Chocolate Cake With Oil

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

Highlighted under: Home Baking Inspiration

I love indulging in a rich chocolate cake, and this recipe using oil makes it incredibly moist and delicious. The combination of cocoa powder and vegetable oil ensures that every bite is packed with deep chocolate flavor. Plus, it's super easy to whip up, requiring minimal ingredients and no complicated techniques. I always find myself coming back to this recipe for birthdays and celebrations, and it's always a crowd-pleaser. You won't believe how simple this is to make and how satisfying it is to eat!

Created by

Rebecca Turner

Last updated on 2026-02-01T17:45:36.855Z

When I first experimented with using oil in my chocolate cake, I was pleasantly surprised by how tender and moist the cake turned out. The vegetable oil keeps the crumb soft and luscious, making each slice a delight. Plus, I appreciated that the oil mixes effortlessly with the other ingredients, ensuring a beautifully combined batter with minimal effort.

Over time, I've found that baking this cake at a slightly lower temperature enhances its moistness even further. I've also tested adding a splash of coffee to intensify the chocolate flavor, and it has become a game changer for me. This cake is truly a staple in my baking repertoire!

Why You'll Love This Recipe
Rich chocolate flavor paired with the moistness of oil
Easy preparation — no need for butter!
Perfect for any occasion, from casual to festive

Understanding the Ingredients

The cornerstone of this chocolate cake is the combination of all-purpose flour and unsweetened cocoa powder. The flour provides structured support, while the cocoa powder is essential for that deep chocolate flavor. Choosing a high-quality cocoa can significantly enhance the cake's richness. If you're looking for a gluten-free variation, you can substitute the all-purpose flour with a 1:1 gluten-free blend, but make sure it contains xanthan gum for proper binding.

Vegetable oil plays a crucial role in keeping this cake incredibly moist. Unlike butter, which can make cakes dense if overmixed, oil integrates smoothly without solidifying when cooled. This results in a cake that remains tender and fluffy, even the next day. For a healthier option, you can use apple sauce instead of oil — this will create a denser texture but adds a delightful hint of sweetness.

Baking Tips for Success

When baking, consistency in mixing is key. Once you add the wet ingredients to the dry mix, be careful not to over-mix — stir just until combined to prevent gluten development, which can lead to a tough cake. When adding the boiling water, it may seem counterintuitive, but this step activates the cocoa, ensuring a richer flavor and a more moist crumb. The batter should be glossy and slightly runny before pouring into the pans.

Always check your oven's accuracy with an oven thermometer; every oven can vary. Bake the cakes until you see the edges pulling away from the sides of the pans and a toothpick inserted into the center comes out clean. If the cakes dome in the center, you can gently level them with a serrated knife before frosting to ensure easier stacking.

Ingredients

Gather the following ingredients to make this delectable chocolate cake.

Ingredients

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

Ensure everything is at room temperature for the best results!

Instructions

Follow these simple steps to create your chocolate cake masterpiece.

Preheat the oven

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

Combine dry ingredients

In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.

Mix wet ingredients

In another bowl, whisk the eggs, oil, buttermilk, and vanilla extract until well combined.

Combine mixtures

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Then add the boiling water and stir until the batter is smooth.

Bake the cakes

Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cool and serve

Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely. Frost with your favorite icing!

Enjoy your delicious chocolate cake with friends and family!

Pro Tips

For an extra punch of flavor, try adding a teaspoon of espresso powder to the dry ingredients. It enhances the chocolate richness beautifully!

Storing and Serving

This chocolate cake can be stored at room temperature for up to three days if covered tightly with plastic wrap. For longer storage, consider wrapping the individual layers and freezing them. They can last up to three months in the freezer. To defrost, simply leave them at room temperature for a couple of hours, and they'll be ready to frost and serve.

Serving suggestions enhance the experience; a dusting of powdered sugar or a drizzle of chocolate ganache can elevate the aesthetic and flavor. You might consider pairing it with fresh berries or a scoop of ice cream for a delightful contrast to the rich chocolate flavor. A light whipped cream topping also complements the heaviness of the cake beautifully.

Variations and Customizations

Feel free to add complementary flavors to the batter. A teaspoon of espresso powder can intensify the chocolate flavor without imparting a coffee taste, making your cake richer. You could also fold in chocolate chips or chopped nuts before baking for additional texture; just be cautious not to overload the batter to keep the cake tender.

For a more festive variation, split the batter into two portions and tint one part with food coloring for a layered cake. This idea works wonderfully for birthdays or celebrations. Alternatively, you can transform this chocolate cake into a delightful cupcake version, reducing the baking time to about 18-20 minutes.

Questions About Recipes

→ Can I use regular milk instead of buttermilk?

Yes, you can use regular milk, but the cake may not be as moist. Adding a tablespoon of vinegar or lemon juice to regular milk can mimic buttermilk.

→ How do I store leftover cake?

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

→ Can I freeze the cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator before serving.

→ What frosting goes well with this chocolate cake?

A classic buttercream or cream cheese frosting pairs perfectly with this rich cake. You can also use a ganache for a decadent touch.