Why You’ll Love Simple Moist Chocolate Walnut Cake Recipe
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Unbelievably Moist Texture: Thanks to buttermilk, oil, and hot water, the cake stays soft and rich.
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Deep Chocolate Flavor: Unsweetened cocoa brings bold chocolate notes without overwhelming sweetness.
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Simple Ingredients: Everything you need is likely already in your kitchen.
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Versatile and Customizable: Enjoy it plain, dusted with powdered sugar, or dressed up with your favorite frosting.
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Quick and Easy: Just 10 minutes of prep for a bakery-worthy dessert.
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Perfect for Any Occasion: From birthdays to casual get-togethers, this cake fits the bill.
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Nutty Crunch: Optional chopped walnuts add texture and flavor that complement the chocolate beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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all-purpose flour
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granulated sugar
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unsweetened cocoa powder
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baking powder
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baking soda
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salt
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vegetable oil
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large eggs
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vanilla extract
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buttermilk
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hot water
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chopped walnuts (optional)
Directions
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Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
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In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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Add the vegetable oil, eggs, and vanilla extract. Mix until well combined.
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Gradually pour in the buttermilk, mixing until the batter is smooth.
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Stir in the hot water. The batter will become thin and glossy.
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Fold in the chopped walnuts if using.
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Pour the batter into the prepared cake pan.
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Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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Serve plain, with frosting, or dusted with powdered sugar.
Servings and timing
Servings: 8 servings
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Calories: 320 kcal per serving
Variations
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Nut-Free Version: Omit the walnuts for a smooth-textured chocolate cake.
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Add Chocolate Chips: For extra indulgence, fold in ½ cup of chocolate chips.
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Frost It Up: Top with chocolate ganache, cream cheese frosting, or a simple chocolate buttercream.
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Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour.
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Dairy-Free: Use dairy-free buttermilk (plant milk + lemon juice) and ensure all other ingredients are dairy-free.
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Coffee Kick: Replace the hot water with hot brewed coffee to intensify the chocolate flavor.
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Mini Cakes: Pour the batter into cupcake molds for individual servings. Reduce bake time accordingly.
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Layer Cake: Double the recipe and use two pans for a layered version.
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Fruit-Topped: Add fresh raspberries or strawberries on top before serving for a burst of freshness.
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Spiced Twist: Add ½ teaspoon of cinnamon or a pinch of cayenne for a hint of warmth.
Storage/Reheating
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Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
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Freezing: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
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Reheating: Warm individual slices in the microwave for 10–15 seconds for that fresh-out-of-the-oven feel.
FAQs
What makes this chocolate cake so moist?
The combination of buttermilk, vegetable oil, and hot water ensures a soft, moist texture that stays fresh for days.
Can I use a different type of nut?
Yes, pecans, almonds, or hazelnuts would work well in place of walnuts.
Is it okay to skip the nuts entirely?
Absolutely. The cake is just as delicious without them.
Can I use regular milk instead of buttermilk?
You can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk.
How do I know when the cake is done baking?
Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready.
Can I double the recipe for a larger cake?
Yes, double the ingredients and use two 8-inch pans or a 9×13 pan. Adjust baking time as needed.
What kind of frosting pairs well with this cake?
Chocolate ganache, cream cheese frosting, or whipped cream all pair beautifully.
Can I make this cake ahead of time?
Yes, bake it up to two days in advance. Wrap well and store at room temperature or refrigerate.
How do I prevent the cake from sticking to the pan?
Grease and flour the pan thoroughly or use parchment paper for easy removal.
Can I turn this into cupcakes?
Yes, fill cupcake liners 2/3 full and bake for about 18–20 minutes.
Conclusion
This simple moist chocolate walnut cake is a timeless dessert that combines rich flavor with unbeatable texture. Easy to make and endlessly adaptable, it’s perfect for any occasion or sweet craving. Whether served plain, frosted, or sprinkled with nuts, it’s a surefire crowd-pleaser every time.
Simple Moist Chocolate Walnut Cake
This rich and decadent chocolate cake is incredibly moist, thanks to the combination of cocoa and walnuts. Perfect for any occasion, it’s a simple yet satisfying dessert.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup hot water
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the vegetable oil, eggs, and vanilla extract to the dry ingredients and mix until well combined.
- Gradually add the buttermilk, mixing until the batter is smooth.
- Stir in the hot water until the batter becomes thin and smooth.
- Gently fold in the chopped walnuts if using.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
- Serve as is or top with frosting or a dusting of powdered sugar.
Notes
- You can replace buttermilk with a mixture of milk and lemon juice or vinegar if needed.
- To enhance the chocolate flavor, add a teaspoon of instant coffee to the hot water.
- The walnuts are optional but add a nice crunch and nutty flavor.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
