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 cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup vegetable oil; 1 cup buttermilk; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup unsweetened cocoa powder; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 1/2 cup milk; 1 teaspoon vanilla extract

Highlighted under: Oven Favorites

I love baking this Chocolate Cake With Oil because it turns out incredibly moist and rich every time. Using oil instead of butter not only simplifies the process but also ensures a wonderfully tender crumb. This cake is perfect for any occasion, whether it's a birthday celebration or just a sweet treat to enjoy at home. Furthermore, it’s super easy to whip together and requires just a few pantry staples, making it a go-to recipe I often turn to when sweet cravings strike.

Created by

Arabelle Finch

Last updated on 2026-02-02T01:29:35.847Z

When I first decided to make a chocolate cake using oil instead of butter, I was pleasantly surprised by the results. I blended the ingredients until just combined, being careful not to overmix, which makes a big difference in texture. The oil delivery made the cake so light and deliciously moist, while achieving that rich chocolate flavor everyone craves.

A tip I learned is to let the cake cool completely before frosting it. This step allows the cake to set properly, ensuring the frosting doesn’t slide off the sides and gives you that perfect presentation. You can top it with a simple chocolate ganache or even just a dusting of powdered sugar for simplicity!

        Why You'll Love This Recipe
        Rich chocolate flavor balanced with a moist texture
Quick and easy to prepare with simple ingredients
Perfect for both special occasions and everyday indulgence

      

Understanding Baking with Oil

Using oil instead of butter in cake recipes can dramatically alter the final product’s texture and flavor. Oil creates a tender crumb, providing a moistness that butter might not achieve alone. It enables better incorporation of other wet ingredients, creating a smoother batter. Plus, this cake benefits from the lightness blend of vegetable oil, which helps in achieving a rise that supports its rich chocolate flavor perfectly.

Cooking with oil is especially advantageous for those with dairy sensitivities, as it offers a non-dairy fat alternative. Vegetable and canola oil are neutral tasting, letting the rich cocoa and vanilla shine through without overpowering. If you're looking to experiment, try swapping out half of the vegetable oil with an equal amount of applesauce for an added fruity note without compromising moisture.

Perfecting Your Chocolate Cake

The addition of boiling water to the batter is not just a quirky instruction; it helps to bloom the cocoa powder, enhancing its flavor and color. The resulting batter will appear thin, which might seem unusual, but it’s this liquor-like consistency that ensures a beautifully moist cake after baking. Ensure the water is at a rolling boil for maximum effect and stir it in carefully to avoid splashing.

When it comes to cooling your cakes, don’t rush the process. Allowing them to sit in the pans for about 10 minutes before transferring to wire racks helps them maintain their shape and prevents them from breaking apart. For a quicker cool-down, I recommend placing the pans on a wire rack. Make sure your cakes are completely cool before frosting to prevent the frosting from melting.

Ingredients

For the Cake

1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla extract
1 cup boiling water

For the Frosting (optional)

1 cup unsweetened cocoa powder
1/2 cup unsalted butter, softened
4 cups powdered sugar
1/2 cup milk
1 teaspoon vanilla extract

Instructions

Steps

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add Wet Ingredients

Add the eggs, oil, buttermilk, and vanilla extract. Mix until just combined.

Incorporate Boiling Water

Carefully stir in the boiling water. The batter will be thin.

Bake the Cakes

Pour the batter evenly into the prepared pans and bake for 30 minutes or until a toothpick comes out clean.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Frost the Cake

If desired, prepare the frosting by beating the cocoa powder, butter, powdered sugar, milk, and vanilla until fluffy and smooth. Frost the cooled cakes as desired.

Enjoy Your Cake!

Pro Tips

For the best flavor, use high-quality cocoa powder. You can also add chocolate chips to the batter for extra richness.

Frosting Variations

While the optional cocoa frosting complements the chocolate cake beautifully, don't hesitate to get creative. For a lighter touch, consider using a whipped cream frosting mixed with a hint of espresso or coffee syrup to elevate the chocolate flavor. If you prefer a fruity twist, try topping your cake with fresh berries or a raspberry coulis for a tart contrast against the rich cake.

If dietary restrictions come into play, you can easily modify the frosting as well. Substitute the butter with a plant-based alternative and use non-dairy milk to create a vegan-friendly frosting. This still provides that luscious creamy texture without sacrificing flavor, keeping your cake inclusive for all dietary needs.

Storage and Make-Ahead Tips

This Chocolate Cake with Oil can be made ahead of time and stored for later enjoyment. Once completely cooled, wrap the layers tightly in plastic wrap and store them in the fridge for up to five days. You can also freeze the layers for up to a month. When ready to serve, thaw them overnight in the fridge and frost the next day to maintain freshness.

If you plan to bake the cake in advance, consider holding off on adding the frosting until just before serving. This preserves the integrity of the frosting and keeps it from becoming soggy, especially if you’re using fresh fruits as toppings. Always store the leftover frosted cake in an airtight container to keep it moist and delicious for a few days.

Questions About Recipes

→ Can I use different types of oil?

Yes, you can use canola, sunflower, or any neutral-tasting oil you prefer.

→ Is it necessary to use buttermilk?

For best results, buttermilk is recommended, but you can substitute with regular milk mixed with a teaspoon of vinegar for acidity.

→ How can I store the cake?

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

→ Can I freeze this cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil for up to 3 months.