Super Moist Chocolate Cake
This is my favorite recipe for moist chocolate cake made from scratch. Uses pectin as the secret ingredient to make homemade cake just as moist as box cake mix.
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Servings:
Ingredients
For the Cake
- ½ cup Water
- ½ cup Vegetable Oil
- 1 cup Buttermilk
- 1 tsp. Vanilla Extract
- 2 Eggs
- 1 ½ cup Granulated Sugar
- ½ cup Cocoa Powder
- 1 tsp. Baking Soda
- 1 ½ cup All Purpose Flour
- 1 Tbsp. Pectin
- ½ teaspoon Salt
For the Frosting
- 1 stick Unsalted Butter
- 2 cups Confectioner's Sugar
- ¼ cup Milk
- ⅛ teaspoon Salt
- ¼ cup Cocoa Powder
Instructions
To make the cake
- Preheat the oven to 350 ° (180°C). Grease a 9×13 cake pan (or the cake pans of your choice) and set aside.
- In a large bowl, whisk together all the dry ingredients, followed by the wet ingredients, then stir to combine.
- Pour the cake batter into the prepared cake pan and bake for 25 minutes or until a toothpick inserted into the center comes out clean.
To make the frosting
- Put the softened butter into a mixing bowl. Mix with a handheld mixer until it’s nice and creamy.
- Add in the cocoa powder, salt, and powdered sugar gradually.
- Pour in the milk and vanilla. Whip until the frosting is light and fluffy.
- Allow the chocolate cake to cool completely before frosting.
