Bake Moist Chocolate Cake

CookingBeginnerHome

90 minutes

5 steps

·Beginner

After 90 min: A rich, tender chocolate cake with deep cocoa flavor

What you need

all-purpose flourcocoa powdersugareggsbutterbuttermilkvanillabaking powderbaking sodasalthot water

The 90-Minute Plan

Preheat & Prepare0–15 min

Preheat oven to 350°F. Grease two 9-inch round pans and line bottoms with parchment. Whisk together flour, cocoa, baking powder, baking soda, and salt in a bowl.

Cream & Mix15–35 min

Cream butter and sugar until light and fluffy, 3 minutes. Add eggs one at a time, beating well. Alternate adding flour mixture and buttermilk, starting and ending with flour.

Add Magic Ingredient35–50 min

Stir in vanilla. Pour in hot water and mix until smooth (batter will be thin). This is normal—it creates a moist crumb. Divide between prepared pans.

Bake Until Done50–70 min

Bake for 30-33 minutes until a toothpick inserted in center comes out with a few moist crumbs. Overbaking dries out chocolate cake. Cool in pans 15 minutes.

Turn Out & Cool70–90 min

Invert cakes onto wire racks and cool completely before frosting. A fully cooled cake is easier to frost and less likely to tear.

Pro Tip

The hot water in the batter might seem weird, but it's the secret to moist chocolate cake. It blooms the cocoa and creates steam that keeps the cake tender.