Best Moist Chocolate Cake Recipe

There’s something soul-soothing about the smell of chocolate cake baking in the oven—whether it’s a crisp winter afternoon or a warm summer night. This Best Moist Chocolate Cake Recipe has been a staple in my kitchen for years. It’s rich, deeply chocolaty, and incredibly soft with a tender crumb that melts in your mouth.

I first learned to bake this cake from my grandmother, who had a simple philosophy: “Good chocolate, a little coffee, and a whole lot of love.” Over the years, I’ve added my own twists, but her essence remains in every bite.

Whether you’re baking for a birthday, a cozy date night, or simply because the craving hit, this one-serving chocolate cake is all you need.

Why You’ll Love This Recipe

• Moist and rich texture

• Single-serving size — perfect for an indulgent moment without leftovers

• Works for any season — light enough for summer, comforting for winter

• Simple pantry ingredients

• Ready in under an hour

Ingredients

Here’s everything you’ll need for this indulgent single-serving chocolate cake. The recipe uses simple ingredients you likely already have in your pantry:

Dry Ingredients:

• ½ cup (60g) all-purpose flour

• ¼ cup (25g) unsweetened cocoa powder (Dutch-processed for richer flavor)

• ½ tsp baking soda

• Pinch of salt

• ½ cup (100g) granulated sugar

Wet Ingredients:

• ¼ cup (60ml) buttermilk (or milk with ½ tsp vinegar/lemon juice)

• ¼ cup (60ml) strong brewed coffee (enhances chocolate flavor)

• ¼ cup (60ml) vegetable oil

• 1 large egg

• 1 tsp pure vanilla extract

Optional Add-Ins for a Seasonal Twist

For Summer:

• Add a handful of fresh raspberries or cherries into the batter

• Serve with a scoop of vanilla bean ice cream

For Winter:

• Stir in a dash of cinnamon or a pinch of cayenne for warmth

• Top with warm ganache or serve with spiced whipped cream

Equipment You’ll Need

• 1 small 6-inch round cake pan or ramekin

• Mixing bowls

• Whisk

• Measuring cups/spoons

• Sifter (optional, but helps remove cocoa lumps)

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease your 6-inch cake pan and line the bottom with parchment paper.

Step 2: Mix Dry Ingredients

In a medium bowl, sift together flour, cocoa powder, baking soda, salt, and sugar. Mixing the dry ingredients first helps ensure even distribution.

Step 3: Mix Wet Ingredients

In another bowl, whisk together the buttermilk, coffee, oil, egg, and vanilla until smooth.

Step 4: Combine

Slowly add the wet mixture into the dry ingredients. Stir gently until just combined—do not overmix or you’ll lose that soft texture.

Step 5: Bake

Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Step 6: Cool

Let the cake cool in the pan for 10 minutes, then turn it out onto a rack to cool completely.

Chocolate Frosting (Optional But Highly Recommended)

Ingredients:

• ¼ cup (30g) unsalted butter, softened

• 2 tbsp unsweetened cocoa powder

• ¾ cup (90g) powdered sugar

• 1–2 tbsp milk

• ½ tsp vanilla extract

Directions:

1. Beat butter until creamy.

2. Add cocoa and powdered sugar gradually.

3. Stir in milk and vanilla until smooth and spreadable.

4. Frost your cake once it’s completely cooled.

Expert Tips

• Use room temperature ingredients: This ensures better mixing and fluffier cake.

• Don’t skip the coffee: It won’t taste like coffee, but it’ll deepen the chocolate flavor.

• Test with a toothpick: A few moist crumbs are ideal—don’t wait until it’s bone dry.

• Rest before serving: Let the cake cool for maximum flavor and texture.

Serving Suggestions

• A drizzle of warm chocolate ganache

• Topped with whipped cream and berries

• Dusted with powdered sugar

• With a glass of cold milk or espresso shot

Storage Tips

• Store in an airtight container at room temperature for up to 2 days.

• You can refrigerate it for up to 4 days. Warm slightly before serving for best texture.

FAQs

Can I double the recipe?
Absolutely! Double all ingredients and use a standard 8-inch cake pan.

Can I make it gluten-free?
Yes, just substitute with a 1:1 gluten-free flour blend.

Is there a vegan version?
Use a flax egg, plant-based milk + vinegar, and vegan butter or oil.

Final Thoughts

This Best Moist Chocolate Cake Recipe is the little black dress of desserts—timeless, elegant, and perfect for any occasion. It’s deeply satisfying, easy to make, and rich in flavor without being overly sweet.

Once you try it, you’ll understand why this is my go-to chocolate cake for both quiet nights and special occasions.

Best Moist Chocolate Cake Recipe

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• Author: Kayla Neff
• Total Time: 45 minutes
• Yield: 1 serving 1x

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Description

This Best Moist Chocolate Cake Recipe is rich, deeply chocolaty, and incredibly soft with a tender crumb. Made for one, it’s perfect for a cozy indulgence any time of year.

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Ingredients

Scale 1x2x3x

• ½ cup (60g) all-purpose flour
• ¼ cup (25g) unsweetened cocoa powder (Dutch-processed)
• ½ tsp baking soda
• Pinch of salt
• ½ cup (100g) granulated sugar
• ¼ cup (60ml) buttermilk (or milk with ½ tsp vinegar/lemon juice)
• ¼ cup (60ml) strong brewed coffee
• ¼ cup (60ml) vegetable oil
• 1 large egg
• 1 tsp pure vanilla extract
• Optional: fresh raspberries or cherries (summer), dash of cinnamon or cayenne (winter)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 6-inch cake pan and line with parchment paper.
2. In a medium bowl, sift together flour, cocoa powder, baking soda, salt, and sugar.
3. In another bowl, whisk together buttermilk, coffee, oil, egg, and vanilla until smooth.
4. Gradually add wet mixture to dry ingredients. Stir gently until just combined.
5. Pour batter into prepared pan. Smooth the top and bake for 25–30 minutes.
6. Cool in pan for 10 minutes, then transfer to rack to cool completely.
7. (Optional Frosting) Beat ¼ cup softened butter. Gradually add 2 tbsp cocoa powder and ¾ cup powdered sugar. Mix in 1–2 tbsp milk and ½ tsp vanilla until smooth. Frost cooled cake.

Notes

Use room temperature ingredients for better texture. Don’t skip the coffee—it enhances the chocolate flavor without adding a coffee taste.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cake
• Calories: 520
• Sugar: 38g
• Sodium: 330mg
• Fat: 26g
• Saturated Fat: 5g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 55mg

Keywords: chocolate cake, moist, single serving, dessert, easy, cocoa