Easy Chocolate Cake Recipe Using Oil

Chocolate cake is a popular dessert that is enjoyed by people of all ages. However, many people find it difficult to make a chocolate cake that is both moist and fluffy. This recipe uses oil instead of butter, which makes it easier to create a moist and delicious cake.

Ingredients

• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup sour cream

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a medium bowl, cream together the granulated sugar, brown sugar, and oil until light and fluffy. Beat in the egg and vanilla extract.
4. Add the dry ingredients to the wet ingredients alternately with the sour cream, beginning and ending with the dry ingredients. Stir until just combined. Do not overmix.
5. Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let cool completely before frosting.

FAQ

• Q: Why is oil used in this recipe instead of butter?
• A: Oil makes the cake moist and fluffy. Butter can make the cake dry.
• Q: What is the difference between oil-based and butter-based chocolate cake recipes?
• A: Oil-based chocolate cakes are typically moister and fudgier than butter-based chocolate cakes. Butter-based chocolate cakes are typically richer and more flavorful.
• Q: Can use another type of oil in this recipe?
• A: Yes, you can use any type of neutral oil in this recipe, such as canola oil, vegetable oil, or grapeseed oil.
• Q: Can make this recipe ahead of time?
• Yes, you can make this recipe ahead of time and freeze it for later. Simply bake the cake according to the directions and let it cool completely. Then, wrap the cake in plastic wrap and freeze it for up to 3 months. When you are ready to serve the cake, thaw it overnight in the refrigerator and then frost it.

Pros

• This recipe is easy to follow.
• The cake is moist and fluffy.
• The cake is rich and flavorful.
• The cake is perfect for any occasion.

Tips

• To make the cake even more moist, you can add a teaspoon of instant coffee powder to the batter.
• You can also add chocolate chips or other mix-ins to the batter if desired.
• For a gluten-free version of this recipe, simply use gluten-free flour in place of all-purpose flour.
• For a dairy-free version of this recipe, simply use dairy-free milk and butter in place of regular milk and butter.

Recommendation

This recipe is a great way to make a delicious and moist chocolate cake. It is easy to follow and produces a cake that is sure to please everyone. highly recommend giving it a try!

Conclusion

If you are looking for an easy and delicious chocolate cake recipe, this is the one for you! The cake is moist