Soft Chocolate Cake Without Butter, a fragrant and light cocoa base, perfect for filling for birthday cakes and special occasions. It is effectively a chocolate cake, but made with seed oil instead of butter: this makes it even softer, airier and retains its softness longer. The chocolate cake is a classic and versatile base, loved because it rises high and evenly and cuts easily into discs without crumbling.
It is my favorite choice for birthday cakes, special occasions, and multi-layered cakes, as it perfectly supports creams, whipped cream, and decorations without crumbling.
This cocoa base is simple to make but requires a few small tricks to achieve perfect consistency: well-beaten eggs, ingredients at room temperature, and gentle, even baking. By following the step-by-step process, you’ll get a tall, light, and easy-to-cut chocolate cake, ideal for filling with whipped cream, ganache, creams, or jams.
If you love chocolate desserts, I recommend taking a look at the Tenerina cake, and the chocolate cake with a creamy heart: two irresistible recipes that I often prepare for my family.
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8People
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 356.64 (Kcal)
- Carbohydrates 46.51 (g) of which sugars 26.06 (g)
- Proteins 7.80 (g)
- Fat 18.27 (g) of which saturated 4.35 (g)of which unsaturated 13.03 (g)
- Fibers 2.73 (g)
- Sodium 87.49 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Soft Chocolate Cake Without Butter
- 4 eggs
- 1 cup sugar
- 1/2 cup whole milk
- 1/2 cup peanut oil
- 1/2 cup unsweetened cocoa powder
- 1 3/4 cups all-purpose flour
- 1 packet baking powder
- 1 pinch salt
Useful Tools
- 1 Pan springform pan 9 inches
- Electric beaters
- Sieve
- Bowl
- Spatula
- Cooling rack optional
How to Prepare the Soft Chocolate Cake Without Butter
Take eggs and milk out of the refrigerator at least 30 minutes before: ingredients should be at room temperature to achieve a stable batter and a tall, fluffy cake.
In a large bowl, break the eggs and add the sugar.
Using electric beaters, whisk for about 5 minutes until the mixture becomes pale and frothy.
Add the seed oil and room temperature milk, continuing to mix at low speed to blend the liquids well.
Sift the flour, unsweetened cocoa, and baking powder, then gradually add them to the mixture, mixing with the beaters until you get a smooth and homogeneous batter.
Line the 9-inch pan with parchment paper (or grease and flour it).
Pour the batter and level it with a spatula to distribute it evenly.
Bake in a preheated static oven at 340°F for about 50 minutes.
Always do the toothpick test: it should come out dry.
Each oven is different, so times may vary by a few minutes.
Once done, let the chocolate cake cool in the pan for 10 minutes, then transfer it to a cooling rack.
When completely cool, dust it with powdered sugar or cut it into two or three discs to fill with whipped cream, ganache, or cream.If you prefer, you can also prepare the soft chocolate cake without butter using the Bimby: the result will be equally soft and perfect for filling, with even fewer steps.
Place the eggs and sugar in the bowl.
Position the butterfly and whisk for 4 minutes at speed 4 until the mixture becomes pale and frothy.
Remove the butterfly, add the seed oil and milk at room temperature, then mix for 30 seconds at speed 3.
Add the flour, unsweetened cocoa, and baking powder, all sifted, and mix for 40 seconds at speed 4.
If necessary, gather with the spatula and mix again for a few seconds to combine well.
Line the 9-inch pan with parchment paper (or grease and flour it).
Pour the batter and level it with a spatula for an even surface.
Bake in a preheated static oven at 340°F for about 50 minutes.
Always do the toothpick test: it should come out dry.
Remember that each oven is different, so times may vary slightly.
Let the chocolate cake cool in the pan for 10 minutes, then transfer it to a cooling rack.
When completely cool, dust it with powdered sugar or cut it into two or three discs to fill with whipped cream, ganache, or cream.The chocolate cake is perfect for cutting into 2 or 3 discs and is suitable for many fillings:
Whipped cream simple or flavored with vanilla → Kinder Paradiso effect.
Chocolate ganache classic or whipped → for an intense taste and creamy texture.
Vanilla or chocolate custard → for a more traditional version.
Jams or fruit compotes → perfect paired with cream or a light ganache.
You can also lightly soak the discs with a simple milk and cocoa syrup, or with flavored syrups, for an even more delicious result.
Storage and Useful Tips
The chocolate cake stays soft for 3–4 days, wrapped in plastic wrap or kept in a cake dome, at room temperature. It can be prepared in advance and frozen for up to 1 month, already cut into discs: just let it thaw completely at room temperature before filling.
Gluten-free variant: you can replace all-purpose flour with a gluten-free cake mix in the same quantity.
Freshness effect: add the grated zest of an orange or a teaspoon of vanilla extract for a delicate fragrance.
To get perfect discs, let the base rest overnight wrapped in plastic wrap: the next day it will be more stable and easy to cut.
If you want a smooth surface for decorations, turn the cake upside down once cool: the bottom will become the top.
Frequently Asked Questions
Can I use this base for tiered cakes?
Yes, the soft chocolate cake without butter has a compact yet soft structure, perfect for being cut into layers and filled even for multi-tiered cakes.
Can I make it lactose-free?
Yes, you can use lactose-free milk and vegetable or rice cream for the filling.
Can I prepare the chocolate cake in a gluten-free version?
Yes, just replace all-purpose flour with a gluten-free cake mix in the same quantity and ensure the baking powder is certified gluten-free. The result will still be soft and perfect for filling.
