Chocolate Cake With Moist Cocoa Crumb

Name: Chocolate Cake With Moist Cocoa Crumb
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 2 cups granulated sugar; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 2 cups powdered sugar; ½ cup unsweetened cocoa powder; ¼ cup milk; 1 teaspoon vanilla extract

Highlighted under: Baking Joy

I absolutely adore baking, and nothing brings as much joy as this Chocolate Cake With Moist Cocoa Crumb. It’s rich, decadent, and truly a chocolate lover's dream. I remember the first time I baked this cake; the aroma of cocoa filled my kitchen, making my mouth water in anticipation. The texture is unbelievably moist, and I love how the crumb retains just the right amount of chocolatey goodness. It’s perfect for any celebration or just a cozy evening at home.

Created by

Rhea Bennett

Last updated on 2026-01-24T11:46:20.451Z

When I first tried this recipe, I was amazed at how simple it was to achieve such a moist and flavorful cake. The secret lies in combining high-quality cocoa with sour cream, which adds both moisture and richness. During my tests, I discovered that letting the batter sit for a few minutes before baking helps to enhance the chocolate flavor.

I've shared this cake with friends and family on numerous occasions, and it always gets rave reviews. The frosting, made from melted chocolate and butter, perfectly complements the cake's texture. I recommend allowing the cake to cool completely before frosting; this ensures the layers hold up beautifully when sliced.

Why You Will Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Understanding the Ingredients

Each ingredient in this Chocolate Cake With Moist Cocoa Crumb plays a vital role in achieving its rich flavor and moist texture. The unsweetened cocoa powder, for instance, provides the deep chocolate undertone that is essential for a decadent cake, while the baking powder and baking soda work together to create a light and airy crumb. Using whole milk instead of a lower-fat option ensures a creamy texture that enhances the cake's richness, making each bite melt in your mouth.

The use of vegetable oil instead of butter keeps the cake moist for a longer time. While butter adds flavor, oil contributes to moisture retention, which is key for a cake that needs to remain fresh for days. Additionally, the boiling water is crucial as it helps to bloom the cocoa, intensifying its flavor and ensuring that the batter stays loose and easy to pour. This step is essential for a cake that rises beautifully without becoming dense.

Tips for Perfect Frosting

Getting the frosting just right can make or break your cake. When making the frosting, it's important to start with softened butter, as this allows for easier blending and creates a smooth, spreadable consistency. If your butter is too hard, it can lead to a lumpy frosting. To soften, simply let it sit at room temperature for about 30 minutes, or give it a quick 10-second burst in the microwave—be careful not to melt it.

Additionally, when incorporating the powdered sugar and cocoa, it's helpful to add them gradually. This prevents a cloud of sugar from billowing into the air and ensures that the frosting reaches a silky, rich consistency. If the frosting seems too thick, you can add a dash more milk, one tablespoon at a time, until it reaches the desired spreadability. If it's too thin, adding a little more powdered sugar will bring it back to the right texture.

Ingredients

For the cake

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the frosting

1 cup unsalted butter, softened
2 cups powdered sugar
½ cup unsweetened cocoa powder
¼ cup milk
1 teaspoon vanilla extract

Instructions

Step-by-Step Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, mix together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir in eggs, milk, oil, and vanilla. Finally, carefully add the boiling water, mixing until well combined.

Bake the Cake

Pour the batter evenly into the prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Frosting

In a medium bowl, beat the softened butter with a mixer until creamy. Gradually add powdered sugar and cocoa, alternating with milk, beating until smooth. Stir in vanilla extract.

Assemble the Cake

Once the cakes are completely cool, place one layer on a serving platter. Spread a layer of frosting on top and place the second cake layer over it. Frost the top and sides of the cake. Decorate as desired.

Enjoy Your Cake!

Pro Tips

For an extra moist cake, consider adding a coffee espresso to the boiling water. It deepens the chocolate flavor significantly!

Serving Suggestions

This chocolate cake is wonderfully versatile when it comes to serving. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream to contrast the rich chocolate flavor. Fresh berries, such as raspberries or strawberries, can also provide a refreshing acidity that balances the decadence of the cake. For an elevated touch, drizzle a homemade chocolate ganache over the top, which adds shine and an indulgent experience.

Another great idea is to turn this cake into a layered dessert. Use the frosting generously between the layers and consider adding fruit preserves for extra flavor. A layer of orange marmalade, for example, complements the chocolate beautifully and brings the cake to another level of deliciousness.

Storage and Make-Ahead Tips

This cake can be made ahead of time, making it great for busy celebrations. Once completely cooled, wrap the cake tightly in plastic wrap and store it in the refrigerator for up to a week. You can also freeze it if needed; just make sure it’s well-wrapped. When storing, remember to place parchment paper between the layers if you've stacked them to prevent sticking.

When ready to serve a frozen cake, simply let it thaw in the refrigerator overnight. The cake will retain its moistness even after freezing. If you want to prepare the frosting ahead, it can be stored in the refrigerator for up to a week as well. Just remember to re-whip it before spreading to restore its creamy consistency and make it easier to apply.

Questions About Recipes

→ Can I use cake flour instead of all-purpose flour?

Yes, you can use cake flour, but reduce the amount slightly due to its finer texture.

→ How do I store leftover cake?

Store the cake in an airtight container at room temperature for up to three days or in the fridge for up to a week.

→ Can I freeze this cake?

Absolutely! Wrap the cakes in plastic wrap and then in aluminum foil. They can be frozen for up to three months.

→ What can I use instead of eggs?

You can replace each egg with 1/4 cup of unsweetened applesauce or mashed banana for a vegan alternative.