Beth's moist chocolate cake

Beth's moist chocolate cake


89 people made this

About this recipe: A very simple, but very moist, chocolate cake. It takes minutes to prepare. Ice with your favourite chocolate buttercream or vanilla buttercream. You can use a neutral oil, such as rapeseed or sunflower. Use less sugar if you prefer your cake to be less sweet.

Beth Leslie

Serves: 24 

  • 250g plain flour
  • 400g caster sugar
  • 1 teaspoon bicarbonate of soda
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 110ml buttermilk
  • 110g butter
  • 120ml vegetable oil
  • 250ml water
  • 45g unsweetened cocoa powder

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 23cm square cake tin.
  2. In a large bowl, sift together the flour, sugar and bicarb. Stir in the eggs, vanilla and buttermilk. Set aside. In a saucepan combine butter, oil, cocoa and water. Bring to the boil and stir until smooth. Slowly blend into the flour mixture. Pour into prepared tin.
  3. Bake in the preheated oven for 15 to 25 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.


Use less sugar than called for here, if desired. This cake can easily be made with half of the sugar and it'll still taste delicious.

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Reviews (1)


This made a very tasty and moist cake. It did take at least 25 minutes to cook. I wasn't sure how the hot mixture added to the cold would avoid cooking the eggs, I didn't get any bits of cooked egg but I did get some paler spots of mixture in the cooked cake, next time I might allow it to cool a little first. - 21 Aug 2013

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