Moist Chocolate Cake: a Mix and Match Bakery Recipe


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Once you make this chocolate cake recipe, I suspect you’ll never be able to go back to any other chocolate cake recipe. The moist texture is unbeatable, and it has a deliciously rich chocolate flavor. What’s more, it comes together in just two bowls (no mixer required!). If you’re new to baking my Amycakes Bakery recipes, this chocolate cake bakery recipe is a great place to start.

Mix and Match

This cake recipe is a Mix and Match Recipe. That means the recipe is for just the cake–It’s meant to be combined with your favorite frosting and filling recipes.

Mix and Match provide short-and-sweet, small-batch recipes. You can get creative with your flavor combinations just like we did at Amycakes Bakery!

  • Cakes
  • Cupcakes
  • Fillings
  • Frostings
  • Edible Decorations
Instant Clearjel: the Secret Bakery Ingredient

The Secret Bakery Ingredient in this Recipe

This bakery recipe uses Instant ClearJel, a type of cornstarch that serves as both a thickener and a binder. It’s tasteless and has no artificial ingredients. It’s often used by professional bakers because it produces a smoother and glossier consistency than cornstarch, tapioca, or other starches. Even better, it enhances moisture and texture in cakes and thickens and stabilizes frostings.

Although it’s not often available in grocery stores, it’s sold in a variety of online stores. I use Prepared Pantry Instant Clearjel. (Prepared Pantry was kind enough to provide a generous coupon code for Amycakes Bakes readers–use the code AMYCAKES for 50% off this 18 oz Instant Clearjel. You can also find it at

When using Instant Clearjel in baking, please make sure it is labeled as “INSTANT,” and always thoroughly whisk it with dry ingredients as described within the recipe.

The best part about Mix and Match cakes is that you can get creative with your favorite flavors to make a dessert like no other. For example, how about a moist chocolate cake with Chocolate Ganache Filling and Peanut Butter Buttercream? Or alternate Vanilla Almond cake layers with this chocolate cake and creamy Vanilla Buttercream (We called that yummy combo our Zebra cake at Amycakes). The sky’s really the limit when it comes to layers, fillings, and frostings. I can’t wait to see what you create!

Thanks for Reading. ❤️

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Moist Chocolate Cake: a Mix & Match Bakery Recipe

Extra moist and fudgy chocolate cake with a soft and tender texture and the perfect amount of chocolate flavor. Made with just two bowls (no mixer required), this cake comes together quickly.
This is a Mix and Match Recipe–that means this recipe is for just the cake. It's meant to be combined with your favorite frosting and filling recipes. You can get creative with your flavor combinations just like we did at Amycakes Bakery!
Use the Cut and Stack Method to get the following:
1x batch yields one three-layer 6" cake cut from a 1/4 sheet pan
2x batch yields one three-layer 8" cake cut from a 1/2 sheet pan
You can also bake this cake in sheetcake pans or round cake pans–See my Cake Pan Chart.
Yields 8 servings or more
Prep Time 10 mins
Cook Time 24 mins
You may double the recipe by selecting 2x.
Select “grams” if you have a kitchen scale for more accurate baking.


Dry Ingredients

  • 1 ¼ cup + 2 Tbsp All-Purpose Flour I use Gold Medal
  • 1 ½ tsp Baking Powder
  • 1 tsp Baking Soda
  • ¾ tsp Salt
  • 2 Tbsp Instant Clearjel A food starch used in commercial baking that enhances moisture and texture in cakes. Please make sure it is labeled as "INSTANT." See Note #1
  • ¼ cup Unsweetened Cocoa Powder I use Hershey’s
  • ½ cup Sugar
  • ½ cup packed Brown Sugar

Wet Ingredients

  • 2 large Eggs
  • ¾ cup Buttermilk
  • ¼ cup brewed Coffee
  • ¼ cup + 1 Tbsp Vegetable Oil
  • 3 Tbsp Dark Corn Syrup or use light corn syrup
  • 1 ½ tsp Vanilla Extract

Chocolate Butter Mixture

  • ¾ sticks (3 oz) Salted Butter
  • ¼ cup Semi-Sweet Chocolate Chips I use Nestle


Turn Instruction images ON or OFF
  • Preheat oven to 325 degrees. Line a 1" tall 1/4 sheet pan with parchment paper, then spray the bottom (on top of the parchment) and sides of the pan with cooking spray. Or choose a different cake pan(s) using the chart in my post about Half-Batches and Cake Pans.
  • Using a sifter or fine mesh strainer, sift the first seven Dry Ingredients into a large bowl, then add brown sugar. Whisk until well blended. If you see any large brown sugar clumps, break them up and blend them in with your fingers.
  • Combine Wet Ingredients in a separate large bowl and whisk until smooth and well-blended.
  • Melt salted butter in the microwave (or over the stove) until just melted. Avoid overcooking. Add semi-sweet chocolate chips and whisk until melted and smooth (Whisk for 30 seconds to 1 minute–the heat from the melted butter plus the whisking will melt the chips).
  • Pour Wet Ingredients into Dry Ingredients and whisk until incorporated. Pour Chocolate Butter Mixture over batter and whisk until smooth and lump-free. (A few teeny brown sugar lumps are ok and will dissolve as it bakes).
  • Pour batter into the prepared 1/2 sheet pan and smooth out batter until even (an offset icing spatula works well for this). The batter will be about 1/4 inch from the top of a 1″ tall sheet pan.
  • Allow pan to set for 5-10 minutes before putting it in the oven. This will give time for the instant clearjel (or instant pudding mix) to thicken the cake batter before it bakes, allowing for a better rise.
  • Bake in the middle or top rack (avoid bottom rack) of a preheated 325-degree oven for 16 minutes. Without opening the oven, turn the temperature down to 300 degrees and bake for another 8-10 minutes. Check the cake at this point. See if it is done by lightly touching the top of the cake–try to avoid moving the cake pan or baking rack, which could cause an underdone cake to sink. If jiggly at all to your touch, bake for another 1-5 minutes. The cake is done when a toothpick or small paring knife comes out clean when quickly stuck in the cake. A few moist crumbs on your knife are fine, but they shouldn’t look wet.
  • Allow cake to cool completely. To make a sheet cake, follow the Baker’s Shortcut (Note #4), or choose your round cake size using the Cut and Stack method (Note #2). Leave the cake in the sheet pan, and using a slight sawing motion, cut the cooled cake into your desired cake size with cake rings (You can use a knife and the cake rings as a guide for any halve pieces that you cut.) Brush lightly with simple syrup (optional, Note #3).
  • Wrap thoroughly in plastic wrap and freeze cake in the pan for 2 hours or overnight. (You can even bake the cake up to a week ahead of time and freeze). The cake will be much easier to layer if it is cold or frozen. To wrap the cake, place another sheet of parchment on top of the cake (this will prevent the plastic wrap from sticking to the cake), and wrap the whole pan with plastic wrap. (I pull the plastic wrap out and place the pan on top of it. Then I wrap 2-3 ways horizontally and one way vertically so that there are two layers of wrap on all sides of the pan including the bottom).


Notes for 2x batches:
1 + 1/2 tsp=1/2 Tbsp
3 tsp= 1 Tbsp
  1. Read my article Instant Clearjel: a Magical Little-Known Bakery Ingredient to see why I think this ingredient is worth having in your pantry.  Instant Clearjel must always be whisked thoroughly with other dry ingredients before being added to wet ingredients to avoid clumping.  I have tested this recipe with the following Instant Clearjel brands: Hoosier Hill Farm, Prepared Pantry, and Ingredion. Make sure what you purchase is labeled as “Instant.”  Cooktyle Clearjel is a different product that does not work the same in cakes.  
  2. When baking cakes in a sheet pan, the cake bakes more evenly (flatter on top and with no dark edges), and you get to choose your cake size after baking by cutting the cake out with cake rings.  Read more on how to bake and layer cakes this way in How to Bake and Layer Cakes Like a Pro: 5 Easy Steps.
  3. Simple Syrup is optional, but I use it to seal in the moisture for cakes that will be refrigerated or frozen.  While the cake cools, make a simple syrup by combining 1 Tbsp water and 1 Tbsp sugar in a small microwave-safe bowl. Microwave until the sugar is dissolved after whisking, about 20-30 seconds.  You can also make a larger batch of this (1 part sugar to 1 part water) and keep it in the fridge if you’re doing a lot of cake baking.  Always cut the cake with cake rings before brushing the cake brush simple syrup, to avoid the cake being too sticky when cut.
Tried this recipe?Mention @amycakesbakes and tag #amycakesbakes!
Author: Amycakes Bakes |
Calories: 330kcal
Course: Dessert
Cuisine: American
Keyword: chocolate bakery cake recipe, chocolate cake, mix and match cake
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1 month ago

I always loved your cakes and cupcakes and am so excited that you are sharing your recipes! For the moist chocolate cake recipe, should I use full fat or low fat buttercream? Should the cocoa powder be natural or dutch-processed, or does it not matter for the recipe? Thank you for the help!

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