Chocolate Cake With Oil

Name: Chocolate Cake With Oil
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 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 buttermilk; 2 teaspoons vanilla extract; 1 cup boiling water

Highlighted under: Oven Ideas

I love baking, and this Chocolate Cake with Oil has become one of my favorite recipes. The use of oil instead of butter makes the cake incredibly moist and delicious. It’s rich, chocolatey, and perfect for any occasion. I often whip it up for birthday parties or even just for a cozy evening at home. The best part is how simple the ingredients are—anyone can make this cake, even if you’re new to baking. Trust me, once you try it, it will quickly become a go-to recipe for you too!

Created by

Etta Langton

Last updated on 2026-02-01T19:13:35.920Z

When I first shared this recipe with my friends, they were skeptical about using oil in a cake. However, once they tasted the moist and flavorful result, they were instantly converted! Using oil really enhances the chocolate flavor while providing that perfect crumb texture. I found it does wonders for keeping the cake tender and fresh longer, making it ideal for parties and events.

To elevate the flavor, I often add a touch of espresso powder to the batter. The combination of chocolate and coffee brings out a deeper flavor profile that’s hard to resist. Don't worry if you don’t have espresso powder, but I highly recommend giving it a try—you won’t regret it!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with a hint of coffee
Incredibly moist texture that lasts for days
Quick and easy to prepare for any occasion
Perfectly balanced sweetness that satisfies cravings

      

Tips for a Flawless Chocolate Cake

Using oil in this chocolate cake recipe not only contributes to its moistness but also helps it stay fresh longer compared to butter. Vegetable oil has a higher fat content and lower water composition, which keeps the cake tender and prevents it from drying out during storage. To enhance this further, ensure that your buttermilk is at room temperature; this will help the batter emulsify better, leading to a smoother, more uniform texture.

Be careful when incorporating the boiling water into the batter. It's normal for the mixture to become thinner at this stage, but it allows the cocoa to bloom, enhancing the rich chocolate flavor. If you accidentally let your boiling water sit and cool down, the flavor won't be as robust. For an extra flavor boost, add a teaspoon of instant espresso powder to the dry ingredients. It complements the chocolate beautifully!

Frosting and Serving Suggestions

Once your cakes have completely cooled on the racks, it’s time to think about frosting. A simple ganache made with equal parts of chocolate and heavy cream is an excellent choice, as it enhances the chocolate experience while adding a glossy finish. I sometimes like to fold in a little bit of room temperature butter to the ganache for added creaminess. Pour the warm ganache over the cake layers and let it drip down the sides for a stunning effect.

If you're looking to add textures or flavors, consider layering your cake with whipped cream and fresh berries between the layers. This not only adds visual appeal but also balances the richness of the chocolate. Alternatively, you can dust the top with powdered sugar or cocoa powder for a minimalist yet elegant look.

Ingredients

For the Cake

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 buttermilk
2 teaspoons vanilla extract
1 cup boiling water

Instructions

Preheat the Oven

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

Combine Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Mix Wet Ingredients

Add the eggs, oil, buttermilk, and vanilla extract to the dry ingredients and mix until well combined.

Incorporate Boiling Water

Carefully stir in the boiling water. The batter will be thin, but this helps to keep the cake moist.

Bake the Cakes

Pour the batter evenly into the prepared pans and 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 cooling racks to cool completely before frosting.

Pro Tips

For an enhanced chocolate flavor, consider adding chocolate chips to the batter. This will add a delightful texture and extra richness to the cake.

Storing and Freezing the Cake

To store your chocolate cake, simply cover it with plastic wrap or place it in an airtight container at room temperature for up to three days. If it's frosted, place a piece of wax paper between the cake and the wrap to prevent sticking. For longer storage, you can freeze individual slices or the whole cake after wrapping it tightly in plastic wrap and aluminum foil. This can last for up to three months in the freezer.

When you're ready to enjoy your frozen cake, let it thaw in the refrigerator overnight. This slower thawing process helps maintain the cake's moistness. If you're feeling impatient, you can leave it at room temperature for about 2-3 hours. Just remember, never refreeze a cake after it has been thawed as this will affect the texture.

Scaling the Recipe

This chocolate cake recipe is easily scalable for larger gatherings. If you want to serve a crowd, simply double the ingredients to create a four-layer cake. Just be sure to adjust your baking time, as thicker cakes may require an additional 5-10 minutes in the oven. A good check is to look for the toothpick test—insert a toothpick into the center to see if it comes out clean.

For smaller gatherings, you can halve the recipe to make a single layer cake, or opt for cupcakes instead! Fill cupcake liners about two-thirds full and bake for around 18-20 minutes. This way, you can enjoy the delightful chocolate flavor in individual portions, perfect for sharing or for meal prep.

Questions About Recipes

→ Can I use a different type of oil?

Yes, you can substitute vegetable oil with canola oil or melted coconut oil for a different flavor.

→ How can I store leftover cake?

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

→ Can I freeze the cake?

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

→ What frosting goes well with this cake?

A classic chocolate buttercream or cream cheese frosting pairs beautifully with this chocolate cake.