Chocolate Cake With Oil

Name: Chocolate Cake With Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ½ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ tsp baking soda; 1 tsp baking powder; ½ tsp salt; 1 cup vegetable oil; 1 cup water; 1 tsp vanilla extract; 1 tbsp white vinegar

Highlighted under: Baked Indulgences

I have always been a fan of moist and rich chocolate cakes, and this Chocolate Cake With Oil truly hits the spot. The best part is that it’s incredibly simple to make, requiring just a few pantry staples. I love how the oil keeps the cake tender and adds a wonderful depth of flavor. Whenever I bake this cake, it brings smiles to my family’s faces and makes any occasion feel special. Pair it with a dusting of powdered sugar or a scoop of vanilla ice cream for an unforgettable dessert experience.

Created by

Brittany Shaw

Last updated on 2026-02-01T21:49:35.764Z

Baking this Chocolate Cake With Oil was a delightful experience. I remember one afternoon when my kids asked for something sweet, so I decided to whip this cake up. The oil not only makes mixing easier, but it also enhances the cake’s moistness, ensuring that each bite is rich and satisfying. I mixed everything by hand, proving that you don't need fancy tools to create something wonderful.

Another detail I love is the versatility of this recipe. You can easily adapt it by adding chocolate chips, nuts, or even a hint of coffee for an extra flavor boost. Over the years, I’ve experimented with various toppings, and it's perfect for cozy family dinners or joyful gatherings with friends.

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Understanding the Ingredients

The key to achieving a moist and rich chocolate cake lies in the balance of its ingredients. In this recipe, the vegetable oil serves a crucial role: it not only adds moisture but also keeps the crumb tender compared to butter. If you prefer a lighter option, feel free to substitute half of the oil with unsweetened applesauce. This swap retains the moisture while reducing the fat content.

In addition to the standard all-purpose flour, consider using a combination of whole wheat flour for added nutrition and a slightly nutty flavor. However, remember that using whole wheat will yield a denser cake, so you may need to adjust the liquid slightly if you opt for this substitution.

Baking Tips for Success

When combining the wet and dry ingredients, mix gently until just combined. Overmixing can lead to a tough texture due to gluten development. I recommend using a spatula to fold the ingredients rather than a whisk for this step. You'll know you’ve done it right when the batter is smooth but still has some lumps—this will ensure a soft, melt-in-your-mouth cake.

Keep an eye on your baking time as oven temperatures can vary widely. Start checking for doneness at 25 minutes by inserting a toothpick into the center. If it comes out with moist crumbs, it's perfect; if it’s still wet, give it a few more minutes but avoid baking too long to prevent drying out.

Serving Suggestions and Storage

For an elegant presentation, consider serving the cake dusted with powdered sugar, which adds a delightful contrast against its dark chocolate hue. Pair it with a scoop of vanilla ice cream, or for a twist, try serving it with orange sorbet to complement the chocolate's richness with a citrusy brightness.

If you have leftovers, store the cake in an airtight container at room temperature for up to three days. For longer storage, you can wrap slices in plastic wrap and freeze them for up to three months. To reheate, simply thaw at room temperature and warm in the microwave for about 10-15 seconds, just until the edges are slightly warm.

Ingredients

For the Cake

1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup vegetable oil
1 cup water
1 tsp vanilla extract
1 tbsp white vinegar

For Serving

Powdered sugar or whipped cream

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

Mix Dry Ingredients

In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Combine Wet Ingredients

In another bowl, whisk together the vegetable oil, water, vanilla extract, and white vinegar.

Combine Mixtures

Pour the wet ingredients into the dry ingredients. Mix until just combined.

Bake

Pour the batter into the prepared baking pan and bake for 30 minutes, or until a toothpick comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve with powdered sugar or your favorite topping.

Enjoy your homemade Chocolate Cake With Oil!

Pro Tips

For an even richer flavor, consider using dark cocoa powder. You can also add a hint of espresso to enhance the chocolatey taste even further.

Troubleshooting Common Issues

If your cake rises unevenly or has a dome shape, it may be a sign that the oven temperature was too high. An oven thermometer can help ensure you're baking at the correct temperature. For a flatter cake, try leveling the batter before baking by gently shaking the pan side to side to distribute it evenly.

Another common issue is a dry cake, which can stem from overbaking or using too much flour. Make sure to measure your flour accurately by spooning it into the measuring cup and leveling it off. This helps avoid packing too much into your cup.

Flavor Variations

To enhance the flavor profile of this chocolate cake, consider adding a teaspoon of espresso powder to the dry ingredients. The coffee will intensify the chocolate flavor without imparting any noticeable coffee taste. Alternatively, a few drops of almond extract can give the cake an interesting flavor twist that pairs beautifully with chocolate.

For a fun theme, try turning this cake into a red velvet version by substituting a small amount of cocoa powder with red food coloring. This cake is also a great base for various frostings; a cream cheese frosting can add a tangy richness that balances the sweetness of the cake perfectly.

Questions About Recipes

→ Can I replace vegetable oil with butter?

Yes, but the texture will be slightly different; it will be more dense than with oil.

→ How do I store leftovers?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I freeze this cake?

Absolutely! Wrap the cake tightly in plastic wrap and freeze for up to 3 months.

→ What toppings do you recommend?

Whipped cream, fresh berries, or even a chocolate ganache would all be excellent choices.