoa powder is recommended for the best balance of flavor.
Can I make this cake without butter?
Yes, you can replace the butter with the same amount of neutral vegetable oil.
How do I know when the cake is fully baked?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is ready.
Can I make this cake in a loaf pan?
Yes, but the baking time may increase to about 45–50 minutes.
Is this cake suitable for frosting?
Absolutely. It pairs well with chocolate, vanilla, or cream-based frostings.
Can I freeze this cake?
Yes, wrap it tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Why is my cake dry?
Overbaking or overmixing the batter can cause dryness. Be sure to follow the timing closely.
Can I add nuts or fruit?
Yes, chopped nuts or dried fruit can be folded into the batter before baking.
Conclusion
This moist chocolate cake is a simple yet satisfying dessert that delivers consistent results every time. With its soft texture and rich flavor, it’s perfect for sharing with family and friends or enjoying as a comforting homemade treat.
This moist chocolate cake is soft, rich, and perfectly balanced in sweetness. Made with simple pantry staples, it delivers a tender crumb and deep chocolate flavor suitable for any occasion.
Ingredients
4 large eggs
1 cup granulated sugar
1/2 cup unsalted butter, melted and slightly cooled
1 cup whole milk
2 cups wheat flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
Instructions
Preheat your oven to 180°C (350°F). Grease and lightly flour a round 9-inch cake pan.
In a large bowl, whisk the eggs and sugar until the mixture looks pale and slightly thick.
Add the melted butter and vanilla extract, then mix until well combined.
Pour in the milk and stir gently to keep the batter smooth.
In a separate bowl, sift together the wheat flour, cocoa powder, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
You can add chocolate chips for extra richness.
A teaspoon of instant coffee powder enhances the chocolate flavor.
Replace half the milk with plain yogurt for a lighter texture.
Top with a chocolate glaze or dust with cocoa powder.
Store at room temperature for 2 days or refrigerate for up to 5 days.
Warm individual slices in the microwave for 10–15 seconds to reheat.
