Best Moist Chocolate Cake Recipe - Liv breaks the kitchen


Prep: 25 mins

Cook: 20 mins

Total: 45 mins

Cuisine: American

I‘ve been on a mission. A mission, you say? Yes, to find the best moist chocolate cake recipe. Why is that so important? Because dry cake should be abolished. Here in Peru, there is quite the variety of cakes and desserts. My one problem is that the keke that you buy at the store is usually dry as a desert and that makes my heart sad. Let’s make our own cake that is moist and delicious, shall we?

I don’t know about you but when I think of moist chocolate cake, I immediately think of the huge chocolate cake in Matilda. Right? This recipe is a lot simpler than that one but it tastes amazing. (Also, you don’t have to eat this cake with your bare hands 🤣)


The Image Gallery

We all want to know what something is supposed to look like while we’re cooking, do we not? Maybe it’s just a me thing, but nothing is worse than trying a new recipe and having no idea what it’s supposed to look like as you go along. So, below behold some pictures of what this best moist chocolate cake recipe is supposed to look like.

Important Details The Best Moist Chocolate Cake Recipe

Don’t overcook the cake. It’ll make all the difference, believe me. Believe the cake snob. Please. I’d rather you undercook it than overcook it. Well, not really, but it’s better to take it out when it’s almost done then have the bottom become crusty. You don’t want dry cake, I promise.

If you try the best moist chocolate cake recipe, please tag me! I’d love to see it. 😉

Best Moist Chocolate Cake Recipe

A symphony of rich chocolate, a velvety crumb, which gives us a decadent dream on a plate. :) Especially with frosting.

  • Cuisine: American

  • Prep Time: 15 mins
  • Cooking Time: 25 mins

  • Total Time: 40 mins

  • Servings: 12

  • Calories: 136

  • Fat: 3.9g

  • Carbs: 24.4g

  • Protein: 3.4g

  • 1 Cup Flour

  • 1 Cup Sugar

  • 3/4 Cup Cocoa
  • 1 Tsp. Baking Powder

  • 1/2 Tsp. Baking Soda

  • 1/2 Tsp. Salt

  • 2 Tablespoons Corn Starch
  • 2 Shots of Expresso or leftover coffee

  • 1/2 Cup Buttermilk
  • 1/4 Cup Vegetable Oil

  • 1 Egg 
  • 1/2 Tsp. Vanilla

  • 3/4 Cup Boiling Water

  • Heat your oven to 350F or 185C and grease a 9×13 pan with some vegetable oil. *

  • Mix all the dry ingredients together. If your flour is lumpy, put it through a sieve. Dry ingredients: flour, sugar, cocoa, baking powder, baking soda, and salt.
  • Add wet ingredients: espresso or coffee, buttermilk, oil, egg, and vanilla. Mix until everything is well combined.

  • Pour the 3/4 boiling water into the batter. It might take a minute to combine.

  • Scrape the mixture into the greased pan and put it in the oven.

  • Set a timer for 20-25 minutes.*

  • Remove cake from the oven with mitts and let cool.


* Greasing a pan means putting a small bit of oil or butter in the bottom of a pan and covering all the sides.

* For some reason, my oven bakes this cake super fast. So, keep an eye on the cake, or rather, your nose. When it starts to smell delicious, stick a toothpick or small knife into the middle to test it. If it comes up with a little bit of cake (and I do mean a little) take it out. If it’s wet, leave it in. Set the timer for 5 more minutes.

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