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Ultra- Moist Cake

It's been a while since I have blogged and I definitely missed it. So now that I have finally got time to start over once again, I thought to myself, why not start with something sweet and also something which is comfortable. Since my lil champ has started his play group now, every now and then there is demand for cake. And this is one recipe I love not only because of its simplicity and ease, but also because it is super delicious. It is ultra moist, super soft, not overly sweet but yet super chocolatey. It's everything a cake should be. I found this on Maria's Menu and the first time when I tried it, I wasn't sure about it, given the simplicity of the recipe and simple ingredients. But I was super happy to have a cake true to its name; Ultra Moist chocolate cake it is!! This is also a beginners cake, I say so simply because its that easy to bring in all the ingredients together and you will for sure get a delicious moist cake. 
Enjoy baking this and let me know how it went for you. Step by step pictures and video uploaded below the recipe. 
If you love baking, you sure would love to take a look at other Bakes up on the blog. 

Recipe Updated on October 2020

Recipe Credits: Maria's Menu

Look out for Notes: (**)
  • Milk-1 ½ cups (1 cup = 250 ml)
  • Unsalted Butter-100 gm
  • Oil-1/4th cup (normal cooking oil)
  • Cocoa powder- 1/2 cup
  • All purpose flour (Maida) - 1 Cup
  • Baking Powder-1 ½ tsp
  • Egg-1 Beaten, room temperature
  • Baking soda-1/2 tsp
  • Caster Sugar-1 cup/250 gm **
  1. Pre-heat the oven at 180 ℃/ 350 F, 10 mins before baking. **
  2. Heat together milk, butter, oil and cocoa powder till the butter melts and everything is combined
  3. Let it cool to room temperature. 
  4. Meanwhile, Take another bowl and add all purpose flour, baking powder, baking soda, beaten egg and sugar together
  5. Into this add the cooled wet ingredients which is kept aside. 
  6. Beat it well with electric mixture or hand whisk till it is mixed well. 
  7. Line your cake tin with parchment/baking paper or grease it well with butter. I like to use a 8*8 inch cake pan or a round 4*5 cake tin. You could use any kind. Even a loaf tin would work well. 
  8. Bake in pre-heated oven for 25 to 30 mins. 
  9. Use a skewer to check and if it comes out clean its baked perfectly well. 
  10. This cake can be relished just as it is or best paired with a cream cheese frosting. 
  • This cake stays moist all though long. They can be stored at room temperature in a airtight container  and stays good for almost 3-4 days. If its too humid, prefer to keep them in fridge and warm before consuming. 
  • I use caster sugar, if you don't find one I would suggest you to use fine sugar or powdered sugar to make sure its all combined well easily 
  • All oven are different, so if you feel that the temperature is high and cake is getting burned, you can reduce to 170 C. 
  • Make sure to use a good cocoa powder for this one. It makes a lot of difference. 
  • I like to line my baking pan/tin with parchment paper and have them peek out a little extra of the pan, so its easy to pull out the cake. Since its an ultra moist cake, removing it from pan without a lining would be little difficult and might fall apart. 
  • This cake batter supposed to be liquid, so don't worry about it. 
Do try this and let me know how it turned out for you. Comment below with pictures if you happen to bake them. 
You can find me on the gram as @lynnskitchenjournal and follow me on Pinterest for all updates. 
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