Moist Chocolate Cake with Rainbow Sprinkles

3. Mix the Wet Ingredients:

• In another bowl, beat the egg until fluffy.

• Add milk, vegetable oil, and vanilla extract. Mix until well combined.

4. Combine Wet and Dry:

• Slowly pour the wet mixture into the bowl of dry ingredients. Stir gently until it forms a thick batter.

5. Add Hot Water:

• Carefully stir in the hot water. The batter will become thin – this is normal and what gives the cake its moist texture.

6. Bake the Cake:

• Pour the batter into your prepared cake pan.

• Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool & Glaze:

• Let the cake cool completely in the pan for 10 minutes, then transfer to a wire rack.

• Once cool, pour the chocolate glaze over the top.

8. Sprinkle & Celebrate:

• Generously sprinkle rainbow sprinkles all over the top while the glaze is still slightly warm so they stick.

• Let set for 10–15 minutes.

🍰 Serving Suggestions:

• Serve with a scoop of vanilla ice cream 🍨

• Pair with a hot coffee or chilled glass of milk ☕🥛

• Great for birthday parties, school events, or a simple family dessert

💡 Pro Tips:

• Want cupcakes instead? This recipe makes about 12 cupcakes – reduce baking time to 18–20 minutes.

• For a double-layer cake, double all ingredients and use two pans.

• Store leftovers in an airtight container at room temperature for up to 3 days (or refrigerate for up to 5 days).

🧡 Why You’ll Love It:

✅ Ultra moist and rich
✅ Easy one-bowl recipe
✅ Fun, festive, and kid-approved
✅ Easily customizable – try adding chocolate chips or a cream cheese filling!