Oil-Based Moist Chocolate Cake

Oil-Based Moist Chocolate Cake

Ingredients

• 3 cups (375g) all-purpose flour
• 3 cups (600g) sugar
• 1 cup (120g) unsweetened cocoa powder
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 1½ teaspoons salt
• 1½ cups (360ml) vegetable oil (sunflower or canola)
• 1½ cups (360ml) buttermilk (or milk + 1½ tbsp vinegar/lemon juice)
• 1½ cups (360ml) hot water or hot brewed coffee
• 3 large eggs
• 1 tablespoon vanilla extract

Instructions

Preheat oven to 175°C (350°F). Grease and line three 8-inch (20cm) round pans with parchment paper.

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

In another bowl, whisk together the oil, eggs, buttermilk, and vanilla until smooth.

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

Stir in the hot water or coffee last — the batter will be runny, which is normal.

Divide evenly between the 3 pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.

Cool in pans for 10 minutes, then remove and transfer to wire racks to cool completely before frosting.

👉 This will give you three moist, fluffy chocolate layers that stack beautifully.