Moist Eggless Chocolate Cake with Icing (The Best Ever!)

A round chocolate cake covered in chocolate icing and a slice cut out.

4.83 from 67 votes

Moist Eggless Chocolate Cake with Icing (The Best Ever!)

Here is an easy-to-make moist eggless chocolate cake recipe that yields deliciously moist and fudgy chocolate cake. Its so easy to make, you can whip it up anytime without much effort!

Prep Time15

Cook Time25

Decorating Time45

Total Time1 25

Course: Dessert

Cuisine: American

Servings: Seven inches round cakes

Calories: 3776kcal

Author: Priya Maha

Ingredients

Cake

300 g all purpose flour
30 g cocoa powder
1 ½ teaspoon baking soda
½ teaspoon salt
280 g granulated sugar
250 ml oil
240 ml hot water
120 ml milk
½ tablespoon vinegar
2 tablespoon instant coffee powder optional
2 teaspoon vanilla extract

Frosting (Chocolate Buttercream)

200 g butter salted
370 g powdered sugar sifted
30 g cocoa powder
1 teaspoon vanilla extract
1 tablespoon milk optional

Metric - US Customary

Instructions

Grease and flour two 7 inches round cake tins or grease and line them with parchment paper.
Mix instant coffee powder into hot water and leave aside.
Sift the flour, cocoa powder, baking soda and salt into a large bowl. Add granulated sugar and mix well.
Make a well in the center and pour in all the wet ingredients (oil, coffee solution, milk, vinegar and vanilla extract).
Using a hand whisk, mix all ingredients until the batter becomes smooth and free of lumps.
Divide the mixture into prepared tins and bake at 175 degrees Celsius for about 25 minutes until the toothpick entered in the center of the cake comes out clean.
Remove cakes from oven and let them rest in the pans for 2 minutes before turning them over onto wire racks. Let the cakes cool completely before frosting them.
To make the chocolate buttercream, cream butter until creamy. Add the sifted powdered sugar and continue to beat until the buttercream turns fluffy (do not overbeat to avoid the buttercream from trapping too much air).
Sift in the cocoa powder, followed and vanilla extract and milk (if the icing is too stiff).
Use the chocolate buttercream to fill and cover the cake.

Video

Notes

Make sure the cake pans are well greased and lined.
Sift the dry ingredient to aerate them and help the cake rise well.
Check the effectiveness of your baking soda by dripping a few drops of vinegar or lemon juice onto some baking soda. If the soda starts to fizz up actively, the baking soda is suitable for use. Otherwise, get a new batch of soda.
Test the cake for doneness at least 5 to 10 minutes before the baking time is up by inserting a skewer in the center of the cake. If the skewer comes out without any wet batter sticking to it, the cake is done and can be removed from the oven. Ideally, there should be tiny crumbs that are sticking to the skewer.

Nutrition