When you want a chocolate cake that’s deeply chocolatey, tender, and stays moist for days, this Butter & Oil Based Chocolate Cake is the best of both worlds. Butter brings that classic rich flavor, while oil guarantees a soft, plush crumb that never turns dry.
Unlike cakes made with only butter (which can dry out) or only oil (which can lack flavor), this recipe combines both for a perfectly balanced, gourmet-style chocolate cake that’s ideal for birthdays, celebrations, or anytime a serious chocolate craving hits.
Ingredients
Serves 12 (1 two-layer 8-inch cake or 1 9×13-inch cake)
Chocolate Cake Batter
- 1 3/4 cups (220g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 3/4 cup (75g) unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup (240ml) milk (or buttermilk for extra tenderness)
- 1/4 cup (57g) unsalted butter, melted
- 1/2 cup (120ml) neutral oil (vegetable/canola)
- 2 teaspoons vanilla extract
- 1 cup (240ml) hot coffee (or hot water)
Optional Chocolate Glaze (Simple + Shiny)
- 1/2 cup (120ml) heavy cream (or milk)
- 1 cup (170g) semi-sweet chocolate chips
- 1 teaspoon butter (optional, for extra shine)
Preparation Time
- Prep time: 15 minutes
- Bake time: 28–35 minutes
- Cooling time: 45–60 minutes
- Total time: About 1 hour 30 minutes
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat oven to 350°F (175°C). Grease and line two 8-inch pans (or grease a 9×13 pan). Dust lightly with cocoa powder.
Step 2: Mix Dry Ingredients
In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: Add Wet Ingredients
Add eggs, milk, melted butter, oil, and vanilla. Mix until smooth and no dry streaks remain.
Step 4: Add Hot Coffee
Slowly pour in hot coffee (or hot water) and whisk until fully combined. The batter will be thin—this is normal and makes the cake extra moist.
Step 5: Bake
Pour batter into prepared pans.
Bake 28–32 minutes for two 8-inch layers, or 33–35 minutes for a 9×13 cake.
A toothpick should come out with a few moist crumbs.
Step 6: Cool
Cool in pans for 10 minutes, then turn out onto a rack to cool completely before glazing or frosting.
Step 7: Add Glaze (Optional)
Heat cream until steaming, pour over chocolate chips, wait 2 minutes, then stir until smooth. Pour over cooled cake.
Serving Suggestions
- Serve with whipped cream and fresh berries for a lighter finish.
- Add a scoop of vanilla ice cream for the ultimate dessert.
- Dust with powdered sugar for a simple, classic look.
- Top with chocolate curls or sprinkles for birthdays.
- Pair with coffee or cold milk for a cozy treat.
Nutritional Highlights
| Nutrient | Per Serving (1 slice, 1/12 cake) |
|---|---|
| Calories | 330 |
| Protein | 5 grams |
| Total Fat | 16 grams |
| Saturated Fat | 5 grams |
| Carbohydrates | 45 grams |
| Sugars | 30 grams |
| Fiber | 3 grams |
| Sodium | 290 milligrams |
Nutritional Notes:
- Using both butter and oil boosts flavor while keeping the cake soft and moist.
- Cocoa powder provides intense chocolate flavor and antioxidants.
- Coffee deepens the chocolate taste without making the cake taste like coffee.
Tips for a Perfect Moist Chocolate Cake
- Use room-temperature eggs and milk for a smoother batter.
- Don’t overbake—pull it as soon as a toothpick shows moist crumbs.
- Hot coffee enhances chocolate flavor (hot water works too).
- Let the cake cool fully before adding glaze or frosting for a clean finish.
- For extra moisture, brush layers with a light simple syrup before frosting.
Variations to Try
- Chocolate Orange Cake: Add 1 tablespoon orange zest and a splash of orange extract.
- Extra Dark Chocolate: Use dark cocoa powder and dark chocolate glaze.
- Cupcakes: Bake at 350°F for 16–18 minutes.
- Dairy-Free: Use plant milk and replace butter with a dairy-free alternative.
- Frosting Option: Pair with cream cheese frosting or chocolate buttercream.
This Butter & Oil Based Chocolate Cake is the ultimate reliable chocolate cake: rich in flavor, incredibly moist, and soft enough to feel like it came from a bakery. The butter adds that classic homemade taste, while the oil keeps every slice tender and delicious for days.
Whether you serve it plain, glazed, or fully frosted, this recipe guarantees a moist, chocolatey bite every time.
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