The secret to a truly moist chocolate cake is using both buttermilk and oil for richness and tenderness. Don't overmix the batter, as this can develop too much gluten and result in a tough cake.
Pro tip: For an extra fudgy cake, use dark cocoa powder instead of regular cocoa powder.
What we found online:
1/2 cup vegetable oil — recipe ingredient.
1 teaspoon baking powder — recipe ingredient.
1 teaspoon vanilla extract — recipe ingredient.
1/2 teaspoon salt — recipe ingredient.
2 large eggs — recipe ingredient.
1 teaspoon baking soda — recipe ingredient.
Nesting bowls for prep, mixing, whisking. Stainless steel won't stain or absorb odors.
Heavy-duty aluminum sheet pan. The workhorse of any oven — cookies, roasting, pastry.
Non-stick baking liner. Prevents sticking, easy cleanup. Buy a roll, not pre-cut sheets.
Balloon whisk for eggs, cream, sauces. Essential for any recipe that says 'whisk until smooth'.
Dry and liquid measuring set. Baking requires precision — guessing ruins results.
For sifting flour, straining sauces, removing lumps. Used in most baking recipes.
Large wood or plastic board. Get one big enough that food doesn't fall off while chopping.
For spreading frosting, glazes, and cream layers evenly. The tool pastry chefs actually use.
Heat-resistant spatulas for scraping bowls, stirring sauces, folding batters.
One good knife replaces a drawer of mediocre ones. Victorinox Fibrox is the pro budget pick.
Wire rack for cooling baked goods evenly. Prevents soggy bottoms from steam trapped underneath.
For pastry, cookies, pie dough. French style (no handles) gives better control.
Precision measuring by weight. Essential for baking — cups are inaccurate, grams are exact.
KitchenAid or equivalent. Hands-free mixing, kneading, whipping. A lifetime investment for serious baking.
Tri-ply stainless steel. For sauces, custards, reductions. The pan you'll use most.
Essential for structure and texture.
Sweetens the cake and helps with browning.
Provides the rich chocolate flavor.
Adds tanginess and moisture to the cake.
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