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; 1 ¾ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ tsp baking soda; 1 tsp baking powder; ½ tsp salt; 2 large eggs; 1 cup buttermilk; ½ cup vegetable oil; 2 tsp vanilla extract; 1 cup hot water; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ½ cup unsweetened cocoa powder; ½ cup heavy cream; 2 tsp vanilla extract

Highlighted under: Golden Oven Sweets

I love baking cakes, and this Chocolate Cake with Moist Cocoa Crumb has quickly become one of my absolute favorites. The combination of rich cocoa and a tender crumb creates a dessert that feels indulgent yet satisfying. Each bite is a delightful treat, whether enjoyed on its own or paired with a scoop of vanilla ice cream. I appreciate how the cake stays moist for days, making it perfect for gatherings or the ultimate after-dinner indulgence. Trust me, once you taste this cake, it will become a go-to recipe in your home, just like it has in mine.

Created by

Megan Douglas

Last updated on 2026-01-24T09:43:14.347Z

When I first made this Chocolate Cake with Moist Cocoa Crumb, I was amazed at how easily the flavors meld together. The secret is using high-quality cocoa powder, which really enhances the chocolate taste. I also like to fold in some buttermilk, as it adds moisture and a subtle tang that balances the sweetness beautifully. Trust me, the cake comes out so tender and rich!

Baking it in a well-prepared pan is crucial because it ensures an even rise and prevents sticking. I usually line the bottom with parchment paper for extra insurance. After baking, I let it cool completely before frosting it, which helps the crumb set and makes for a perfect slice. The texture is something I’m truly proud of!

        Why You Will Love This Recipe
        Rich chocolate flavor paired with a moist, tender crumb
Perfect balance of sweetness and a subtle tang from buttermilk
Great for celebrations or a cozy afternoon treat

      

Understanding the Ingredients

The choice of ingredients plays a pivotal role in achieving the ideal texture and flavor of this chocolate cake. The combination of all-purpose flour and granulated sugar provides structure, while the unsweetened cocoa powder adds richness without overpowering the sweetness. Using high-quality cocoa powder will enhance the chocolate flavor, so it's worth investing in a premium brand.

Buttermilk is another key player here; its acidity reacts with the baking soda to create a tender, moist crumb. If you don’t have buttermilk on hand, you can substitute with a mixture of milk and vinegar or lemon juice (1 cup milk with 1 tablespoon vinegar or lemon juice, left to stand for a few minutes). The moisture from buttermilk helps prolong the cake's freshness, keeping it enjoyable even several days later.

Techniques for Baking Success

When preparing the batter, it’s essential to mix the dry ingredients thoroughly before introducing the wet ingredients. This ensures that the baking soda and baking powder distribute evenly, preventing any under-leavened spots in the cake. After combining, be careful not to overmix; a few lumps are perfectly acceptable, as it allows for a lighter texture once baked. Additionally, folding in the hot water at the end provides a silky batter that produces a moist cake after baking.

Pans matter too! Make sure to grease and flour your cake pans well; this helps prevent sticking and ensures a clean release. I recommend using 9-inch round pans for this cake, but if you prefer to bake it in a single layer, a 9x13-inch pan works beautifully as well. Just adjust the baking time accordingly, checking for doneness around the 25-minute mark for the larger pan.

Ingredients

Gather these ingredients to make the perfect chocolate cake:

For the Cake

1 ¾ cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ tsp baking soda
1 tsp baking powder
½ tsp salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 tsp vanilla extract
1 cup hot water

For the Frosting

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
½ cup heavy cream
2 tsp vanilla extract

Now you’re ready to start assembling your chocolate cake!

Instructions

Follow these steps closely for the best results:

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix well. In another bowl, whisk together eggs, buttermilk, oil, and vanilla. Gradually stir the wet ingredients into the dry ingredients, then carefully add hot water until the mixture is smooth.

Bake the Cake

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

Make the Frosting

In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing on low speed. Once combined, add heavy cream and vanilla, then whip until light and fluffy.

Frost the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting over the top, then place the second layer on top and frost the top and sides as desired. Decorate with chocolate shavings or sprinkles if you like.

Your delicious chocolate cake is now ready to be enjoyed!

Pro Tips

For an even richer flavor, consider adding a tablespoon of espresso powder to the batter. This enhances the chocolate taste without making the cake taste like coffee.

Frosting Variation Ideas

While the cocoa frosting is rich and indulgent, you can easily customize it. Consider adding a teaspoon of espresso powder to enhance the chocolate flavor. Alternatively, for a lighter option, you might whip in some mascarpone cheese, giving the frosting a creamy texture with a slightly tangy taste that beautifully balances the sweetness.

For a visual twist, you can tint your frosting with food coloring or even incorporate pureed berries for a fruity flavor. If you're feeling adventurous, try adding a hint of peppermint extract for a festive spin, making it perfect for holiday gatherings.

Storing and Serving Suggestions

If you're not serving the cake immediately, it's best stored properly to maintain its moistness. Wrap the cooled cake layers in plastic wrap and store them in an airtight container at room temperature for up to three days. For longer storage, you can freeze the un-frosted layers, wrapping them securely to prevent freezer burn. They can last up to three months; just thaw them overnight in the refrigerator before frosting.

When ready to serve, consider pairing the cake with whipped cream or a scoop of vanilla ice cream for a wonderfully lush experience. Adding fresh berries or a drizzle of caramel sauce elevates the dessert even more. This chocolate cake is versatile, making it just as delightful for birthdays as it is for cozy afternoons with friends.

Questions About Recipes

→ Can I use a different type of flour?

You can substitute with gluten-free flour, but the texture may vary slightly.

→ How do I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I freeze the cake?

Yes, you can freeze the un-frosted cake for up to 2 months. Just wrap it tightly in plastic wrap.

→ What’s the best way to serve this cake?

It's delicious on its own, but serving it with whipped cream or vanilla ice cream takes it to the next level!