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Moist Chocolate Cake

This incredibly easy and moist chocolate cake recipe is perfect for everything from family dinners and birthday parties to potlucks and wedding showers.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 round cakes
Author Kelli and Davonne


  • 2 cups flour (all purpose or gluten free)
  • 2 cups sugar
  • 2 cups hot water
  • 1 cup baking cocoa
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 2 eggs
  • 1/2 cup butter (regular or Earth Balance buttery spread)


  1. Combine first 6 ingredients (flour through baking soda)

  2. Mix in eggs and butter

  3. Pour into 9x13 baking dish, 2 round cake pans, or 26 cupcake molds

  4. Bake at 350F until a toothpick inserted in the center of the cake comes out mostly clean or with a few moist crumbs attached (about 20 minutes for cupcakes and 30-35 minutes for cake).

Recipe Notes

I recommend frosting the cake or cupcakes with Wilton's Buttercream or Chocolate Buttercream frosting.

The cake is so moist that it's also delicious simply topped with powdered sugar after it cools. You could also mix powdered sugar with a tiny bit of water to create a simple icing.

Kelli likes to half the recipe and ice her 8" square cake with simple peanut butter frosting made by mixing together 1/2 cup powdered sugar, 1/4 cup peanut butter, and 3 tbsp milk.