This Moist Chocolate Cake is an ultra-rich, bakery-style dessert that stays incredibly soft and fudgy for days. Made with a unique reverse creaming method, this cake has a tender crumb and an intense chocolate flavor, perfect for any chocolate lover.
Why You’ll Love This Recipe
- Super Moist: Uses sour cream and a chocolate soak to keep it moist for days.
- Rich Chocolate Flavor: Made with Dutch cocoa powder and brewed coffee for depth.
- Fudgy Frosting: Paired with a smooth, glossy chocolate frosting for extra indulgence.
- Bakery-Quality Texture: The reverse creaming method results in a fine, tender crumb.
Ingredients
- 2 1/2 cups cake flour
- 1 cup Dutch-processed cocoa powder
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, cubed
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup sour cream
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 1 cup brewed coffee (or hot water)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat & Prepare Pans: Preheat the oven to 350°F (175°C) and grease two 9-inch cake pans.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cake flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Reverse Creaming Method: Add the butter to the dry ingredients and mix until the mixture resembles coarse sand.
- Mix Wet Ingredients: In another bowl, whisk together eggs, sour cream, milk, oil, vanilla extract, and brewed coffee.
- Combine Batter: Slowly pour the wet mixture into the dry ingredients, mixing until just combined.
- Bake: Divide the batter evenly into the prepared pans and bake for 30-35 minutes.
- Cool & Soak: Let the cakes cool completely before brushing them with a light chocolate syrup for extra moisture.
- Frost & Decorate: Frost with chocolate fudge frosting and garnish with chocolate shavings.
Servings and Timing
- Servings: 12
- Preparation Time: 20 minutes
- Baking Time: 30-35 minutes
- Total Time: 50-55 minutes
Variations
- Different Frosting: Swap chocolate frosting for cream cheese or vanilla buttercream.
- Extra Moist: Brush layers with simple syrup or espresso soak.
- Sheet Cake: Bake in a 9×13 pan for an easy serving option.
Storage/Reheating
- Storage: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze cake layers individually wrapped for up to 1 month.
FAQs
1. Can I substitute coffee?
Yes, use hot water instead, but coffee enhances the chocolate flavor.
2. What if I don’t have cake flour?
Use all-purpose flour with cornstarch (replace 2 tablespoons per cup with cornstarch).
3. Can I make cupcakes instead?
Yes! Bake for 18-22 minutes at 350°F.
4. How do I know when the cake is done?
A toothpick inserted should come out with a few moist crumbs.
5. Can I make this cake ahead of time?
Yes, bake the cake layers in advance and wrap tightly to store.
6. What makes this cake so moist?
The combination of sour cream, oil, and a chocolate soak keeps it incredibly moist.
7. Can I use regular cocoa powder?
Dutch-processed is best, but unsweetened cocoa powder works with a minor taste difference.
8. Can I add mix-ins?
Yes! Try chocolate chips, nuts, or berries.
9. Do I need a stand mixer?
No, but a hand mixer helps incorporate the butter properly.
10. Can I frost the cake while warm?
No, always cool the cake completely before frosting.
Conclusion
This Moist Chocolate Cake is rich, decadent, and foolproof. With its ultra-soft texture and deep chocolate flavor, it’s the perfect dessert for any celebration. Enjoy it with a cup of coffee or a scoop of vanilla ice cream!
Print
Super Moist Chocolate Cake
- Total Time: 50-55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Moist Chocolate Cake is an ultra-rich, bakery-style dessert that stays incredibly soft and fudgy for days. Made using the reverse creaming method, this cake has a tender crumb and an intense chocolate flavor, perfect for any chocolate lover!
Ingredients
- 2 ½ cups cake flour
- 1 cup Dutch-processed cocoa powder
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, cubed
- ½ cup vegetable oil
- 3 large eggs
- 1 cup sour cream
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 1 cup brewed coffee (or hot water)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
1. Preheat & Prepare Pans:
Preheat the oven to 350°F (175°C) and grease two 9-inch cake pans.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together cake flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Reverse Creaming Method:
Add the butter to the dry ingredients and mix until the mixture resembles coarse sand.
4. Mix Wet Ingredients:
In another bowl, whisk together eggs, sour cream, milk, oil, vanilla extract, and brewed coffee.
5. Combine Batter:
Slowly pour the wet mixture into the dry ingredients, mixing until just combined.
6. Bake:
Divide the batter evenly into the prepared pans and bake for 30-35 minutes.
7. Cool & Soak:
Let the cakes cool completely before brushing them with a light chocolate syrup for extra moisture.
8. Frost & Decorate:
Frost with chocolate fudge frosting and garnish with chocolate shavings.
Notes
- Different Frosting: Swap chocolate frosting for cream cheese or vanilla buttercream.
- Extra Moist: Brush layers with simple syrup or espresso soak.
- Sheet Cake: Bake in a 9×13 pan for an easy serving option.
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
