Description
This Easy Moist Chocolate Cake Recipe is a total lifesaver for busy women and chocolate lovers alike. It’s rich, tender, and deeply chocolaty all made with simple pantry staples and zero fancy ingredients. Whether you’re baking a birthday treat, a bake-sale hit, or just need a weeknight pick-me-up, this simple chocolate cake recipe checks all the boxes. With just one bowl and minimal prep, it’s the ultimate quick chocolate cake for any occasion. Moist, foolproof, and better than bakery-style, this homemade chocolate cake recipe will be your go-to again and again.
Ingredients
- Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup brown sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- Wet Ingredients
- 2 large eggs
- ½ cup sour cream
- ¾ cup milk
- ½ cup neutral oil (canola or vegetable)
- 2 teaspoons pure vanilla extract
- ¾ cup hot water
Instructions
Preheat and Prep Pans
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans or one 9×13″ baking dish.Mix Dry Ingredients
In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, and salt.Add Wet Ingredients
Add eggs, sour cream, milk, oil, and vanilla extract. Mix until smooth, but don’t overmix.Incorporate Hot Water
Slowly pour in the hot water while mixing. The batter will become thin and glossy — that’s perfect.Bake the Cake
Pour the batter into the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve
Let cakes cool in pans for 10 minutes, then transfer to a wire rack. Frost, glaze, or enjoy plain!
Notes
Use quality cocoa: Dutch-processed cocoa adds a deeper, richer chocolate flavor.
Don’t skip the hot water: It “blooms” the cocoa for better texture and flavor.
Make it ahead: This cake tastes even better the next day as the flavors meld.
Frosting optional: It’s moist enough to enjoy plain but pairs wonderfully with chocolate ganache or vanilla buttercream.
Want cupcakes? This recipe yields 24 cupcakes. Bake for 18–22 minutes.
No sour cream? Plain Greek yogurt makes an easy swap.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 28g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
Keywords: moist chocolate cake, easy chocolate cake, one bowl cake, pantry cake recipe, sour cream chocolate cake, no fail cake, rich chocolate cake, busy mom dessert