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 3/4 cups all-purpose flour; 1 1/2 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 buttermilk; 2 teaspoons vanilla extract; 1 cup boiling water

Highlighted under: Sugar-Kissed Bakes

I absolutely love baking this Chocolate Cake With Oil! There’s something so delightful about the moistness and rich flavor that oil brings to a chocolate cake. I used to think butter was the only way to achieve a decadent texture, but after experimenting with oil, I found it delivers a tenderness that is hard to beat. This cake is perfect for celebrations or even just as a treat for myself on a quiet afternoon. I can’t wait for you to taste the difference it makes!

Created by

Anya Coleman

Last updated on 2026-02-01T16:37:35.252Z

Baking this cake took me on a delightful adventure. I first decided to use vegetable oil instead of traditional butter, and the results were astounding. The cake stayed incredibly moist even after a couple of days, which is not always the case with butter-based recipes. I realized that a light hand when mixing was crucial to keep the texture airy.

Finding the perfect balance of cocoa powder and sugar was another exciting aspect of the process. I experimented with different cocoa brands and discovered that the type of cocoa can influence the depth of flavor significantly. Now, I always recommend using high-quality cocoa for the richest taste!

Why You'll Love This Recipe
Rich chocolate flavor enhanced by the moisture of oil
Incredibly tender slice that melts in your mouth
Simple method that's perfect for last-minute gatherings

Understanding the Role of Oil in Baking

Using oil in this chocolate cake recipe not only keeps it moist but also contributes to a tender crumb. Unlike butter, which can create a denser texture, oil coats the flour proteins more effectively, resulting in a lighter cake. If you're curious about flavor, vegetable oil has a neutral taste that allows the rich chocolate flavor to shine without distraction. So, when you take a bite, the chocolate is the star, complemented perfectly by the soft and airy cake structure.

If you're considering alternatives, canola oil or avocado oil are great substitutes for vegetable oil, providing similar textures without altering the flavor profile of the cake. Keep in mind that these oils can impart slight variations in taste, but they still offer that excellent moistness we love in a chocolate cake. For those seeking a healthier option, using applesauce or pureed fruit can work, though you may need to adjust the ratios slightly to maintain the cake's moisture.

Tips for Perfectly Baked Cakes

When baking your cake, pay close attention to the baking time. Start checking for doneness at the 25-minute mark by inserting a toothpick into the center of the cake. If it comes out with a few moist crumbs, that's perfect; if it comes out wet, give it a few more minutes. Additionally, the sides should start to pull away from the pan slightly when it's done. This visual cue is often overlooked but is a good indicator of doneness.

Cooling is another important aspect that can affect the texture of your cake. After removing the cakes from the oven, let them cool in the pans for only 10 minutes; if you leave them in too long, they may become soggy. Transferring them to wire racks helps the air circulate under the cakes, allowing them to cool evenly. My tip: if you're planning to frost the cakes, ensure they are completely cool to prevent the frosting from melting and sliding off.

Ingredients

Gather these simple ingredients to create your chocolate masterpiece!

Ingredients for Chocolate Cake With Oil

1 3/4 cups all-purpose flour
1 1/2 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 buttermilk
2 teaspoons vanilla extract
1 cup boiling water

Ensure everything is well measured for best results!

Instructions

Follow these steps to bake a perfect chocolate cake!

Preheat and Prepare

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

Mix Dry Ingredients

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

Add Wet Ingredients

Add the eggs, oil, buttermilk, and vanilla extract to the dry ingredients. Mix on medium speed for about 2 minutes until everything is smooth.

Incorporate Boiling Water

Carefully stir in the boiling water until the mixture is thin and well blended. This will enhance the moistness of your cake.

Bake the Cake

Pour the batter evenly into the prepared cake pans. Bake in the preheated oven 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 onto wire racks to cool completely before frosting.

Enjoy decorating your masterpiece!

Pro Tips

For an even more indulgent flavor, consider adding chocolate chips to the batter or frosting the cake with a rich ganache.

Frosting and Decorating Ideas

This chocolate cake is the perfect canvas for a variety of frostings. A classic buttercream or cream cheese frosting pairs beautifully and complements the rich chocolate flavor. If you’re short on time, a simple ganache made from chocolate and heavy cream poured over the top can give a stunning, shiny finish. It’s rich and decadent, making every bite a special occasion.

For added texture, consider sprinkling chopped nuts, chocolate shavings, or colorful sprinkles on top after frosting. Fresh berries can also provide a beautiful contrast and a touch of tartness to balance the sweetness. If you're feeling adventurous, layer the cake with raspberry or cherry preserves between the layers for a delightful surprise.

Storing and Freezing Your Cake

If you have leftover cake, store it in an airtight container at room temperature for up to three days. To extend its shelf life, you can refrigerate it for about a week; however, the texture may become firmer due to the cold. If you plan to keep it longer, I recommend freezing the cake. Wrap it well in plastic wrap and then aluminum foil or place it in a freezer-friendly container for up to three months.

When you’re ready to enjoy your frozen cake, thaw it in the refrigerator overnight before bringing it to room temperature. This helps retain moisture. To refresh the cake's texture, you can warm individual slices in the microwave for about 10-15 seconds, making them taste fresh-baked again. Just be cautious not to overheat, as that can dry it out.

Questions About Recipes

→ Can I use gluten-free flour for this recipe?

Yes, you can substitute all-purpose flour with a gluten-free blend, but the texture may vary slightly.

→ How should I store leftovers?

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

→ Can I freeze the cake?

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

→ What frosting goes best with this cake?

A simple chocolate buttercream or cream cheese frosting pairs wonderfully with this chocolate cake.