Make a Moist Chocolate Cake

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.

Ingredients

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
  5. Stir in the boiling water until the batter is smooth.
  6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool completely before frosting.

Pro tip: For an extra fudgy cake, use dark cocoa powder instead of regular cocoa powder.

What we found online:

What You Need

Lavender Oil

1/2 cup vegetable oil — recipe ingredient.

Ultima Replenisher Daily Electrolyte Powder

1 teaspoon baking powder — recipe ingredient.

Sweet Vanilla Scent

1 teaspoon vanilla extract — recipe ingredient.

LMNT Zero Sugar Electrolytes - Raspberry Salt

1/2 teaspoon salt — recipe ingredient.

Large Prefilled Easter Eggs for Kids

2 large eggs — recipe ingredient.

Canada Dry Zero Sugar Ginger Ale Soda

1 teaspoon baking soda — recipe ingredient.

Mixing Bowls Set (Stainless Steel)

Nesting bowls for prep, mixing, whisking. Stainless steel won't stain or absorb odors.

Baking Sheet (Half Sheet Pan)

Heavy-duty aluminum sheet pan. The workhorse of any oven — cookies, roasting, pastry.

Dixie Large Paper Plates

Non-stick baking liner. Prevents sticking, easy cleanup. Buy a roll, not pre-cut sheets.

Matcha Set Includes Bowl with Spout and Bamboo Matcha Whisk

Balloon whisk for eggs, cream, sauces. Essential for any recipe that says 'whisk until smooth'.

$39.00
Measuring Cups & Spoons Set

Dry and liquid measuring set. Baking requires precision — guessing ruins results.

Fine-Mesh Sieve / Strainer

For sifting flour, straining sauces, removing lumps. Used in most baking recipes.

Cutting Board

Large wood or plastic board. Get one big enough that food doesn't fall off while chopping.

Food Grade Rubber Spatula

For spreading frosting, glazes, and cream layers evenly. The tool pastry chefs actually use.

Silicone Spatula Set

Heat-resistant spatulas for scraping bowls, stirring sauces, folding batters.

Chef's Knife (8-inch)

One good knife replaces a drawer of mediocre ones. Victorinox Fibrox is the pro budget pick.

Cooling Rack

Wire rack for cooling baked goods evenly. Prevents soggy bottoms from steam trapped underneath.

Rolling Pin

For pastry, cookies, pie dough. French style (no handles) gives better control.

Digital Kitchen Scale

Precision measuring by weight. Essential for baking — cups are inaccurate, grams are exact.

Stand Mixer

KitchenAid or equivalent. Hands-free mixing, kneading, whipping. A lifetime investment for serious baking.

Quality Saucepan (2-3 qt)

Tri-ply stainless steel. For sauces, custards, reductions. The pan you'll use most.

All-Purpose Flour

Essential for structure and texture.

$5-10
Granulated Sugar

Sweetens the cake and helps with browning.

$3-6
Unsweetened Cocoa Powder

Provides the rich chocolate flavor.

$5-8
Buttermilk

Adds tanginess and moisture to the cake.

$2-4

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