Ultra-Moist Chocolate Cake
This moist chocolate cake is rich, deeply fudgy, and incredibly soft, with a tender crumb that stays moist for days. Made with oil, sour cream, and a reverse creaming method, it bakes into soft, sturdy layers finished with chocolate fudge frosting.
Equipment
Ingredients
Chocolate Cake Batter
- 2 cups unbleached cake flour *see notes below for measuring*
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar packed
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon fine sea salt
- 7 tablespoons cubed unsalted European butter room temperature
- 1 cup hot brewed coffee
- 3/4 cup Dutch-processed cocoa powder
- 1 cup sour cream room temperature
- 1/2 cup whole milk room temperature
- 2 large eggs room temperature
- 1/3 cup vegetable oil
- 2 teaspoons vanilla bean paste or extract
- 1 batch of my chocolate fudge frosting
Chocolate Cake Soak
- 5 tablespoons water
- 2 tablespoons Dutch-processed cocoa powder
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla bean paste or extract
Instructions
- Note: If using my chocolate frosting recipe, I recommend making it first because it needs to set for 24 hours before using it.
Make the Chocolate Cake Batter
- Preheat the oven to 325°F(162°C). Lightly grease three 8-inch round cake pans, then line the bottoms with parchment paper. Set aside.
- In a stand mixer bowl, combine the flour, sugar, brown sugar, baking powder, baking soda, and salt. Mix in the cubed butter on low speed until it resembles coarse sand, about 3 minutes.
- In a bowl with a spout, whisk together the hot brewed coffee and cocoa powder until smooth. Then, whisk in the sour cream, milk, eggs, vegetable oil, and vanilla.
- Add half of the wet ingredients to the mixer bowl and mix on low speed until a smooth, pasty batter forms. Scrape down the bowl.
- Add the remaining wet ingredients and mix until a smooth batter forms, scraping down the bowl as needed.
- Evenly distribute the cake batter among the cake pans (about 525 grams per pan). Bake for 20-30 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs.
- Once baked, let the pans cool on a wire rack for 25 minutes, then run an offset spatula around the sides of the pan and flip out the cake layers. Let them finish cooling completely on the wire rack before frosting.
For the Chocolate Cake Soak
- Combine the water, cocoa powder, sugar, and vanilla extract in a small pot. Cook over medium heat until boiling, then reduce the heat to low and cook 2-3 minutes longer until thickened. Cool before using.
Assembly
- Place the first cake layer on a serving plate or cake stand. Use a serrated knife to slice a thin layer off the top of the cake. Then, use a pastry brush to saturate the cake with roughly 1 tablespoon of the cake soak.
- Then, spread roughly 1/2 cup of chocolate frosting on top.
- Place the second cake layer on top and repeat with another layer of the cake soak and frosting.
- Top with the final cake layer, placing it upside down for a flat surface. Chill the cake for 20 minutes to set the layers.
- Frost the outside of the cake with the remaining frosting.
- Garnish with chocolate sprinkles, chocolate pearls, and any remaining cake soak if desired. Enjoy!
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Cake pan sizes: The batter can be split between two 9-inch cake pans or baked in a 9x13 pan for a sheet cake.
Storage: Store whole or sliced in an airtight container in the fridge. If stored properly, it will stay super soft and moist for up to 7 days.
Freezing: Freeze individual slices wrapped in plastic wrap in an airtight container for up to 1 month. You can also freeze the whole cake in the same way.
