Simple Moist Chocolate Cake Recipe

This crazy easy, super moist, from scratch chocolate cake recipe is just one step past opening a cake mix and tossing it in.

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This crazy easy, super moist, from scratch chocolate cake recipe is just one step past opening a cake mix and tossing it in. It’s as simple as mixing dry ingredients with wet ingredients, yet it’s the cake I’m most proud of. Isn’t it funny how that works? We’ve been using this recipe as the basis of our Flour Barn Cake and it’s a workhorse of a recipe. I’ve turned it into tall wedding cakes, dozens of little chocolate mousse Valentine’s Cakes, and it’s still my son’s pick for his birthday cake.

Simply put, you have to try it! It’s the perfect place to start if you are new to the cake world or even if you’re an old hat, it’s one you have to have in your arsenal. This is a quick, straightforward and perfect every time simple moist chocolate cake.

Step by step guide to this simple moist chocolate cake!

Gather your ingredients

The ingredients in this recipe are fairly straightforward and unfussy with one exception. The Cocoa here has the power to make or break this cake. If you’ve never tried Dutch processed cocoa consider this your chance! Please please please try it! Have you ever wondered why you can’t seem to pack enough chocolate flavor into your from scratch cakes, or why double chocolate chip cookies are always a little dry? Dutch Processed Cocoa changes everything. I’m the queen of kitchen substitutions and getting by with what I have, but there is no substitution for good quality chocolate or cocoa. Don’t be intimidated! It may be a little pricey but it’s fairly easy to get a hold of. I can usually find Ghirardelli brand at our local grocery, but my favorite is this from Amazon. Try it, you won’t believe how much fun it is to bake with fancy chocolate 😋

Combine your wet ingredients

Just dump everything in a bowl. If you’re using a stand mixer just place everything in the mixer bowl fitted with the paddle attachment. This includes your warm water, sour cream, oil, vanilla and eggs. Sour cream is the real hero here as it brings so much moisture into the cake. Simply turn the mixer on low and let it stir for a minute or two while you assemble your dry ingredients.

Whisk together dry ingredients

In a separate, medium sized bowl add your flour, cocoa, baking powder, baking soda and salt. Simple and straightforward. Whisk until well combined.

Add dry ingredients to wet

Spoon your dry ingredients into the mixer bowl and mix on medium low speed for 30 seconds. Stop, scrape down the sides and bottom of the bowl with a spatula, and mix 30 more seconds. The moment water and flour meet, gluten begins to form and strengthen. In cake world, more gluten equals a drier cake, so we only want to mix long enough to make sure our ingredients are well combined.

You might notice at this point that we’re working with a very runny batter which might be different than your used to. While it may be a little messy to work with, all of the liquid in the recipe translates into the most beautiful and moist chocolate cake layers.

Divide cake batter into pans

Pour batter evenly into 3 prepared 8 inch round cake pans. To prepare my pans I spray them with non stick cooking spray, lay in an 8 inch round piece of parchment, and then spray again. In order to ensure that my chocolate cake layers are even, I take a measuring cup and add 1 cup of batter to each pan and then go back and add another cup to each pan, continuing until I’m out of batter.

Bake the simple moist chocolate cake layers

Bake layers in a preheated 350 degree oven for 30 minutes. To determine if the cakes are done, lightly touch the center of each layer and press down gently. The moist cake layers should spring back. If they do not, add five minutes of baking time and recheck.

Allow your cakes to cool completely in the pans. When you’re ready to take them our, simply run a butter knife around the inside edge of the pan and invert the cake onto your hand.

Finishing your simple moist chocolate cake

What I love about this cake, aside from how simple it is to throw together, is that it is so versatile. American buttercream is my go-to for frosting and decorating layer cakes, but this chocolate cake also pairs nicely with meringues or fudge icings. Peanut butter buttercream is fantastic too! This is one of those staple recipes that you should keep close and use over and over.