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: 12 servings
Ingredients: 1 3/4 cups all-purpose flour; 1 1/2 cups granulated sugar; 3/4 cup Dutch-processed cocoa powder; 2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1/2 cup unsalted butter, softened; 2/3 cup cocoa powder; 3 cups powdered sugar; 1/3 cup milk; 1 teaspoon vanilla extract

Highlighted under: Cakes & Treats

I absolutely love baking, and there's something truly special about creating a decadent chocolate cake. This Chocolate Cake With Moist Cocoa Crumb has become one of my favorites, striking the perfect balance between rich chocolate flavor and a light, airy texture. Each bite is a delightful experience that brings smiles at every celebration, or even on a quiet night in. I can’t wait to share this recipe with you, so let’s get started on making this indulgent treat together!

Created by

Sloane Patterson

Last updated on 2026-01-24T12:16:10.233Z

Baking this cake was an adventure in itself! I experimented with various cocoa powders, and I found that using high-quality Dutch-processed cocoa really enhances the flavor. Each layer is filled with moist goodness, and the crumb texture gives it a unique quality that keeps you coming back for more. Making this cake has taught me the importance of quality ingredients, which is crucial for achieving that perfect chocolatey taste.

I remember the first time I served this cake at a family gathering; everyone was raving about how moist and rich it was. The frosting adds a luscious creaminess that balances out the cake perfectly. A small tip: letting the cake cool completely before frosting is key for not just flavor, but also for a clean presentation!

Why You'll Love This Recipe
Rich chocolate flavor with a moist crumb
Perfect balance of sweetness and richness
Easy to bake and decorate for any occasion

Baking Techniques for Success

When baking this chocolate cake, it's crucial to follow the mixing techniques closely. Begin by thoroughly sifting the dry ingredients, which helps to aerate the flour and ensure an even mix. This step not only incorporates air but also breaks up any lumps in the cocoa powder, resulting in a smoother batter. After combining the wet ingredients, mix just until smooth to avoid overdeveloping the gluten, which can lead to a dense cake.

Another key to achieving that perfect moist crumb is the boiling water. Adding it at the end of your mixing process activates the cocoa powder's flavor compounds and helps to create a very liquid batter. Don’t be alarmed by the thin consistency; this is expected and necessary for the final texture. If the batter seems too thick, consider adjusting with an additional splash of hot water, ensuring it has the right pourable consistency.

Frosting Tips for the Ultimate Finish

For the frosting, beating the softened butter until it's creamy is essential. This process should take about 2-3 minutes at medium speed. The idea is to create a light and airy base that will hold up when you add the cocoa powder and sugar. Ensure your butter is at room temperature to avoid any lumps, which can be hard to dissolve in the mix. If you're in a hurry, you can gently microwave the butter for 10 seconds, but be cautious not to melt it.

When it comes to the cocoa powder, consider using high-quality Dutch-processed cocoa for a richer flavor. If you find the frosting too thick, gradually add more milk—a teaspoon at a time—until you reach your desired spreadable consistency. Likewise, if it's too runny, simply add more powdered sugar. This slight adjustment will ensure a glossy, smooth finish that coats the cake beautifully. Remember to let the cake cool completely before frosting to prevent the frosting from melting.

Ingredients

Gather the following ingredients to bake your delicious chocolate cake:

For the Cake:

1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup Dutch-processed cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Frosting:

1/2 cup unsalted butter, softened
2/3 cup cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Make sure all ingredients are at room temperature for the best results.

Instructions

Follow these steps to make your chocolate cake:

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix the Dry Ingredients

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Combine Wet Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth.

Add Boiling Water

Carefully stir in the boiling water. The batter will be thin, but this will make the cake moist.

Bake the Cakes

Pour the batter evenly into the prepared pans and bake for 30 minutes, or until a toothpick comes out clean.

Cool the Cakes

Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Prepare the Frosting

In a medium bowl, beat the softened butter until creamy. Gradually add the cocoa powder and powdered sugar, alternating with milk, until well combined.

Frost the Cake

Once the cakes are completely cool, spread frosting between the layers and on top of the cake. Enjoy!

Make sure to store any leftovers in an airtight container.

Pro Tips

Using high-quality cocoa powder makes a significant difference in flavor. Also, adjusting the boiling water in the batter helps achieve that moist crumb texture.

Storage and Make-Ahead Tips

This chocolate cake can be baked up to two days in advance. After cooling fully, wrap each cake layer tightly in plastic wrap to keep it moist. You can also freeze unfrosted layers for up to 3 months. When ready to serve, allow the cakes to thaw in the refrigerator overnight before frosting. For best results, frost the cake the day you plan to serve it; this ensures the texture remains light and fluffy.

If you have leftover cake, store it in an airtight container at room temperature for up to three days. For longer storage, consider refrigerating or freezing the cake. When freezing, slice the cake into individual portions and wrap each slice securely in plastic wrap followed by aluminum foil. This will help retain the cake's moisture and flavor for up to three months.

Creative Variations

Feel free to get creative with this chocolate cake! One delightful variation is to add a layer of raspberry or cherry preserves between the cake layers for a fruity contrast that complements the chocolate beautifully. Alternatively, incorporating espresso powder into the batter can intensify the chocolate flavor, bringing a deeper complexity to each bite.

For a festive touch, consider adding chocolate shavings or sprinkles on top of the frosting. You can also decorate with fresh berries or edible flowers to elevate the presentation for special occasions. If you want to try a different frosting, a cream cheese frosting would pair wonderfully with the rich chocolate, providing a tangy balance.

Questions About Recipes

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

Yes, using cake flour will give you a lighter texture, but make sure to adjust the measurement as it's more delicate.

→ How do I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend. Ensure baking powder is also gluten-free.

→ Can I freeze this cake?

Absolutely! Wrap each layer tightly in plastic wrap and place them in a freezer-safe container for up to 3 months.

→ What can I add for a different flavor?

You can incorporate espresso powder for a mocha flavor, or add orange zest for a citrus twist.