Chocolate Cake With Oil

Name: Chocolate Cake With Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Ingredients: 1 3/4 cups all-purpose flour; 1 3/4 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup vegetable oil; 1 cup milk; 2 teaspoons vanilla extract; 1 cup boiling water

Highlighted under: Sweet Moments

I'm excited to share my go-to recipe for Chocolate Cake With Oil. After experimenting with several different methods, I found that using oil instead of butter creates an incredibly moist cake with a rich chocolate flavor. This cake is perfect for any occasion, whether it's a birthday party or a cozy gathering at home. With just a few simple ingredients and minimal effort, you can whip up a delicious dessert that's sure to impress. Get ready to indulge in this chocolatey delight!

Created by

Isla Turner

Last updated on 2026-02-02T00:21:36.702Z

One day, I decided to see how much difference oil could make in a cake recipe. It's often touted for keeping cakes moist, but I needed to verify it for myself. I was pleasantly surprised by how well it worked, resulting in a cake that stayed soft for days without drying out. I also discovered that using vegetable oil instead of melted butter not only simplified the process but enhanced the chocolate flavor!

This recipe has become a staple in my kitchen, as it's not only easy to make but incredibly delicious. I've served it to friends and family, and they consistently rave about its moist texture and rich taste. I love that it requires minimal cleanup and only one bowl, making it my go-to choice for spontaneous baking sessions.

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Understanding the Ingredients

The choice of using vegetable oil instead of butter plays a crucial role in achieving that moist texture we all desire in a chocolate cake. Unlike butter, which contains water that evaporates during baking, oil retains moisture throughout the cooking process. This results in a cake that’s not only softer but also stays fresher longer. It's my go-to choice, especially for celebrations, where the cake may be left out for a while.

Cocoa powder is another critical ingredient that gives the cake its deep chocolate flavor. Opt for a high-quality unsweetened cocoa powder for the best results—this can significantly impact the taste. If you're feeling adventurous, consider using dark cocoa powder for a more intense flavor profile. Just keep in mind that this might slightly alter the sweetness level, so adjust sugar accordingly.

Baking Tips for Success

To ensure even baking, bake the cakes on the center rack of your preheated oven. This allows for proper air circulation around the pans, which is essential for uniform heat distribution. If you're unsure about the doneness, check around the 27-minute mark; the cakes are ready when the edges pull away slightly from the pan, and a toothpick inserted in the center comes out clean.

Cooling the cake properly is equally important. After letting them cool in the pans for 10 minutes, don't rush to remove them. If the cakes are still warm, they could break apart. Allowing them to cool completely on wire racks also prevents them from becoming soggy, ensuring a perfect slice when it’s time to serve.

Ingredients

Cake Ingredients

1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup vegetable oil
1 cup milk
2 teaspoons vanilla extract
1 cup boiling water

Optional Frosting

You can top your cake with chocolate frosting or a simple dusting of powdered sugar for a sweeter touch.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until fully combined.

Add Wet Ingredients

Add the eggs, oil, milk, and vanilla to the bowl. Beat on medium speed for about 2 minutes. Then, carefully stir in the boiling water until the batter is well-combined.

Bake the Cake

Pour the batter evenly into the prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Once cooled, feel free to frost or layer as desired.

Pro Tips

To enhance the chocolate flavor, consider adding a teaspoon of instant coffee to the batter. It complements the chocolate beautifully!

Storage and Freezing

If you happen to have leftovers or want to make the cake ahead of time, proper storage is key. Wrap the cooled cake layers tightly in plastic wrap and store them at room temperature for up to three days. For longer storage, frozen layers can last up to three months. Just ensure to double-wrap with plastic wrap and then aluminum foil to prevent freezer burn.

When you're ready to enjoy the frozen cake, thaw it in the refrigerator overnight. This gentle thawing process helps maintain moisture, which is crucial for keeping the cake deliciously soft. Once thawed, you can frost it with your favorite icing or serve it plain—pairing excellently with a scoop of vanilla ice cream.

Flavor Variations

For those looking to elevate this chocolate cake, consider adding a subtle depth of flavor with orange zest. The citrus brightness complements the richness of chocolate beautifully. Simply add the zest from one medium orange during the wet ingredient stage for a refreshing twist that truly enhances the cake's profile.

Alternatively, you can swap out the vanilla extract with almond extract for a nutty hint. If you're exploring a more festive option, adding a bit of peppermint extract can make this cake a delight during the winter holidays. Just remember, only a few drops go a long way, so start small and adjust according to your taste preferences.

Questions About Recipes

→ Can I use a different type of oil?

Yes, you can use canola oil or any neutral oil in place of vegetable oil without affecting the taste.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I freeze the cake?

Absolutely! Wrap the cooled cake in plastic wrap and aluminum foil, then freeze for up to 3 months.

→ What can I do to make the cake richer?

You can use dark cocoa powder instead of regular cocoa powder and add a bit of extra vanilla for a deeper flavor.