Baking · Desserts

Super Moist Chocolate Cake

This is a really easy (one bowl!) chocolate cake. Nothing too fancy, but it’s deliciously moist and the perfect amount of chocolate. I cut each cake in half and put raspberry jam between the layers then frosted it with a rich chocolate frosting. Today we had it to celebrate my daughter’s 4th birthday. It’s the first year I’ve been able to make a normal cake for her – because up until last Christmas, she was allergic to dairy. I have to say, making this chocolate cake sure beats having to do a soy-butter/rice milk cake.

Super Moist Chocolate Cake

Super Moist Chocolate Cake

2 cups white sugar
1 3/4 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
  2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
  3. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

8 thoughts on “Super Moist Chocolate Cake

  1. This cake is not salty. You must’ve used a tablespoon, even that amount of salt wouldn’t be tasted through two cups of sugar.

  2. I’ve made this cake and it’s perfect, it’s the best I’ve ever made and is now my go to recipe for chocolate cake. It’s really moist, chocolaty, sweet but not too sweet, and definitely NOT salty if measured properly. I’ve made this 5 times so far for different occasions and everyone loves it and I’ve been asked for the recipe. Thumbs way up!!!!

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