This simple Moist Chocolate Cake recipe is completely homemade and incredibly moist from using oil instead of butter! Seriously, it’s so easy to make and the best moist chocolate cake you’ll ever have!
This recipe totally turned me into a chocolate cake lover!
When I say that this cake turned me into a chocolate cake lover, it implies that I wasn’t before. But how could that be? Well, growing up, I was more of a vanilla or other fun flavor kinda girl. I think it’s because store-bought chocolate cakes just do not compare to homemade. They never really seemed worth it to me.
But once I made this cake the first time, it opened up a whole new world of rich, moist chocolate cake to me. I literally cannot stop eating this cake whenever I make it. It is so moist and tasty, it should be illegal.
2 cups white sugar
1 3/4 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer.
Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Keep the oven warm but the coals HOT