Chocolate Cake With Oil

Name: Chocolate Cake With Oil
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ½ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup vegetable oil; 1 cup water; 2 teaspoons vanilla extract

Highlighted under: Sweet Temptations

I have always been a fan of chocolate desserts, and this Chocolate Cake With Oil has quickly become one of my favorites. The oil ensures a moist texture that’s hard to achieve using butter alone, and I love how it makes the cake incredibly rich. It's simple to whip up, perfect for when unexpected guests arrive, or when a chocolate craving strikes. Trust me, this cake will impress anyone you share it with and is sure to become a staple in your baking repertoire.

Created by

Chantel Rivers

Last updated on 2026-02-01T18:49:35.345Z

When I first experimented with using oil in my chocolate cake, I was amazed by how rich and moist it turned out. I followed a basic recipe, but swapped out butter for vegetable oil. The result was a cake so soft and fluffy that I couldn’t help but go for an extra slice. I also discovered that adding a touch of coffee enhances the chocolate flavor, making it even more indulgent.

Over time, I’ve perfected this recipe by using high-quality cocoa powder for depth and balancing the sweetness with a hint of salt. Each time I bake it, I can’t help but savor the warm aroma that fills my kitchen, a true testament to the love that goes into every bite.

Why You Will Love This Recipe
Moist and rich texture that keeps you coming back for more
Simple ingredients make it easy to bake any day of the week
Versatile for any celebration or cozy gathering

Understanding Your Ingredients

Each ingredient in this Chocolate Cake With Oil plays a crucial role in achieving that rich, moist texture. The oil, in particular, contributes to a tender crumb, ensuring the cake remains moist even after a couple of days. Unlike butter, which can create a firmer structure when used in baking, oil helps to keep the cake soft, making it ideal for a luscious chocolate experience. Using high-quality cocoa powder can also enhance the chocolate flavor, so choose a brand you love.

The inclusion of baking powder and baking soda creates a leavening reaction that helps the cake rise beautifully. Both should be fresh; if they're expired, you may end up with a dense cake. To test your baking soda, add a teaspoon of vinegar to one. If it bubbles vigorously, it’s still good! This will ensure your cake has beautiful, airy layers while maintaining that rich chocolate experience.

Techniques for Perfect Baking

When mixing your batter, be careful not to overmix after combining the wet and dry ingredients. Overmixing can lead to a tough cake instead of the desired soft and tender texture. Mix just until the flour is moistened, even if small lumps remain. This will promote a light crumb. You can also use a rubber spatula to gently fold the ingredients if you prefer a more delicate approach.

Another important step is to ensure your cake pans are well-greased and floured or lined with parchment paper. This prevents sticking and allows for easy removal once baked. After pouring the batter, gently tap the pans against the counter to release any trapped air bubbles. This technique also helps level off the batter for even baking.

Ingredients

Gather these ingredients before you start:

Ingredients

1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup vegetable oil
1 cup water
2 teaspoons vanilla extract

Make sure to have everything ready!

Instructions

Follow these simple steps to make your chocolate cake:

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, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Combine Wet Ingredients

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

Mix All Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined.

Bake

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

Cool and Serve

Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Your delicious cake is now ready to be served!

Pro Tips

For added flavor, try incorporating instant coffee granules into the batter. Also, consider frosting with a chocolate ganache for an extra decadent finish.

Serving Suggestions

This Chocolate Cake is versatile and can be served in many delightful ways. For a classic presentation, serve the cake with a dusting of powdered sugar or a glossy chocolate ganache. You can also add fresh berries or a scoop of vanilla ice cream for an indulgent dessert. These toppings not only enhance the cake's appearance but also provide contrasting flavors and textures that elevate the chocolate experience.

If you're looking to make this cake even more festive, consider adding a layer of whipped cream or using it as the base for a multi-layer cake with different flavored frostings. Lemon or coffee-flavored frostings can offer a wonderful contrast to the rich chocolate, making it an exciting choice for birthdays or celebrations.

Storage and Make-Ahead Tips

This Chocolate Cake can be made ahead of time and stored without losing its moistness. If you plan to prepare it in advance, wrap the cooled layers tightly in plastic wrap and store them in the refrigerator for up to five days. Alternatively, you can freeze the layers by placing them in an airtight container. When ready to enjoy, simply thaw at room temperature for a few hours before frosting or serving.

When storing frosted cakes, it's best to keep them in a covered cake carrier at room temperature for short-term storage, as refrigeration can dry out the cake. If you need to keep it longer, consider freezing the frosted cake. Wrap it carefully and place it in the freezer, allowing it to thaw slowly in the fridge before serving to maintain the best texture.

Questions About Recipes

→ Can I use a different type of oil?

Yes, you can use canola oil or melted coconut oil as alternatives.

→ How do I store leftover cake?

Store the cake in an airtight container at room temperature for up to three days.

→ Can I freeze this cake?

Absolutely! Wrap the cake layers tightly in plastic wrap and freeze for up to three months.

→ What can I use instead of eggs?

You can substitute one egg with 1/4 cup unsweetened applesauce or a flax egg.