Soft chocolate cake without butter, a fragrant and light cocoa base, perfect for filling for birthday cakes and special occasions. It is indeed a chocolate cake, but made with seed oil instead of butter: this makes it even softer, airier, and keeps its softness longer. The chocolate cake is a classic and versatile base, loved because it rises high and regular and cuts easily into layers without crumbling.
It is my favorite choice for birthday cakes, special occasions, and layered desserts because it holds creams, whipped cream, and decorations perfectly without crumbling.
This cocoa base is simple to make but requires some small tricks to achieve a perfect texture: well-beaten eggs, room temperature ingredients, and gentle, even baking. By following the step-by-step procedure, you’ll get a tall, light, and easy-to-slice chocolate cake, ideal for filling with whipped cream, ganache, creams, or jams.
If you love chocolate desserts, I also suggest checking out the soft chocolate cake with a tender heart and the creamy heart chocolate cake: two irresistible recipes 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 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 2/3 cups all-purpose flour
- 1 packet baking powder
- 1 pinch salt
Useful tools
- 1 Pan springform, 9-inch
- Electric beaters
- Sieve
- Bowl
- Spatula
- Cooling rack optional
How to prepare the chocolate cake without butter
Take eggs and milk out of the fridge at least 30 minutes before: ingredients must be at room temperature for a stable batter and a tall, soft cake.
In a large bowl, break the eggs and add the sugar.
With electric beaters, beat 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 add them gradually to the mixture, mixing with the beaters until a smooth and homogeneous batter is obtained.
Line the 9-inch pan with parchment paper (or grease and flour it).
Pour the batter and level with a spatula to distribute it evenly.
Bake in a preheated static oven at 340°F for about 50 minutes.
I always recommend doing the toothpick test: it should come out dry.
Every oven is different, so times may vary by a few minutes.
Once ready, let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack.
When completely cool, dust with powdered sugar or cut into two or three layers 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 whisk and beat for 4 minutes at speed 4 until the mixture becomes pale and frothy.
Remove the butterfly whisk, 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, scrape down with the spatula and mix again for a few seconds to blend well.
Line the 9-inch pan with parchment paper (or grease and flour it).
Pour the batter and level with a spatula to get 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 every 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 with powdered sugar or cut into two or three layers to fill with whipped cream, ganache, or cream.The chocolate cake is perfect for cutting into 2 or 3 layers and lends itself to many fillings:
Whipped cream simple or flavored with vanilla → Kinder Paradiso effect.
Chocolate ganache classic or whipped → for an intense flavor and creamy texture.
Vanilla or chocolate pastry cream → for a more traditional version.
Jams or fruit compotes → perfect paired with cream or light ganache.
You can also lightly soak the layers with a simple milk and cocoa syrup or 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 stored in a cake dome at room temperature. It can be made in advance and frozen for up to 1 month, already cut into layers: just let it thaw completely at room temperature before filling.
Gluten-free variation: you can replace all-purpose flour with a gluten-free baking mix in the same amount.
Freshness touch: add the grated zest of an orange or a teaspoon of vanilla extract for a delicate aroma.
For perfect layers, 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 cold: the base will become the top.
Frequently Asked Questions
Can I use this base for tiered cakes?
Yes, the chocolate cake without butter has a compact yet soft structure, perfect for cutting into layers and filling even for multi-tiered cakes.
Can I make it lactose-free?
Yes, you can use lactose-free milk and plant-based or rice cream for the filling.
Can I prepare the chocolate cake in a gluten-free version?
Yes, you just need to replace all-purpose flour with a gluten-free baking mix in the same amount and ensure that the baking powder is also gluten-free certified. The result will still be soft and perfect for filling.
