Chocolate Cake Lab357 recipes
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Moist Chocolate Cake

Jenna Barnard · butternutbakeryblog.com · 2026 · 10-12 slices

Against 357 chocolate cake recipes

More cocoa than 94% of recipes and more sugar than 77%.

See how all 357 chocolate cake recipes compare →

Get the method at butternutbakeryblog.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical cake: the median of 357 chocolate cake recipes, per 100 g of flour.

  • More cocoa than 94% of recipes: 44% of the flour weight against the typical recipe's 23%.
  • More sugar than 77% of recipes: 176% of the flour weight against the typical recipe's 142%.
  • More leavening than 82% of recipes: 7.2% of the flour weight against the typical recipe's 4.8%.
  • More egg than 77% of recipes: 65% of the flour weight against the typical recipe's 46%.
Cocoa: 44%, 95th percentileChocolate: 0%, 32nd percentileSugar: 176%, 78th percentileFat: 47%, 27th percentileEgg: 65%, 78th percentileLiquid: 160%, 66th percentileLeavening: 7.2%, 83rd percentileSalt: 0.9%, 47th percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (23)

  • 1 3/4 cups (230g) all-purpose flour, spooned and leveled230 g
  • 1/4 cup (30g) cornstarch30 g
  • 1 cup (100g) natural unsweetened cocoa powder100 g
  • 2 tsp baking soda≈ 12 g
  • 1 tsp baking powder≈ 4.6 g
  • 1/2 tsp kosher salt≈ 2 g
  • 1 cup (200g) granulated sugar200 g
  • 1 cup (205g) packed dark brown sugar205 g
  • 1/2 cup (108g) vegetable oil108 g
  • 1 cup (230g) mayonnaise230 g
  • 3 large eggs + 1 egg yolk≈ 150 g
  • 1/2 cup (128g) whole milk128 g
  • 1 tbsp white distilled vinegar (or ACV)≈ 15 g
  • 2 tsp vanilla extract≈ 8 g
  • 1 cup (240g) hot coffee (or 1 cup hot water + 2 tsp instant espresso powder)240 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 cups (450g) unsalted butter, room temp450 g
  • 1 1/2 cups (165g) powdered sugar, spooned and leveled165 g
  • 3 tbsp light corn syrup≈ 62 g
  • 1 tsp vanilla extract≈ 4.2 g
  • Pinch of kosher salt≈ 0.4 g
  • 3/4 cup (180g) warm water180 g
  • 3/4 cup (75g) dutch process cocoa powder (or natural unsweetened cocoa powder)75 g
  • 10 oz dark chocolate chips (one bag), melted and cooled slightly284 g

flour 230 gbatter 1663 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 357 recipes. Shaded: the middle half. Tick: the median.

  • Cocoa44% · 95th percentile
  • Chocolate0% · 32nd percentile
  • Sugar176% · 78th percentile
  • Fat47% · 27th percentile
  • Egg65% · 78th percentile
  • Liquid160% · 66th percentile
  • Leavening7.2% · 83rd percentile
  • Salt0.9% · 47th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
30 to 35 minutes
median 33 minutes

Keep exploring

Recipes most like this one

Nearest by baker's percentages: cocoa, chocolate, sugar, fat, egg, liquid, leavening, salt.

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