If you’ve been searching for the best chocolate cake recipe, look no further. This moist and fudgy chocolate cake has the perfect balance of rich cocoa flavor and melt-in-your-mouth texture. Even better, it’s an easy one-bowl recipe that works for a sheet cake, layer cake, or cupcakes. Whether it’s a birthday cake, graduation dessert, or just a chocolate craving, this recipe delivers every time.
It’s giving major Matilda chocolate cake vibes—deeply chocolatey, fudgy, and irresistible. Perfect for chocolate lovers of all ages!
Why You’ll Love This Moist Chocolate Cake
- One-bowl recipe → easy cleanup, no fuss.
- Super moist & fudgy → oil, sour cream, and coffee guarantee the best texture.
- Versatile → bake as a sheet cake, birthday cake, or chocolate cupcakes.
- Crowd-pleasing → perfect for birthdays, parties, and celebrations.
- Rich flavor → Dutch process cocoa + hot coffee = chocolate heaven.
Ingredients:
All-purpose flour – pantry staple for a tender crumb.
Cocoa powder – natural or Dutch process for rich chocolate flavor.
Granulated sugar – balances bitterness and enhances flavor.
Baking powder + baking soda – for rise and fluffiness.
Salt – enhances sweetness.
Whole milk – moisture and richness.
Vegetable oil – makes the cake extra moist.
Sour cream – adds tang, moisture, and activates baking soda.
Eggs – structure and stability.
Vanilla extract – warmth and aroma.
Hot coffee – deepens chocolate flavor (substitute boiling water if needed).
Step-by-Step Instructions
1. Prepare the Batter
Preheat oven to 350°F (175°C). Grease and line a 9×13 pan (or two 9-inch rounds for a layer cake, or cupcake tins with liners).
In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
Add milk, oil, sour cream, eggs, and vanilla. Mix until smooth.
Slowly whisk in hot coffee until batter is thin and glossy.
2. Bake
Pour batter into prepared pan(s).
Bake for 30–35 minutes (9×13), 25 minutes (round cakes), or 18–20 minutes (cupcakes).
Cake is ready when a toothpick comes out clean or with a few moist crumbs.
3. Cool & Frost
Let the cake cool completely before frosting. Pair with:
- Chocolate buttercream
- Cream cheese frosting
- Whipped ganache
Storage & Freezing
- Store at room temperature in an airtight container for up to 5 days.
- To freeze, wrap cooled cake (or cupcakes) in plastic + foil. Freeze for up to 3 months. Thaw at room temp before frosting.
Pro Tips for the Best Chocolate Cake
- Use hot coffee to enhance chocolate flavor (without coffee taste).
- Don’t overbake—check a few minutes early to keep it moist.
- Dutch process cocoa gives a deeper, darker chocolate flavor.
- Double the recipe for big gatherings.
- Frost generously—this cake loves frosting!
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