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Very Easy Moist Chocolate Cake

Very Easy Moist Chocolate Cake This Easy Moist Chocolate Cake is great for beginners or if you need to fix a cake offhand. What I love about this one is that all the ingredients can be found at any kitchen.

8 to 10 servings.


The cake:

  • HERSHEY’S SPECIAL DARK Cocoa or HERSHEY’S Cocoa: 3/4 cup
  • sugar: 2 cups
  • eggs: 2
  • milk: 1 cup
  • baking soda: 1-1/2 teaspoons
  • flour: 1-3/4 cups
  • vegetable oil: 1/2 cup
  • boiling water: 1 cup
  • baking powder: 1-1/2 teaspoons
  • salt: 1 teaspoon
  • vanilla extract: 2 teaspoons

The frosting:

  • softened butter or margarine: 6 tablespoons
  • milk: 1/3 cup
  • HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa: 1/2 cup
  • powdered sugar: 2-2/3 cups
  • vanilla extract: 1 teaspoon


  • medium-size bowl
  • large bowl
  • 13x9x2-inch baking pan or two 9-inch round pans
  • electric mixer

Cake Directions

  • Preheat oven to 350F
  • Grease and flour the pans
  • Mix together flour, sugar, cocoa, baking soda, baking powder and salt in the large bowl.
  • Put it milk, vanilla and beat up for 2 minutes on medium speed of electric mixer
  • Stir in boiling water. The batter will become thin, that is normal.
  • Pour the batter into the pan(s).
  • Bake 35 to 40 minutes for the big rectangular pan, 30 to 35 minutes for the smaller round pans. Prickle the cake with a wooden pick, if it comes out clean the cake is ready.
  • Let it cool 10 minutes
  • It is preferable to remove the cake from pans to wire racks and let it cool completely.
  • Frost the cake

Frosting Directions

  • Beat up butter in the medium bowl
  • Add cocoa, powdered sugar and milk
  • Beating to smooth consistency
  • Add vanilla