This moist chcolate cake might be the best birthday cake ever if you’re looking for a soft, decadent, fudgy chocolate dream. You can simply bake it at any moment when you want a chcolate bite or go further and make it with a chocolate buttercream frosting. Start off by preheating your oven to 350F so it’s nice and soft.

Into a large bowl, sift in two cups of all-purpose flour, two cups of granulated sugar, half a cup of cocoa powder, salt, baking powder and baking soda. Grab a whisk and mix the ingredients to make sure everything is nicely distributed then set it aside. Into another large bowl, add half a cup of vegetable oil, the vegetable oil will keep the cake pillowy soft even if it’s coming out of the fridge.

To the oil add one cup of whole milk, 2 eggs and one tablespoon of vanilla extract. Whisk that up until it’s nice and smooth, and make sure the eggs are well mixed in the mixture. Make a section in the middle of the dry ingredients pour in the egg mixture and whisk that up until it’s almost combined. Add one cup of boiling water and the water is going to add more moisture and activate the cocoa powder and let it get more intensely chocolatey.

Add half a cup of chocolate chips and fold it in then pour the batter into a prepared cake pan. Bake the cake in the preheated oven for 55 to 60 minutes or until a skewer inserted in the centre comes out clean. Meanwhile, you can prepare chocolate buttercream. Add 3 sticks of butter to the bowl of a stand mixer and cream it on medium speed for about 30 minutes just until it silly quite smooth. Sift a quarter cup of cocoa powder into the butter and cream it one more time until the cocoa powder is blended in the butter.

Add a quarter teaspoon of salt then add sifted powdered sugar and mix on low speed. As the powdered sugar is mixed in, add a tablespoon of milk or cream and mix it in. Mix for a minute on high speed and you are done with your frosting. Dollop and spread the frosting on top and around the cake and serve.


For the Cake:

  • 2 cups (240g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • ½ cup (50g) unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • ¼ cup chocolate chips
  • 1½ teaspoons baking soda
  • ½ teaspoon kosher salt
  • 1 cup (240ml) milk
  • 2 large eggs
  • ½ cup (180ml) vegetable oil
  • 1 tablespoon vanilla extract
  • 1 cup (240ml) boiling water

For the Chocolate Buttercream: (Optional) 

  • 1½ cups (338g) unsalted butter at room temperature
  • ¼ cup (25g) unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • 6 cups (680g) powdered sugar
  • 3 to 4 (45-60ml) tablespoons milk