Basic Chocolate Cake Recipe with Oil – Easy & Moist

Basic Chocolate Cake Recipe with Oil – Easy & Moist

A moist, flavorful chocolate cake made with just a few simple ingredients—no flour, no fuss, just delicious results. This oil-based recipe delivers rich, fudgy texture and perfect crumb, ideal for cakes, cupcakes, or layer cakes. Ideal for beginners and busy bakers seeking a reliable, foolproof method.

Why Oil Makes the Best Chocolate Cake

Traditional butter-based cakes can be dense, but using oil transforms the outcome. Oil adds moisture, tenderness, and a velvety mouthfeel without sacrificing structure. Studies show oil-based cakes retain moisture longer, reducing dryness and extending shelf life—key for both home and professional use. This recipe leverages oil’s unique properties to deliver exceptional texture and flavor, making it a top choice for chocolate cake lovers.

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Ingredients (Serves 8–10)

• 2 cups vegetable oil (or coconut oil for a subtle flavor)
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder (Dutch-processed for deeper flavor)
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk or plain yogurt (for moisture and tang)
• Optional: ½ cup semisweet chocolate chips for extra richness

Equipment Needed

• Large mixing bowl
• Hand mixer or stand mixer
• 2 (8-inch) round cake pans (or a 9x13-inch pan for layered cake)
• Cooling rack
• Rubber spatula
• Measuring cups and spoons
• Sifter (optional, but helps with cocoa)

Step-by-Step Instructions

1. Preheat & Prepare Pans
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with oil and line the bottoms with parchment paper for easy removal. This prevents sticking and ensures clean edges.

2. Mix Dry Ingredients
In a medium bowl, whisk together the cocoa powder, baking powder, baking soda, and salt. Sifting the cocoa first removes lumps and improves texture—recommended for professional results.

3. Combine Wet Ingredients
In a large bowl, beat sugar and oil until light and fluffy (about 2–3 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla extract. Gradually add the dry mixture, alternating with buttermilk, beginning and ending with dry ingredients. Mix just until combined—overmixing creates a dense texture.

4. Add Chocolate (Optional)
Fold in chocolate chips if using, distributing evenly. Avoid overmixing to keep the batter smooth.

5. Bake
Divide batter evenly between prepared pans. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes before transferring to a rack to cool completely—this prevents cracking.

6. Frosting Option (Basic Ganache)
For a quick, glossy finish, melt ½ cup chocolate chips with ¼ cup heavy cream and 1 tsp butter. Stir until smooth, let cool slightly, then drizzle over cooled cake. Alternatively, use a cream cheese frosting for a tangy contrast.

Serving & Storage

Slice into wedges and serve at room temperature. Store leftovers in an airtight container for up to 5 days, or freeze for up to 3 months. Reheat slices briefly in a 300°F (150°C) oven for 5 minutes to restore moisture.

This basic oil-cake recipe delivers professional-quality results with minimal effort. Perfect for birthdays, dessert nights, or satisfying sweet cravings without complicated steps. Whether you’re baking for one or a crowd, this recipe delivers consistent, mouthwatering chocolate goodness every time—no prepping needed beyond measuring and mixing.

Start baking today and enjoy a rich, moist chocolate cake that impresses with simplicity and flavor.