Introduction
Craving a rich, decadent chocolate cake but don’t have butter on hand? You’re not alone—over 60% of home bakers have faced this kitchen dilemma. What if you could create a dessert so moist and flavorful that no one would guess it’s made without butter? Enter the SIMPLE MOIST CHOCOLATE CAKE (NO BUTTER), a game-changing recipe that delivers all the indulgence of a traditional chocolate cake with none of the dairy limitations. This cake has roots in mid-20th century American baking, when resourceful home cooks began experimenting with oil-based batters during times of rationing. Today, it’s a staple for those seeking a tender crumb and deep cocoa flavor without compromising texture. Whether you’re accommodating dietary restrictions or simply looking for a reliable, crowd-pleasing dessert, this recipe rises to the occasion—literally and figuratively.
For more cake inspiration, check out our moist chocolate cake and decadent chocolate layer cake recipes. Did you know that cocoa powder is rich in antioxidants and minerals like iron and magnesium? Learn more from Healthline’s guide to cocoa powder benefits. And if you’re curious about working with ganache, here’s a helpful tutorial: 4 Ways To Use Ganache – YouTube.
Why It Matters: The Rise of Butter-Free Baking
The SIMPLE MOIST CHOCOLATE CAKE (NO BUTTER) represents more than convenience—it’s a symbol of inclusive baking. Historically, butter was a luxury ingredient, often reserved for special occasions or unavailable in certain regions. During World War II, butter rationing led home bakers to experiment with alternatives like oil, resulting in unexpectedly superior textures. Oil-based cakes retained moisture longer and developed a finer crumb, qualities that modern bakers still prize. Today, this recipe serves diverse needs: vegan adaptations, lactose intolerance, religious dietary laws, and clean eating lifestyles. Its enduring popularity lies in its adaptability and reliability across cultures and kitchens worldwide.
SIMPLE MOIST CHOCOLATE CAKE (NO BUTTER) Ingredients
Ingredient Spotlight
Each ingredient in this SIMPLE MOIST CHOCOLATE CAKE (NO BUTTER) plays a crucial role in creating its signature texture and flavor. All-purpose flour provides structure, while cocoa powder delivers deep, authentic chocolate taste. Baking powder and baking soda work together for optimal rise and tenderness. Vegetable oil replaces butter seamlessly, ensuring moisture without sacrificing flavor. Eggs bind the batter and add richness, while milk contributes to a soft crumb. Sugar sweetens and helps with browning, and vanilla extract enhances the overall aroma. The secret weapon? Boiling water—it bloomed the cocoa powder, intensifying the chocolate flavor and creating an ultra-light texture.
Dry Ingredients
- 1 ¾ cups all-purpose flour (spooned and leveled)
- ¾ cup unsweetened natural cocoa powder (not Dutch-process for best rise)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs, lightly beaten
- 1 cup milk (dairy or plant-based)
- 1 ⅓ cups white granulated sugar
- ½ cup vegetable oil (canola, sunflower, or grapeseed work well)
- 2 teaspoons vanilla extract
- 1 cup boiling water
Ganache Frosting
- 1 cup heavy cream (or coconut cream for a dairy-free version)
- 1 ⅓ cups semi-sweet chocolate chips (ensure they’re halal-certified if needed)
Substitution Ideas
- Gluten-free: Use a 1:1 gluten-free flour blend
- Vegan: Replace eggs with flax eggs and use almond milk and coconut cream
- Lower sugar: Substitute up to half the sugar with coconut sugar
Timing
With just 15 minutes of prep and 30–35 minutes of baking, this SIMPLE MOIST CHOCOLATE CAKE (NO BUTTER) comes together in under an hour. That’s about 20% faster than many traditional layered cakes that require creaming butter and sugar. The quick mixing method and oil-based formula mean less cleanup and consistent results every time.
Step-by-Step Instructions
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Preheat and Prepare
Preheat your oven to 350°F (180°C). Generously grease two 9-inch round cake pans or line them with parchment paper for easy removal.
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Mix Dry Ingredients
In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Sifting prevents lumps and ensures even distribution of leaveners.
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Combine Wet Ingredients
In another bowl, whisk eggs, milk, sugar, oil, and vanilla until smooth and well combined. No need to overbeat—just until uniform.
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Bring It Together
Pour the wet mixture into the dry ingredients. Stir with a wooden spoon or silicone spatula until just combined. The batter will be thick at first, but don’t worry—the boiling water will transform it.
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Add Boiling Water
Carefully stir in the boiling water. The batter will become thin, almost like a milkshake, but this is normal. The hot liquid activates the cocoa and creates a silky texture.
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Bake to Perfection
Pour the batter evenly into prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes before transferring to wire racks.
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Make the Ganache
Heat the cream in a saucepan until steaming (do not boil). Pour over chocolate chips in a heatproof bowl. Let sit for 5 minutes, then whisk until smooth and glossy.
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Frost and Serve
Cool ganache slightly until thickened but still pourable. Pour over the cooled cake, letting it drizzle down the sides. For a thicker frosting, refrigerate ganache for 20 minutes and whip before spreading.
Tips & Tricks for Perfect Results
- Measure flour correctly: Spoon flour into the measuring cup and level it off. Packed flour leads to dry cake.
- Use natural cocoa: It reacts better with baking soda for optimal rise.
- Don’t overmix: Stir just until combined to avoid a tough crumb.
- Cool completely: Frosting a warm cake causes ganache to melt and slide off.
- Room temperature eggs: They incorporate more evenly into the batter.
Recipe Variations & Substitutions
- Spiced Chocolate: Add 1 teaspoon cinnamon and a pinch of cayenne for warmth.
- Orange Zest: Fold in 1 tablespoon orange zest and use orange extract for a citrus twist.
- Mocha Version: Dissolve 1 tablespoon instant espresso in the boiling water.
- Gluten-Free: Swap all-purpose flour for a quality gluten-free blend with xanthan gum.
Behind the Recipe
This SIMPLE MOIST CHOCOLATE CAKE (NO BUTTER) was born from necessity and perfected through generations. Inspired by old family cookbooks and wartime recipe cards, it honors the ingenuity of bakers who made delicious desserts with limited ingredients. The addition of ganache elevates it from humble origins to a modern showstopper—rich, glossy, and deeply satisfying without relying on butter for luxury.
Pairing Ideas
Serve slices with cold almond milk, chai latte, or a fruity iced tea. For a dessert platter, pair with fresh berries, citrus segments, or coconut whipped cream. The cake also complements non-dairy ice cream or frozen yogurt for a delightful à la mode experience.
Leftover & Reuse Ideas
Transform leftovers into decadent treats: cube and toast the cake for trifles, blend with milk and banana for chocolate cake smoothies, or crumble over yogurt and honey for an indulgent parfait. You can even pan-fry slices with a little oil and dust with powdered sugar for a sweet snack.
Nutritional Information
Per serving (based on 14 servings): Approximately 260 calories, 12g fat, 35g carbohydrates, 3g protein, 2g fiber. Values vary based on ingredient brands and substitutions.
Serving Suggestions
Present the cake on a white platter to showcase the glossy ganache. Garnish with edible flowers, chocolate shavings, or a dusting of cocoa powder. For celebrations, add fresh raspberries or mint leaves for color and freshness. This SIMPLE MOIST CHOCOLATE CAKE (NO BUTTER) looks as impressive as it tastes—perfect for birthdays, potlucks, or quiet weeknight treats.
Common Mistakes to Avoid
- Using melted butter instead of oil: This changes texture and defeats the purpose of a butter-free cake.
- Overbaking: Check at 30 minutes to prevent dryness.
- Skipping the sifting: Cocoa powder clumps easily—sifting ensures smoothness.
- Adding cold water: Boiling water is essential for blooming cocoa and achieving the right consistency.
Storage & Reheating Tips
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. The ganache will firm up when chilled—let slices come to room temperature before serving for best texture. Freeze unfrosted layers for up to 2 months, wrapped tightly in plastic and foil.
FAQs
- Can I make SIMPLE MOIST CHOCOLATE CAKE (NO BUTTER) without eggs? Yes, use flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water) for a vegan version.
- Why is my cake dry despite being butter-free? Overmixing or overbaking can dry out the crumb. Follow timing closely and mix just until combined.
- Can I use Dutch-process cocoa in SIMPLE MOIST CHOCOLATE CAKE (NO BUTTER)? Stick to natural cocoa—it reacts with baking soda for proper rise.
- How do I make the ganache thicker? Use less cream or chill it briefly before spreading.
- Is SIMPLE MOIST CHOCOLATE CAKE (NO BUTTER) suitable for special diets? Yes! It’s easily adapted for gluten-free, vegan, or halal diets with simple swaps.
Conclusion
The SIMPLE MOIST CHOCOLATE CAKE (NO BUTTER) proves that limitations can spark innovation. With a velvety crumb, intense chocolate flavor, and fuss-free method, it’s a must-have in every baker’s repertoire. Whether you’re avoiding butter for dietary, cultural, or practical reasons, this cake delivers without compromise. Easy to customize, quick to make, and always impressive, it’s the kind of recipe that becomes a family favorite. Made this recipe? Drop your twist in the comments, rate the recipe, and tag us on Facebook, Instagram with #recipehoney.com—we might feature your creation!
Simple Moist Chocolate Cake (No Butter) – How to Make the Best Easy
Ingredients
Instructions
- Preheat Oven: Pre-heat oven at 350°F/180°C. Grease baking pans.
- Mix Ingredients: Sift together dry ingredients. In separate bowl, combine wet ingredients except boiling water. Mix wet and dry ingredients until just combined. Stir in boiling water (batter will be thin).
- Bake Cake: Pour batter into pans. Bake 30-35 minutes until toothpick comes out clean. Cool completely.
- Prepare Ganache: For ganache: Pour heated cream over chocolate chips, let sit 5 minutes, then whisk until smooth. Cool to thicken before frosting.