Introduction
The best chocolate cake recipe, Imagine this: a rainy evening, a warm kitchen, and the smell of rich, velvety chocolate cake wafting through the air. That’s the kind of magic this super easy, ultra-moist chocolate cake brings into your life. Whether you’re baking for a birthday, impressing guests, or just craving a sweet reward after a long day—this cake’s got your back.
It’s not just a recipe—it’s a hug in cake form.
Ingredients
Highlight Ingredient: Mascarpone Cheese
Rich, creamy, and luxurious, mascarpone adds a velvety depth to the frosting that elevates this cake from “yum” to “YUMMMM!” You can substitute with cream cheese, but trust us—mascarpone is worth it.
Full Ingredient List
Dry Ingredients
1 ¾ cups all-purpose flour
⅔ cup cocoa powder
2 tsp baking powder
1 cup granulated sugar
Pinch of salt
Wet Ingredients
2 eggs (room temperature)
2 oz unsalted butter (room temperature)
¼ cup vegetable oil
¾ cup milk (room temperature)
1 tsp vanilla extract
Frosting
4 oz mascarpone cheese
⅓ cup powdered sugar
¼ cup heavy cream
Ganache
70g dark chocolate (70%), finely chopped
⅔ cup heavy cream
How to Make Moist Chocolate Cake – Step-by-Step
Total Time: 90 minutes (active + rest time)
Step 1: Prepare the Dry Mix (5 mins)
In a large bowl, sift together:
1¾ cups flour
⅔ cup cocoa powder
2 tsp baking powder
1 cup sugar
Pinch of salt
Step 2: Prepping the Pan (5 mins)
Line an 8-inch springform pan with parchment paper.
Grease the bottom and sides with butter. Make the paper slightly larger than the base to prevent leakage.
Step 3: Mixing the Batter (10 mins)
Add 2 eggs, 2 oz butter (soft), ¼ cup oil, ¾ cup milk, and 1 tsp vanilla.
Mix on low speed for 2–3 minutes until smooth.
Tip: Use softened butter to save cleanup time—no melting needed!
Step 4: Bake It Up (60 mins)
Pour the batter into the prepared pan. Scrape the bowl clean—don’t waste!
Bake at 350°F (175°C) for 60 minutes.
Toothpick test after 55 mins: clean = done! Else, bake 5 more mins.
Step 5: Cooling Time (10 mins rest + 40 mins chill)
Cool in pan for 10 minutes.
Remove from pan and cool completely on a rack.
Wrap the cake and refrigerate for 40–60 mins to lock in moisture
Step 6: Frosting the Cake (10 mins)
Beat 4 oz mascarpone with ⅓ cup powdered sugar until creamy.
In a tall glass, whip ¼ cup heavy cream until soft peaks.
Fold whipped cream into mascarpone mixture.
Step 7: Cake Assembly (10 mins)
Slice cake horizontally using a serrated knife or cake wire.
Spread half the frosting on the bottom layer.
Add the top layer back, and frost the top evenly.
Step 8: Ganache Glory (10 mins)
Heat ⅔ cup cream over low heat (don’t boil!).
Pour over 70g chopped dark chocolate.
Let sit 2 mins, then whisk until glossy.
Pour over the frosted cake and smooth with spatula.
How to Make It Moist: The Magic Formula
Want a moist cake every time? Here’s how:
Use room-temperature eggs and butter.
Add oil + butter—best of both worlds.
Wrap and chill the cake—this softens crusts and deepens the flavor.
Don’t overmix. Mix just until combined.
Bake at the right temp—too hot = dry cake.
Moistness = science + love 
Test Kitchen Tips
Sift dry ingredients for a lump-free batter.
Use parchment paper to prevent pan leaks.
Room temp dairy = better texture.
Don’t open the oven door before 50 mins.
Toothpick test is your BFF.
Mascarpone frosting is heavenly—don’t skip!
Use an offset spatula for pro-level frosting.
Cool before slicing or frosting!
Chill ganache slightly before pouring.
Store cake wrapped to retain moisture.
How to Store Chocolate Cake
Once fully cooled and frosted, wrap the cake tightly with plastic wrap or place it in an airtight container. Store in the refrigerator for up to 5 days.
Want it softer? Let it come to room temperature before serving.
Can You Freeze Chocolate Cake?
Absolutely, and it freezes beautifully!
Here’s how:
Without Frosting: Wrap the cake tightly in plastic wrap, then foil. Freeze up to 3 months.
With Frosting: Place the frosted cake on a tray, freeze until solid (about 1 hour), then wrap and freeze.
To Thaw: Transfer to the fridge overnight. Bring to room temperature 2–3 hours before serving. The flavor will be just as intense, and the texture? Still dreamy.
NonVegKahani Community Praise
Rahul K., community baker and cake enthusiast says:
“I tried this chocolate cake for my sister’s birthday and the entire family went speechless! The mascarpone frosting is out of this world. I’ve bookmarked this as my go-to cake recipe for all future celebrations. Thank you, NonVegKahani!”
Ingredient Scaling
| Quantity | Flour | Cocoa | Baking Powder | Sugar | Eggs | Butter | Oil | Milk | Mascarpone | Cream |
|---|---|---|---|---|---|---|---|---|---|---|
| 1x | 1¾ cup | ⅔ cup | 2 tsp | 1 cup | 2 | 2 oz | ¼ cup | ¾ cup | 4 oz | ¼ cup |
| 2x | 3½ cup | 1⅓ cup | 4 tsp | 2 cup | 4 | 4 oz | ½ cup | 1½ cup | 8 oz | ½ cup |
| 4x | 7 cup | 2⅔ cup | 8 tsp | 4 cup | 8 | 8 oz | 1 cup | 3 cup | 16 oz | 1 cup |
Directions (Quick Step Summary)
Sift all dry ingredients.
Mix wet ingredients in a large bowl.
Combine dry and wet ingredients.
Pour into greased pan, bake for 60 mins at 350°F.
Cool, slice, frost, and top with ganache.
Chill, serve, and enjoy!
Nutrition (Per Serving, approx.)
Calories: 320
Fat: 18g
Saturated Fat: 9g
Carbs: 35g
Sugar: 22g
Protein: 5g
Fiber: 2g
Best YouTube Video Tutorial
Watch the full step-by-step guide:
Watch on YouTube (replace with actual video link)
FAQ – Chocolate Cake Edition
Q1: Can I use all oil instead of butter?
A: Yes, but using both oil and butter gives the best flavor + moistness combo.
Q2: What can I use instead of mascarpone?
A: Cream cheese is a good substitute—just slightly tangier.
Q3: Can I bake this in a different pan size?
A: Yes! Just adjust the baking time. 9×13″ pans may need 5–10 minutes less.
Q4: How do I know when the cake is fully baked?
A: Use the toothpick test—if it comes out clean, you’re good to go!
Q5: Can I make this cake gluten-free?
A: You can! Substitute with a gluten-free all-purpose blend. Be sure to check baking time as it might vary.
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