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Easy Moist Chocolate Cake

This document provides a recipe for an easy and moist chocolate cake. The cake is quick to make and tastes even better than a box mix cake. It bakes at a standard 350 degrees instead of 300 degrees like the author's previous chocolate cake recipe. The author experimented with decreasing liquids like milk, oil and water to allow the cake to bake faster while still being moist and tender. The fluffy chocolate frosting is made lighter by beating it for extra minutes. Overall, the cake is described as a nice alternative to the author's slow-bake chocolate cake recipe that is easy to make and transport.

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Mirna Jelečanin
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2K views11 pages

Easy Moist Chocolate Cake

This document provides a recipe for an easy and moist chocolate cake. The cake is quick to make and tastes even better than a box mix cake. It bakes at a standard 350 degrees instead of 300 degrees like the author's previous chocolate cake recipe. The author experimented with decreasing liquids like milk, oil and water to allow the cake to bake faster while still being moist and tender. The fluffy chocolate frosting is made lighter by beating it for extra minutes. Overall, the cake is described as a nice alternative to the author's slow-bake chocolate cake recipe that is easy to make and transport.

Uploaded by

Mirna Jelečanin
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Easy Moist Chocolate Cake

posted by Lindsay
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This Chocolate Cake is super easy to put together, moist and delicious! It’s almost as easy as
a box mix, but even tastier!
If there’s one thing I love about this blog, it’s getting to play around with new recipes and
share them with you. It can be so hard to find just the right cake and it’s always my goal to
give you that. For me, that often begins with having the right base cakes – meaning a
wonderful vanilla and chocolate cake (or cupcake, cheesecake, etc). One of my goals over the
next few weeks is to provide you with the best of the best as far as basics are concerned.
Today we are starting with chocolate cake!

You may or may not have already tried my Best Chocolate Cake. I still get major heart eyes
for that cake. Love it! But I’m not one to be satisfied with just one version of a classic. I like
options. Plus, not everyone has the same idea of the “perfect” cake, so variety is good.

And when you bake as much as I do, every so often I decide it’s time for something new.
Problem is, when you already have an amazing chocolate cake, how do you make the best
even better?
Well since the other version is a slow bake cake that bakes at 300 degrees and that can
sometimes throw people off, not to mention it takes longer to bake, I decided to make a
version that bakes at the usual 350. I wanted to be sure it was just as tasty though!
Surprisingly, that wasn’t as easy of a task as I’d expected.

There was a fair amount of experimenting, but the big thing was decreasing some of the liquid
so allow for a quicker baking cake. I played around with decreasing the milk, oil and water.
They all have similar effects on the cake, but produce slightly different results. I primarily
went back and forth on the oil and milk. I ended up with a little more milk than oil. Oil adds
great moisture to the cake, but too much makes it a bit of a firmer cake. Reducing it a touch
and leaving more milk makes it a little lighter and softer. The final result is perfect and so
delicious!

The frosting on top is also to die for! It’s my usual chocolate frosting, but this time I beat it
for a few minutes to incorporate more air and have more of a whipped frosting. It lightens in
color and gets fluffier. It’s just as chocolatey, but the whipped, light texture goes perfectly
with the moist cake.

I really am in love with this cake! It’s a nice change from the slow-bake version if you’re
looking for something easy and quick to throw together. The other one will always remain the
MOISTEST cake ever (like seriously, it’s nutty), but this cake truly is moist and tender and
SO good! And the 9×13 cake size is classic and easy to transport so you can have chocolate
cake all day, err-y day. 🙂 You’re welcome.

MY OTHER RECIPES
Easy Moist Chocolate Cake
Yield: 12-15 servings

A super easy and moist chocolate cake! So quick to make!

Print Recipe

Ingredients:

Chocolate Cake

1 3/4 cups (228g) all purpose flour


2 cups (414g) sugar
3/4 cup (85g) natural unsweetened cocoa powder
2 1/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup (240ml) milk
1/2 cup (120ml) vegetable oil
1 1/2 tsp vanilla extract
2 large eggs
1 cup (240ml) hot water

Chocolate Frosting

1/2 cup (112g) butter


1/2 cup (95g) shortening
3 cups (345g) powdered sugar
1/2 cup (57g) natural unsweetened cocoa powder
1/4 tsp vanilla extract
4-5 tbsp (60-75ml) water or milk
Sprinkles, optional

Directions:

1. Preheat oven to 350°F (176°C) and prepare a 9×13 inch cake pan with non-stick baking
spray.
2. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and
combine. Set aside.
3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape
down the sides of the bowl as needed to make sure everything is well combined.
6. Pour the batter into the prepared cake pan and bake for 29-32 minutes, or until a toothpick
comes out with a few moist crumbs.
7. Remove cake from oven and allow to cool.
8. To make the frosting, combine the butter and shortening in a large mixer bowl and mix
until smooth.
9. Add 2 cups of powdered sugar and mix until smooth.
10. Add the vanilla extract and 3 tablespoons of water or milk and mix until smooth.
11. Add remaining powdered sugar and cocoa and mix until smooth.
12. Add remaining water or milk as needed and mix until smooth, keeping an eye on the
consistency of the frosting so it doesn’t get too thin.
13. Beat frosting on medium speed for 2-3 minutes until it has lightened in color and gotten
fluffy.
14. Spread frosting evenly onto the cake. Top with sprinkles, if desired.

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