There’s something truly special about a moist, fudgy chocolate cake that just melts in your mouth. Today, I’m excited to share with you my secret recipe for the Moist & Fudgy Chocolate Cake (One-Bowl), a game-changer for anyone who loves chocolate as much as I do! This recipe is perfect for those quick family dinners or when you need a dessert that’s both indulgent and easy to prepare. Plus, it’s a great addition to your easy pasta recipes and 30-minute meals arsenal—because who doesn’t love a creamy garlic pasta followed by a rich chocolate cake?
Why You’ll Love This Recipe
- One-bowl simplicity—no messy cleanup!
- Ultra moist and fudgy texture that’s hard to resist.
- Perfect for beginners and experienced bakers alike.
- Ready in under an hour—great for weeknight dinner ideas.
- Customizable with your favorite frosting or toppings.
Ingredients
Here’s what you’ll need to make this Moist & Fudgy Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder (Dutch processed or natural unsweetened)
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 3/4 cup whole milk
- 1/2 cup vegetable oil
- 1/4 cup full-fat sour cream
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 cup hot coffee
- Chocolate Ganache Buttercream Frosting (or other frosting of your choosing)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process for this Moist & Fudgy Chocolate Cake!
- Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add Wet Ingredients: Pour in the milk, vegetable oil, sour cream, eggs, and vanilla extract. Stir until smooth, then add the hot coffee and mix until fully incorporated. The batter will be thin, but that’s what makes the cake so moist!
- Bake: Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let It Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Frost and Serve: Once the cake is completely cool, spread your favorite frosting over the top. I recommend the Chocolate Ganache Buttercream Frosting for an extra-decadent treat!
Pro Tips for Making the Recipe
Here are a few tips to ensure your cake turns out perfectly every time:
- Don’t Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a dense cake.
- Use Quality Cocoa Powder: Dutch-processed cocoa powder gives a deeper, richer flavor. If using natural cocoa, you can still achieve great results!
- Room Temperature Ingredients: Make sure your eggs, milk, and sour cream are at room temperature for the best texture.
- Coffee Enhances Flavor: The hot coffee deepens the chocolate flavor. Don’t worry, you won’t taste the coffee—it just makes the cake more chocolatey!
How to Serve
This cake is versatile and can be served in many ways:
- Slice it into squares and serve as is for a simple dessert.
- Top with fresh berries for a lighter touch.
- Drizzle with chocolate ganache or caramel sauce for extra indulgence.
- Pair with a scoop of vanilla ice cream for a classic combination.
Make Ahead and Storage
One of the best things about this cake is how well it keeps:
- Make Ahead: You can prepare the batter and bake the cake up to a day in advance. Store it in an airtight container at room temperature.
- Storage: Once frosted, the cake can be stored in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best texture.
- Freezing: Unfrosted cake can be frozen for up to 3 months. Thaw at room temperature or refrigerate overnight.
There you have it—a simple, indulgent, and moist chocolate cake recipe that’s sure to become a family favorite. Whether you’re a chocolate lover or just looking for a quick and delicious dessert, this Moist & Fudgy Chocolate Cake (One-Bowl) is a must-try!
Moist & Fudgy Chocolate Cake (One-Bowl)
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add milk, vegetable oil, sour cream, eggs, and vanilla extract. Mix until well combined.
- Stir in hot coffee until the batter is smooth. The batter will be thin.
- Divide batter evenly between prepared pans. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.